CATDOLL : CATDOLL: How to make Qian Yude's spicy fried clams? It tastes great.

How to make Qian Yude's spicy fried clams? It tastes great.

Dishes

Beautiful color, strong fresh flavor, delicious

Fold and edit this section

Folding material

500g razor clams, 2 cloves of garlic (chopped), 2 slices of ginger, 3 dried chilies (seeded and cut into sections), a little pepper, green and red peppers

A little shredded pork (I didn’t have any, so I left it out), some salt, 3 tablespoons oil

Folding method 1

1. After buying the clams, soak them in salt water for 2 hours to make them spit out the sand.

2. Prepare ingredients: onion, ginger, garlic, red pepper shreds

3. Heat the pan and oil, first sauté the chili, ginger and garlic, then stir-fry the clams, add a little cooking wine to remove the fishy smell and enhance the flavor, and also add a little steamed fish soy sauce.

4. Stir-fry over high heat for a few minutes until the shells of the clams open and they are cooked.

5. Add chopped green onion and stir-fry for a few times before serving (add soy sauce but no salt, the seafood taste should be lighter to highlight the freshness), and the spicy fried clams are ready.

Folding method 2

1. Soak the clams in light salt water for 2 hours in advance (farmed clams can spit out all the sand in 2 hours, while wild clams are said to take 2 days). After all the sand is spit out, take out the clams, drain and stir-fry.

2. Heat the wok, pour in oil, add minced garlic and ginger slices and fry until fragrant

3. Pour in the clams and stir-fry, add the dried chilies and stir-fry together

4. Stir-fry until the clams are shelled and season with salt and pepper.

5. When eating clams, it is best to remove the black line around the clam meat, because that black line is equivalent to the sealing strip between the inside and outside of the clam shell and is relatively dirty.

Folding method three

Ingredients

400g razor clams, 70g onions, 6g fermented soybeans, 3g chili oil, 3g minced ginger, 4g salt, 2g chicken powder, 4g cooking wine

Preparation method

1. Soak the clams in light salt water for 2 hours in advance, spit out all the sand, and then take them out and drain.

2. Clean the razor clam meat, blanch it, and cut the onion into shreds.

3. Pour oil into the pot, stir-fry ginger, dried chili peppers, fermented black beans, and chili oil when the oil is hot until fragrant. Pour in clams and onions and stir-fry. Add cooking wine, salt, and chicken essence, stir-fry until the clam shells open and the flavors are absorbed before serving.

Folding method 4

Main ingredients: razor clams, millet peppers, green peppers, hot sauce

Accessories: onion, soy sauce, cooking wine, sugar, oil, ginger

1. Soak the clams in light salt water for 2 hours in advance, spit out all the sand, and remove them and drain.

2. Blanch the clams in cooking wine and remove from the pot.

3. Wash the green pepper and cut it into sections diagonally. Slice the garlic and ginger and shred the millet into pepper sections.

4. Pour oil into the pan, add onion and ginger slices and stir-fry until fragrant, then add green pepper.

5. Pour the drained clams into the pot, immediately add cooking wine, pour in the prepared sauce, and stir-fry quickly over high heat.

6. Because the clams have been blanched in water, they do not need to be stir-fried for too long. Add the chili pepper when serving.

Folding method five

Materials

Razor Clams Pure 700g

Excipients

seasoning

How to cook spicy fried razor clams

1. Rinse the clams in clean water, then add a small amount of salt or oil, or put a coin in the water and keep it for more than 6 hours to allow it to spit out all the mud and sand.

2. Pour half of the water into the soup pot, bring it to a boil, add the clams and cook until it boils again, then turn off the heat.

3. Take out the cooked clams

4. Chop ginger and garlic

5. Dice the red and green peppers and set aside

6. Add oil to the wok, heat over high heat, add minced ginger, garlic and chili and stir-fry until fragrant

7. Add the blanched clams

8. Add salt, cooking wine, soy sauce, sugar, spicy sauce, oyster sauce, chicken essence, white pepper powder, etc., stir fry evenly and serve.

Folding cooking tips

1. Blanching the clams first can solidify the animal protein in the shellfish when exposed to heat. It will be cooked more evenly than frying the raw clams directly in a pan, and it can also remove the strong fishy smell of the shellfish;

2. This dish requires stir-frying with spicy heat, so the oil must be hot. Put all the ingredients in quickly and stir-fry quickly before serving to prevent the seafood from becoming tough and affecting the taste.

How to raise scallops?

Seedling cultivation

The suitable density for larval cultivation is 8-12/mL, and the water temperature for cultivation is 18-20℃. When the fertilized eggs hatch to the D-shaped larvae stage, they can be fed with triangular brown finger algae, Isochrysis algae, Forked whip golden algae, Chlorella vulgaris, Pyramidal algae and Platymonas. Taking Isochrysis algae as an example, the daily feeding amount for the initial D-shaped larvae is 10,000-15,000/mL; the daily feeding amount for the shell top stage is 15,000-50,000/mL; divided into 3-6 feedings. The effect of mixed feeding of multiple baits is better than that of a single type. Change the water twice a day.

