Stir-fried yellow clams with Zhuhou sauce
Overview
Yellow clams belong to the order Euvallobranchia, family Clamidae, and genus Clam. It is a unique species in my country and an important freshwater economic shellfish. It is an exported aquatic product that earns foreign exchange in China's lake areas and is distributed in Dongting Lake and Sichuan. Although yellow clams are ubiquitous freshwater shellfish, they require fresh water, no pollution, and a certain level of fertility. Yellow clams in the Taihu Lake area can breed all year round, but the peak breeding period is from June to September. Clam meat contains protein, multiple vitamins, calcium, phosphorus, iron, selenium and other nutrients needed by the human body. It also contains trace amounts of cobalt, which is effective in maintaining the body's hematopoietic function and restoring liver energy, and has high nutritional value. Therefore, yellow clams are a healthy and nutritious delicacy from the south of China.
Tags
Ingredients
Steps
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Put the yellow clams you bought back into a basin and add water (a few drops of sesame oil is also acceptable) and let them spit out all the sediment. (Usually 4~5 hours, preferably overnight)
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Wash and chop small onions, spring onions and garlic.
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Heat oil in a pan over high heat until the oil starts to smoke. Add chopped onions, shallots and garlic and sauté until fragrant. (You can use more oil)
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Pour in the washed yellow clams, add cooking wine and stir-fry quickly for about 1 minute, cover and simmer.
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When the yellow clams come out of the water and are almost open, open the lid and add oyster sauce. Continue to stir-fry the clam sauce. Stir-fry until the yellow clams have almost all opened their shells. (Friends who like spicy food can also add some chili or chili sauce)
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After putting it on a plate and taking it out of the pot, the clam meat is delicious, the sauce is salty and sweet, and the aroma is slightly winey and fragrant.
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Rice with clam juice, add another bowl for the kids!
