Chinese Food
Stir fried clam with soy sauce
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China is the first country to make sauce. It has a history of thousands of years. Confucius said, no sauce, no food.. With the continuous emergence of new sauces, the traditional cooking method of sauce burning can be improved and innovated, and the innovation of sauce burning technology makes the color and taste of sauce burning dishes greatly improved and changed, more suitable for today's taste needs. Sauce burning is a traditional cooking method. It is made by first putting the sweet noodle sauce (or yellow sauce) into the pot and stir fry it. Then add the seasoning and some fresh soup and stir fry it well. Then put in the fried or blanched raw materials. Burn until the sweet noodle sauce is evenly wrapped on the raw materials. After many times of practice, I made a sauce for cooking. Put 3 spoons of soy sauce, 2 spoons of sweet sauce, 1 spoonful of steamed fish and soy sauce, 1 spoonful of cooking wine, 3 spoonfuls of clear water and a little sugar into the sauce. This is about 500 grams of vegetables. The above sauces are for reference. In fact, the sauce used to stir fry can be made according to your taste. Strong, light and salty
Cooking ingredients
Cooking Steps
Step1:Soak the clam in light salt water. Add one or two drops of cooking oil. Soak it for two to three hours. Let the clam spit out all the san
Step2:Clean green and red peppers. Shre
Step3:Take a small bowl. Put 3 spoons of soy sauce, 2 spoons of sweet sauce, 1 spoonful of steamed fish and soy sauce, 1 spoonful of cooking wine, 3 spoonfuls of clear water and a little sugar into the sauce
Step4:Put some ginger in the pot and boil it. Pour in the clam. Wait for the clam to open. Take out the water for use
Step5:Put the oil in the pot. Stir fry the onion and ginger. Pour in the shredded green and red peppers. Stir in the sauce
Step6:Then pour in the clams that have been blanched. Stir fry them quickly until the sauce covers the clams. Let's get out of the pot.
Cooking tips:1. The clams are all bought in light salt water. Drop one or two drops of edible oil and go to the sand. It's better to saute the clam until it's open. After opening, it's better to take out the clam immediately. 2. After pouring in the sauce, stir fry it quickly. The clams that have been blanched do not need to stir fry for a long time. Even out of the pot, you can cook delicious dishes.
