Stir-fried Clams with Wine Fragrant Perilla

Name: Stir-fried Clams with Wine Fragrant Perilla
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Flower clam; 4 slices Basil leaves; 4 slices ginger; 4 cloves garlic; 1 teaspoon White wine; 1 teaspoon Soy sauce; 1 tbsp Vegetable oil; 1 teaspoon Chopped pepper

by Zhou Tai Liang Soup

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Perilla is often used as a Chinese medicinal material in China, but it is mostly used in cooking in Japan, especially when eating sashimi. In recent years, perilla has become popular in the country as a spice, especially with escargots, shells, and snails. The fish etc. are cooked together. Fried escargot with perilla is a famous Hunan dish. Perilla can not only remove fishy smell and enhance the special fresh fragrance, but also remove the coldness of certain ingredients. It has a certain effect on daily health preservation. It can be seen that the Japanese eat raw fish. There is also a certain basis for the use of perilla. It is also delicious with clams.

Ingredients

1000g Flower Clam
4 slices Basil Leaves
4 slices Ginger
4 cloves Garlic
1 teaspoon White Wine
1 teaspoon Soy Sauce
1 tbsp Vegetable Oil
1 teaspoon Chopped Pepper

Stir-fried Clams with Wine Fragrant Perilla

1. After buying back the clams, spit out the sand and clean the shell

Stir-fried Clams with Wine Fragrant Perilla recipe

2. Slice ginger, mince garlic, pour vegetable oil in the pot, add ginger and garlic and stir fry until fragrant

3. Add basil leaves and chopped peppers, stir-fry for a few times until fragrant

4. Pour in the clams and stir fry

5. Spray high liquor, pay attention to the open flame, be careful, add light soy sauce to season, boil on high heat, continue to stir fry until the clam shells are opened

6. Don’t cook the clam shells for a long time after opening. The meat will get old. You can use chopsticks to clamp the opened shells into the plate until the shells are fully opened. Please discard the shells that cannot be opened at the end. They are dead shells. edible

7. The unique scent of perilla is fresh and refreshing, and can completely remove the fishy smell of clams, while the chopped pepper and minced garlic make the taste of clams more delicious. The meat of clams is plump, slightly spicy and salty, with endless aftertaste. Delicious seafood

Tips:
For escargots, shells and some fishes that are cold, you can use basil, which not only removes fishy, but also fights cold. Especially for people with cold body who like to eat seafood, it is better to add some basil. Do not overcook the clams after they are opened, otherwise the meat quality will aged.