The razor clams should not be starched, and the dishes are crisp and tender without juice. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 info "Roasted razor clams with leeks" is a seasonal dish with strong traditional characteristics in the coastal area of Shandong. The razor clams are paired with tender leeks, gather two treasures of sea vegetables as a dish, the finished dish is fresh and tender, light and not greasy, it is the first dish of spring season, and it is the most suitable to accompany wine.

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Steamed razor clams with golden needle vermicelli: 16 razor clams (about 300g), a handful of vermicelli, 250g enoki mushrooms. Garlic, fresh red pepper and green pepper to taste. Steamed fish in soy sauce.

The razor clams are first raised in salt water for a few hours, and then cooked after they are spit out of the sediment. Remove the roots of enoki mushrooms and wash them; Soak the vermicelli in water until soft; Slightly brief, spread the vermicelli on the bottom of the plate, then tear the enoki mushrooms and spread them on top;

Brush the shells of razor clams and place them on top of enoki mushrooms; Steam in a pot, steam over high heat for 5 minutes after the water boils; Prepare garlic and peppers when steaming razor clams; Cut the pepper into small rings and finely chop the garlic;

The steamed razor clams will precipitate a lot of soup, which just adds umami to the vermicelli and enoki mushrooms, so don't throw them out; Drizzle with an appropriate amount of steamed fish soy sauce; Heat the oil in a pan, turn off the heat, and add the chili pepper and minced garlic; Pour the oil over the razor clams along with the minced garlic and chili peppers while hot.

Don't pour out the soup from razor clams, just to add umami to enoki mushrooms and vermicelli.

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500g steamed razor clams with garlic vermicelli, 1 handful of vermicelli, an appropriate amount of steamed fish soy sauce, a little garlic, a small spoon of sugar, a little chopped green onion, and a few slices of ginger.

Soak the vermicelli in boiling water until soft. Mince the garlic.

Put the vermicelli at the bottom of the plate, then the washed razor clams, add cooking wine, and put some ginger slices and green onions on top. Once the water is boiling, put it in a basin and steam over high heat for 4 to 5 minutes, turn off the heat and let it simmer for a few minutes. After steaming, there is a lot of soup on the plate, which should not be poured out, but left fresh and set aside. Pour a little oil into the pan, add minced garlic and stir-fry until fragrant.

Add the steamed fish soy sauce, the soup of the steamed razor clams, sugar, and bring to a boil. Change the basin, the vermicelli is at the bottom, the razor clams are neatly arranged, pour the soup from step 6 into the basin, and sprinkle with chopped green onions.

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Raw materials for fried clams with loofah: 500 grams of shelled razor clams, 300 grams of loofah, 10 grams of salt, 5 grams of monosodium glutamate, 3 grams of Shao wine, 15 grams of wet starch, 500 grams of salad oil

First, wash the razor clams and rinse them in light salt water for 6 hours; Peel the loofah, wash it, cut it into long strips, take a pot full of water, heat it to boiling, remove the clams after soaking them, remove the shell, and remove the black coat on the surface of the clams.

Put the original pot on medium heat, add salad oil and cook until 3 is hot, pour the loofah strips into the slippery stir-fry, and drain the oil when the loofah is green and 8 ripe; Leave a little residual oil in the pot, reset the fire, add salt, monosodium glutamate, and wet starch to thicken, and then put the razor clams and loofah into the pot and stir-fry, pour on the oil, and serve on the plate.

The loofah is green, the clam meat is fresh and tender, and the flavor is strong and fragrant.

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250g of oyster mushroom soybean sprouts and razor clams soup, half an oyster mushroom, 50g of soybean sprouts, 5g ginger, shrimp skin, salt, cooking oil, and appropriate amount of coriander.

The razor clams are cleaned after spitting out the sand, the oyster mushrooms are sliced after cleaning and set aside, and the soybean sprouts are pinched off the tail and cleaned.

After preheating the pot, add cooking oil and shrimp skin and stir-fry until fragrant. Pour in water, add ginger slices and bring to a boil. Add the oyster mushroom slices and bring to a boil over high heat, turn to medium-low heat and cook the oyster mushrooms until soft. Add the soybean sprouts and bring to a boil.

