Do you blanch clams before they are fried? Let the seaside people tell you, and there are also sand spitting tips

Stir-fried clams, in addition to you have to remember to fry quickly, there is also a point that you can't blanch, because the clams are very tender, if you blanch first, then go to cool, and then go to fry, after this long operation process, the clam meat will shrink into a ball, hard, even bite, and the umami is lost. The standard fresh clams are round and plump, with abundant juice.

【Stir-fried clams】

Ingredients: 500 grams of clams, 1 shallot, 5 slices of ginger, 2 garlic sprouts

Make:

1. When you get up early to buy clams, remember to ask the seller for seawater, and the clams will be kept in seawater until you need to cook them. This is the best way to keep the clams fresh and spit out sand, and the clams can't be eaten when they die.

But be careful, you can't soak overnight, everything will be dead, and it's best not to exceed dinner time.

If you forget to ask for seawater, soak it in clean water, add a little salt, and put a few drops of oil on it.

2. Buy clams now Generally speaking, the sand is basically spit clean, and there will not be too much sand.

Then continue to scrub with two hands in running water, repeat several times, wash the mucus outside, control the water, put it on a plate for later use, and prepare the ingredients for fried clams, shredded ginger, shallots, cut garlic sprouts obliquely into sections.

3. Pour a small amount of oil into the pot, add green onions and ginger first when the pot is hot, and turn over a shovel to put clams.

Note: Clams do not absorb oil, do not use a lot of oil, less oil is healthier, up to one tablespoon.

4. Stir-fry quickly over high heat, which is very, very important, stir-fry slowly over low heat, the more you fry, the older you get, and finally the clam meat will shrink completely.

Wait until the clam is partially open, spray some wine and add a small amount of salt to taste.

Note: 1. The salt should be put into the soup, do not sprinkle on the clams, otherwise it will be uneven, because the frying time is very short.

2. Use less salt, too much will affect the umami taste of the clams, and it will be bitter.

5. Then add garlic sprouts, turn off the heat, stir-fry well, and enjoy.

The garlic sprouts themselves can be eaten raw, or you can serve them on a plate and sprinkle them with garlic sprouts, and if you want to make the garlic sprouts more aromatic, stir-fry them quickly.

Small Whispers:

1. The clams bought in the morning are soaked in the seawater, and at most they will die after a long time.

2. Do not blanch the fried clams, use less oil, and fry quickly over high heat.

3. The salt should be put in the soup, do not sprinkle on the clams, otherwise it will be unevenly adjusted.

There are also clams that have a salty taste, and using too much salt will affect the umami taste of clams, and they will be bitter.

4. If you want to fry with spicy flavor, you can use some pickled peppers to taste good, but do not use monosodium glutamate, which will affect the natural freshness of clams.

In summer, the clams are the fattest, and as soon as the fried clams are on the table, the man wants to serve the wine glass, which is indeed a good dish to accompany the wine, whether it is paired with beer, white wine, or white wine.