Clam tofu
Raw materials:
200 grams of clam meat, 500 grams of tofu, 50 grams of leek, proper amount of fungus, proper amount of shredded ginger, proper amount of salt, proper amount of peanut oil and proper amount of water starch.
Making:
① Wash and drain clam shell for later use; Cut tofu into pieces, wash leek and cut into sections, and soak fungus and wash it.
(2) Heat the wok with oil, add shredded ginger, add clam meat and auricularia, stir fry, then add fresh soup, tofu and salt, boil with strong fire, collect thick soup, thicken with water starch, add leek, stir fry evenly, and take out.
Features:
Delicious and delicious
Fried clams with ginger and onion
Materials:
Clam 1 kg, ginger 1, onion 1, garlic 5, nine-story tower 1/2, red pepper 1.
Seasoning:
2 teaspoons of soy sauce, 3 teaspoons of soy sauce, 2 teaspoons of pepper 1/,3 teaspoons of rice wine1/and salad oil.
Exercise:
1, soak the clam in salt water for half a day and let it spit sand.
2, onion, ginger, garlic minced, red pepper cut into diamond pieces.
3. Saute shallots, ginger, garlic and red pepper in the oil pan, put down the clams and stir-fry slightly. Cover the pot for 30 seconds, add seasoning, and put it in a nine-story tower to take off the pot.
Small folk prescription:
1, Meretrix meretrix, also known as sea melon seeds, has beautiful shell lines and simple cooking, and can be used as a banquet dish.
2. Be sure to spit when buying.
3. Adding 1 teaspoon sugar to the seasoning is more delicious.
Green soup practice: half a catty of clams are cooked in water (leaving soup); Slice a handful of apricot vegetables (or other green leafy vegetables); Chopped sweet pepper; A little mung bean; A piece of red pepper.
Cook two bowls of hot clam soup, add apricot/sweet pepper/green beans, one tablespoon of oil/soy sauce each, a little cooking wine/monosodium glutamate, cook for 15 minutes, add white powder to thicken, and drizzle with a little cooked oil/balsamic vinegar.
This dish is delicious, crisp and fragrant, and the soup is tender. It is an ideal food for food delivery!
Fried clams
Main materials and accessories:
200 grams of fresh clam meat, 500 grams of cooked lard, 3 grams of garlic slices (about 50 grams), clear soup 10 grams, refined salt 150 grams, 5 grams of wet starch, 30 grams of vegetables, onion slices 10 grams, 5 grams of Shaoxing wine and 2 grams of sesame oil.
Gourmet: Shandong cuisine, Shandong cuisine
Cooking method:
1. Wash the big mussel meat with clear water, slice it with a blade, blanch it in boiling water, and take it out to control the water. Clear soup, refined salt and wet starch are mixed into fluorescent juice; Slice Wang Lan and vegetables separately for later use.
2. Add cooked lard to the wok. When the fire is 100% hot, put the mussel meat in the wok and touch it, and quickly remove the oil.
3. Leave 25 grams of cooked lard in the pot, stir-fry with onion and garlic slices, add magnolia slices and vegetables, cook with Shao wine, pour clams and fluorescent juice, stir-fry into small packets, and sprinkle with sesame oil. [Key points] The clams are boiled in water and broken. Before the explosion, the bowl was stirred evenly and the oil was heated vigorously. That is, ready-to-eat, requiring the sauce to be tight, crisp, tender and cool.
Flavor characteristics:
1. Clams produced in Yantai coastal areas are famous for their tender meat and crisp and delicious dishes. It used to be a tribute in the Tang and Song Dynasties. According to the property records of Laizhou Fuzhi, "before Kao Song, there were giant clams and bezoar tributes", which shows its treasures. Big clams are used for cooking, picking abdominal muscles, or frying or exploding, which is suitable for fast food and has good flavor and color.
2. "Fried Clam" has a long history in Shandong coastal areas, and it was made in Song Dynasty. Shen Kuo recorded the method of cooking clams with oil in Meng Qian Bi Tan. This method was improved by the chef's representative, and in the Qing Dynasty, it became the current "fried clam" and became a traditional dish in Shandong. In August 2002, Sun Yat-sen, the interim president of the Republic of China, visited Yantai and tasted this dish at the banquet of Changyu Wine Company, which was greatly appreciated after eating. If the one-time purchase takes a long time to run out, it is best to put it in the refrigerator to extend the shelf life.
Question 2: A complete list of dried clams and how to make good edible materials from dried clams.
Clam (also called sea melon seeds) 400 grams of chives, 2 sticks of butter, wine 15 grams, a little ginger, a little sugar and salt.
working methods
Step 1: pour seawater or salt water into a container filled with clams; Add a few drops of peanut oil into a container filled with clams, and then stir with chopsticks to spread the oil flowers evenly on the water surface, so that the water is isolated from the air, and the clams will soon spit out sediment. Another method is to put iron (such as scissors) into a container for clams. Shellfish have the habit of spitting mud when they smell iron. This can also make clams spit sand quickly and well.
