Chinese Food
Clam in soy sauce
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Oil clam and flower clam have slightly different appearance. 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:Prepare ingredients: 1.5kg clam, 1 sharp pepper, 4 shallots, 1 ginger and 1 half spoon bean paste.
Step2:Add a proper amount of salt into the clear water. Put in the oil clam. Keep it for one or two hours. Change the water halfway. It can make the oil clam spit sand well. Two hands repeatedly rub and wash several times before getting down the pot. Wash off the dirt on the surface. Then wash it clean.
Step3:Slice the scallion. Slice the ginger. Slice the pepper.
Step4:Mix corn starch with water. Add oyster sauce, soy sauce and soy sauce. Mix well to make sauce.
Step5:Drain the oil clam. Put the oil clam in the pot and blanch it. 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.
Step6: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.
Step7:Put oil in the pot and heat it. Put ginger slices.
Step8:Pour in the clams. Stir fry. Put in some cooking wine. Stir fry for about three minutes. Pour the sauce over the clam and stir well.
Step9:Stir fry the scallion and pepper evenly. Soy sauce and oyster sauce are salty. No more salt.
Step10:Fat and juicy. Sauce flavored clam.
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. Two hands repeatedly rub and wash several times before getting down the pot. Wash off the dirt on the surface. Then wash it clean. 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. Soy sauce, oyster sauce and bean paste are salty. No more salt. There are skills in making delicious dishes.
