Pop-fried clams
By VicentaLakin
In the morning, we saw in Weibo a few words: the details of going back to life, no matter what the opportunities and the moods, it is our duty to eat, sleep, take care of ourselves. They really liked this phrase, as well as Hansen and Monroe from China's Second Season on the tip of the tongue, who went to the mall, bought food, cooked food, and welcomed the birth of the baby, passing on the short happiness of their parents. It's kind of sweet and satisfying to cook for Monroe. The fat and juicy clam in the film is the seafood of shellfish, which is indissoluble for four seasons a year in our twilight area, and which is fine, tasteful and nutritious. The more the regulars learn, the more the clams are made, the more they are made, the better they are。
Recipe Recommendations
- flower buds 500G
- garlic 5-merous
- chili one
- jinbuhuan 1 small
- edible oil 2 tablespoons
- sand tea sauce 1 tablespoon
- slightly spicy
- fried
- ten minutes
- simple
Steps for Pop-fried clams

1
Picking out the clams, picking out the tongues, closing the shell with your hands; going home with fresh water, with a few drops of oil to clean the clams。
2
Take out the clams, dry the moisture。
3
Garlic is crushed to pieces, and peppers are washed and shredded。
4
Kim doesn't change the cleaning。
5
Oil in the pot, hot oil, garlic and pepper when the temperature rises。
6
Taste the scent with the middle fire, lower saloon sauce。
7
Dismantling the sauce。
8
Turn the fire, under the clam。
9
Set it up with the ingredients and cover it。
10
2-3 minutes, let the clam open the shell。
11
Join the gold, evenly。
12
Turn off the engine and load the container for consumption。Pop-fried clams Make Tips
To ensure your stir-fried clams are succulent and juicy, there are four key points: first, select your clams carefully, as a single bad clam can ruin the entire dish; second, purge the clams properly to ensure all sand is expelled; third, cover the pan while stir-frying to shorten the time it takes for the shells to open, keeping the meat tender; and fourth, do not add any water during cooking to better highlight the natural sweetness of the clams. Beginners may want to use a smaller quantity of ingredients; less volume means faster heat transfer, resulting in more tender clams.