Chinese Food
Stir fried clam
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In July and August, the plump and sweet clams are calling me again. Steaming, frying and cooking are all in turn. One of the favorite is stir fried. Because the method, ingredients, and time are very simple. Stir fried clam, spicy q-shell, with ice beer, let your dopamine rise in a straight line. This summer. Dote on you. Dote on you. Dote on you-
Cooking ingredients
Cooking Steps
Step1:One of the secret skills of spitting sand - add edible oil to soak for a while. Rub it with your hands. It makes the clam dizzy, nauseous and vomit. Every time you rub it, change the water in turn. Generally, 34 rounds. The water becomes clear. The second secret skill of spitting sand is to fry the clams in a wok until they are dry and hot. Stir fry the clams until they are all open and come out of the water. Then wash them in cold water and they will be clean.
Step2:Boil the water. Pour in the clams. 2:30, 3 minutes. Open all the clams. Take out.
Step3:Heat the oil 70% hot. Add ginger slices and dried chilli to stir fry. Pour in clam and stir fry. Drop in cooking wine.
Step4:Mix the oil, soy sauce, salt and water and pour them into the pot. Stir fry over high heat. When the soup is almost finished, get out of the pot.
Step5:If you are not fresh and sweet, only taste. Then continue to add Douchi, Douban sauce, pepper. Upgrade spicy 2.0 is the solution. Note - take water for example. 5g = 5ml = 1tsp = 1ts
Cooking tips:Remember to buy live clams with closed shells. Note - take water as an example. 5g = 5ml = 1 teaspoon = 1 teaspoon. There are skills in making delicious dishes.
