Steamed razor clams with garlic sauce
Steamed razor clams with garlic sauce seafood recipes, Chinese style steamed seafood.
Servings: 4
Calories: 200kcal
Equipment
- Pot
- steamer
Ingredients
- 2 pounds (0.91 kg) razor clams
- 2 heads of garlic
- 3 hot red peppers
- moderate oil and salt
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp chicken essence
- 1 tbsp cooking wine
- 1 tsp pepper powder
- 1 tsp sugar
- moderate green onions
Instructions
- Wash the razor clams, put in clean water, add salt and a few drops of oil, (the water is slightly salty, so it is easy to spit out the sand), soak for 2 to 3 hours.
- Soak the rice vermicelli in cold water until it becomes soft. Do not use hot water and warm water to soak, otherwise, the vermicelli will be easily disconnected when steaming.
- Chop the garlic and green onions, and cut the red peppers into circles.
- Start making the garlic sauce below, add the appropriate salad oil and minced garlic to the pot, and fry on low heat until slightly yellow. Then add oyster sauce, pepper powder, chicken essence, sugar, and mix well.
- Once the water's boiling, we boil the razor clams until the shell is open, then take the meat out of the shell while it is hot, and clean it up.
- Drain the soaked vermicelli and put in a large bowl, add a little oil from the garlic sauce and mix well. The advantage of this is that the steamed vermicelli will not stick together.
- Place the razor clams on the vermicelli. Pour the garlic sauce evenly on the razor clams. Put in a steamer and steam for 5 minutes.
- When time is up, sprinkle ground green onions and red pepper rings and pour the light soy sauce in a circle. In addition, add oil to the pan and heat it to smoke, then pour the hot oil on the plate.
Notes
1. Dry rice vermicelli should be soaked in cold water instead of hot water and warm water. Add moderate garlic oil and mix well, so it won't stick together when steamed.
2. When making garlic sauce for seafood, stir-fry with low heat throughout.