Fried clam

Fried clam

Introduction:

"Seafood is mainly" fresh ". In order to maintain the original flavor of raw materials, I personally think that the best choice is to cook it in a scalding way. Blanching is one of the common cooking techniques in Cantonese cuisine. It is called blanching, which is to boil the soup or water, heat the raw materials until they are just ripe and remove them. Because there is no colored seasoning in the soup, it is called blanching. The raw materials after blanching, after seasoning, become blanching dishes. The characteristics of baizhuolai cuisine are: simple and elegant color, crisp and tender, and various tastes. Meretrix meretrix has delicious meat, rich nutrition, high protein content, reasonable composition and proportion of amino acids, low fat content, high unsaturated fatty acids, easy to be digested and absorbed by human body, and various vitamins and medicinal ingredients. Clam meat has the functions of Nourishing Yin, improving eyesight, softening firmness and resolving phlegm

Production steps:

Step 1: soak the clams in light salt water for more than 2 hours. Spit up all the silt.

Step 2: clean the clams with a small brush and drain the water.

Step 3: wash and peel the ginger, then cut it into rice.

Step 4: add soy sauce and vinegar to ginger and rice, stir well to form juice.

Step 5: put proper amount of water into the pot, add cooking wine and ginger skin.

Step 6: enter the washed clams.

Step 7: bring to a boil over high heat, cook until the opening and remove immediately. [the opening time of clams is different. Open one and catch one]

Step 8: the boiled clams can be dipped in the juice.

Materials required:

Clam: 500g

Ginger: right amount

Vinegar: moderate

Soy sauce: moderate

Cooking wine: moderate

Note: clams and other shellfish are very delicious, so do not add MSG when cooking, and do not put more salt, so as to avoid the loss of taste, and the mud intestines in shellfish are not suitable for eating. Do not eat undercooked shellfish, so as not to infect hepatitis and other diseases. Many shellfish are hair products. People with chronic diseases should eat them carefully. Clams and other shellfish are mostly cold, so it is not suitable to eat more for those with spleen and stomach deficiency.

Production difficulty: simple

Process: water

Production time: 10 minutes

Taste: Original