#BallakCooking #ClamCooking #Making Chinese-styleStir-Fried Shel
They made clam soup using clams. For cool soup, you need a spicy main dish for the perfect combination. Take out the clams that go into the soup, I made the main dish, Chinese stir-fried clams. It's a combination of strong sauce and spicy and spicy sauce It's Chinese stir-fried clams. I drank it with beer when I traveled to Hong Kong before, The color was dark, but it wasn't salty at all, and it was spicy, so it went well with cold beer. The dark color is yellow soybean milk It is a Chinese soy sauce with a strong color but rather sweet taste. When it's in food, it makes the color darker, but it's not salty at all It is characterized by its rich and sweet taste. It's a Chinese style stir-fried clam with this soybean milk and the last seasoning with oyster sauce. It's very, very similar. I don't have any ingredients to put in particular. The main ingredient is stir-fried clams.
4 serving
Within 20 minutes
강철새잎
Ingredients
  • Manila clam
    800g
  • Garlic
    2TS
  • leek
    1ea
  • chopped ginger
    2little
  • Vietnamese pepper
    10ea
  • red pepper oil
    3TS
  • Nochu sauce
    1TS
  • Sugar
    1TS
  • Oyster sauce
    3TS
  • Cheongju
    2TS
  • ground pepper
    1ts
Cooking Steps
STEP 1/9
Wash and drain the dried clams while rubbing them.
STEP 2/9
Add plenty of fire-flavored chili oil, and add green onions, sliced garlic, chopped ginger, and dried Vietnamese pepper. Cut one green onion into 5cm long pieces and shred it into 4 pieces. Make it long. Cut the garlic into pieces. If you don't have Vietnamese dried peppers, peperoncino or rat poop peppers are fine. If you don't have it, you can add Crushed Red Pepper Hole or Pepper Seed.
STEP 3/9
Stir-fry it in chili oil. The spicy scent rises and the scented scents spread deeply.
STEP 4/9
Now you put in clams and stir-fry them, and then you put in rice wine and stir-fry them. Then you can get rid of the fishy taste of clams. Stir-fry clams so that the oil mixes well.
STEP 5/9
First, spread sugar evenly around the outer part of the pan. And if you stir-fry it while mixing it, spread the soybean milk evenly around the outer part.
And stir-fry it while mixing it well. It's high heat. This has been strong fire.
If you add sugar first, then add soybean milk and stir-fry it, you can make a fire scent.
STEP 6/9
Well, water is coming out of the clams and it's being roasted well. Then, season it. Season only with oyster sauce. Add oyster sauce and stir-fry evenly while mixing well.
STEP 7/9
Lastly, add pepper and mix, and if all the clams open their mouths, it's all done. In fact, it is cooked over high heat in a short period of time, so clams cook quickly.
The only ingredients we need to prepare are garlic, green onions, and clams. This stir-fried clams can be a great snack while making it quickly.
STEP 8/9
The soup is dark brown, but it becomes reddish brown with red light from chili oil and dried peppers. All the clams opened their mouths. You can turn off the light. It's done.
STEP 9/9
Fried eggs, put them on the rice, give them the sauce first, and mix them together to make it taste great. If you want a more stimulating taste, it's good to mix it with a little bit of soy sauce. This is the best Chinese-style stir-fried clams for beer.
Cooking review
5.00
score
  • 277*****
    score
    It's seasoned without oyster sauce I enjoyed the fresh clams
    2024-05-15 21:16
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