How to make fried clams with soy sauce

Clams can be said to be a kind of seafood that our family often eats. Many people are also very good at cooking clams. However, since clams are aquatic products after all, if they are not handled properly, they will have a fishy smell. Especially the cooking method of stir-fried clams in sauce requires cooking skills. So, is there any way to make delicious fried clams in sauce? Let’s take a look below!

The meat of clams is delicious, nutritious, high in protein, and has a reasonable composition and ratio of amino acids.

It has a low fat content, high unsaturated fatty acid content, is easily digested and absorbed by the human body, and contains various vitamins and medicinal ingredients. It contains various essential trace elements for the human body, such as calcium, magnesium, iron, zinc, etc. It can be used as human nutrition and green food, and is deeply favored by consumers.

Clam meat and shellfish mollusks contain Dalta 7-cholesterol and 24-methylene cholesterol, which have the effect of lowering serum cholesterol. They have the unique function of inhibiting the synthesis of cholesterol in the liver and accelerating the excretion of cholesterol, thereby reducing cholesterol in the body. They are more effective than the commonly used cholesterol-lowering drug sitosterol. People often feel refreshed and pleasant after eating clams and shellfish, which is undoubtedly helpful in relieving some troublesome symptoms.

Traditional Chinese medicine believes that clam meat has the effects of nourishing yin, improving eyesight, softening hard masses, and resolving phlegm. Some shellfish also have the effect of nourishing essence and moistening internal organs. Everyone can eat it. It is especially suitable for people with high cholesterol, hyperlipidemia, and those suffering from goiter, bronchitis, stomach problems and other diseases.

Warm reminder: Shellfish such as clams are very delicious in themselves. Do not add MSG when cooking, and do not add too much salt, so as not to lose the delicious taste. Shellfish should be eaten after the sand is spit out and cooked thoroughly. Shellfish such as clams are mostly cold in nature, so people with weak spleen and stomach should not eat too much.

Preparation

Ingredients

Appropriate amount of clams

Excipients

Ginger

Korean Chili

Moderate

Dried chili pepper

Green onion

Chives

seasoning

Oyster sauce

Cooking wine

Salt to taste

Detailed steps

1. Ingredients: clams, seasoning: Korean chili, green onions, dried chili, ginger, salt, cooking wine, oyster sauce, chives

2. Wash the clams and soak them in light salt water to spit out the sand and mud.

3. Slice the green onion, ginger, green and red peppers diagonally, and cut the dried peppers into sections for later use.

4. Put the clams into boiling water and blanch them until the shells open, then remove them and drain.

5. Heat the oil in a pan, add the scallion, ginger and chili segments and stir-fry until fragrant.

6. Put the drained clams into the pot and add cooking wine.

7. Add Korean chili sauce and oyster sauce and stir-fry evenly over high heat.

8. Stir-fry until the soup is dry and sprinkle with chopped green onions.