Chinese Food
Fried clam with ginger and scallion
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Today's dish is fried clam with ginger and scallion. It's not clam. The appearance of oil clam is slightly different from that of flower clam. And the clams and oil clams are compact and chewy. But oil clams taste better than flower clams. They are more delicious, fat and juicy. -
Cooking ingredients
Cooking Steps
Step1:Add some salt into the clear water. Put in the clam. Keep it for one or two hours. Change the water halfway. It can make the clam spit sand well. Wash the surface of the pot several times with two hands. Then wash it.
Step2:Wash the clams and drain the water. Slice the scallion and ginger.
Step3:Put the clams in the pot and blanch them. Put the water into the oil clam after boiling. Turn off the fire when opening the micro opening and scoop up. Wash immediately with water. After blanching, the clams can be cleaned more deeply. At the same time, some clams that do not open their mouths can be screened out. Blanching water can better sterilize. Don't worry about uneven heating.
Step4:Drain the clam. Rinse it with cold water. Between the hot and cold, it can make the clam's flesh more elastic. It can also wash away the remaining sand.
Step5:Put oil in the pot and heat it. Put ginger slices.
Step6:Pour in the clams. Stir fry. Put in some cooking wine. Stir fry for about three minutes. Mix the oyster sauce with water. Pour over the clams and stir well.
Step7:Stir fry the scallions evenly. Both soy sauce and oyster sauce are salty. No more salt.
Step8:Plate it. Open it.
Cooking tips:1. Add some salt into the clear water. Put in the oil clam. Keep it for one or two hours. It can make the oil clam spit sand well. Wash the surface of the pot several times with two hands. Then wash it. 2. Clam blanching can clean the clam in a deeper way. At the same time, some clams that do not open their mouths can be screened out. Blanching water can better sterilize. Don't worry about uneven heating. 3. Rinse the clam with cold water after blanching. Between cold and hot, it can make the clam's flesh more elastic. It can also wash away the remaining sand. 4. Both soy sauce and oyster sauce are salty. No more salt. There are skills in making delicious dishes.
