Wine Steamed Clams

Name: Wine Steamed Clams
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flower clam; 10g Green onion ginger garlic; 1 tablespoon Doubanjiang; 20g White wine; 1 tablespoon Chopped pepper

by Personality is better than beauty I

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Clam is the most common ingredient in the seafood market, and it can be eaten in a variety of ways. Some people like to cook, some people like to stir fry. The wine-steamed clams in the night canteen are a side dish to go with the wine, and the soup can also be used as bibimbap.

Today is an improved version of steamed clams with wine, clams for flower clams, sake for white wine, the first broadcast of flower clams, and rice with soup. The taste is super good! Fast and easy, especially suitable for novice operation. For 5 yuan a catty, you can make a big plate for 3 yuan, which is fresh and delicious.

Ingredients

Wine Steamed Clams

1. Clams spit sand and put some salt in the water. The clams bought from the supermarket didn't have too much sand, so it was soaked for about 40 minutes. The time can be appropriately extended according to the cleanliness of the purchase.

2. Put 1 tablespoon of oil in the pot, add green onion, ginger, garlic, and chili, and saute

3. .Add clams

4. Add 20 grams of white wine after stir fry, 1 tablespoon of chopped peppers and cover the pot

5. .Turn off the fire after all the clams are opened, and the time should not be too long to keep the clams fresh and tender.

Tips:
1. Don't have too many clams. If they are too much, they will be heated unevenly. They can be out of the pot just after opening.
2. Clams must be spit out and cleaned. When steaming, adjust it according to the amount of clams. Don't take too long, too old and too old will affect the taste, too short and not steamed, so control the time.
3. It is delicious when eaten directly, but seafood is cool and easy to cause stomach trouble, so it is best to neutralize it with warm seasoning such as ginger slices, ginger juice, and chili to prevent stomach trouble.
4. Try to use sake/baijiu. The taste of rice wine is too strong. I personally think it is not very suitable for this dish.
5. The sixtieth birthday has a salty taste of sea water, which is very sweet and sweet. Adding too much seasoning will only make it superfluous!