Stir Fried Clams - Cantonese-style with Garlic and Fermented Black Soybeans (豉汁炒花蛤)
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- Опубликовано: 21 окт 2024
- Stir-fried clams can be found throughout China, and we've done a Cantonese variety with garlic and douchi (fermented black soybeans). Now we also wanted to show you guys a different sort of variety, so as I was saying in the video, check out sarcasmo57's spicy Hubei version here:
• Spicy Fried Clams
Detailed, written recipe for both ours and sarcasmo57's dish is over here on /r/cooking:
/ recipes_fried_clams_tw...
Outro Music: "Add And" by Broke For Free
/ broke-for-free
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Smart trick at 0:45 using corn starch to purge the clams ... even a lot of pro chefs dont seem to know it. When I was growing up, clams were a semi regular staple in our household. We always used a little plain flour, but i can see how corn starch wouldwork just as well and possibly even slightly better.
For the benefit of onlookers, clams are filter feeders, and flour acts like an irritant that forces them to purge.
Anway, small and med-small clams we either ate raw or steamed with butter and lemon on the side, or we used em to make white clam sauce for pasta. Medium and large clams we usually ground to make chowder.
When I foraged for clams as kid back in the early 70's, my method was simple ... pump up a car tire innertube (this was way back when some older cars on the road still had innertubes inside their tires), lash a wire clam basket into the center (so it cant fall through), then use length of twine with a slip knotted at either end, to serve as a lanyard. Then i waded out into the water at low tide to chest deep water, and felt around in the mud with my bare feet, to locate the buried lips of clams (usually larger chowder size). Then just duck under the water and pluck it out of the mud, and pop it in the basket floating next to me. About 8-10 ft of slack in the line was just right. Good times.
Sounds lovely
Whoops, I'm an idiot and my timing was off with outro/end screens. In any event, check out sarcasmo57's channel (ruclips.net/user/sarcasmo57 ) - real nice people and they got a lot of cool home-style cooking videos.
Take the final ")" off that link:
ruclips.net/channel/UCBhY6S4KAS00lJWlZtePUxw
Have you looked into your ad settings to promote better? Your videos are really good quality and you should be getting around 100k views per video based on the genre. Look into it!
"The worst thing that you could have is a sandy clam." Words of wisdom in the kitchen *and* beyond.
So we got a message from /u/hapigood over on reddit with a Dongbei version of the same dish :) His comment if interested:
"I missed this last week. The Liaoning/Dongbei version somewhat similar. Heck, it's tasty stuff and clams.
Main difference with the above is letting the clams cook in their own juices, rather than pre-boiling. For this, clean clams need to be used otherwise sand-crunch when chewing them will ruin the dish.
Peppers tend to be green or sometimes green and red landrace peppers, julienned. Small amount of green onion similarly julienned. Garlic is finely sliced. Some dried red chilli. A tiny amount of ginger is finely sliced (the ginger's about its traditional role of removing any lingering fishy taste and enhancing the garlic, not about making the dish taste of ginger).
Fry the tasty spices for a few seconds on a hot heat until fragrant, then add the uncooked clams (pick and drop them in, you want a dry pan at this point).
After 15-45 seconds they should all be open to an extent, and starting to release juices. Add in a pre-made mix of a little water, cornstarch soy sauce and a little seasoning in order to thicken the juices.
Get the clams stirring around rapidly so each shell is capturing some of the stock that's just formed in the pan. Add some chopped coriander not as cold garnish but while the flame is still on so it too gets melted into the stock for around 10 seconds.
Plate. Just pour onto a dish. The clams should have a light coating of the stock, there shouln't be any watery residue left in the plan, and you should have used little enough cornstarch to mean the exterior of the shells don't bear any glistening/stickyness.
When eating, discard any unopened shells."
I love your channel so much. Explanatory, informative, clear and then some. I've been trying to share a lot of your videos cause I have so many friends who are struggling on cooking ideas and techniques. Keep it up! 💞💞
The best clam stir fry recipe I've tried. Thanks for sharing
omg a crossover of my two faves, how have I not seen this before
Clams is my favorite, I'm going to try your recipe for next . Thank you so much for sharing.
Clams are my fav too
I love your style of videos. No frills, to the point, and easy to understand!
Thx and cheers~
Beautiful and professional as always my man! (and woman)! It looks amazing. And you're right, nothing worse than a sandy clam.
Yeah that is an undeniable plus to using frozen clams though - no need to prep :)
@@ChineseCookingDemystified Great content at always! Do you have any tips for cooking with frozen clams? I recently bought some but I'm not sure how to use them.
you guys have enough vids to make a cookbook. if you compiled all your reddit articles you have one right there.
I think when it comes to the fermented black bean paste/sauce you can replace it with some 老干妈 which feels like the same thing. If it's not garlicy enough then add like a clove or two of finely minced garlic.
Thank you sharing this video 🙏🙏
I don’t have that black thing that you pound it. Is that blk beans dry? And the dried orange? Where can I buy those here in Manila?? Help
This recipe look awesome, can't wait to give it a try
I've had several of my friends tell me to create a youtube channel for my cooking. Lately I've been pointing them to yours, stating that this is how it should be done. Awesome job on everything as always. I've been trying to introduce more Cantonese cooking into my household, but my wife being from Beijing, it is hit or miss sometimes.