The light intensity is generally controlled below 500lx. The pond is drained every 5-7 days. In seawater with high heavy metal content, 2-3g of disodium ethylenediaminetetraacetate (EDTA) is added per cubic meter of water. The attachment base is generally a small curtain made of brown rope (rope diameter is about 8mm), or a polyethylene mesh. The attachment base needs to be treated with 0.5% sodium hydroxide to clean oil stains, etc. After repeated hammering and soaking, debris, impurities and soluble harmful substances are removed. If the attachment base is placed too early, it will not only affect the normal management of the nursery pond, but also be easily polluted by residual bait and impurities, the water quality will deteriorate, and it will be difficult for larvae to attach; if the attachment base is placed too late, a large number of larvae will miss the best attachment opportunity and sink to death. The best time to place it should be when more than 50% of the larvae in the pond have eye spots, generally in conjunction with the pond draining.

Breeding points

Raft culture: set up a raft frame in the sea area, and then hang the breeding cages on the raft frame, with about 200 cages per layer of 1CM or so, and the stocking capacity is 400 cages 1/15 hectare; pierced ear hanging and infiltration culture: use young spat with a shell height of more than 3CM, drill a small hole in its front ear, and then hang it on the breeding rope for breeding; bottom seeding culture: sow the shellfish seedlings directly on the seabed or intertidal zone of the mudflat for breeding, and can be mixed with shrimp.

Cultivation time

Chlamys farreri is perennial, and the growth rate of 1-2 year old scallops is relatively fast. Under the conditions of artificial raft culture, the seedlings cultivated at normal temperature in the same year can reach a shell height of more than 2 cm before winter, and the shell bottom height can reach about 7 cm in the second year.

More detailed information can be found in Baidu Encyclopedia

Scallops, keep them in your stomach.

1. Rinse the scallops and steam them for about 5 minutes. They are cooked as soon as the lid is opened. Do not overcook them. Take them out and remove the shells from the scallops. Arrange them in a fan or sunflower shape on a plate according to your preference.

2. Chop ginger and garlic, and cut green onion and dried red pepper into thin strips.

3. Take a small bowl and add oyster sauce, sugar, vinegar, MSG, sesame oil, onion, ginger, garlic, and chili shreds to make a sauce, then pour it over the scallops on the plate.

4. Heat the peanut oil in a pan and pour it over the scallops.

This dish has beautiful appearance and fresh taste, making it a great dish for entertaining guests.

Scallops must be eaten alive.

The taste of the sauce can be adjusted according to your preference and the amount of raw materials.

Do not use salt, as oyster sauce itself is salty and too much salt will reduce the freshness of the dish.

This method can be applied to make oil-splashed clams, oil-splashed razor clams, etc.

Scallops are filter-feeding animals. They have the ability to select the size of food, but not the species. The food of suitable size is sent into the mouth with the swing of cilia, and the unsuitable particles are discharged from the body through the ventral groove of the foot. The amount of food they eat is related to the water filtration rate, which is the lowest between 1 and 3 o'clock in the night. Therefore, the amount of food they eat is the largest at night. The main food is organic debris, microparticles suspended in the seashore water, and plankton, such as diatoms, dinoflagellates, copepods, etc.; followed by algae spores, bacteria, etc. The composition of their food species is consistent with the species in the environment.

Scallops, like mussels and pearl oysters, also use their byssus to attach themselves to shallow sea rocks or sandy seabeds. They usually lie flat on the seabed with the right shell at the bottom and the left shell at the top. They are usually not very active, but when they feel the environment is not suitable, they can actively shed their byssus and swim in a smaller range. Especially young scallops, they use their shells to quickly open and close to drain water and swim very fast, which is quite special among bivalves.

Chlamys farreri is only distributed in the northern coastal areas of my country. It lives in the sea areas below the low tide line, with rapid currents, high salinity and clear water. It lives on the hard seabed at a depth of 10 to 30 meters, and uses foot threads to attach to reefs, shells or gravel. It lives in groups. Under normal circumstances, the two shells of scallops living in the sea area are open, and the tentacles on the outer shell membrane radiate outward to carry out life activities such as breathing, feeding, excretion and reproduction. Its feeding method is to use gills to filter tiny plankton and organic debris in seawater. When the environment is not suitable, it can automatically cut off the foot threads and use the drainage force of the rapid opening and closing of the two shells to push the body forward, forming the phenomenon of scallops moving. Sometimes it can move a long distance with the flow of the tide. Young scallops have stronger mobility. Chlamys farreri has a strong adaptability to low temperatures and can survive in water temperatures of -1.5℃. The suitable water temperature for growth is 15-25℃. Below -2℃ and above 35℃ can cause death. The adaptability range of shellfish to seawater specific gravity is 1.014～1.029, and 1.017～1.026 is the most suitable range for growth.

Watching TV at the beach where the wind and waves are not too strong, hanging and raising them, there is a row of