Step 2: Shred ginger and chopped green onion for later use. Heat the wok first, add a little oil and butter, then add shredded ginger and clams, stir-fry for a few times, then add wine and stir-fry for a few times, and then quickly cover the pot and stew.
Step 3: After all clams are opened, open the lid, add seasoning, salt and sugar, add a little water, and finally sprinkle chopped green onion and stir fry.
Question 3: How to prepare dried clams? Hello, dried clams are heated and blanched until they become loose and soft, and then washed with clear water. You can stew soup with big bones and other materials, or stir-fry leeks or leeks. It is delicious.
Question 4: How to dry the cooked clams? Dry, cut, cover with clean black cloth or other colored objects, and put in a well-ventilated place in the sun.
Question 5: How to make dried clams delicious? The home cooking method of spicy fried clams is as follows.
Question 6: How to prepare dried clams with ribs, clams and winter melon soup?
Ingredients: ribs, clams, wax gourd, salt, ginger slices, cooking wine.
Exercise:
1. Soak the ribs for one hour, blanch them with boiling water after removing blood.
2. After the clams are soaked in salt water, they are washed thoroughly and repeatedly. 3. Cut the wax gourd into thick slices for later use.
4. Boil water, add ribs, add cooking wine and ginger slices and stew for 20 minutes.
5. Then add melon and clams and stew until the east melon is cooked.
6. Season with salt before cooking, and finish.
Question 7: I want to ask how to make dried clams delicious. The main ingredient of Beitai kitchen is dried clam 100g. The auxiliary oil is proper amount of salt, onion, ginger, garlic, cooking wine and monosodium glutamate.
step
Step 1 1. Prepare a proper amount of dried clams.
Step 22. First cut off the black part-its belly, then soak the yellow meat in water for two hours, and then wash it a little.
Step 33. Slice onion and dried pepper, shred ginger and mash garlic.
Step 44. Heat oil in the pan, add onion, ginger, minced garlic and dried pepper and stir-fry until fragrant.
Step 55 of onion-flavored clam meat. Add clam meat and stir fry. When it is almost cooked, add a small amount of cooking wine and monosodium glutamate to eat.
skill
This dish is best fried with high fire.
Question 8: How to eat dry clam soup? Ingredients: 300g dried wax gourd, 30g dried clam, seasoning: salt, chicken essence, monosodium glutamate and ginger, broth1500g. Practice: soak dried clams in boiling water, peel and cut wax gourd into pieces, put all the materials in a pressure cooker and press 10 minute, and use the above seasoning (light and sweet).
Question 9: How to make clam jerky delicious cumin spicy clam meat material: 300g clam.
Seasoning: 25g of sesame, 2g of cumin, 20g of pepper (dried red tip), 4g of salt, 3g of pepper, 5g of sugar, 3g of soy sauce10g, 3g of chicken essence, 0g of sand tea sauce16g, 20g of scallion, 80g of vegetable oil and distiller's grains10g.
1. Wash the meat and put it on the plate; Cutting dried chili into sections; Dice scallion;
2. Put the pot on the fire, add a little vegetable oil, and add the dried Chili to stir fry until fragrant. Chop the pot into powder with a knife and put it in a bowl for later use;
3. Add vegetable oil to the pot and heat it to 60% heat. Add scallion, sand tea sauce, clam meat and salt and stir-fry a few times. Stir-fry GATT fresh soy sauce, sugar, red distiller's grains juice, chicken essence and dried Chili powder until cooked. Add cumin powder, pepper oil and cooked sesame seeds, stir-fry evenly, and serve. The answer is supplemented by the production materials of stewed clam meat granules:
Ingredients: clam1000g.
Accessories: 250g of pork (fat meat) and 350g of pork (lean meat).
Seasoning: 20g green onion, salt 10g, sugar 10g, monosodium glutamate 10g, 5g cooking wine, 2g pepper, 50g vegetable oil, 80g starch (corn), ginger 10g, and soy sauce 10g.
The method of stewing clam meat;
1. Wash the clams, pour them into a boiling pot for blanching, take them out when the shells are opened, take them out, remove the black impurities and wash them;
2. Select clams with the same size, wash them, connect the two shells together, dry the water, and sprinkle dry starch on the shells for later use;
3. Chop the onion and ginger separately for later use;
4. Dice the fat pork and lean pork respectively, chop them into fine particles repeatedly with a knife, put them into a bowl, add chopped green onion, Jiang Mo, soy sauce, sugar, monosodium glutamate, pepper, wet starch and mussel meat and stir well;
5. Put them into mussel shells respectively and smooth the mussel mouth with wet starch;
6. Put the wrapped clam shell in a hot oil pan, fry for a while, and take it out. The sequence is coded in the saucepan. Add cooking wine, refined salt and broth (200g), color it, put it on high fire, boil it, and then stew it with low fire until cooked.
