As a Xiangmei, I have an inexplicable love for seafood. Unfortunately, the market where we live is too small and we have never been able to buy any aquatic products. A few days ago, there was suddenly an aquatic product stall in the market, mainly selling shrimp and crabs. That's right for me.
The clams are delicious, nutritious and low in fat (only 0.6 grams per 100 grams). No matter how much you eat, you are not afraid of getting fat. Not only that, in traditional Chinese medicine, 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. 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.
However, shellfish are cold in nature, and people with spleen and stomach deficiency should not eat too much.
Soaked clam with ginger and onion
By KareemRenner
Recipe Recommendations
- flower buds 500 grams
- onion 50 grams
- ginger 50 grams
- blending oil 100 grams
- cooking wine 20ML
- salt 1 scoop
- sugar 1/3 spoon
- soy sauce 20ML
Steps for Soaked clam with ginger and onion
1
Soak the clams in clear water overnight to make them spit out sand.
2
Shred ginger and green onion for later use.
3
Add water, cooking wine and half a teaspoon of salt to the pot and bring to a boil. Pour in the clams, and wait for the shells to open, pick up and drain the water.
4
Heat the oil in a pan, add shredded ginger and chopped green onion and saute until fragrant.
5
Add the clams and stir fry, add salt, sugar, and cooking wine to taste and stir fry for five minutes, then add the green onion and carrot flowers to decorate the pan.
6
Loading the plate.Soaked clam with ginger and onion Make Tips
Clams, commonly known as huajia. When selecting them, check if their siphons are protruding; they are considered fresh only if they retract into the shell upon being touched. Soaking them in salt water can remove the sand inside. I remember the first time I stir-fried them, the sand wasn't fully purged, and it crunched my teeth terribly.