Cooking Fish, Shrimp, Crab, and Shellfish - Showcasing Culinary Skills

Author: Xia Qiquan
Publisher:
Publish Date: 2006-09-01
Features: Extremely Delicious Double Freshness
Main Ingredients: Fresh snail (Nianluo) 250g, clam meat 200g.
Secondary Ingredients: Soft tofu (Nailu tofu) 1 pack, coriander 30g.
Seasonings: Chicken essence, fish sauce, light soy sauce, chili soy sauce, oyster sauce, sugar, Shaoxing wine, salt, MSG, starch, dried chili peppers, garlic paste, pepper, and cooking oil as needed.
Instructions:
1. Wash the snail and clam meat separately. Cut the soft tofu into fine cubes. Wash the coriander and cut it into segments. Chop the dried chili peppers into minced form.
2. Heat a wok over medium heat and bring water to a boil. Add the snail and clam meat to blanch until cooked through, then remove and place in a glass bowl.
3. Reheat the wok, add more water to a boil, pour in the tofu cubes, and add chicken essence, fish sauce, light soy sauce, chili soy sauce, oyster sauce, sugar, Shaoxing wine, and other seasonings. Bring to a boil, thicken slightly with a little starch, and pour into the glass bowl containing the clam meat and snail. Sprinkle with coriander segments and pepper.
4. Heat 30g of oil in the wok over medium heat, add garlic paste and dried chili peppers to fragrant, then drizzle over the coriander.
Characteristics:
Rich aroma, crispy snail, tender clam meat, and a mellow, flavorful soup.
Tips for Operation:
- Wash the snail and clam meat carefully. The blanching time must be strictly controlled to ensure they are just cooked through.
- When seasoning the soup, follow the correct proportions.
Note:
- Snail (also known as field snail) is sweet, extremely cold, and non-toxic. It helps with urination, quenches thirst in the morning, and treats jaundice. People with cold stomach and spleen should avoid it.
- Clam (also known as sea clam) is a seafood with benefits such as clearing heat, promoting diuresis, resolving phlegm, and dissipating stagnation.
Stewed River Clam with Pork
Main Ingredients: River clam meat 750g, pork belly 200g.
Seasonings: Shaoxing wine, scallion knots, ginger slices, salt, MSG, pepper, soy sauce as needed.
Instructions:
1. Wash the pork and cut it into pieces. Remove the mud intestines from the river clam meat, pound the hard parts with the handle of a knife to soften them, wash them, and cut the larger ones into pieces.
2. Heat the wok over medium heat, add water, river clam meat, scallion knots, ginger slices, and Shaoxing wine. Bring to a boil, skim off the foam, reduce heat, and simmer for 10 minutes. Then add the pork pieces and continue to stew. Bring to a boil again, reduce heat, and simmer for about 2 hours until the river clam meat and pork are tender. Add salt, MSG, and soy sauce for seasoning, then transfer to a soup bowl and serve. Sprinkle with pepper when eating.
Characteristics:
Fresh and flavorful soup, tender and well-seasoned.
Tips for Operation:
- Clean the river clam thoroughly.
- Pound the hard parts of the river clam to soften them but do not pound them into mush.
Note:
- When eating river clams, choose those with brighter shells and lighter colors. Dark brown river clams are not advisable for consumption.
- Diabetics can stew river clams with tremella or clear-stew them. Eating them helps reduce thirst, clear internal heat, and lower blood sugar.
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