[symphony of Gourmet Spring]-"fried Clams with Chives and Edamame"

Name: [symphony of Gourmet Spring]-"fried Clams with Chives and Edamame"
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Hairy clam; Some Edamame; Some Chives; Some ginger; Some salt; Some MSG; Some pepper; Some Cooking oil

by Qihai Eco

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

[Symphony of Gourmet Spring]-"Fried Clams with Chives and Edamame"

In my childhood, I wandered with my father’s troops between the Jiangnan landscape villages and the urban and rural areas, but I especially liked to stay at my grandmother’s house, because it was a coastal defense area in the East China Sea, and most people were strictly forbidden to enter and exit. Only local villagers and fishermen had limited access. The officers and soldiers in my place know that they can play at will, because it is forbidden. Therefore, there are many small fishes, shrimps, grubs, crabs, snails, clams and shellfish in the beach wetlands and reeds. There are many, and the Zhejiang uncle who is in the army is very willing to help with cooking, because he was born as a fisherman on the coast of Zhejiang, and the seafood he made is tender and juicy and very delicious. Therefore, the seafood he cooked is still unforgettable.

Hehe, when I was young, the little buddies and soldiers who followed the army compound were very naughty, catching shrimps, snakes, babies, fishing, loach, crabs, screws, mussels, fishing, eels, and turtles. I have tried everything from bird hunting, hare, lynx, etc., and I have tasted all kinds of local specialties of the farmhouse and regional delicacies of the army from all corners of the country. This may be the benefit of following my father’s troops to wander around. Haha, I never read the recipes. , As long as you see the ingredients, you will be inspired, and the reason may also lie in this...

Today, I happened to see the fisherman buying fresh clams, so he used fresh clam meat, seasonal edamame, and fresh leeks to creatively play a gourmet trio [Gourmet Spring Symphony]——Lv Yi Xian Fresh "Fried clams with leeks and edamame" is a dish that I used to eat in my childhood. The fresh one needs to lose eyebrows, and the soup is tender with garlic leaves. The dish is fried with leeks instead of garlic leaves. Edamame increases the richness and freshness of the taste, the color of the dishes is more refreshing, vivid and cheerful, and the taste is more delicious and rich because of the edamame, and the nutrition is also improved...

Dishes characteristics:

1. The color is refreshing and bright, cheerful and eye-catching, the taste is crisp, tender, juicy, long aftertaste, fresh and nutritious.

Now upload the [Gourmet Spring Symphony]-Green Yixian "Leek and Edamame Stir-fried Clams" with the ingredients configuration diagram to share with you, hoping to add a touch of novelty to the dinner table!
Wish that food will always be by your side, and everyone will live and live well! "

Ingredients

Some Hairy Clam
Some Edamame
Some Chives
Some Ginger
Some Salt
Some Msg
Some Pepper
Some Cooking Oil

[symphony of Gourmet Spring]-"fried Clams with Chives and Edamame"

1. Food material processing: The hairy clams are soaked in salt water for a while to make the hairy clams open.

[symphony of Gourmet Spring]-"fried Clams with Chives and Edamame" recipe

2. Pick the open clams, and cut the four muscles with a knife.

3. Cut the hairy clam muscles and take out the hairy clam flesh.

4. Put the removed hairy clams in clean water to rinse and soak them to clean the blood, water, and juices.

5. Soak the leeks in clean water for a while, wash and cut into small pieces.

6. Place the processed ingredients in the side dish for later use.

7. How to pass water for hairy clams: Add enough water to the pot and put in some salt and ginger, then bring the water to a boil over high fire.

8. After the water is boiled, put an appropriate amount of hairy clams into the boiling water according to the size of the water head.

9. After the hairy clam body enters the water, it must be dispersed with a fence in time to make it evenly heated.

10. When the flesh of the hairy clam is slightly discolored, use a fence to pick up the flesh of the hairy clam in time.

11. After the hairy clams are picked up, they need to be cooled in cold water in time.

12. Cooking method: Stir fragrant scallion and ginger in the pot.

13. Stir the edamame into the pot, pour in some salt and stir-fry to change the color, then add some water to cook the edamame until it is mature.

14. When the edamame is mature, add the leeks and stir-fry until the leeks slightly change color.

15. When the leeks are slightly discolored, add the flesh of the clams, and pour in an appropriate amount of cooking wine, pepper, and white sugar.

16. Stir-fry over high heat in time, and then the sauce can be collected and served on the plate.

17. [Tiantian Gourmet Diary] Spring Symphony of Gourmet-Green Fresh "Fried Clams with Leek and Edamame"

18. [Tiantian Gourmet Diary] Spring Symphony of Gourmet-Green Fresh "Fried Clams with Leek and Edamame"

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[symphony of Gourmet Spring]-"fried Clams with Chives and Edamame"

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