Chinese Food
Clam in soy sauce
(104663 views)
Sometimes, it's very complicated. It's delicious and easy to make. How simple is it? It's hard to make it. There are other times. Some dishes can't be used for dinner. Because the meal hasn't come up yet. It's almost eaten. The key is that the price of the clam is still incredibly cheap. The trace is now all over the inland provinces. You can add it when you treat people to dinner. In the eyes of the Chinese people, a meal is supported by seafood. The specification seems to be different.
Cooking ingredients
Cooking Steps
Step1:Take a large container, add 2 tablespoons salt, add water and mix well. Pour the purchased clam into it. Let it stand for at least 1 hour. Let the clam spit out as much sediment as possible. Then wash it with water several times more. Prepare all ingredients. Shred ginger and red pepper. Dice garlic. Slice onion or coriande
Step2:Boil the clam in a pot of water
Step3:When the water boils, pour in the clam
Step4:It can be seen that the froth and impurities are boiling out in succession
Step5:The criterion of maturity is that the clam mouth is open. But some of them are not fresh. They may not open. Seafood is easy to cook. Pour in clam water and boil for 12 minutes to turn off the fire
Step6:Turn off the fire
Step7:Take out the clam, wash it with pure water several times, and wash away the sediment further. The meat of clam is very fresh and tender, but the sediment affects the taste very much, so this step should not be omitted; it is not recommended to use tap water, because it is not sanitary
Step8:Spread shredded ginger and pepper on it; prepare the sauce
Step9:Put a little oil in the pot, pour in the garlic, and stir slightly
Step10:Pour half a bowl of sauce (steamed fish and soy sauce + raw soy sauce + clear water) prepared in advance into the pot. Note that soy sauce itself is very salty. Do not put salt again. If the taste is light, add less or more water to neutralize it. After boiling in the pot, pour it directly onto the clam
Step11:As shown
Step12:As shown
Cooking tips:1. The clam needs to deal with the sediment. It can't be omitted. Otherwise, it will affect the taste; 2. It can be boiled and fried directly. The seasoning is the same. The taste is almost the same. This method is blanching. The advantage is that the meat is slightly tender. In fact, the difference is not big. There are skills in making delicious dishes.
