Huanghua Clams

Huanghua Clams

　　 Origin: Huanghua, Hebei, China.     Features: In early spring or late autumn, the clams are plump and large, with tender meat and a delicious flavor. When cooked, they are fragrant, tasty, easy to digest and absorb. They can also be dried for storage or made into canned products. (Huanghua)

　　Methods of eating Huanghua clams:

　　Spinach with Clams

　　Flavor: Delicious and refreshing

　　Main ingredients: 250g clams, 250g spinach, 1 small piece of ginger, 4 cloves of garlic

　　Seasonings: 2 tsp sesame oil, 1 tsp rice vinegar, 1 tsp salt, 1/2 tsp MSG

　　1. Boil the clams and remove the meat. Wash and mince the ginger and garlic.

　　2. Wash and blanch the spinach, then rinse in cold water. Drain and cut into sections.

　　3. Mix the clams, spinach, salt, vinegar, MSG, sesame oil, minced ginger, and minced garlic. Serve on a plate.

　　Stir-fried Clams in Sauce

　　1. Soak the clams in saltwater for two hours after purchase to expel sand, then rinse and set aside.

　　2. Mix the fermented black bean sauce with an appropriate amount of water. Slice the ginger and chop green and red bell peppers.

　　3. When the oil in the pan is 70% hot, add the ginger slices and stir-fry until fragrant. Then add the diluted fermented black bean sauce and stir briefly. Add the bell pepper slices and clams, pour in a little cooking wine, and stir-fry until the clams fully open. Make sure they are well-cooked.