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How to make clams delicious and simple

Soak clams in salt overnight and rinse. Heat the pot with hot water and boil until the clams are fished out. Cut garlic into foams, dry chili and garlic leaves and cut into sections. Heat the oil in the pan, saute the garlic and chilli section, put the bean paste and stir-fry the red oil. Stir-fry clams, sprinkle appropriate amount of cooking wine, add salt and garlic leaves and stir-fry out of the pan.

800 grams of clam, right amount of spring onion, ginger and garlic, right amount of dried pepper, right amount of parsley, right amount of chives. Practice and prepare ingredients. 800 grams of clam, right amount of spring onion, ginger and garlic, right amount of dried pepper, right amount of parsley, right amount of chives.

Flower clam practice one, spicy fried flower clam material flower clam 800g, spring onion ginger garlic right amount, dry pepper right amount, coriander right amount, chive right amount. Practice and prepare ingredients. 800 grams of clam, right amount of spring onion, ginger and garlic, right amount of dried pepper, right amount of parsley, right amount of chives.

Ingredients: 600 grams of clam, 1 tablespoon of bean paste, 5 slices of ginger, 1 head of garlic, 1 handle of pepper, 2 spring onions, 5 peppers, 1 teaspoon sugar, 1 teaspoon light soy sauce, 1 teaspoon rice wine. Excipients: appropriate amount of edible oil, salt and sesame oil. The clams spit sand with salt water and some sesame oil.

Ingredients: 600g clam, 3G ginger, 3G garlic, 5 spicy millet, one spoonful of bean paste, half a spoonful of light soy sauce, a few drops of balsamic vinegar, one spoonful of wine, the right amount of water and starch.

When choosing flower clams, you can choose larger ones, and the meat will be fatter; if you want to choose live clams, you can't eat dead clams. In general, clams are placed in the sea water, spitting meat is basically alive. Fried clams don't need water. When fried, the clams will come out of the water and do not need to add salt.

How to cook delicious fried clams with perilla? it's delicious and simple.

Step 1: step 1, wash the clams that spit mud and set aside. Step 2, cut garlic and onions into sections, put white garlic and spring onions to one side, slice ginger and chopped garlic cloves, and cut only leaves of perilla. Step 3, heat the wok and add two tablespoons of cooking oil. Heat the oil and add ginger, garlic and chili rice. Saute until fragrant.

2. Add perilla leaves: when the clams are slightly opened, add perilla leaves and stir-fry quickly to release the fragrance of perilla. Sprinkle chopped onions and chicken essence (or monosodium glutamate) before leaving the pan, stir well again and serve.

Step 1: wash the bought clams and soak them in light salt water for more than 4 hours (if you have time, you can soak them for one night). This will make the clams spit out the dirt in their bellies and make them taste better. Step 2 cut the spring onions, ginger and chili peppers and set aside.

How to stir-fry toenails with black beans and peppers

1. The fresh flower armour is bought and soaked in water. Prepare ginger, onions, garlic, scallions and coriander. Wash the chili, dice the ginger, onion and garlic, cut the green onion and coriander, cut the green and red pepper into circles and set aside. Wash and crush tempeh and set aside.

2 、. Fried beetle with black bean and pepper 500g; chili 3; green pepper (not too spicy) 1; garlic right amount; ginger right amount; 1 coriander; 2 tablespoons of Douchi sauce. Cut the ingredients: dice the ginger and garlic, dice the chili, cut the green pepper, and cut the parsley.

3. Wash the surface of the flower nail, soak it in clean water, put a little salt and let the flower nail spit the sand as clean as possible, until you start to stir-fry it and rinse it with clean water several times.

How to stir-fry the toenail?

1. Stir-fry the toenail in a hot pan with oil, add minced garlic and chili, then add the toenail, and keep stir-frying to heat it evenly.

2. Wash the flower nail and set aside, cut into minced ginger and garlic, and cut into sections of chili. Boil water in the pot, pour the nail into the shell and open, pick up the cold water and rinse the white foam and sand. Pour oil into the pan and bring to the boil. Put ginger, garlic and pepper into the pan and saute until fragrant. Stir-fry the toenails and add a little pepper.

3. First prepare the ingredients, add human cooking wine and boil until it opens. Rinse the hot pot with flowing water for three times to put in human rapeseed oil, add human spring onion, ginger and garlic to stir-fry, add a spoonful of bean paste to stir-fry the red oil, add human flower nail.

4, spicy fried flower nail ingredients: flower nail, bean paste, hot pot bottom ingredients, onion and garlic, garlic seedlings, pepper, millet spicy. Specific steps: seasoning juice: 2 tablespoons light soy sauce, 1 tablespoon cooking wine, 1 tablespoon oyster sauce, half tablespoon old, a little salt and sugar, 1 tablespoon starch, add a little water and stir well. Add salt and sesame oil to the water and soak it out to spit sand.

First of all, we should prepare a large basin of water, then add a tablespoon of salt to it and stir it well. Of course, if there is sea salt or sea water, the effect will be better, if not, you can use salt water. After stirring, then drop a few drops of sesame oil into it, then put the toenail in and soak it for a while.

How to do a good job in the family practice of fried flower armour of an old friend?

1. Wash the toenails and set aside, cut the ginger and garlic, and cut the chili into pieces. Boil water in the pot, pour the nail into the shell and open, pick up the cold water and rinse the white foam and sand. Pour oil into the pan and bring to the boil. Put ginger, garlic and pepper into the pan and saute until fragrant. Stir-fry the toenails and add a little pepper.

2. Add some cooking wine and water to the pot in cold water, because some of them have sand in them. After blanching, cool a little and then wash the spare pan and heat it. Slowly fry the whole garlic cloves until golden brown, add ginger, flower nail, add a little cooking wine and stir-fry for a while, add water, and cook for about 5 minutes. Add a little pepper and salt before coming out of the pan.

3. Soak the fresh beetle in salt water for half an hour. You can add some liquor / cooking wine to remove the fishy smell and get the beetle drunk. Cut up perilla leaves, don't cut onions, ginger and garlic too small. Heat a little oil and saute the spring onion, ginger, garlic and chili. Add sour bamboo shoots (preferably scalded before) and stir-fry, you can add a little soy sauce.

Step: put the beetle into the water, add a little salt, and keep it in an ice bag for about 3 hours. Cut the shredded ginger and green onions, remove the seeds of the green pepper and remove the small pieces. Boil the ginger in the water, add the right amount of cooking wine, cook over high heat for about 2 minutes, and boil until all the flowers are open.

5. Fill a pot with water, put it into the armor, and let it sit and spit sand. Cut the spring onions and chili into pieces, peel the ginger and garlic, and then cut the ginger and garlic. Cut the ginger and garlic into pieces. After spitting sand, wash the carapace, pour it into the pan, add chili and garlic and stir-fry.