4hw.com.cn: Huajia is a kind of food that people like very much in summer, but although Huajia is delicious, many people can't distinguish Huajia from clam. What's the difference between Huajia and clam? Is Huajia the same as clam? Let's follow Xiaobian to learn more about it~
Are flower beetles the same as clams
Huajia, also known as huaclam and mango snail, is a kind of clam, so in our daily life, Huajia and clam in our mouth actually refer to the same kind of shellfish, but they are named differently in different places, and their shells are slightly different, but they taste the same.
It can be said that clams are a general term for a variety of edible shellfish. In addition to the carapace, there are many kinds of clams, such as clams and Xishi tongues. Therefore, the carapace can be clams, but clams are not necessarily carapace.
In the daily diet, clams are generally used to make light, such as soup, stewed eggs, mixed with spaghetti, while Huajia is used to make taste, such as fried, Huajia fans. In terms of price, clams are a little more expensive than flower beetles, especially white clams, which are commonly used in high-end restaurants.
How to make clams delicious
Clam spaghetti with garlic
Ingredients: pasta, organic olive oil, salt, garlic 8, 9-layer tower, mushroom, yellow pepper, black pepper.
Practice:
1. In a soup pot, add salt after boiling. Cook pasta over medium low heat until it is medium cooked. Remove and pour in olive oil. Mix well.
2. Heat another oil pan over medium low heat, pour in olive oil, garlic, nine layer tower and clams, stir fry until clams are opened, and then put clams in reserve.
3. In the crude oil pot, add mushrooms and noodles, stir fry for 2 minutes, add yellow pepper, black pepper and clam, stir fry for several times.
Boiled clams with spicy wine
Materials: 1 jin clam, 4 cloves garlic, 3 dried scallions, 1 tbsp bean paste, 4 tbsp tea sauce, 1 tbsp raw soy sauce, 50 ml Shaoxing wine, 50 ml rice wine, 1 tbsp sugar, 3 red peppers, 100 ml chicken soup.
Practice:
1. Mince the garlic, shallot and pepper.
2. Oil hot pot, stir fry garlic and shallot, add bean paste, tea sauce.
3. Then add in the soy sauce, Shaoxing wine, rice wine, sugar and pepper, and boil.
4. Add clams and chicken soup and simmer for 3 minutes, then stir fry for several times.
Steamed Egg with Clams
Ingredients: 3 eggs, 1 big bowl of chicken soup, 6-8 clams.
Practice:
1. Add chicken powder to three eggs, mix well; heat chicken soup 70 ~ 80 degrees; sift the egg liquid.
2. Put clams in the bowl, add all the sifted egg liquid into the bowl, and add chicken broth. The ratio of eggs to chicken broth is 1:2.
3. 1 / 3 of the water in the outer pot, the outer cover should leave a little gap. When the electric pot jumps up, do not open it in a hurry, and then open it again.
Clam soup with garlic
Materials: 1 chicken leg, 15 garlic, 25 clams, 1 tablespoon rice wine.
Practice:
1. Clean clam with spitting sand, cut chicken leg into small pieces, and peel garlic (leave grains if not cut).
2. Prepare a pot of cold water, put the chicken into the medium and small fire, and cook until the water starts to roll, and then remove the chicken out of the fire. Only after the impurities and sewage are removed will the soup be clean and odorless.
3. Prepare a pot (the capacity of my pot is about 2000cc), add seven parts of cold water into the chicken pieces, garlic and heat it to boil,
After boiling, turn to the minimum heat, leave small seams on the lid, and simmer for 30 minutes.
4. After 30 minutes, the garlic remains in its original state, but it has been cooked thoroughly, and it will spread when touched. So if you don't want a friend whose garlic is too broken, be careful when mixing the soup.
4. After turning the medium and small fire, add clams. When the clams start to open slightly, add rice wine. Make sure that all clams are opened, and then put out the fire and cover the pot cover for heat preservation. Clams are salty, so there is no seasoning with salt. Please try the soup before deciding whether to add salt.
Fried sausage
Materials: 500g fresh Huajia, 2 shallots, 2 small red peppers, 2 garlic grains, 1 small section of ginger, 2 teaspoons salt (for soaking Huajia), 1 teaspoon salt (for frying Huajia), 10ml white wine, 10ml raw soy sauce, 20ml oyster sauce, 50ml oil.
Practice:
1. Put the flower armor in the basin, add 2 teaspoons salt, pour enough water into the flower armor, soak for 3-4 hours, let them spit out the sand.
2. Peel and wash the ginger and garlic, chop the garlic, slice the ginger in half, chop the ginger in half, wash and chop the shallot and red pepper.
3. Repeatedly scrub the soaked flower nails, clean the shell, remove and drain the water for standby.
4. In a pot, add 800ml water, ginger slices and bring to a boil.
5. Pour the flower beetle into boiling water and cook until it is open. Remove.
6. Heat the wok, add peanut oil and heat to 80%, add ginger, garlic and pepper and stir fry.
7. Pour in the carapace and stir quickly.
8. Add salt, white wine, soy sauce and oyster sauce, stir fry quickly.
9. Sprinkle with scallion, stir fry well and serve.