The Taste of The Ocean---stir-fried Clams
1.
All seasonings: white part of shallots, green part of shallots, white part of shallots, minced garlic, sliced ginger, cut green and red peppers into circles, a small handful of coriander (take the leaves), a small bag of Hainanese yellow lantern sauce, 3 dried chilies (forgot to shoot). Then there are a teaspoon of white pepper, a teaspoon of light soy sauce, a teaspoon of oil consumption, a teaspoon of steamed fish soy sauce, an appropriate amount of salt, and an appropriate amount of sugar.
2.
Wash the clams, pour them into a wok, add cold water to a boil.
3.
Boil until white foam appears on the water surface, use a spatula to slowly push the clams to rotate in the pot. At this time, the clams have begun to explode gradually, and pushing the clams can wash out the sea sand in the clams.
4.
After a few pushes, the clams all exploded.
5.
When the water boils completely, turn off the heat and use a colander to remove all the clams and set aside.
6.
Add oil to the wok (a little more oil) and heat it to 70-8% hot. The so-called 70-80% heat means that the palm is about 2 cm close to the oil surface, and the palm feels a little hot!
7.
Add the garlic and ginger slices first, then turn the heat up slightly and stir fry! Stir-fry until the garlic is golden brown.
8.
Then add the dried chili, stir fry a few times, and add the white part of the chives. After the chives are placed, stir fry a few times to reveal the aroma.
9.
Then pour in the flower clams that have been flying over the water. After pouring the flower clams, you must immediately turn the pot upside down (as a restaurant chef does not use a spatula to fry directly with the wok), let the previously fried ingredients and the flower clams fuse .
10.
Spray the cooking wine and continue to smash the pot. Don't use the spatula during the whole process, otherwise the clam meat will be fried by the spatula. When it is turned into a dish, the plate is empty and the meat is at the bottom of the plate. . . .
11.
Bump the pot while lowering the fuel consumption.
12.
While turning the pot, add the steamed fish soy sauce.
13.
Pour the pot while adding the light soy sauce.
14.
At this point, all the seasoning is finished, continue to turn the pot, and then add the scallion white part, and at the same time add a few drops of white wine! It will be very fragrant!
15.
Continue to heat the pot, add green and red chili rings, white pepper, salt, and sugar at the same time. You can use a little more sugar to make it delicious. The specific dosage is one flat spoon of KFC's mashed potatoes. Of course, this still depends on your own taste.
16.
Finally, add the coriander leaves and continue to stir the pot a few times to let the flavor of coriander blend into it.
17.
Take out the pan and put on a plate, and add the scallion greens. Eat while it's hot!
18.
Served with the homemade glutinous snails the night before, and get some wine! Beautiful~~ The whole cooking process of clams takes no more than 10 minutes. The pot should be fast and the firepower should be large! After being cooked, it tastes delicious, and the clams that are fried without a spatula will basically not lose meat, avoiding that the meat is meat and the shell is the shell...
Tips:
1. No need to stir fry with a spatula, all by overturning the pot.
2. Add a few drops of white wine to increase the fragrance and remove the fishy.
3. On high fire, stir fry quickly to prevent the clams from getting old.
4. You can add a little water during the stir-frying process.
5. Ginger should be peeled. The skin of ginger is very cold. Seafood is also a cold thing. Peeled ginger can integrate the coldness of the food itself.