Question 10: Clam practice finished. How to eat clams well? Ingredients: clam ingredients: onion, garlic, ginger, red pepper soy sauce.
working methods
1. Newly bought flower clam, wash the shell before cooking and soak it in salt water for more than half an hour. 2. The green onions are cut into diamonds, the peppers are chopped, the garlic is chopped, and the ginger is chopped. 3. Heat the pan, add garlic, ginger and pepper, and saute the clams when the oil is hot. 4.5. After a while, after the clam shell starts to change color a little, add soy sauce and stir fry. 6. Cover and squat. 7. When most clam shells are opened, add green onions and stir fry. 8. The pot can be loaded.
● Stuffed clams in casserole
Ingredients: Meretrix meretrix 1 kg, Shandong cabbage 1 kg, salt 1 tsp, 2 tablespoons salad oil, 6 minced meat, 2 eggs, ginger juice 1 tsp, and salt 1/2 tsp.
Practice: 1. Clams spit sand and cut it with a knife without separation.
2. Mix the seasonings well and brew them into clams.
3. Cut the Shandong cabbage into palms, add salt and fry until soft, put it in a casserole, and put the clam in a small fire for about 15 minutes.
● Stir-fried clam with ginger and onion
Ingredients: clam 1 kg
Ingredients: shredded ginger, shredded onion, shredded red pepper, fermented soybean, soy sauce and raw flour.
Practice: Boil the water in the pot, and then pour in the clams. When the shells are opened, pick them up for later use. ...
Heat oil in a wok, add lobster sauce and shredded pepper and stir-fry until fragrant.
Add clams and stir-fry a few times, then add onions and shredded ginger.
Finally, add soy sauce, thicken with corn starch juice and serve.
● Flaming clam
Ingredients: clam, white wine, red wine, ginger juice, Japanese soy sauce, spicy juice.
Practice: The fiery red clam is a variant of the sauna clam, which feels more tragic, but from the perspective of diners, it can create the atmosphere on the table to the maximum extent. The combination of white wine and red wine made the clam drunk and then lit. After the wine is burned, the clams are cooked, and it is even more mouth-watering with ginger juice, Japanese soy sauce and spicy sauce.
● Hibiscus
Ingredients: clam, egg white. Seasoning: salt, monosodium glutamate, yellow wine and water chestnut powder.
Practice: 1. Wash the clam, boil the water, soak it, pick it up and take out the meat.
2. Beat the egg white into a paste, soak it in boiling water, pick it up, put it in the clam shell respectively, then put the clam meat on the hibiscus and hook it with glass.
● Lazy clam
Ingredients: one towel gourd, clam 150g, tender ginger 1, aluminum foil paper 12 sheets (10cm× 12cm), wine 1 tablespoon, and half a tablespoon of salt.
Practice: 1. Peel the loofah, cut it into small pieces and then cut it into thick strips, add half a tablespoon of salt and mix well in a large container;
2. Shred tender ginger, put four loofahs on a piece of aluminum foil paper, then put two clams and a little shredded ginger, and then pour some wine;
3. Fold the aluminum foil paper into a rectangular paper bag, put it in the oven, bake at 200℃ 10 minute, take it out and open the paper bag to eat.
A clever way to be lazy: 1. It is convenient and easy to use aluminum foil paper as a container. Throw it away after use, without washing dishes;
2. You can make paper bags in advance and bake them when you eat them, which can be finished quickly;
Never bake aluminum foil in microwave oven.
● Asparagus clam meat
Ingredients: clam 1 kg, asparagus half a catty, pepper, oil, rice wine, pepper, sugar, white powder and sesame oil.
Practice: 1, slice pepper, blanch clam, and take out clam shell.
2. Cut asparagus into sections, blanch it, and then pour it with boiling water.
3, from the pot, first stir-fry asparagus, then add clam meat and stir-fry, and finally add seasoning and pepper and stir-fry evenly.
Longjing clam soup
Ingredients: half a catty of clam, Longjing 10g, a little shredded ginger.
Practice: 1. After soaking Longjing in boiling water, filter the tea residue to get clean tea soup for later use.
2. After half a pot of water is boiled, add clams and shredded ginger.
3. After the clams are opened, pour in the tea soup, stir and boil.
● Clam noodle soup
Ingredients: 300g of clams, 2 garlic, a little chopped green onion, 500g of Chinese cabbage, 300g of refined powder, and 3 cups of clear soup.
Seasoning: soy sauce, salt, sugar, sesame oil and pepper.
Practice: 1, Meretrix meretrix should spit out the sand, wash it and dry it for later use. Mashed garlic and cooked Chinese cabbage.
2. Embrace garlic with two tablespoons of oil, put down the melon seeds, pour in wine and soy sauce, sprinkle with two tablespoons of water, stir fry over high fire, cover the lid and wait for the clams to open, put down the remaining seasonings and mix well, take out the clams, pour clear soup or water into the pot, add salt to taste after boiling, and turn off the fire.
3. Cook the fine noodles, put them in a bowl and add the cooked noodles ... >>