How To make Clams In Black Bean Sauce
2 1/2 lb Clams
2/3 c Chicken broth
2 tb Black Bean Sauce
1 tb Sherry
1 t Cornstarch
2 ts Szechwan Chili Sauce
1 tb Vegetable oil
1 Scallions
- minced 2 ts Ginger root
- minced
Place clams on steamer rack over water in saucepan. Cover and bring to boil. Cook 5 minutes, or just until shells open. Drain. Combine broth, black bean sauce, sherry, cornstarch and chili sauce; set aside. Heat oil in wok or large skillet over high heat. Add onion and ginger; stir-fry 30 seconds. Add clams and black bean sauce mixture; cook and stir 30 seconds, or until sauce boils and thickens and clams are hot. Serve plain or over hot, cooked noodles, as desired.
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Hong Kong Recipe : Sea-water Clam in Black Bean Sauce
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Clams with Black Bean Sauce and Noodles 豆豉蛤蜊面
#clams #blackbeansauce #noodles #蛤蜊 #豆豉
Clams with Black Bean Sauce and Noodles is my Chinese version of linguine in clam sauce. It is full of flavors with fermented black beans, garlic and bell pepper. Enjoy!
The wok used in the video:
Ingredients:
3 dozen little neck clams
1 tbsp fermented black bean
4 cloves garlic
1/3 red bell pepper
3 green onions
Chinese dry noodles
vegetable oil
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Light Soy Sauce
Dark soy sauce
Dark Vinegar
Shao Xing Cooking Wine
Oyster sauce
Spicy broad bean paste (Doubanjiang)
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Sichuan peppercorns
Sichuan Green Peppercorns
Sichuan Yibin Ya Cai
Dry Noodle
Vermicelli Bean Threads
Rice Cake
Sweet Potato Noodles
Soft Tofu
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Queensense wok
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Canon EOS Canon EOS 70D
Canon EOS Canon T3i
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How to Make Cantonese Clams in Black Bean Sauce, CiCi Li - Asian Home Cooking Recipes
We are going to make a homey Cantonese dish, stir fry clams in black beans sauce. My Shifu taught me this recipe before, and it looked like this. Then I tried it a couple more times at home, and it looked like this. Can you tell what’s different? Ok, let’s take a look at our ingredients now and I’ll explain why later.
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Clams In Black Bean Sauce
Clams in black bean sauce is a popular dish commonly served at dim sum restaurants. In my recipe, the clams are stir-fried in ginger, onions, and garlic. Then, we add the signature sauce of this dish, the black beans sauce.
Ingredients
●500g clams
●1 tsp salt
●500ml to 1 liter of water
●Water for blanching
●10g diced ginger
●10g chopped green onion
●10g chopped garlic
●2 tbsp black bean sauce
●20g green bell peppers
●20g red bell peppers
●20g red onion
●Oil for sautéeing and stir-frying
How To Make Clams In Black Bean Sauce
The recipe calls for four main parts: soaking, blanching, sautéeing, and stir-frying. You can do the soaking and blanching in advance to make it easier and faster when you're ready to cook the dish.
1.Soak the clams for 10 minutes or more with 1 tsp salt and enough water.
2.Then, blanch the clams until the shells open.
3.Once all the shells are open, drain, rinse, and set aside.
4.Next, prepare a pan with oil.
5.When the oil is hot and ready, sauté 10g ginger, 10g green onion, and 10g garlic.
6.Afterward, add 2 tbsp black bean sauce.
7.Sauté the seasonings until aromatic.
8.Then, add the opened clams and stir-fry on high heat.
9.Add 20g green bell peppers, 20g red bell peppers, and 20g red onion.
10.Mix well until the sauce is spread evenly and the vegetables are soft.
Cantonese Clams with black bean and garlic/clam recipe
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