Fried clams with chives
Overview
Clams include clams, clams, clams, and many other varieties. What we use today is clam. In my hometown, we call it Haibai snail, or Haibai for short. Haibai tastes delicious and is known among the people as the best of all flavors. The umami flavor comes from the amino acids produced by the protein dissolution of sea white meat after heating. Haibai contains 17 kinds of amino acids, among which the flavor-producing amino acids reflect the freshness and sweetness of the meat. These amino acids account for nearly a quarter of the weight of Haibai meat. In addition, its nutrition is also relatively comprehensive. It contains protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids, taurine and other ingredients. It is low in calories, high in protein and low in fat. It is a high-quality and low-priced seafood. This stir-fried clams with chives is delicious enough with just a little salt seasoning. Pour oil into a hot pan, sauté garlic until fragrant, stir fry, add clams, bang, stir fry for a few times, add some water, cover, cook until all the clams open their mouths, open the cover, smell the aroma, add sliced green onions, add a few salt flowers, stir-fry evenly, remove from the pan, and put on a plate. The chives bring out the freshness and sweetness of the clams, and the remaining soup is mixed with a bowl of white rice, which is very delicious.
Tags
Ingredients
Steps
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Wash the clams, put them into clean water with a few drops of oil, leave them for 10 minutes, let them spit out the sediment, and then wash them with clean water.
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Wash the chives, cut into small pieces, and smash the garlic.
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Heat oil in a pan, add garlic cloves and sauté until fragrant.
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Pour the clams into the oil pan, stir-fry twice over high heat, add 2 tablespoons of water, and cover.
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When the clams open their mouths, add green onions and salt, stir-fry evenly, and serve on a plate.
