Razor clams are a very common shellfish in daily life. Generally, we eat razor clams in restaurants outside. Many people also like to cook them at home. So how do you make razor clams delicious? How to clean razor clams.
How to make delicious razor clams
Stir-fried razor clams
Ingredients:
500 grams of razor clams, 1 chive, 5 grams of ginger , 1 tsp rice wine, 1 tbsp soy sauce, appropriate amount of oil
Method:
1. Soak the razor clams in water in advance, spit out the sand and wash them, cut the ginger into shreds, and cut the chives into sections for later use.
2. Add cold oil to the hot pot and sauté the shredded ginger and scallions until fragrant.
3. Add razor clams to the pot, add rice wine and soy sauce and stir-fry for a while.
Mixed three shredded razor clams
Ingredients: 750g fresh razor clams, 25g shredded ham, 50g clean cucumbers, 75g mushrooms, 250g leeks, salt, monosodium glutamate, soy sauce, Shaojiu wine, and grated ginger.
Preparation:
1. Wash the razor clams and keep them in salt water for about 3 hours to make them spit out the sediment. Take them out and wash them with clean water.
2. Put 1.5 kilograms of water in the wok, bring to a boil over high heat, add razor clams and scoop them out when they open. After cooling, peel off the shells, cut off the tips and intestines, and wash them with cold water. net.
3. Remove the roots from the leeks, cut them into 3.3 cm long sections, blanch them in boiling water; cut the mushrooms into strips, put the leeks together into the original razor clam soup and soak them for 2 minutes, remove and cool down.
4. Put the razor clam meat, leeks, shredded shiitake mushrooms, MSG, Shaoxing wine and salt into a bowl and mix well, put it into a plate, surround it with flowers made of cucumber, pour in sesame oil, Sprinkle with shredded ham and serve with a sauce made of minced ginger, vinegar and soy sauce for dipping.
Features: colorful, tender and refreshing, sour and spicy taste.
Pot-shaped razor clams
Ingredients: 250 grams of shelled razor clams, 2 eggs, 40 grams of flour, 6 grams of salt,
5 grams of MSG, white sugar 10 grams, 15 grams of cooking wine, 25 grams of sesame oil, 100 ml of chicken broth, 5 grams of minced green onions, 150 grams of cooked chicken oil, 5 grams of minced ginger, 5 grams of green garlic segments, and 1 dried chili.
Features: light yellow in color, tender and delicious, light, salty and spicy.
Preparation method:
1. Wash the razor clams, drain the water, put them in a bowl, simmer and mix them with salt, wine, green onion and ginger, and coat them all with flour.
2. In a porcelain bowl, beat the eggs and beat until foamy, then add the razor clams dipped in flour.
3. Heat the wok over high heat, add cooked chicken oil, and when the oil is 30% hot, pick up three razor clams with your hands, place them flat in the pot into a square shape, and arrange them , use warm fire to slowly turn the pan and fry until it collapses. Flip the front side and fry again. Fry both sides until light yellow. Pour into a colander to control the oil.
4. After the wok is clean, put 20 grams of sesame oil, heat it up to 40%, add dried chili segments, fry until crisp but not mushy, then add minced green onion and ginger, cook in cooking wine, add Add chicken broth, MSG, and sugar, then put the fried razor clams into the pot and bring to a boil. When the soup is almost dry, place the green garlic segments on top of the razor clams, drizzle with the remaining sesame oil, remove from the pot, and pour into a large round plate Within, that’s it.
Braised razor clams with leeks
Ingredients: 250g fresh razor clam meat, 3g refined salt, 50g clear soup, 50g peanut oil, 100g leeks, 2g Shaoxing wine, 5g sesame oil.
Preparation method:
1. Wash the razor clam meat in the original soup and remove it with purified water. Remove the impurities from the leek, wash them, and cut them into 3 cm long sections. Separate the leek white and leaves into a plate.
