Asparagus and razor clams
Overview
When I was a child, I lived by the sea for several years. It was my grandmother's house. My love for seafood may have been a habit I developed at that time. Razor clams are extremely tender creatures with extremely thin shells that can easily break into pieces. It’s extremely fresh, and there’s no need to add MSG at all. My mother said that people on the beach just boil it without adding salt. Now that we are far away from the sea, I still miss razor clams and often buy them to eat. Asparagus is also fresh and tender, and it is a perfect match when grilled with razor clams.
Tags
Ingredients
Steps
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The razor clams are relatively clean when you buy them. Wash them in a pot of boiling water, add a few green onions and 3 slices of ginger. Cook until the razor clam shells open, then take them out and rinse them with cold water. Don't let the residual heat cook the razor clams. If the razor clams are not very clean, ask the boss for some sea water, then add a few drops of oil when you go home and raise them again.
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Peel out the razor clam meat and tear off a strip of dirt on the edge (the place circled in red).
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Wash the razor clam meat in water again, check each one to see if there is any sediment, and rinse if there is any.
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Buy asparagus that is longer and thicker. Peel off the skin, cut off the old roots, and then cut into slices (you can also cut into sections. I have an elderly person in my family, so slices are easier to bite).
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Add oil to the wok, sauté the onions and ginger until fragrant, add the asparagus and stir-fry briefly, add the razor clam meat.
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Add a small bowl of water (you can precipitate the water for blanching the razor clams and take the upper clear soup) and bring to a boil. Don’t use too much water. Because there are elderly people in my family, the asparagus needs to be cooked softer, so I add a little more soup.
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Before serving, add salt and sugar to taste, sprinkle with chopped green onion, and serve on a plate.
