Stir-fried clams
Overview
In the morning, I saw these words on Weibo: Returning to the details of life, no matter what the opportunity or mood is, we have the responsibility to eat a good meal first, sleep well, take care of ourselves, and tidy up. I really like this passage, and I also like Han Sheng and Monroe in "A Bite of China Season 2: Family Biography". They go shopping, buy groceries, cook together, and welcome the birth of their little baby together, conveying the happiness of both parents. When Han Sheng cooks for Monroe in the film, it feels warm and satisfying. The plump and juicy clams in the film are the shellfish that our Chaoshan region cannot live without all year round. Its meat is tender, delicious, and nutritious at an affordable price. Clam is a simple home-cooked dish, but the more home-cooked the dish, the more skill is required. How to fry the clams until everyone smiles and the clam meat is tender and juicy is their own unique skill.
Tags
Ingredients
Steps
-
Choose clams that stick out their tongues and close their shells when touched by hand. Keep them in clean water at home, and add a few drops of oil in the water to let the clams spit out the sediment.
-
Remove clams and drain.
-
Smash, peel and chop the garlic into minced garlic; wash and mince the peppers.
-
Gold cannot be exchanged and washed.
-
Add oil to the pot, heat the oil, and when the oil temperature rises, add the minced garlic and chili.
-
Stir-fry over medium heat until fragrant, add sand tea sauce.
-
Fry the sand tea sauce to disperse.
-
Turn up the heat and add clams.
-
Stir it with the ingredients and cover.
-
Simmer for 2-3 minutes to allow the clams to open their shells.
-
Add Jinbuhuan and stir-fry evenly.
-
Turn off the heat, put into a container and serve.
