Don't cook the razor clams in the soup, the clams are so delicious to make the Fujian specialty razor clams, the outside is charred and the inside is tender, and you never get tired of eating it

 

Oysters can be made into oyster cakes, a more famous snack in Fujian, and razor clams can also be made into razor clams, and the method is very simple. The main ingredients are razor clams, flour, sticky rice flour, etc., as long as all the ingredients are mixed, add water and mix, put in the pot and fry until golden on both sides, out of the pot outside the charred and tender inside, the aroma is overflowing, now I will share my practice with you.

 

raw material

500 grams of razor clams, 45 grams of flour, 45 grams of rice flour, 1 egg, 1/3 carrot, 1/2 onion, 3 green onions.

seasoning

1 tablespoon of light soy sauce, salt, chicken essence, pepper and cooking oil.

method

Step 1: Pour the razor clams you bought home into a large basin, pour water over the razor clams, then pour in a small spoon of salt and stir well, and then let it sit for a few hours to spit out sediment, during which you can change the water 2~3 times.

Step 2: In your free time, cut the onion into small cubes, peel the carrots and cut them into small cubes, cut the green onions into chopped green onions, and cut them all and put them on a plate for later use.

Step 3: After spitting out the mud and sand, clean the skin and set aside, boil the water, open the water into the clams and blanch them for 30 seconds, and the clams can be scooped up in a slightly open state, don't cook for too long, otherwise the umami will be boiled into the soup.

Step 4: Pour the blanched razor clams into the basin, then you can easily peel off the shell and remove the edges and corners.

Step 5: Peel everything and put it in a bowl for later use.

Step 6: Then pour diced onion, diced carrots, chopped green onions, 45 grams of flour, 45 grams of sticky rice noodles into the bowl of razor clams, add a spoonful of light soy sauce, a small spoon of salt, chicken essence, and an appropriate amount of pepper.

Step 7: Pour in an appropriate amount of water while stirring, stir it until it is a particle-free yogurt paste, and then beat in an egg to make it more fragrant, stir evenly and set aside.

Step 8: Heat the oil, pour in the clam batter and fry the clams at a temperature of 5 hot, you can fry it multiple times, pour two spoons at a time and spread it flat, and fry it slowly over medium-low heat.

Step 9: Fry until one side is golden brown and turn over the other side to fry, repeatedly flip both sides to fry, fry it until both sides are golden brown and ripe, the whole process takes almost 3 minutes, fry one and then fry the next.

Step 10: Remove from the pan and serve on a plate and enjoy.

Fujian's special razor clams are done, the outside is charred and the inside is tender, fresh and fragrant, it can be used as a breakfast cake for rice, and friends who like it can try it!

Tips:

I like to blanch the razor clams in water to make it easier to peel the shell, and you can also peel the shell directly to make it more delicious; I used a spoonful of flour and a spoonful of sticky rice flour to make this clam cake richer in texture, and you can also put all the flour or all the sticky rice flour.