Chaoshan people's favorite fried clams

Chaoshan people's favorite fried clams

Introduction:

Production steps:

Step 1: soy sauce and Shacha sauce are home-made condiments of Chaoshan people

Step 2: grow your own gold and pepper

Step 3: just so much

Step 4: clean and blanch the main ingredients, open the mouth with clams, then you can fish out and drain the water. *I forgot, so the clams you see below don't open their mouths*

Step 5: fire the frying pan + oil 6,70% heat + pepper, stir fry the bean paste, and stir fry the Shacha sauce

Step 6: put the clams in, stir fry them and keep the medium heat

Step 7: cover, continue to cook, pay attention to the size of the fire

Step 8: about 1-2 minutes, clam mouth + scallion stir evenly + salt + monosodium glutamate stir well, turn off the fire, out of the pot

Materials required:

Clam: 750g

Scallion: right amount

Gold does not change: appropriate amount

Red pepper: right amount

Sand tea sauce: 1 teaspoon

Salt: right amount

MSG: right amount

Oil: right amount

Soy sauce: right amount

Note: 1 clams should not be blanched for too long, meat will shrink aging. If it's a clam that hasn't been blanched, you don't need to add water on the way to cover it, and it will come out of the water by itself. Blanching needs a little boiled water.

Production difficulty: simple

Process: firing

Ten minutes: Making

Taste: slightly spicy