stir-fried clams with onions and ginger
By VicentaLakin
Recipe Recommendations
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for stir-fried clams with onions and ginger
1
Wash the clams, and rest with light salt water for 2 hours to spit out sand before use
2
Shred ginger, cut scallion and green separately, and wash the dried peppers for later use
3
Sit in a pot and boil water, add ginger and erguotou, boil the clams until they open, take them out, drain for later use
4
Rinse open clams 3 times with clean water to wash off residual sand
5
Sit in the pan and heat up the oil, add shredded ginger and white scallions and saute until fragrant
6
Stir in dried peppers and chili red oil until fragrant
7
Add clams, turn to high heat, spray Erguotou, stir fry for 30 seconds, add homemade flavor and salt, and stir fry for 2 minutes
8
Add green onions, turn off the heat, stir fry well, and remove from the panstir-fried clams with onions and ginger Make Tips
Luo Li Basu:
1. The opening time of clams after passing through the water varies. Be sure to fish out the clams that are opened first in time to avoid overcooking and don't be lazy.
2. After the clams spit sand, there will still be a little sand left in the shell. Some of it can be removed by passing water, but it still needs to be rinsed with clear water to remove the remaining sand to avoid damaging the taste.
3. Turn off the heat when the green onions are placed in the pan, stir evenly and take out of the pan. Use the residual heat to force out the fragrance of the green onions, so that the green onions are straight and the fragrance of the green onions is strong
1. The opening time of clams after passing through the water varies. Be sure to fish out the clams that are opened first in time to avoid overcooking and don't be lazy.
2. After the clams spit sand, there will still be a little sand left in the shell. Some of it can be removed by passing water, but it still needs to be rinsed with clear water to remove the remaining sand to avoid damaging the taste.
3. Turn off the heat when the green onions are placed in the pan, stir evenly and take out of the pan. Use the residual heat to force out the fragrance of the green onions, so that the green onions are straight and the fragrance of the green onions is strong