Bí Quyết Xào Nghêu Không Bị Teo & Cách Lựa Nghêu Mập | Công Thức Nấu Ăn Ngon | Anh Lee BTR

Hi everyone, welcome back to my channel. I'm Lee Today I will share with you how to make stir-fried clams with basil leaves This dish is very versatile, you can buy it anywhere Very easy to make and simple The main ingredients here are only clams and basil leaves Many people ask me to share how to make stir-fried clams Today I will share with you how to make stir-fried clams The clams you choose are big and fat This clam is half a kilogram If the clam is fat like this The two sides are bulging That means the clam is fat If the clam is small and flat like this, the clam will be thin You can choose how many kilograms you want to buy If you buy 10 kilograms, you will choose a lot The clams you choose are like this The way to keep the clams is There are many ways to keep the clams, but on the first day If the clams are alive, you can sell them You can put them in a basket and don't soak them in water The next day, you can remove the clams And the way to know which clam is dead and which clam is alive is very simple You can hear the sound of the clams breaking That means the clam is not dead yet The clam is still a little bit alive You can't see it with your eyes You can't hear the sound of the clams breaking That's the way you choose the clams I use 50 grams of basil leaves With my dipping sauce, which is sweet and sour fish sauce I have a video about making sweet and sour fish sauce I will put the link in the description box You can use this sauce to dip salad and all kinds of snails Like steamed snails, boiled snails, steamed clams, steamed clams You can use this sauce to dip the clams Now I will go to the kitchen I have prepared a pot of boiling water I will blanch the clams I will take out the dead clams first I don't leave the whole clam to stir-fry I will leave the whole clam to stir-fry The first step is to stir-fry the clams The clams will not break If you stir-fry the clams first, the clams will be broken So it's best to blanch the clams first Stir-frying will absorb the flavor and taste better When I blanch the clams like this I will take out the dead clams first If you haven't blanched the clams yet, I will blanch them first There are many people who leave the whole clam to stir-fry When stir-frying, the clams will be broken Because the clams are overcooked So you have to pay attention to this Like this one, it's broken You can see that the dead clams are very fat The dead clams are very fat Can you see it? And when we blanch them all, we will get this Can you see it? The dead clams are broken It's medium-cooked, but it's not broken Now we will start stir-frying I will use 40g of basil leaves It's less than 100g Only 40g Cut the basil leaves into 3-4 pieces I don't leave the whole leaves If you want to leave the whole leaves, it's up to you First, we will add a little oil And a little garlic We will stir-fry the garlic until it's golden Now we will add a little garlic I have already stir-fried the garlic At my restaurant, I always stir-fry a bowl of garlic like that To use it during the day When the garlic is golden, we will add the clams And add a little water A little water like this This is about 20-30ml of water Now we will season the clams I will take this out so that it has water I will season it without seasoning I just season it to taste Because I still dip it in the sauce You remember that Sweet powder I use a teaspoon Half a teaspoon of sweet powder Sugar Half a teaspoon of sugar A teaspoon of cornstarch Just a little bit like this And a must-have ingredient is oyster sauce I will add about a tablespoon of oyster sauce A teaspoon of coffee Like this, oyster sauce is about a tablespoon I will add it like this And one more thing that is indispensable is chili sauce I will add a tablespoon of chili sauce Some people will say Some people will be happy to meet me and always say that I love chili sauce Actually, for me, chili sauce is an indispensable spice in my kitchen It has both spices and food And it will make the color of the food fresher And you guys use Cholimex chili sauce It's still better, you guys Don't use chili sauce Just use Cholimex chili sauce I don't advertise Cholimex chili sauce here I can't get any money from Cholimex Because Cholimex is a big brand So I eat that chili sauce better than Chinsu Now I'm going to turn on the fire I will turn on the fire and beat it to dissolve the spices When the spices are just dissolved, I will add the basil leaves and stir-fry I forgot to put this in As long as the spices are evenly dissolved like this, we will put it out Don't stir-fry for too long Because the clams are already cooked We have put it out Now I'm going to put it on a plate And this is my basil clam plate Let me make it a little bigger to see the sauce When I put it on a plate, it will look like this The end of the clip I wish you a happy and successful day in life What do you think about this dish? Please leave a comment below for everyone to refer to And if you have any comments about this dish, please leave a comment below Let's learn from our experience This is the sauce for the clams Now I'm going to try one I'm going to dip it in the sweet and sour fish sauce Oh my God, the chili and garlic are so delicious Oh my God, it's so delicious Now I'm going to try it I can feel the spiciness If you like sweet and sour fish sauce If you don't like spicy food, you can put the chili in If you like spicy food, you can use the chili like this In general, this dish is very delicious The seasoning is just right and the fish sauce is also very delicious The fish sauce is very rich It's very chewy and clean It's very delicious It's the end of the week, you guys should try it too Now I'm going to end the clip here Bye Bye