1.Spicy Fried Clams

「辣炒啦啦」的圖片搜尋結果

Ingredient:

2 Kg of Clams

2 tablespoons of Light Soy Sauce

1 teaspoon of Cooking Wine

2 tablespoons of Pixian bean paste

A pinch of pepper

Scallion

Ginger

Garlic

Dried red Chilies

1 tablespoon of Aged Vinegar

1 tablespoon of Sugar

 

Directions:

Step 1. Soak the clamps in 1 tablespoon of salt and 1 teaspoon of oil for 1 hour. Then, rinse with water and set aside for later.

 

Step 2. Cut the green onion and dried red pepper into sections; Slice the garlic; Shred the ginger.

 

Step 3. Put the pepper, scallion, ginger, garlic and dried red pepper in a pan of hot oil and fry until fragrant. Next, Add 2 tablespoons of bean paste and fry.

 

Step 4. Add cooking wine into the pan and stir fry.

 

Step 5. Pour in the light soy sauce and stir-fry evenly. Then, cover the pot with a lid and let it simmer for 5 minutes until the clams opens. Next, pour a spoonful of sugar and stir-fry evenly.

 

Step 6. Finally, pour the old vinegar along the side of the pot and stir-fry evenly. Next, remove the dish from the pan and place them on a plate. Sprinkle some chopped onion and the dish is ready to be served.

 

 

 

2.Steamed Wine Clams

Ingredients:

1 Kg of Calms

Chili

Garlic

Ginger

Shallots

A small piece of Butter

60 ml of Sake

Salt

 

Directions:

Step 1. Wash the clams, green and red pepper, garlic and ginger. Then, cut them well and set aside for later.

 

Step 2. Melt the butter in a pot. Next, add in the chili, ginger and garlic. Fry them until they are fragrant.

 

Step 3. Add the clams and stir fry evenly.

 

Step 4. Add sake and leave it to simmer until the clams open.

 

Step 5. Add a little salt at the end and the clams are ready to be served..

 

 

 

3.Steamed Egg Clams

「啦啦蒸蛋」的圖片搜尋結果

Ingredients:

12 Clams

3 eggs

240 ml of Warm Water

1 g of Salt

Half a Garlic

1 small Shallot

10 g of Cooking Oil

10 g of Light Soy Sauce

Chopped Green Onion

 

Directions:

Step 1. Pour an appropriate amount of water into a steamer and bring it to a boil. Next, blanch the clams until they open. Then, remove the clams and place them in a shallow dish.

 

Step 2. Mix the egg with salt and warm water. After you have mix well, sieve them.

 

Step 3. Pour the egg liquid slowly into the shallow dish. Next , cover the dish with cling film and pierce a few holes with a toothpick.

 

Step 4. After the water in the steamer boils, add egg liquid and steam.

 

Step 5. To make the sauce, heat up cooking oil in a pan. Next, sauté the garlic slices and shallots on low heat. After it is done, turn off the heat and pour in the light soy sauce and mix well. Take the sauce out with the garlics and shallots.

 

Step 6. Pour the sauce into the steamed clams and sprinkle with chopped green onions.

 

 

4.Winter Melon Clams Soup

「冬瓜啦啦湯」的圖片搜尋結果

Ingredients:

400 g of Clams

400g of Winter Melon

 

Ginger

Spring Onion

Salt

White Pepper

 

Directions:

Step 1. Soak the clams in clean water for two hours with some salt. Next, remove them from tahe water and set aside for later.

 

Step 2. Wash and cut the winter melon, ginger and garlic into small pieces.

 

Step 3. Blanch the clams into the pot with a little cooking wine to remove the fishy smell. Next, cook until they are open. Set them aside for later use.

 

 

5.Calms Vermicelli Noodles

Ingredients:

Vermicelli Noodles

Clams

Enoki Mushroom

Beef

Minced Garlic

Light Soy Sauce

Oyster Sauce,

Garlic

Chili Sauce

Sugar

 

Directions:

Step 1. Soak the clams in clean water with a little salt and sesame oil. Soak the vermicelli in a separate bath.

 

Step 2. To make the sauce: Stir-fry half of the minced garlic, then pour it with the other half with 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of garlic chili sauce and 1 tablespoon of sugar. Stir fry well and the sauce is done. Set them aside for later.

 

Step 3. Place enoki mushrooms, vermicelli, clams and beef in the pot. Next, drizzle them with the sauce and add 2 bowls of water.

 

Step 4. Cook the noodles for about 8 minutes and the dish is ready to be served.

 

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