Tin Foil Clams

I believe many people have eaten this delicacy, tinfoil clams, which are most commonly found in food stalls. The nutritional value of clams is very high. They contain large amounts of protein, amino acids and trace elements. Clam meat is delicious and is loved by people. Many people who often eat tin foil clams outside have the idea of ​​making them at home and are very interested in the method. So, how to cook clams in tinfoil? Let’s take a closer look below.

practice

1. Place the clams in a cool place to spit out the sand and wash them clean. Put cold water in the pot, add the clams and turn on high heat. Use chopsticks to pick up the opened clams (pick them up one at a time) from the edge of the pot and put them into cold water (ice water is better). After all the water is removed, drain and set aside

2. Stir-fry dried chili peppers, ginger slices, garlic and peppercorns until fragrant. Add Pixian bean paste and stir-fry over low heat until red oil comes out.

3. After adding green onions, add soy sauce (more), cooking wine, a little water, then add clams, stir-fry evenly, and serve.

4. Pour a little oil into the iron pan, then put a layer of tin foil on it and press it tightly with your hands so that the tin foil sticks to the surface of the pan.

5. Place another piece of tin foil with the shiny side facing up.

6. Add the prepared clams.

7. Lift the four corners of the tin foil and tighten it in the middle to seal the clams in the tin foil.

8. Cover the pot with a lid (I don’t have a lid at home, so I use tin foil instead). After 5 minutes, open and stir, then cover again.

9. After another 5 minutes, remove from heat and serve.

10. Now, you can enjoy the delicious food!

Nutritional Value

1. Clam meat contains carbohydrates, protein, fat, niacin, inorganic salts, and vitamins A, B1, and B2. Clam shells contain calcium carbonate, calcium phosphate, magnesium silicate, iodine and bromide salts. 2. The calcium content of clams is quite prominent among seafood. Taking 100 grams of clams as an example, the calcium content is 130 mg. Although it cannot be compared with dairy products, it is also a good source of calcium. 3. Clams are also rich in vitamin B12. B12 is related to blood metabolism. Those who are deficient may suffer from pernicious anemia, especially those who have undergone gastric surgery. The absorption rate of B12 is poor, so you can consume more clams. 4. The taurine in clams can help with bile synthesis, cholesterol metabolism, maintain the potential balance of nerve cell membranes, and can resist spasms and suppress anxiety. 5. Since clams have a low fat content, with only 55 calories per 100 grams, they are a low-fat meat. Clams are a great choice for people who want to control their weight. A 60-gram serving of clams contains about 6 large clams and 22 medium-sized clams. It tastes quite filling but has only about 40 calories.

Edible effects

1. Clam meat has the effects of nourishing yin, improving eyesight, softening hard masses and resolving phlegm. 2. It has the unique effect of inhibiting the synthesis of cholesterol in the liver and accelerating the excretion of cholesterol, thereby reducing cholesterol in the body.