clam meat with leek moss
By FurmanSkiles
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. Traditional Chinese medicine believes that clam meat has the effects of nourishing yin, improving eyesight, softening firmness, and reducing phlegm. Some shellfish also have the effect of nourishing essence and moistening the viscera, which can be eaten by everyone. Among them, people with high cholesterol and hyperlipidemia, as well as people with diseases such as goiter, bronchitis, and stomach problems are particularly suitable.
Recipe Recommendations
- Allium chinensis 100 grams
- cooking wine 1 scoop
- oyster sauce 2 tablespoons
- salt a little
- salty and fresh
- explosion
- ten minutes
- ordinary
Steps for clam meat with leek moss
1
Defreeze the frozen clam meat, wash it, and add 1 spoonful of cooking wine to remove the fishy smell.
2
Wash the leek moss, cut into small pieces, and set aside.
3
Heat the pan with oil and saute the chives, ginger and garlic.
4
Pour in the clams meat and stir-fry well.
5
Add 2 tablespoons of oyster sauce and stir-fry.
6
Add a little hot water, heat to medium and low for five minutes, and serve with the meat and juice for later use.
7
Remove another oil pan, pour in the leek moss, and stir fry over high heat.
8
Pour in the clam juice and allow the leek moss to fully absorb the delicious flavor of the clam juice.
9
Pour in the clams meat, add salt (you may not add it), stir-fry well until flavor, and serve out of the pan.