Clam with scallion oil recipe-Chinese Food-best chinese food recipes-cooking food

Clam with scallion oil

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The clam is rich in nutrition, salty and cold in taste. It has the functions of Nourishing Yin, moistening dryness, diuresis, detumescence and resolving phlegm. The clam has the nutritional characteristics of high protein, high trace element, high iron, high calcium and low fat. The clam meat has the function of lowering cholesterol, and is also suitable for diabetes patients.

Cooking ingredients

rice wine (cooking wine):8

raw:8

salt:8

Cooking Steps

Step1:Soak the clam in light salt water and refrigerate for 12 days. After spitting out the mud, brush the shell clean, wash it clean and drain the water. Pour boiling water on the clam and scald it to a slight opening, and then wash it several times to remove the remaining mud in the shel

Step2:Heat oil in wok, stir fry onion, ginger, garlic and red pepper, stir fry clams, rice wine, soy sauce and salt to tast

Cooking tips:Clams that cannot be opened after blanching should not be eaten. Clams should not be eaten together with snails, oranges and celery. There are skills to avoid cooking cooked shells.