Steps and ingredients for scallion oil clams

Clams, also known as flat clams, are a type of seafood that can be used as the main ingredient. We rarely come into contact with them in our lives because clams are not a type of nut seeds, but a type of seafood. The cooking methods of seafood are more particular in general dishes. We often eat them in some hotels or large restaurants. If you do it yourself, you may not pay attention to the details, and the scallion oil clams you make may not be so delicious.

How to cook scallion oil clams

1. First, choose clams and put them in clean water for about half an hour to allow the clams to spit out all the dirt. Then, add an appropriate amount of salt to the clean water and gently rotate the basin containing the clams. Use the friction between the clams to clean its shell and remove the mud and sand on the surface. Then rub it gently with your hands. After washing it as clean as possible, take out the clams, drain the water, and set them aside for later use.

2. Take out a clean bowl, add some boiling water to it, then scoop a spoonful of oil, a spoonful of light soy sauce, and some salt, wine, sugar and other seasonings into the boiling water. In order to cover the fishy smell of the clams, you also need to add some minced garlic, and boil them together until the water boils. Then put the washed clams into the basin, stir-fry with a spatula, and turn off the heat when you see the shell of the clams open. Note that you must turn off the heat as soon as the shell of the clams opens to avoid cooking for too long and causing the clams to lose meat.

3. Put the clams in a bowl and sprinkle some chopped green onions. Then heat the oil in a pan and pour the hot oil on the chopped green onions. It will make a crackling sound and the smell will slowly emerge. It is a four-fold enjoyment of vision, hearing, smell and taste, and it is definitely a top-notch delicacy in the hearts of foodies.