Chinese Food
Stir fried clam
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I've made clams many times before, but they're not delicious. I happened to see a clam baked by a fish friend. It was so delicious that it exploded. I went to ask for advice immediately. Then I made one myself, which overturned my understanding of this dish for many years.
Cooking ingredients
Cooking Steps
Step1:The clam cleans the shell and spits out the mu
Step2:Boil the water, boil the clam, blanch it (3 minutes after the shell is opened), take out the water control for standby... The purpose of blanching water is to let the clam spit out the water in the body, and directly stir fry the clam in the pot to spit out half a pot of soup..
Step3:Cut the shallot and ginger into thin shreds and mash the garlic; dish Pixian bean paste for 3G; mix the sauce for standby (3G oyster sauce, 3G sugar, 10ml soy sauce, 10ml cooking wine). I used the same amount of xylitol to replace the sugar and coriander to cut 3cm sections for standby
Step4:Add 15ml of oil, heat up Pixian bean paste, stir fry, stir fry with scallion, ginger and garlic, stir fry with clam after stir fry, stir fry for a few times, stir fry with sauce, continue stir fry with fire (according to the situation of a small amount of water in the pot, continue stir fry), stir fry for 2-3 minutes, turn off the fire, add parsley section, stir well, and put on a plate
Step5:Sprinkle cilantro leaves and take photos as a souveni
Cooking tips:1. The purpose of blanching is to make clams spit out the water in their bodies. If I stir fry directly in the pot, half a pot of soup will be spit out... The main reason why I didn't cook well before is that there was no blanching 2. This dish didn't put salt. I didn't forget that there are skills in putting salt to make it delicious.