2. Add peanut oil to the wok, and when it is 80% hot, quickly stir-fry the leek white and razor clam meat. Then add clear soup, refined salt, Shaoxing wine, monosodium glutamate and leek leaves, stir-fry briefly, and pour in Add sesame oil, turn a spoon and serve.
The key to the process: do not starch the razor clam meat, cook it over high heat and stir-fry, the dish will be crispy and tender without any juice.
Flavor characteristics: "Stir-fried razor clams with chives" is a seasonal dish with strong traditional characteristics along the coast of Shandong. Pair razor clams with tender leeks, and combine the two delicacies of sea and vegetables into one dish. The finished dish is fresh and tender, light and not greasy. It is the first dish to taste in spring and is best served with wine.
Steamed razor clams with golden needle vermicelli
Ingredients: 16 razor clams (about 300g), a handful of vermicelli, and 250g enoki mushrooms.
Ingredients: appropriate amounts of garlic, fresh red pepper and green pepper.
Seasoning: steamed fish with soy sauce.
Preparation method:
1. Put the razor clams you buy home into salt water for a few hours and wait until they spit out the sediment before cooking;
2. Remove the roots of the enoki mushrooms and wash them;
3. Soak the vermicelli in water until soft;
4. Make the vermicelli slightly short and spread it on the bottom of the plate, then tear the enoki mushrooms and spread them on top ;
5. Wash the razor clam shells and place them on the enoki mushrooms;
6. Steam in a pot, boil the water and steam over high heat for 5 minutes;
7. Prepare the garlic and chili when steaming the razor clams;
8. Cut the chilies into small rings and mince the garlic;
9. The steamed razor clams will release a lot of soup, which is just right. The vermicelli and enoki mushrooms add umami flavor, do not throw them away;
10. Pour an appropriate amount of steamed fish soy sauce;
11. Heat the oil pan. When the oil is hot, turn off the heat. Add the chili pepper and minced garlic;
12. While hot, pour the oil together with the minced garlic chili pepper onto the razor clams.
Tips: Don’t pour away the soup from the razor clams, it just adds a delicious flavor to the enoki mushrooms and vermicelli.
Steamed razor clams with garlic vermicelli
Ingredients: 500g razor clams, 1 handful of vermicelli, appropriate amount of soy sauce for steamed fish, a little garlic, a small spoonful of sugar, a little chopped green onion, a few slices of ginger .
Method:
1. Soak the vermicelli in boiling water until soft.
2. Mince the garlic.
3. First put the vermicelli on the bottom of the plate, then add the washed razor clams, add cooking wine, and put some ginger slices and green onions on top.
4. After the water boils, put it in a pot and steam over high heat for 4 to 5 minutes, then turn off the heat and simmer for a few minutes. After steaming, there is a lot of soup on the plate. Don't throw it away. It is fresh and reserved for later use.
5. Pour a little oil into the pot, add minced garlic and stir-fry until fragrant.
6. Add steamed fish soy sauce, steamed razor clam soup, sugar, and bring to a boil.
7. Change a basin, put the vermicelli on the bottom, and arrange the razor clams neatly. Pour the soup cooked in step 6 into the basin and sprinkle with chopped green onion. < /p>
Preparation method:
1. Wash the razor clams first, rinse them in light salt water for 6 hours; peel the loofah, wash it and cut it into long strips.
2. Fill a pot with water, heat it to boiling, drain the razor clams into the water, remove the shells, and remove the black coating on the surface of the razor clam meat.
3. Place the original pot on medium heat, add salad oil and heat until 30% hot, add the luffa strips and stir-fry until the luffa turns green and is 8 ripe, remove and drain; leave a little residue in the pot Heat the oil, add salt, monosodium glutamate, and wet starch to thicken the sauce, then put the razor clam meat and loofah into the pan and stir-fry, drizzle with oil, and serve.
Features: The luffa is green, the razor clam meat is fresh and tender, and the flavor is strong.
