Black Bean and Chili Explosion Clams
Ingredients:
500g clams, 1 green pepper, 1 red pepper, 3 slices of ginger, 2 tablespoons (30ml) of cooking wine, 2 tablespoons (30g) of Lao Gan Ma black bean chili sauce.
Method:
1) Soak the clams in salt water for half an hour to remove any mud or sand. Rinse thoroughly, drain and set aside.
2) Remove the stems and seeds from the green and red peppers, wash and cut into chunks. Wash the ginger and slice.
3) Heat oil in a wok over medium heat until it reaches 50% hot. Add the black bean chili sauce and ginger slices and stir-fry until fragrant. Add the green and red pepper chunks and clams, change to high heat, add cooking wine and stir-fry until the clams open.
Super Talkative:
**This dish can also be made with other types of clams, the procedure and method are the same.
**Clams should be soaked in salt water after purchase. The water should not be too much, just enough to cover the clams. If no salt is added, a few drops of sesame oil in the water will have the same effect.
**When stir-frying black bean chili sauce, use medium heat to avoid burning. When stir-frying clams, if there is a lot of water, switch to high heat stir-fry immediately. Once the clams open, they can be removed from the pot to avoid shrinking and becoming tough.
2. Ginger Juice Steamed Scallop Clams
1) Wash the scallop clams (use a toothbrush to carefully brush off the mud attached to the small hairs on the scallop clams);
2) Add plenty of water to the pot and bring to a boil;
3) Add the scallop clams and boil over high heat;
4) As soon as the clams start to open, turn off the heat immediately and remove;
5) Remove half of the shell from the scallop clams, arrange on a plate;
6) Pour homemade ginger juice over and serve.
7) Ginger juice: salt, sugar, monosodium glutamate, cooking wine, aged vinegar, add a little water and bring to a boil, pour over minced ginger, add sesame oil.
Warm Reminder:
1) There should be plenty of water when boiling scallop clams. If there is too little water, the clams will be boiled for too long and the meat will become tough, affecting the texture;
2) For those who prefer tender, remove the clams from the pot immediately once they start to open. For those who prefer tougher, pick out the opened scallop clams one by one until the end;
3) Removing half of the shell and keeping the other half is to better preserve the original juice inside the clam (must be clean, fresh scallop clams);
4) Can also dip in ginger juice to eat.
3. Snowflake Steamed Scallops
Ingredients: Salt, Shaoxing wine, sugar, cornstarch, egg, green onion, ginger juice.
Scallops, white radish, green vegetable leaves, red cherries.
Method
1) Take the scallop meat, marinate with egg white, seasoning, and cornstarch. Cut the white radish into threads and mix with cornstarch,
2) Boil water in a pot, blanch the white radish threads, make them into snowflake balls. Steam the marinated scallop meat until cooked, place the scallop meat on the snowflake balls, pour white sauce over.
3) Salt, Shaoxing wine, sugar, cornstarch, egg, green onion, ginger juice.
Characteristics: The radish threads look like snowflakes, the scallop meat is fresh and tender.
4. Clam Steamed Eggs:
This dish is very fresh because the water used to cook the clams is added to the eggs, so the smooth eggs and the fresh clams blend together.
Ingredients:
10 green clams (white clams, venus clams or other clams also work), 2 eggs, a little salt, a little chicken essence, 1/2 tablespoon (10ml) of cooking wine, 2 slices of ginger, appropriate amount of green onion, appropriate amount of delicious sauce.
Method:
1) Ingredients.
2) Soak the clams in salt water for more than 2 hours in advance (you can also add an appropriate amount of sesame oil to the water), let them expel all mud and sand, use a brush to clean the surface of the green clams.
3) Add an appropriate amount of water to the pot, put in ginger slices and cooking wine and bring to a boil, put in the green clams, fish them out immediately once they open, clams open at different times, timely scoop out the opened clams to prevent overcooking.
4) Arrange the cooked clams in a LeKou glass box, strain the clam water, cool and keep ready.
5) Beat the eggs, add salt, chicken essence and warm clam water and mix evenly, the ratio of eggs to clam water is 1:1.
6) Filter the egg mixture (the purpose of filtering is to make the steamed egg smoother), pour into the LeKou glass box with clams, cover with cling film.
7) Put the LeKou glass box in the steamer when the water is cold (LeKou glass adopts heat-resistant glass, which can withstand -40℃~200℃, so there's no problem putting it in the steamer, microwave oven or oven). Steam for about 10 minutes, switch to medium heat after the water boils. After steaming, sprinkle with an appropriate amount of delicious sauce and green onion.
A Few More Words:
1) Clams must be bought alive, soak them in salt water in advance to expel all mud and sand, you can also add a little oil to the water to help them expel sand.
2) When cooking clams, scoop out the opened clams in time to prevent overcooking. If there are clams that don't open after prolonged cooking, they may be bad and should be discarded.
