Japanese razor clam seaweed salad

Japanese razor clam seaweed salad

Introduction:

"Rest day is at home, a simple salad, a Kwai staple, and a cup of juice in the sun is a pleasant thing to do. As a child living in the inland, when he came to the coast, he always seemed to think that seafood could be so cheap and fresh. It's not like the expensive corpses of marine organisms in his memory. There are so many people he didn't know. Especially the last trip to Zhoushan, he was most infatuated with seafood. When eating alone, steaming a fish and frying a green vegetable, I think my life will be beautiful. If I have another portion of fried razor clam with scallion and ginger or salted shrimp, it will be a life of admiring mandarin ducks but not immortals. In shellfish, I prefer razor clam most. It's not the flashy shell of other shellfish. It's a guy who takes the initiative to raise himself fat. It's so beautiful and inexpensive, which makes me surprised. The most common way is to stir fry the onion and ginger, or pour the sauce on the water. Today, it's also a simple way to cook in water, with Japanese style salad juice and vegetables. It's nutritionally balanced, healthy and delicious. "

Production steps:

Step 1: remove the sand and wash the razor clams, blanch them in boiling water with a little salt until they are cooked, and then shell them for later use.

Step 2: remove the tendons from the peas and serve six portions of the bamboo shoots.

Step 3: blanch the peas and bamboo shoots in boiling water until they are cooked.

Step 4: wash the seaweed, cut the cucumber into rhombus pieces, soak the spinach leaves in water and control the moisture.

Step 5: put all the ingredients on the plate, sprinkle with the salad juice mixed with kumbu orange vinegar, salt and grape seed oil, and sprinkle with a little ground black pepper.

Materials required:

Razor clam: 200g

Fruit cucumber: 1

Seaweed: 50g

Bamboo shoot tip: 30g

Spinach leaves: 10g

Peas: 30g

Red pepper ring: right amount

Japanese kunbu orange vinegar: 20ml

Grape seed oil: 10ml

Salt: right amount

Ground black pepper: right amount

Precautions: 1. Kunbu citrus vinegar is a kind of sour seasoning in Japan, which has no vinegar component, but because of a large number of sour fruits, its taste is close to vinegar. You can use orange juice and lemon juice mixed with soy sauce instead. 2. If raw spinach is not acceptable, it can be omitted or replaced by other green leafy vegetables. 3. Grape seed oil has a fresh taste, a light mixed aroma of fruits and nuts, and a significant antioxidant effect. It can be replaced by sunflower oil or corn oil. The salad itself is refreshing and not suitable for heavy olive oil.

Production difficulty: ordinary

Process: mixing

Production time: 10 minutes

Taste: sweet and sour