Name: Stir-fried Clams
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Flower clam; 1 Screw pepper; 1 Red chili; 1 pinch Chives; 4s parsley; 1 tablespoon Bean Spicy Sauce; Some Rice wine; a little Clam broth; Some Vegetable oil; 1 piece ginger; 4 cloves garlic

Stir-fried Clams

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

As a person who grew up in the north, I stupidly couldn't distinguish between flower clam and flower beetle. In my eyes, they belong to the clam family. There are few species of shells in the northern inland, the most common is the clams, but the previous clams always hide a lot of mud, which is troublesome to clean, and it is more troublesome to eat. Carefully, but there will be mud and sand to the teeth. ,accurate. I was not good at aquatic products, so I made excuses for being lazy.
Every summer vacation, I go to the beach with my family for a few days. This year, my child has no time to go out during the summer vacation, so the tempting seafood is probably not enough. I went to the market that day and saw that there were a lot of small shellfish in the water tank selling aquatic products. The clams were only 6 yuan a catty. Looking at the little tentacles sticking out their heads, it was really cute. . On the top of the water tank is written "No Shahua Clam". I think this restaurant has a good reputation. I will buy a pound and try it first.
Sure enough, I was not disappointed. The clam meat was dry and clean without any muddy sand. It was so easy to eat. The next day, I bought another 2 jin, and I simply processed it and started to fry. I was worried that a lot of shells would scratch my pot, so I divided it into two pots. Although the overall meat is not much, it is quite fun to eat. This taste does not lose to the food stalls.
Clam is rich in nutrients. In addition to being rich in protein, calcium and other trace elements, taurine in it can help bile synthesis, inhibit the synthesis of cholesterol in the liver and accelerate the excretion of cholesterol, thereby reducing cholesterol in the body. As the fat content of clams is not high, the calories per 100 grams are only 55 calories, which is low-fat meat. For those who want to control their weight, clams are a good choice.

Stir-fried Clams

1. After buying the clams, wash them gently with cold water two or three times to remove the impurities on the surface of the shells, and then soak them in cold water, put a little salt and a few drops of sesame oil, and let them spit sand;

2. Clean the leeks, coriander, and green and red peppers, the varieties can be adjusted, and you can put them or leave them alone;

3. Cut the leek and coriander into inch sections, cut the green and red pepper into two slices longitudinally, and cut into shreds separately. The pepper seeds can be removed or not, and I think it has a more chili flavor;

4. Cut the leek and coriander into inch sections, cut the green and red pepper into two slices longitudinally, and cut into shreds separately. The pepper seeds can be removed or not, and I think it has a more chili flavor;

5. Boil a pot of water. After the water is boiled, put the clams into the pot and cook until all the mouths are opened. Take it out; save the soup. When it is warm, you can drink it directly. You can also boil the soup and cook the noodles. It is very delicious. Reserve a half bowl For a while to fry clams;

6. Warm the pan with cold oil, fry a spoonful of bean curd sauce on low heat to get the red oil, then pour the minced ginger and garlic into the pot and stir fry to get the fragrance;

7. Put the green and red peppers and the clams into the pot and stir fry at the same time. Because the bean paste is very salty, there is no need to sprinkle salt. You only need to drizzle a little rice wine and a little blanched clams. Stir fry evenly to make the bean paste. Just wrap the clams evenly;

8. Just before the pan, sprinkle the leeks and coriander into the pan, turn off the heat, stir fry a few times, and leave the pan.

Tips:
1. The clams can be purchased clean without sand, which is very convenient to handle and tastes good when they are eaten; the blanched clams are fried in the pot for a few times and mixed with the ingredients evenly; don’t waste the soup , Which is also rich in nutrients;
2. The clams are rich in umami flavor. Don't add MSG or add more salt when cooking, so as not to cover the umami flavor.