ClamsTheir delicious flavor can be seen from the fact that they are called "the most delicious in the world."Clams contain highprotein, calcium, iron, and various trace elements. They are cold in nature and have the effects of diuresis, swelling, and nourishing yin and drying dampness. In addition, clams can also stimulate appetite, quench thirst, and treat symptoms of heart palpitations and fever in the limbs.

Methods for selecting clams

1. If they are frequently agitated, choose the ones with closed mouths. If they are raised in still water, choose the ones with open mouths, and they will close when touched, indicating that they are still alive;

2. You can tap two clams together with your hands to distinguish which ones have meat and which ones have sand.

Methods for cleaning clams

1. Select live clams, first rinse them several times with clean water until the water is clear;

2. Prepare a salt solution with a ratio of 10 water to 4 salt, and wait for the salt granules to completely dissolve before adding the clams. The water should cover the clams;

3. Then add a few drops of edible oil to the water, and stir with chopsticks. After half an hour, the clams will stretch out their tongues and spray water around, which takes about 2 hours. After about 2 hours, the mud in the clams will be completely expelled.

Stir-fried clams—Scallion oilStir-fried clams

IngredientsPreparation

Clams, salt,Soy sauce,scallions, rice wine, pepper.

Method steps

1. Wash the clams and marinate them in rice wine for a while before use;

2. Put the clams that have been blanched in water into a plate, andmicrowaveheat for 5 minutes;

3. Heat a little oil in a pan, sauté the scallion whites, and pour in the clams and stir-fry;

4. Then addsteamfish soy sauce, add salt,pepper powder,a few drops of blanching water to stir evenly.

Stir-fried clams—Sauce-fried clams

Ingredients

Clams, scallions,gingerin a suitable amount, rice wine,light soy sauce, in a suitable amount, oyster sauce in a suitable amount,white sugar, in a suitable amount,chopped chili peppers, in a suitable amount, soy sauce in a suitable amount.Method steps1. After buying the clams, put them in water, drop two drops of fragrant oil, add a spoonful of salt, and let the clams expel the mud;2. Bring a pot of water to a boil, add scallions and ginger, add a little rice wine, and keep a large fire. Add the clams, and the clams can be fished out after blanching for about half a minute. Drain the water;

3. Cut the scallions into threads, and the chili into threads. Prepare a seasoning sauce with chopped chili peppers, oyster sauce, light soy sauce, yellow sauce, sugar, and a little water.

4. Pour oil into the pan, sauté scallions and ginger, pour in the seasoning sauce prepared in step 3, and cook until boiling;

5. Add the clams and stir-fry until the clams are cooked.

ClamsSteamed EggsHow to make

Ingredients

2 eggs, clams, salt

Method steps1. After buying the clams, put them in clean water, add a few drops of fragrant oil, and let them sit for two hours to expel the mud;2. Crack the eggs, and separate the egg whites and egg yolks into two small bowls;

3. First, whisk the egg whites with an equal amount of warm water and a little salt;

4. Put the egg white bowl in a steaming pot, cover it with plastic wrap, and steam it for about ten minutes until the egg white is completely solidified;5. While steaming the egg white, brush the clams with a small brush to clean the outer shell and rinse them;

6. Place the clams in a pot, add clean water, and cook them until the clams are cooked;

7. Add a little salt to the cooked egg yolks and mix them with an equal amount of warm water;

8. After the egg white is steamed, open the pot cover, remove the plastic wrap, and add the cooked clams, and then gently pour in the egg yolk liquid, and cover with plastic wrap to continue steaming. This time, the steaming time is slightly shorter, about five or six minutes.Wine-steamed clamsIngredients

500g clams, 2 cloves garlic, 2 dried chili peppers, 50ml rice wine, 12g dry wine, 2 scallions, a little vegetable oil.

Method steps

1. Soak the clams in water to expel the mud and clean the outer shell, and then cut them into pieces;

2. Heat a little oil in a pan, sauté the dried chili peppers and garlic until fragrant, add the clams that have been blanched in water, and pour in the rice wine;

3. Cook until the clams open, add

dry wine

light soy sauce, and stir-fry until the dry wine is completely melted;

4. Sprinkle the scallion stems and stir-fry evenly.

Clams 500g, garlic 2 cloves, dried chili peppers 2, light soy sauce 1 tablespoon, cooking sake 50ml, sake 12g, scallions 2, vegetable oil.

Method:

1. Soak clams in water to remove sand, clean the outer shell and set aside;

Heat a pan with a little oil, add de-seeded dried red chili peppers and sauté garlic until fragrant, add drained clams, pour in cooking sake, cover the pot;

Cook until clams open, open the pot and addButter;Light soy sauce, stir until butter is completely melted;

4. Sprinkle chopped scallions and mix well, serve.