3) The ratio of eggs to warm water is 1:1, filter the egg mixture to make the steamed egg smoother, cover with cling film or lid before steaming to make the egg surface smooth and wrinkle-free.
5. Steamed Sea Bass
Ingredients:
The weight of sea bass should be around 600 grams, this size looks aesthetically pleasing when placed on a fish plate, and it's easier to control the cooking time.
Method:
Step 1: Clean the fish, make two cuts on the fish body, rub some salt and marinate for 15 minutes.
Step 2: Cut large pieces of old ginger into long strips, take the middle part of the green onion and cut into strips. Place the fish on a plate, sprinkle some ginger and green onion strips on the fish, then add a little cooking wine, soy sauce, and a little oil.
Step 3: After the water in the pot boils, place the fish in the pot (never put the fish in the pot when the water is cold, otherwise it will ruin the dish. Many secrets of steamed dishes are to place the food in the pot after the water boils). Steam for about 10 minutes, after turning off the heat, do not open the lid, leave the fish in the pot using the residual heat "virtual steam" for 7-8 minutes, then remove immediately.
Step 4: Many people do not add salt, monosodium glutamate, or soy sauce when making steamed fish to keep it light and pure. However, this method of mine tastes great too. The sea bass meat is white and tender, fragrant, without fishy smell, as fragrant as crab meat, light and refreshing. It's very simple and convenient to operate. Try this steamed sea bass recipe.
6. Soy Sauce Stir-fried Fragrant Snails
Ingredients: One pound of sea snails, dried red chili, green onion segments, ginger slices in appropriate amounts.
Seasonings: 2 teaspoons of sweet bean sauce, half a teaspoon of delicious fermented bean sauce, 1 teaspoon of cooking wine, appropriate amount of peanut oil.
Method:
1) Heat the pan with cold oil, heat the oil, stir-fry the green onion segments, ginger shreds, and red pepper until fragrant.
2) Add the cooking wine, add two scoops of sweet bean sauce and half a scoop of delicious fermented bean sauce, stir-fry until fragrant.
3) Add the fragrant snails, stir-fry over high heat for 1 minute.
4) Add a little boiling water, cover and simmer for 2 minutes.
5) Stir-fry until the sauce is reduced.
Warm Prompt:
1) Those who prefer lighter taste can only use sweet bean sauce.
2) These sea snails are already fresh enough, no need to add too many seasonings.
7. Saltwater Pipi Shrimp
Ingredients:
2 pounds pipi shrimp, 20 Sichuan peppercorns, 3 star anise, 3 bay leaves, 1 tablespoon (15g) salt.
Method:
1) Rinse the pipi shrimp twice with clear water, drain.
2) Add water to the pot, add Sichuan peppercorns, star anise, bay leaves, and salt, add the pipi shrimp, cover, boil over high heat, uncover and cook for 3 minutes, remove, rinse with clear water to remove scum and serve.
3) Can be eaten directly peeled, or chop ginger into minced pieces, pour some rice vinegar for dipping according to your taste.
Super Simple:
**From late April to August each year, it is the peak season for pipi shrimp. The shrimp during this season are particularly plump.
8. Pan-fried Cod
Ingredients:
Cod - 800g, green onions - 2, ginger - 1 small piece, garlic - 3 cloves, green pepper - 1, starch - appropriate amount.
Seasonings: cooking oil - 50g, soy sauce - 1/2 tablespoon, aromatic vinegar - 3 teaspoons, salt - 1 teaspoon, sugar - 3 teaspoons, monosodium glutamate - 1/2 teaspoon.
Method:
1. Wash the cod, marinate with salt for 5 minutes, then evenly coat with starch, wash and chop the green onions, ginger, garlic, and chili into mince;
2. Heat oil in the pot, fry the cod until golden brown on both sides, set aside;
3. Leave a little oil in the pot, stir-fry the green onions, ginger, garlic, and chili until fragrant, add vinegar, sugar, soy sauce, monosodium glutamate, starch, and water to make a sauce, pour over the fish.
Characteristics:
Juicy and tender, salty with a hint of sweetness.
Chef's Tip:
Cod with or without bones can be cooked this way.
9. Green Onion and Ginger Clams
Ingredients: clams, green onion, ginger, small red pepper.
Seasonings: cooking wine, salt, soy sauce, sugar.
Method:
1) Soak the clams in light salt water for 1 hour to allow them to expel all mud and sand. Scrub clean and drain;
2) Heat the wok, add oil, stir-fry green onion, ginger, and red pepper circles until fragrant, add clams and stir-fry over high heat;
3) Add cooking wine, salt, soy sauce, and sugar, stir evenly, remove from heat and plate once the clam shells open.
10. Celery Stir-fried Fresh Squid
Ingredients:
A small bunch of celery, two fresh squids, one green and one red pepper each.
Seasonings:
Cooking wine, garlic, salt, chicken powder, cornstarch.
