[The easiest way to fry Hara]_ production method _ home practice

[The easiest way to fry Hara]_ production method _ home practice

In the case of underdeveloped transportation in ancient times, people were relying on the mountains and the mountains and the rivers.

In coastal areas, most people fill their stomachs by eating seafood, because seafood tastes very delicious, and people gradually call seafood seafood.

Every time the seafood harvest is in the spring and autumn season, every household will make some seafood, especially those who love seafood eat more.

Now let ‘s introduce the simplest way to fry Hara.

First, casserole stuffed flower clam materials: 1 kg of flower clams, 1 kg of Shandong cabbage, 1 teaspoon of salt, 2 tablespoons of salad oil, 6 ground meat, 2 eggs, 1 teaspoon of ginger, 1/2 teaspoon of salt.

Practice: 1.

The clam spit out the sand and cut it with a knife without separating.

2.

Stir the condiments into the clams.

3.

Shandong cabbage is cut into large palms, boiled with salt and fried, put in a casserole, and simmer the clams on a low heat for about 15 minutes.

2. Fried clams with ginger and spring onion Ingredients: 1 kg of clams Ingredients: ginger shreds, spring onions, fresh red pepper shreds, tempeh grains, soy sauce, flour method: 1, put boiling water in the pot and pour into clams,When the shell is opened, pick it up and wait for use . 2. Put the oil in the wok and heat it up.

3. Pour in the clams and stir-fry a few times. Add the shallots and ginger.

4. Finally, add soy sauce, thicken with raw powder juice and serve.

Third, flame clam material: flower clam, white wine, red wine, ginger juice, Japanese soy sauce, spicy sauce Method: flame clam is a variation of sauna flower clam, which is more serious on the surface, but from the perspective of dinersMaximize the atmosphere on the table.

The high-level white wine blends with red wine, soak the flower clam, and then light it up. When the wine is exhausted, the flower clam is fully cooked. It is even more coveted with ginger, Japanese soy sauce and spicy sauce.

Fourth, hibiscus flower clam raw materials: flower clam, egg white.

Seasoning: salt, MSG, rice wine, water powder.

Practice: 1.

Wash the clams, boil them after boiling the water, lift them up, and take the meat.

2.

Beat egg whites into a paste, add boiled water to boil them, lift them up, place them in the clam shells separately, place the clam meat on top of the hibiscus, and hook the glass clams to serve.

Five, lazy clam materials: a loofah, 150 grams of clams, 1 small piece of ginger, 12 sheets of aluminum foil (10 cm x 12 cm), 1 tablespoon of wine, half a tablespoon of salt.

Practice: 1.

Loofah peeled, cut into small pieces and then cut into thick strips, mix in half a tablespoon of salt, and mix well in a large container; 2.

2. Cut the ginger into shreds, put 4 loofahs on a piece of aluminum foil, put 2 clams, and put the shredded ginger, then pour some wine; 3.

Fold the aluminum foil into a double cardboard package, put it in the oven, and bake it at 200 ° C for 10 minutes. Open the paper package and take it out.

Lazy tricks: 1.

Use aluminum foil as a container, which is convenient and trouble-free, throw it away when you run out, without having to wash dishes; 2.

2. You can make a paper bag in advance and bake it when you eat it, which can be done quickly; 3.

Do not bake aluminum foil in the oven.

Six, asparagus flower clam meat material: 1 kg of flower clams, half a catty of asparagus, pepper, oyster sauce, rice wine, pepper, sugar, too white powder, sesame oil.

Practices: 1. Slice the peppers, steam the clams and remove the clam meat.

2. Cut the asparagus into hot Sichuan, and rinse with boiling water.

3, out of the pan, fry the asparagus first, then add the clam meat and stir fry, and finally add the seasoning and pepper and stir well.