Cold okra and razor clams
Overview
Razor clams are a common seafood ingredient. They are rich in nutrients and easy to make. They can be eaten steamed, stir-fried, baked, or cooked in soup. I think the biggest advantage of these shellfish ingredients is that they are delicious, easy to cook and save time. I like to shell razor clams because there is a circle of sand inside the razor clam. Shelling can remove it. You also have to squeeze out the sand in the middle abdomen and finally rinse it. After processing the razor clam meat in this way, you can eat it with confidence. It will not affect the taste, and the shelled razor clams only leave the plump flesh, which is very enjoyable to eat. It is brightly colored when mixed with okra, and the texture is crispy and refreshing. It is worth a try!
Tags
Ingredients
Steps
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Blanch the razor clams and peel them to retain the flesh. Squeeze out the sand from the abdomen of the razor clams and rinse them clean. Use a brush to brush off the hairs of the okra, blanch them in cold water, shred the purple cabbage and red pepper, and mince the garlic.
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Add sesame oil to the wok and stir-fry garlic, red pepper, and chives in sequence.
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Pour everything into a large bowl, add salt, chicken essence, balsamic vinegar, light soy sauce, white sugar, and black pepper and mix well.
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Finished product
