The meat of the clam is delicious, nutritious, high in protein content, reasonable in amino acid composition and ratio; low in fat content, high in unsaturated fatty acids, easy to be digested and absorbed by the human body. There are also various vitamins and medicinal ingredients. Contains calcium, magnesium, iron, zinc and other trace elements essential to the human body, and can be used as nutritional and green food for human beings.
Traditional Chinese medicine believes that clam meat has the effects of nourishing yin, improving eyesight, softening firmness, and resolving phlegm, while some shellfish also have the effect of nourishing essence and moistening the viscera. Everyone can eat it. People with high cholesterol and hyperlipidemia, as well as people with diseases such as goiter, bronchitis, and stomach problems are especially suitable.
The climate is dry in autumn, and the focus of diet is to nourish yin and moisten dryness. Flower clams are a good ingredient in this season. The clams should be eaten after being spat and cooked. However, it is not advisable to cook for a long time. Long-term cooking will not only lose nutrients, but also taste bad. The clams themselves are extremely delicious, so there is no need to add MSG when cooking them, and it is not advisable to add more salt to avoid losing their delicious flavor. (Shellfish such as clams are often cold and cool, so people with deficiency of the spleen and stomach should not eat more.)
The white-boiled clams are tender and tender, sweet and sweet.
White scorched clam
By GriffinCole
Recipe Recommendations
- flower buds 300 grams
- ginger a little
- garlic cloves a little
- onion a little
- soy sauce a tablespoon
- white sugar 1/2 teaspoon
- vinegar 1 tablespoon
- sesame oil a little
- oyster sauce little bit
Steps for White scorched clam
1
Prepare clams, ginger, onions, and garlic.
2
After buying it back, the clams are soaked in light salt water for half a day to spit out all the sand, then rubbed them several times with both hands, and finally brushed them clean with a brush.
3
Add water to the pan and add ginger.
4
After the water boils, pour in the clams and cook until the shells are all open. After cooling a little, remove the clams meat.
5
Cut the green onion, ginger and garlic into the ground respectively.
6
Put the onion, ginger and minced garlic into a seasoning bowl, add soy sauce, sugar, vinegar, sesame oil, and oyster sauce, stir well.
7
Cut part of the green onion leaves into shredded green onion and wash them in clear water to curl.
8
Spread the shredded green onions on the edge of the plate, add the clams meat, add sauce, and serve.
9
You can also pour the sauce directly on the clam meat.White scorched clam Make Tips
Poetic heart phrase: 1: The flower clams you buy must be soaked in light salt water to spit out the sand, then rub them several times, and finally use a brush to remove the residue. 2: Make the water boil before adding the clams. 3: Because the clams themselves are salty, there is no need to add salt when cooking, and there is no need to add salt because there is soy sauce in the sauce. 4: The shredded green onion next to it is not only for decoration, but also with the clam meat and dipped in sauce. It is especially delicious.