Scallion Oil Razor Clams

 Scallion oil razor clams are a classic refreshing seafood dish in Chinese home cooking. 

The razor clams are tender, juicy and sweet, topped with fragrant hot scallion oil and a savory sauce. It features a fresh original flavor, rich onion aroma and simple cooking steps, being a popular quick seafood appetizer.

Ingredients

Main Ingredients

400g fresh razor clams

Aromatics

A large handful of fresh scallions

3 garlic cloves (minced)

2 thin ginger slices

1 dried red chili (optional)

Seasonings

2 tablespoons light soy sauce

1 teaspoon oyster sauce

½ teaspoon sugar

A pinch of salt

A little white pepper

3 tablespoons cooking oil

Moderate clean water

Step-by-Step Instructions

1. Clean the razor clams thoroughly

   Soak the fresh razor clams in salted water for 1–2 hours to let them spit out sand and impurities.

   Scrub the shells with a brush, rinse repeatedly with running water, and drain for later use. Cut scallions into long strips and divide into white and green parts.
2. Blanch the razor clams

   Add water, ginger slices and a little cooking wine to a pot and bring to a boil.

   Put the razor clams into the boiling water and blanch for 1 to 2 minutes until the shells fully open.

   Take them out immediately, discard any unopened dead clams, then remove the shell residue and rinse briefly to keep the meat clean.
3. Arrange on a plate

   Place the processed razor clam meat neatly on a flat plate.

   Spread minced garlic, white scallion strips and shredded chili on the surface. Mix light soy sauce, oyster sauce, sugar and a little warm water to make a simple savory sauce, then pour it evenly over the clams.
4. Make hot scallion oil

   Heat cooking oil in a small pan until it smokes slightly.

   Add the remaining green scallion strips into the hot oil, stir for a few seconds to release strong aromatic fragrance.
5. Drizzle and finish

   Pour the boiling hot scallion oil evenly over the razor clams to stimulate the full flavor of garlic and scallions.

   Sprinkle a little white pepper for extra freshness.
6. Serve hot

   Mix slightly before eating. Enjoy the tender razor clams with rich scallion oil flavor while hot.

Cooking Tips

1. Do not over-blanch razor clams, or the meat will shrink and become tough.
2. Soaking in light salt water is the key to removing sand effectively.
3. Hot oil must be hot enough to fully release the scallion aroma.
4. Adjust the amount of seasoning lightly to highlight the natural sweetness of seafood.
5. This dish can also be served cold after chilling for a refreshing summer taste.

Mapo Yam

 Mapo Yam is an innovative Sichuan-style home dish that combines classic mapo flavor with soft, glutinous Chinese yam.

 It features a spicy, numbing, savory and slightly salty taste, with tender yam covered in glossy red sauce. Smooth in texture, rich in aroma and easy to make,

 it is a delicious light spicy dish perfect with steamed rice.

Ingredients

Main Ingredients

300g fresh Chinese yam

80g ground pork

Aromatics

3 garlic cloves (minced)

1 small piece of ginger (minced)

2 scallions (chopped, white and green separated)

1 tbsp fermented black beans (rinsed)

Seasonings

1 tablespoon Sichuan chili bean paste

1 tsp light soy sauce

½ tsp dark soy sauce

1 tsp sugar

A pinch of salt

Moderate Sichuan peppercorn powder

Cooking oil

Cornstarch water (for thickening)

Step-by-Step Instructions

1. Prepare the Chinese yam

   Peel the yam and cut it into small rectangular chunks or thick slices.

   Soak the cut yam in cold water with a little white vinegar to prevent oxidation and discoloration.

   Boil water in a pot, blanch the yam for 2 minutes, then drain and set aside. This removes the raw taste and makes the texture softer.
2. Fry the minced pork

   Heat cooking oil in a wok over medium heat.

   Add ground pork and stir-fry continuously until it changes color and releases oil.

   Add minced ginger, minced garlic, fermented black beans and white scallion parts, stir-fry quickly to bring out the rich fragrance.
3. Stir-fry the spicy base

   Add Sichuan chili bean paste, stir-fry on low heat to dissolve the paste and produce bright red oil.

   Drizzle with light soy sauce and dark soy sauce, stir evenly to enhance color and umami.
4. Simmer with yam

   Pour in an appropriate amount of hot water, add sugar and a little salt to balance the flavor.

   Put in the blanched yam, turn to low heat and simmer gently for 4–5 minutes, allowing the yam to fully absorb the mapo sauce.
5. Thicken the sauce

   Pour in prepared cornstarch water in batches, stir gently over low heat until the sauce thickens and clings tightly to every piece of yam.
6. Finish and serve

   Sprinkle with Sichuan peppercorn powder and green scallions.

   Stir one last time, then turn off the heat. Transfer to a plate and serve hot with rice.

Cooking Tips

1. Wear gloves when peeling yam to avoid skin itching caused by mucus.
2. Blanching yam in advance keeps it from breaking during simmering.
3. Use low heat to stir-fry chili bean paste to avoid burning and bitter taste.
4. Sichuan peppercorn powder is the soul of mapo flavor, do not skip it.
5. Adjust spiciness and saltiness according to personal taste preference.