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Practical Way to Homemade Perfect 豉椒炒蜆 (Stir fried clams with blank beans sauce)

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豉椒炒蜆 (Stir fried clams with blank beans sauce)

We hope you got benefit from reading it, now let's go back to 豉椒炒蜆 (stir fried clams with blank beans sauce) recipe. You can cook 豉椒炒蜆 (stir fried clams with blank beans sauce) using 9 ingredients and 6 steps. Here is how you cook that.

To make an unforgettable 豉椒炒蜆 (Stir fried clams with blank beans sauce), here are the components needed:

  1. Prepare of 蜆 1斤 (1 kg clams).
  2. You need of 蒜蓉 1 湯匙 (1 Spoon garlic).
  3. Use of 豆豉 3/4 湯匙 (3/4 Spoon black bean).
  4. Get of 辣椒 1 隻 (1 Chili).
  5. Use of 䓤 1 條 (1 spring onion).
  6. Get of 紅䓤頭 4-5 粒 (4-5 dried shallots).
  7. You need of 鼓油 1 湯匙 (1 Spoon soy sauce).
  8. Use of 老抽 1 湯匙 (1 spoon dark soy sauce).
  9. Prepare of 酒 1 湯匙 (1 Spoon cooking wine).

After preparing the components, next you are ready to make your appetizing 豉椒炒蜆 (Stir fried clams with blank beans sauce) by following the procedures on this section:

  1. 先將蜆吐沙 (soak the clams in fresh water for 20-30 minutes before cooking).
  2. 預先將蒜蓉、豆鼓、豉油、老抽和酒混和備用 (preparation of sauce: mix all the garlics, black beans, soy sauce, dark soy sauce and wine).
  3. 油加熱後,將辣椒和紅䓤頭爆香 (stir fried the Chili and shallots for a minute).
  4. 將已吐沙的蜆,瀝水後落鑊炒至半開 (put the clams into the pan and fried for a while, until the the clams open a bit).
  5. 將已混和的調味汁倒進鑊,一直炒至蜆殼全開 (put the sauce into the pan and stir fried for 2-3 minutes, or until the clams are done).
  6. 最後加入䓤段,炒完即可上碟 (put the spring onion and fried before leaving the pan).

A stir fry sauce tends to need a sour element (light or black vinegar, tomato paste, lime, fruit juice) and some sweet element (sugar, syrup, honey, fruit) even if it isn't a literal "sweet and sour" sauce (which adds larger amount of How 豉椒炒蜆 (stir fry clams in black bean sauce), without black beans? Owing to the Fujian origin of the dish, Stir Fried Pork and Green Peppers is both simple in ingredients and light of flavor. It is more delicate and fresher tasting than the heavier stir fries of Northern or Southern portions of China (not to mention Chinese-American restaurants). This is going to form the base of the sauce and the flavor of the dish. Something that you'll notice about Cantonese stir-fried dishes is that in general, they'll tend to cook each ingredient separately to their desired doneness - then all added back together at the end. e.g:Stir-?

Recipe : 豉椒炒蜆 (Stir fried clams with blank beans sauce)

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