Stir-fried Clams with Shiitake Mushrooms and Tempeh, One Plate is Not Addictive~
1.
Wash the clams. Here comes the trick: Put the clams in a pot of warm water, and add salt and oil to the warm water. The amount is determined by the water in the basin. The water quality of the salt water is to imitate the growth environment of the clams, so that it is beneficial to open the shells. When spitting sand, putting oil in the water can form an oil film on the surface of the water, which separates the water from the air, so that the clams lack oxygen in the water and accelerate their breathing, thereby quickly spitting sand. (If you want to shorten the time of spitting sand, there is a simple and rude way, which is to shake the clams in the pot vigorously, stir the water in the basin back and forth with your hands, and change the water repeatedly, the clams will be under the violent impact. "Motion sickness", so that after a few minutes, the sand of the clams will be cleaned up)
2.
Shred the spicy millet, slice the ginger, leave only the white part of the scallion, use only the root of the leeks, cut into small pieces for later use;
3.
Bring the water to a boil, put the clams in the blanching water, add a little cooking wine to remove the fishy clams after the clams are open, remove them for 1-2 minutes and set aside (the blanching time should not be too long, so as not to affect the meat of the clams);
4.
Put oil in a hot pan, first add sliced ginger, then add mushrooms and tempeh to fry until fragrant, then add spicy millet and clams to stir fry; (the order in which the ingredients are put will also affect the taste of clams)
5.
After a while, add the leeks and stir fry to enhance the flavor.
6.
Finally, add salt, sugar, and light soy sauce to taste, and stir fry a few times. (Shiitake mushrooms and tempeh itself have a salty taste, so you should not put too much salt)
7.
Out of the pot. (It takes 3-4 minutes from the time the clams are placed in the pan to the pan.)
Tips:
Here comes the small trick for washing clams: Put the clams in a pot of warm water, and add salt and oil to the warm water. The amount is determined by the water in the basin. The water quality of the salt water is to imitate the growth environment of the clams, so that they can expand. Opening shells is good for spitting sand. Putting oil in the water can form an oil film on the surface of the water, which separates the water from the air, so that the clams lack oxygen in the water and accelerate their breathing, thereby quickly spitting sand. (If you want to shorten the time of spitting sand, there is a simple and rude way, which is to shake the clams in the pot vigorously, stir the water in the basin back and forth with your hands, and change the water repeatedly, the clams will be under the violent impact. "Motion sickness", so that after a few minutes, the sand of the clams will be cleaned up)
Tips:
1. Clams and other shellfish are rich in umami flavor. Don't add MSG or add more salt when cooking, so as not to lose the umami flavor.
2. Traditional Chinese medicine believes that clams can reduce phlegm, promote water, and at the same time have the effect of nourishing eyesight. It can be eaten by the elderly and children, which is good for the body, but it is not suitable to eat more;
3. Clams cannot be eaten with escargots, oranges and green vegetables.
4. Clams are cold in nature, so those with deficiency of the spleen and stomach should not eat more, and avoid eating with some cold foods when eating.
5. Clams are cold in nature, pregnant women can eat them, but they shouldn’t be greedy~
