Clam lettuce wrap
Overview
Lettuce wraps have a history of hundreds of years and are generally common in Shunde and Guangzhou. Every year on the 25th and 26th of the first lunar month (locally known as Guanyin opening the storehouse and asking Guanyin to borrow money), many villages will hold grand financial gatherings. Because lettuce and "making money" have the same pronunciation, borrowing lettuce means making money. Clam lettuce wraps use the most common and plump clam meat in this season as the main ingredient, add sauerkraut, leeks and other vegetables to season and fry it, then wrap the fried clam meat in lettuce and add your favorite sauce for dipping.
Tags
Ingredients
Steps
-
Make the sauerkraut by hand, then soak it in water and set aside. It mainly depends on the sourness of the sauerkraut itself. If the sourness is too strong, soak it for a longer time. If the sourness is not too strong or it suits your taste, you don’t need to soak it for that long to avoid losing the sweetness and sourness of the sauerkraut itself. After soaking, cut the sauerkraut into cubes.
-
After buying the clam meat, put it in a basin and add water to wash it once, and then slowly pick out the black snail cover (because clams are usually fished out together with snails, shellfish, etc., so there are usually hard pieces from the snail body inside, and their real name is clams). This step requires carefulness, otherwise it is easy to eat debris when eating. Separate the water after cleaning. (The picture above is the picture before cleaning. The black spots on it are the hard pieces of the snail)
-
As long as the lettuce is relatively complete and has large leaves, the core can be left for later use. Clean the lettuce leaves first, then soak them in salt water for a while, drain them and set aside.
-
Wash the garlic moss, remove the tail and cut into granules for later use. (I used garlic sprouts here because garlic sprouts are slightly spicy and sweet. You can also use leeks instead)
-
Put the sauerkraut in a pot without oil (white pot) and stir-fry continuously (use medium heat). You can test the taste in the middle. If it feels sour, add some sugar to adjust the taste. Once it is suitable, stir-fry until it is dry and set aside. 2. Pour the chopped garlic into the same white pot and fry until half cooked and set aside (add a little water during the frying process and cover the pot to make it cook faster)
-
Pour the clam meat into a white pot (do not put oil in the pot), then add pepper and stir-fry over medium heat until the clam meat is dry (because the clam meat has been washed before, there will be some moisture, so you need to be patient and stir-fry until it is dry)
-
Stir-fry the clam meat until there is no water, add the previously fried sauerkraut cubes and garlic moss cubes, stir-fry evenly, then add oyster sauce, soy sauce, and sugar, stir-fry and serve. (You can season it according to your personal preference. If you like it spicy, you can add some chili, sauce, etc.)
-
When eating, first take a piece of lettuce, then put the fried clams, and then wrap the lettuce to taste the unique taste of the lettuce wrap. (After wrapping the lettuce, you can also dip it in your favorite sauce, such as black sauce, chili sauce, sweet and spicy sauce, etc.)