Cheers, thanks for the kind words! We got some resources for Dongbei food, but Cantonese and Sichuan are a lot less researching :) In terms of Dongbei food, we're thinking maybe Jianggujia or Guobaorou next. You or your wife have any ideas?
sorry it took so long to get back to you! here is what my wife came up with: 小鸡炖蘑菇
Cool idea, cheers! It's added to the list :)
thought it's a deja vu seeing both of you posting the same thing... then I found out it's a collaboration. great stuff, stir fried pipi is a must have to go with beer!
Haha figured some people would be subscribed to the both of us. Only so many narrative-style-Chinese-cooking channels in English out there ;)
quality trumps quantity, you know someone is good when there are only these many in the field :P
What is stock concentrate 鸡汁? Google says it's chicken juice? Chicken Broth?
My tastebuds have gone absolutely nuts!! 'drool drool'
I love bivalves of all kinds! Yummy 😋
Jenn 💖 in Canada 🍁
Haha, give a go, it's quite simple yet tasty~ Hope you'd like it~
Stephanie Li
What a darling you are. Thank you.
Jenn 💖 in Canada 🍁
we finally got to see ur face!
a baby face !!!
Thank you so much for all your recipes.. You're the best. And i know what i'm talking about !
Thanks for the kind words! What's you background? I'm curious :)
Well, first of all, apologise my poor english...I'm found of Sichuan cooking.. I've tried many many many recipes on you tube for a very long time. I know how to make the difference between yours and the others. I spend my life in Sichuan restaurants and in my kitchen trying to reborn paradise. Through Chinese Cooking Demystified i did it....! Thank you so much.....
Thanks for sharing...ill try to cook this tonight😉
Yum! This will be dinner soon!
"I thought we were having Stir-Fried Clams?"
- "Nonono, I said Stir-Fried *HAMS* . That's what I call Rou Jia Mo (肉夹馍)"
"These Rou Jia Mo (肉夹馍) taste awfully like the ones you get in Shaanxi"
- "No no, patented Skinner Rou Jia Mo (肉夹馍)..."
... it's a regional dialect.
Love Cantonese style cooking. I'm Fujianese but I do love trying to improve on my Canto cooking. Thank you for the recipe.
We're big fans of your channel. This is about the best recipe video construction that we've seen on Chinese cooking. Also you're both good on camera. Have you ever thought about appearing together?
Haha we did once with the eating shot of one of our older videos, Teochew Oyster omelette ( ruclips.net/video/2DMtK7pvOCQ/видео.html ). A couple of our friends called it 'sickeningly adorable' and suggested we didn't do it again lol... although there was a lot of things wrong with that video (like a lot of these videos though, the recipe's still solid even if my video editing/narration wasn't). Now that we've moved apartments though, there's just plain not enough space on the balcony.
True. That wok setup is fairly large. Best of luck!!
Yummy
It's not easy to get clams here. Is there anything else which goes well with this sauce? I love douchi!
Hmm... in terms of stir-frying, how about squid or snails? Could always try opting for mussels too. I also think tofu would work well here (deep fry firm tofu before sitr-frying).
Excellent ideas, particularly squid and tofu! I will try it out. A great use for my dried tangerine peel, too! Thanks.
Mmmmm....stir fry la-la. That's what we em in Malaysia:)
nice
To be honest all this is missing is some Yóutiáo (油條) to soak up that nice clam sauce.
Of all those who claim to be knowledgeable about food, I wonder how many actually understand true taste? Common to all fine art is that at its highest, its true value can only be understood by those who possess class and taste, and who have received proper educations. True gourmet dining is similar. Its value should be shared with only a select few. That is what deserves to be called food. Everything else is not food. It is animal feed.
bit.ly/2A6SRsN
It's a reference to an anime - Shokugeki no Soma. For the ones being interested in cookind AND anime: Check it out :D
I love dropping this comment on random food videos as I wait for the creative insults thrown back at me, sorry. :)
Oh wait! S01E02? I coulda sworn in rang a bell.
can we cook them without wine?
Max Muxi probably? The wine is there to help the clammy taste. To mimic that, ginger/Sichuan peppercorn water is used in halal Chinese cooking for the same effect. Check out the cumin roast lamb vid on this channel for how you would sub that
Of course if you don’t care about clammy taste you can just skip all that
U made me hungry tho
The asian woman and her narrator send me here
My chinese friends dont blanch them before stir frying. They let them open by themselves.
Blaching at first makes it cook evenly, avoids overkooing and makes it easier to control the stir frying process. So I'd recommend to do so.
So to expand on what Steph said, check out the Meatmen's version of a similar dish: ruclips.net/video/7bHtt2ESJgo/видео.html . They fry directly - what you'll notice is that some of the clams are done while some are barely open. Whereas if you look at ours or Sarcasmo57's, all of the clams are evenly cooked :)
😻
Definitely don't want a sandy clam 😂
So many ingredients 😅
You are so handsome😍😍😍
4:17 The fark she ate like that??!
Eeewwww..
That face duh......!
😆😆😆😆😆
Clown