Stir-fried white clams with leeks
Overview
Just stir-fry the white clams, and the original flavor will make you unable to stop using your chopsticks! In fact, clams are a general term, and white clams are just one species. The scientific name of white clams is four-cornered clams. The white clams have fine meat, rich nutrition, and thick, slightly square shells. They are common bottom-dwelling economic shellfish along the coast of my country. They are particularly plump, tender and delicious. This kind of white clam is not big in size, but it tastes very delicious. The nutritional characteristics of clams are high in protein, high in trace elements, high in iron, high in calcium, and low in fat. Giving it to growing children can very well supplement natural trace elements. The trace elements extracted from food ingredients are better absorbed than taking various vitamin tablets.
Tags
Ingredients
Steps
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First prepare the ingredients required for cooking: soak 500g white clams in water, wash 60g leeks, 10g chives, 20g garlic, and 5g ginger and set aside
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Blanching the white clams makes the meat more tender and the sand can be spit out more cleanly
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As the water heats up, the tightly closed white clams open their shells one by one, revealing the white and tender clam meat
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Drain the blanched white clams, cut the leeks into sections, cut the chives into sections, chop the ginger, and crush the garlic and set aside
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Heat a wok over medium heat until it feels hot in the palm of your hand, pour in 10ml of peanut oil, add onion, ginger and garlic and stir-fry until fragrant
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Pour in the blanched white clams and stir-fry quickly
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Stir-fry the white clams for two minutes and then add the chopped leeks
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Stir-fry the white clams and leeks evenly, add salt to taste and turn off the heat
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Light and delicious stir-fried white clams with leeks are ready
