Two days ago, Xiao Miao brought a package ofClams.back, the steamed clams and steamed clams were not finished, and were left in the water to feed. Just when I was worried about how to eat the remaining clams, Aunt Hua came back and said she could cook them.FansSteamed Clams.Steaming Clams Recipe 1Ingredients

Preparation

Clams, Fans, Garlic,Pepper, Salt, Cooking Wine, Green Onion, Oil.

Method1. Remove the clam meat from the shell, wash and remove sand, also clean the shell;2. Soak the fans in warm water, cut into pieces, chop garlic and green onion for use;

3. Marinate the clam meat with pepper, cooking wine, and salt for about 20 minutes;

4. Place a bowl, put the clam meat in the shell, add chopped green onion and garlic, spread the fans, and add a little oil;

5. Boil water in a pot, after the water boils, put it in the pot to steam, steam over high heat for about 5 minutes.

Steamed Clams Recipe 2

Ingredients Preparation

Clams, Fans, Oil, Salt, Garlic, Green Onion, Cooking Wine,

Steamed Fish

Fish Sauce.

Method1. First, use a brush to clean the surface of the clams, wash away mud and other impurities;2. Use a sharp knife, insert into the shell, and cut the clam meat with the shell wall, discard the half clam shell without meat;

3. Remove the internal organs of the clams, and marinate the clam meat and clam yellow with cooking wine and a little salt for 5 minutes;

4. Soak the fans in warm water for about 30 minutes until soft, chop garlic and green onion;

5. Heat oil in a wok, after the oil is hot, add chopped garlic and green onion to fry, and remove from the pot, add a little salt and fish sauce to adjust;

6. Place the fans, wrap them around the clam meat, and evenly spread the adjusted garlic sauce on the clam meat;

7. Bring the water in the steamer to a boil, put the clams in, steam over high heat for 5 minutes, take it out, and sprinkle green onion on top;

8. Bring the water in the steamer to a boil, put the clams in, steam over high heat for 5 minutes, take it out, and sprinkle green onion on top.

Steamed Clams Recipe 3

Ingredients Preparation

Clams, Fans,

Small

Bok Choy, Garlic, Green Onion, Oil, Cooking Wine, Salt, Fish Sauce,Chicken Powder.Method1. Cut the clams and take out the meat, wash and marinate with salt and cooking wine for 10 minutes, and reserve the shells;

2. Blanch the bok choy in salt water for 20 minutes, then wash;

3. Soak the fans in hot water, and reserve;

4. Wash garlic and green onion, and chop;

5. Place a large pot, put the shells, first put the fans, then put the clams;

6. Heat oil, after the oil is hot, turn off the heat, add chopped garlic and green onion;

7. Place the fried garlic and green onion on the clams, add a little fish sauce and

MSG

8. Place the pot in the steamer, cover with plastic wrap, cut a few small holes with a knife, and steam over high heat for 5 minutes;9. Blanch the bok choy and place it around the clams.；

Steamed Clams Recipe 4

Ingredients Preparation

1 tablespoon of fish sauce, 25 grams of minced garlic, a handful of fans, a small spoonful of salt, 6 clams, a bunch of green onion, half a red bell pepper.

Method

1. Wash and clean the clams, remove excess parts, and leave the center clam meat. After processing, soak in salt water for half an hour, and soak the fans in hot water for half an hour.

2. Chop the minced garlic and red bell pepper, and cut the green onion for use.

3. Heat the oil, add minced garlic and stir-fry for about 2 minutes, and cook the garlic flavor. Remove from the pot, and mix with red bell pepper, fish sauce, salt, and minced garlic.

4. Cut the fans into pieces, and arrange them around the clam meat. Also, spread the mixed garlic sauce on the clam meat.

5. Place in a steamer, cook over medium heat for 2 minutes, and over low heat for 3-4 minutes. After cooking, leave it for 2 minutes before opening.

6. After cooking, sprinkle with chopped green onion and drizzle with hot oil.

Place in a pot of boiling water, cook over medium heat for 2 minutes, then over low heat for 3-4 minutes. Turn off the heat and wait for 2 minutes before lifting the lid.

Sprinkle with chopped green onions and drizzle with hot oil to serve.