Then pour in the razor clams, cook over high heat until the clams open, add salt to taste, cook for another 2 minutes, and sprinkle with coriander after removing from the pot.

500g razor clams, 180g eggs, appropriate amount of oil, appropriate amount of salt, appropriate amount of carrots, appropriate amount of shallots, cooking wine should be used to bleach the razor clams in water for a period of time, let them spit out the sediment.

Bring the water to a boil and cook the razor clams. After removing the clam meat inside, wash it well. Add the eggs, shredded carrots, shallots, salt and seasoning, and stir well. Heat the oil in a pan, pour in the stirred egg batter and fry until both sides turn yellow, take it out and cut it, and then put it on a plate.

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Clam meat is delicious and nutritious, and it has been determined that every 100 grams of fresh meat contains 7.2 grams of protein, 1.2 grams of fat, 2.4 grams of carbohydrates, 3 grams of sugar, 133 mg of calcium, 114 mg of phosphorus, 227 mg of iron, and 200 kilojoules of calories. Razor clams also have a certain medicinal effect and have the function of replenishing deficiency. Sweet and salty clams, used for postpartum deficiency and cold, heat and dysentery, shell can be used to treat stomach diseases, sore throat.

Traditional Chinese medicine believes that the meat of razor clams is sweet, salty, cold in nature, and has the effects of clearing heat and detoxifying, replenishing yin and removing annoyance, benefiting the kidneys and water, clearing the stomach and curing dysentery, and replenishing deficiency after childbirth.

Record: The clam meat "replenishes the deficiency, and the main cold dysentery." Cooking, the housewife is weakened after childbirth, and the evil heat in the chest is irritated and stuffy." It is recorded in the "Suixingju Diet Recipe" that razor clams "clear the stomach, cure dysentery, remove annoyance, and replenish postpartum weakness". It is recorded in "Quanzhou Materia Medica" that the clam meat "clears away heat and detoxifies, facilitates urination, and reduces edema". Razor clams can treat postpartum weakness, heat and thirst, damp and hot water edema, heat stroke, diarrhea, poor urination and other symptoms.

Clams are rich in iodine and selenium, it is a good health food for hyperthyroidists, pregnant women and the elderly. Medical workers have also found that razor clams have a certain effect on dry mouth and heat caused by radiotherapy and chemotherapy.

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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, and the sand spit out sinks directly to the bottom, and the water that the razor clams hanging in the middle suck in is clean again. When buying razor clams, ask the boss for a little sea salt, which is dissolved in clean water to create the taste of seawater. Then put two chopsticks in the basin that are not usually used, the purpose is not to let the small basket sink to the bottom, and finally put the leaky basket full of razor clams on it to soak, and then drop a few drops of sesame oil, and after 2-3 hours, you will see that there will be a lot of dirt at the bottom of the basin. Spit out the sand clams and scrub them several times with light salt water to wash the dirt on the shell and control the moisture.

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Buddha jumping over the wall belongs to Fujian cuisine.

Fujian cuisine is one of the eight major cuisines in China, which has been formed through the mixing of Han culture in the Central Plains and Minyue culture. Fujian cuisine originated in Fuzhou, based on Fuzhou cuisine, and later integrated with the flavor of eastern Fujian, southern Fujian, western Fujian, northern Fujian, and Puxian to form a cuisine. Fujian cuisine in the narrow sense refers to Fuzhou cuisine, which first originated in Min County, Fuzhou, Fujian, and later developed into three schools of Fuzhou, southern Fujian, and western Fujian, that is, Fujian cuisine in the broad sense.

Since the people of Fujian often travel to and from the sea, the food customs have gradually formed a unique cuisine with open characteristics. Fujian cuisine is famous for cooking delicacies from the mountains and seas, on the basis of good color, flavor and shape, especially "fragrant" and "taste", its freshness, mellow, meat fragrance, not greasy style characteristics, as well as the characteristics of the soup road extensively, it is unique in the cooking garden. Fuzhou cuisine is light and fresh.