Due to their size, likePumpkinBaby，Sea clamsThis is why they are called.Sea clams are smallClams that grow on the beach.They are fleshy and ideal for cooking.How to cook sea clams?There are many ways to cook sea clams, such as stir-frying,Steaming,Making sauce, andMaking porridge,And so on. All of these can bring out their delicious flavor. This article will introduce various ways to cook sea clams.

How to cook sea clams: Stir-fried

IngredientsPreparation

400g of sea clams, 10g of chopped green onions,10g of minced ginger, 30g of dried chili,10g of rice wine, and25g of "Meiji" soy sauce.Cooking method1. Wash the sea clams and remove the sand. Then blanch them in boiling water (until they open).2. Heat oil in a pot and sauté chopped green onions, minced ginger, and dried chili until fragrant. Add rice wine, "Meiji" soy sauce, and stir-fry until well combined. Add the sea clams and stir-fry until cooked. Serve hot.

3. Sea clams should be of good quality. They are usually ready to use after 2 days of water cultivation.

4. When cooking sea clams, use high heat to prevent them from becoming tough.

5. Make sure the chili is thoroughly fried before adding other ingredients.

How to cook sea clams: Sauce

Ingredients

200g of sea clams,

Green bell pepper,

Red bell pepper, a few pieces of minced ginger, a few pieces of chopped green onions, 4ml of rice wine,

14ml of light soy sauce, 2g of chicken powder, 4ml of cornstarch, 3g of oyster sauce,DoubanjiangSauce, 5g, andCooking oil, as needed.Cooking method1. Bring water to a boil in a pot. Add the sea clams and cook until they open. Then remove.2. Heat a pot with oil. Add minced ginger and chopped green onions and sauté until fragrant. Add Doubanjiang and sweet bean sauce and stir-fry.3. Add green bell pepper circles, red bell pepper circles, and sea clams and stir-fry.4. Add rice wine, light soy sauce, chicken powder, and oyster sauce to adjust the seasoning.5. Add cornstarch and stir-fry until thickened. Serve hot.

Tips

If some of the cooked sea clams have not opened, it means they are not fresh and should be discarded.

How to make sea clam porridge

Ingredients

250g of rice, 200g of sea clams, half a piece of ginger, 2 green onions, 400ml of water, 10g of salt, a few drops of rice wine, a few drops of sesame oil, and a pinch of black pepper.

Cooking method

1. Soak the sea clams in salt water for a while. Once the sand is removed, rinse them thoroughly and drain the water.

2. Slice the ginger and chop the green onions.

3. Bring a pot of water to a boil. Add the sea clams and cook until they open. Then remove.

4. Add salt to the cooking water for seasoning.

5. Reserve a few sea clams for decoration, and use the rest to remove the meat.6. In a ceramic pot, add ginger, cooking water, and rice. Cook over medium heat, and add the sea clams when it boils.

7. After boiling again, add rice wine, sesame oil, black pepper, and chopped green onions.

Spicy sea clam cooking

Ingredients

250g of sea clams, fresh

Sichuan peppercorns, 15g, 30g of chili sauce, 30g of hot oil, 25g of ginger, 20g of garlic,

Sweet potato starch, 65g, 10g of salt,

12g of chicken powder,

2g of white pepper, 10g of fragrant oil, 3g of flower pepper oil, 26g of chopped green onions, and 30g of hot water.

Cooking method

1. Soak the sea clams in salt water for 2-3 hours to remove the sand. Then wash and set aside.

2. Slice the ginger and remove the seeds and stems from the Sichuan peppercorns. Mince the garlic.3. Heat a pot with cooking oil over medium heat. Add chili sauce, ginger slices, Sichuan peppercorns, minced garlic, salt, chicken powder, and white pepper and stir-fry until fragrant.4. Add the sea clams and stir-fry. Add sweet potato starch and hot water. Simmer over low heat for 2-3 minutes.5. When the sea clams open, add hot oil, fragrant oil, flower pepper oil, and chopped green onions. Stir-fry until well combined. Serve hot.65g juice, 10g saltChicken broth12gBlack pepper, 2g, 10g fragrant oil, 3g flower seed oil, 26g chopped green onions30g boiling water, 180g vegetable oil

Method steps

1. Soak the scallops in salt water for 2-3 hours to remove sand, then wash and set aside.

2. Slice the ginger, remove seeds and stem from the fresh Sichuan peppercorns, and chop the garlic.

3. Place the pot over heat, add vegetable oil to heat, then add chili sauce, ginger slices, fresh Sichuan peppercorns, garlic, salt, chicken broth, and black pepper to sauté.

4. Add the scallops and stir-fry until evenly coated. Add (luo zhao - sweet rice wine) juice and boiling water, and simmer over low heat for 2-3 minutes.

5. When the scallops open, drizzle with red oil, fragrant oil, flower seed oil, and chopped green onions, and stir-fry until evenly mixed. Serve immediately.