Pop-fried clams
By VicentaLakin
In college, they like to eat fried clams in a restaurant outside the campus. The meat is so fresh, the flowers are so big, they're so full of sand; today they go to the market and they buy a plate of them, they try to make them themselves, they use very little of them, they eat mostly。
Recipe Recommendations
- flower buds 500G
- red pepper of 5
- green pepper one
- cooking wine appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic 4-merous
- salty and fresh
- burn
- ten minutes
- simple
Steps for Pop-fried clams
1
(b) Slurping sand from clams
2
Get ready for onions
3
Cut it back
4
Hot pots with oil and onions with hot peppers
5
(a) Add flowers and clams to the fire, and add appropriate quantities of wine to the shell
6
I'm going to have to put some pepper in the pot
7
Juice clams
8
Juice clams
9
Juice clams
10
Juice clamsPop-fried clams Make Tips
1. Tips for desanding clams: Soak them in water around 20°C with a moderate amount of salt for 2-3 hours, and they will spit out quite a bit of sand. My method is quite vigorous; I scrub them directly 3 times, then let them sit before scrubbing again. The result is pretty good, washing away a lot of sand and dirt.
2. I like the fresh and savory taste of clams, so I add very few seasonings. You can add some oyster sauce and light soy sauce to taste when cooking.
3. There is no need to add salt when stir-frying clams, but those who prefer a salty taste can add a moderate amount.
4. The above method is for reference only, shared with friends who need it. Please be gentle with the criticism.