Pleurotus eryngii, soybean sprouts and razor clam soup
Ingredients: 250g razor clams, half of Pleurotus eryngii, 50g soybean sprouts, 5g ginger, shrimp skin, salt, cooking oil, and appropriate amount of coriander.
Method:
1. Wash the razor clams after spitting out the sand, wash the king oyster mushrooms and slice them for later use, pinch off the tails of the soybean sprouts and wash them.
2. After preheating the pot, add cooking oil and dried shrimps and stir-fry until fragrant.
3. Pour in water, add ginger slices and bring to a boil.
4. Add the Pleurotus eryngii slices and bring to a boil over high heat, then reduce the heat to medium and cook until the Pleurotus eryngii becomes soft.
5. Add soybean sprouts and boil.
6. Pour in the razor clams, cook over high heat until the razor clams open, add salt to taste, cook for another 2 minutes, and sprinkle with coriander after taking it out of the pot.
Razor clam omelette
Ingredients: 500g razor clam, 180g egg, appropriate amount of oil, appropriate amount of salt, appropriate amount of carrot, appropriate amount of shallot, appropriate amount of cooking wine
Method:
p>1. Rinse the razor clams in clean water for a period of time and let them spit out the sediment.
2. Boil the water in the pot and cook the razor clams.
3. Take out the razor clam meat inside and clean it.
4. Add eggs, shredded carrots, green onions, salt and cooking wine, and stir evenly.
5. Heat oil in a pan, pour in the beaten egg batter and fry until both sides turn brown, take it out and cut it, and then put it on a plate.
How to clean razor clams
1. Use chopsticks to separate the razor clams from the bottom of the basin. Because the position of the razor clams is always in the center of the basin, the sand spit out will sink directly to the bottom. The water sucked in by the razor clam hanging in the middle is clean again.
2. When buying razor clams, ask the boss for a little sea salt and dissolve it in clean water to create the taste of sea water. Then put two chopsticks that are not usually used in the basin to prevent the small basket from sinking to the bottom. Finally, put the leaky basket filled with razor clams on it to soak, and then add a few drops of sesame oil. You will see it in 2-3 hours. There will be a lot of dirty stuff on the pelvic floor.
3. Wash the razor clams that have spit out sand several times with light salt water to remove the dirt on the shell and dry it.
What are the nutritional values ??of razor clams
The meat of razor clams is delicious and rich in nutritional value. It has been determined that every 100 grams of fresh razor clam meat contains 7.2 grams of protein and 1.2 grams of fat. 2.4 grams of carbohydrates, 133 mg of calcium, 3 grams of sugar, 114 mg of phosphorus, 227 mg of iron, and 200 kilojoules of calories. Razor clams are rich in nutritional value and also have certain medicinal effects. The razor clam meat is sweet, salty and cold, and is used for postpartum deficiency and cold, dysentery and dysentery. The razor clam shell can also be used to treat stomach problems and sore throat.
Razor clam meat is rich in protein, calcium, iron, selenium, vitamin A and other nutrients. It is delicious, has high nutritional value and has the function of tonifying deficiency. Each 100g of razor clams contains 7.2g of protein, which shows that its content is quite high. Like most other small seafood, razor clams are not suitable for people with cold stomachs, but they are very suitable for long-term consumption by people with swollen constitutions caused by dampness and hot water.
Effects and functions of razor clams
Razor clam meat is rich in protein, calcium, iron, selenium, vitamin A and other nutrients. It is delicious, has high nutritional value and has the function of tonifying deficiency.
1. Razor clam meat is sweet and salty in taste, cold in nature, and enters the heart, liver, and kidney meridians.
2. It has the functions of nourishing yin, clearing away heat, removing troubles, and detoxifying alcohol.
3. It has a certain therapeutic effect on postpartum weakness, dysphoria, heat and thirst, swelling due to dampness and hot water, dysentery, drunkenness, etc.