Processing:
1) Cut the celery into small segments and shred, cut the green and red peppers into strips, for the squid to absorb flavor, first cut horizontally with a knife, then vertically shred;
2) Blanch the above ingredients (celery, green/red pepper, fresh squid) until eight-tenths cooked, then remove from pot;
3) Heat the pan with cold oil until hot, add garlic slices and stir-fry until fragrant, add the pre-blanched shredded ingredients and stir-fry together, add salt, chicken powder, cornstarch water, quickly stir-fry, add a little cooking wine just before removing from heat.
11. Braised Lobster
Ingredients: lobster, ginger, garlic, green onion, dried red chili, bay leaf.
Steps:
1) Make sure to buy live lobsters, as dead ones will have loose meat. Brush the abdomen clean, remove the antennae from the head, remove the front claws, cut open the shell on both sides of the head and remove the gills.
2) Heat the base oil in the pot, add garlic cloves, ginger slices, Sichuan peppercorns, fennel seeds, white parts of green onions and stir-fry until fragrant. Then add dried chilies and bay leaves (to prevent the dried chilies from burning), then immediately add the rinsed lobsters.
3) Stir-fry the lobsters a few times, they will immediately turn red. Add cooking wine, soy sauce and continuously stir-fry.
4) Add water and start stewing, add salt and a little sugar to enhance the flavor. Continue stewing with medium heat until the broth is almost reduced.
5) When the broth is almost reduced, the dish is ready to be served, garnish with chopped green onions.
6) You can also sprinkle a little pepper powder if you like (depending on personal preference). This batch of lobsters I cooked tasted really good. Eating lobsters is quite satisfying, but handling them takes some effort.
12. Five-spice Eel Segments
Ingredients:
500g live eels, 10g ginger slices, 20g garlic cloves, 3g Sichuan peppercorns, 2 star anise, 5g sandalwood, 5g cinnamon, 2g clove.
Seasonings:
5g fine salt, 15g Shaoxing wine, 5g sugar, 15g soy sauce, 3g monosodium glutamate, 5g sesame oil, 1000g bone broth.
Method:
1) Kill the eels, remove the innards and head/tail, wash and cut into 6cm segments. Parboil in boiling water and drain; wrap ginger slices, garlic cloves, Sichuan peppercorns, star anise, sandalwood, cinnamon, clove in cheesecloth to form a spice bag.
2) Pour the bone broth into the pot, add the spice bag, adjust with fine salt, Shaoxing wine, sugar, soy sauce, monosodium glutamate, sesame oil. Bring to a boil, add the eel segments, switch to low heat and braise until the eel segments are flavorful. Drain, cool, plate, and garnish slightly.
13. Spicy Dry Pot Shrimp
Ingredients:
Antarctic shrimp, celery, carrot, Chinese lettuce, green onion, ginger, garlic, bay leaf, coriander.
Seasonings:
Lee Kum Kee spicy sauce, broad bean paste, fermented black beans, chili oil, chicken essence, sugar.
Method:
1) Remove the shrimp horns from the Antarctic shrimp, cut from the joint between the head and body, cut the shell open to the tail, remove the intestinal vein, then use a small knife to split the shrimp meat open halfway to allow better flavor absorption.
2) Peel the Chinese lettuce, peel the carrot, wash the celery, all cut into inch-long sections, green onion cut into inch-long sections, ginger and garlic sliced.
3) Chop the spicy sauce, broad bean paste, and fermented black beans separately.
4) Heat half a pot of oil in the pot, when very hot, add the shrimp and stir-fry over high heat until the surface turns white, use a slotted spoon to remove and set aside.
5) Leave a little oil in the pot, stir-fry the green onion, ginger, garlic over low heat until fragrant, then add the spicy sauce, broad bean paste, fermented black beans, bay leaf, stir-fry until red oil appears, then add chili oil, chicken essence, sugar.
6) Add carrots, Chinese lettuce, celery to the pot in step 5, change to medium heat, add shrimp, stir-fry evenly until all seasonings adhere to the shrimp.
7) Garnish with coriander before serving.
14. Garlic Prawn
Sea prawns are warm and moist in nature, with a salty and sweet taste, entering the kidney and spleen meridians;
Prawn meat has the effects of tonifying the kidneys, strengthening yang energy, promoting lactation, detoxifying, nourishing blood and consolidating essence, resolving stasis and detoxifying, tonifying qi and nourishing yang, unblocking meridians and relieving pain, opening the stomach and transforming phlegm. Prawns are rich in nutrients, and their tender meat is easy to digest, making them an excellent food for those who are physically weak or recovering from illness. Prawns contain abundant magnesium, which can effectively protect the cardiovascular system, reduce cholesterol levels in the blood, prevent arteriosclerosis, and at the same time expand coronary arteries, helping to prevent hypertension and myocardial infarction. Prawn meat also has the effects of tonifying the kidneys, strengthening yang energy, promoting lactation, detoxifying, nourishing blood and consolidating essence, resolving stasis and detoxifying, tonifying qi and nourishing yang