Try cook at home stir-fried clams with chili and garlic! (Recipe Included)

#CookingTipsSeries Steam is better than boil, retains the fresh taste of clams! You can tell whether the clam is open by listening!
__
Step 1
Soak clams in water, add small amount sesame oil to get sand out, soak for 3-4 hours, scrub each shell with tooth brush.
Step 2
Steam clams; take clam out once open, set aside.
Step 3
Finely dice garlic and Thai Chili pepper.
Step 4
Oil in hot wok, stir-fry garlic and Thai chili pepper; add bean paste and broth. Turn heat down, add white vinegar, dark soy sauce, sugar and fry, adjust taste. Add clams, turn up heat, splash cooking wine from wok edge, stir-fry until sauce is almost gone, ready to serve.
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Instagram: / ah_so_good
Facebook: / sogoodahso

[@wingolden]

亞蘇，呢D就係叫做食🉐️執著！👍🏾👍🏾

[@KhicasGems]

cool

[@lauevalau]

阿蘇,你係得嘅！用咁樣嘅方法嚟到先蒸開再炒, 蜆肉就唔會跌咗出嚟,多謝分享😁✌️

[@SAm-pz8jq]

正常出邊食廚師會出水至開口先炒 一樣道理. 廚房佬要快所以就唔會去蒸=

[@yeungsy1659]

阿蘇好介紹 👍🏻又學到炒蜆👍🏻😋😋👏🏻👏🏻🙏🏻🙏🏻

[@chililau6648]

教得好叻👍👍👍👍👍

[@Kellypig918]

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[@chengada5650]

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正到爆👍

[@kcwan7736]

好久20年未吃個此味餸！因怕海水污染。現見到你炒真想吃！

[@taktaklee2489]

色香味俱全

[@KT-nk8lp]

炒蜆大煙到要走火警🤣
亞蘇好識揀片
走火警條片
好正 好old school
童年回憶返晒黎🤗

[@KAKI_PP]

我都係用呢個方法先蒸後炒👍🏻....以前唔識炒到老哂一隻有沙攪到成碟扔咗😆阿So下次試吓去啲泰國鋪買炒蜆汁+金不換😋

[@ys6392]

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[@kkjj7368]

新鮮當做的蜆本身已經好甜，所以炒蜆最好係原汁原味，係啲材料唔新鮮先要加咁多調味，蒜蓉紅葱頭薑片爆香，再加海鹽白胡椒粉米酒，最後加生粉水，最好係保留海鮮原本的鮮甜。

[@yvonnelee4834]

正！

[@hung6102]

好想食🤤🤤

[@bbb2352]

羅友恒😂😂😂

[@suikinng2463]

👍👍👍

[@chunpingchu7400]

多谢

[@angelafung9997]

多謝分享🙏🏻

[@ngethengyee6704]

Thank you

[@KhicasGems]

yummy

[@idangai5195]

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離十不遠了

[@ThisisSogood]

🥳🙏

[@pearltyangng2885]

Ah So - would you please show us how to make the broth you use in almost every dish? Thanks!

[@ThisisSogood]

Already done so...

[@benyeah]

嘩！我係你師兄呀😂😂, 你有8萬Fans啦！ 恭喜你！

[@ThisisSogood]

多謝師兄🙏😘絕對唔容易做😅

[@carrieyung5064]

好食🤤

[@Ckj97]

5:24 好多沙喎

[@steven72764]

浸三幾個鐘，再蒸，重會有海鮮味？

[@yuenmeeluk6539]

教下吐沙的方法好嗎？

[@sauyinwong4130]

So好唔得閒😂😂😋😋

[@lucyt4143]

Hi again! Support!

[@yiukin9636]

又話天下間最憎人用蒜頭黎煮野，蒜頭要黎起鑊就有，蒜頭要撈番起架。你而家又擺落啲食物度，即係"今天的我打倒昨日的我"。又話人地煮啲食物係cheap野，咁你而家呢啲咪又係...

[@hoann3694]

點解滴麻油去沙?

[@joeyyau5157]

真係好簡單😆啱我依d地獄廚神😉

[@leeyeeman3095]

👍👍👍👍

[@nicolechang9883]

亞蘇，得閒教整蟶子！

[@noeltong9547]

想飲番杯靚cocktail

[@yunkun8021]

亜妹熱水烫好过蒸比救均衡，。

[@bigfishking6255]

👍

[@娟娟-f2o]

😋😋😋

[@yilinglai1292]

5:32 5:33

[@38sfohkg]

阿蘇，請問你嘅雙層蒸煲係乜嘢牌子?

[@ThisisSogood]

Fissler

[@ThisisSogood]

呢個星期尾，我都會介紹大家Cristel的新蒸籠，玻璃的，更好

[@nerolifong1824]

花甲少啲沙

[@andyho1289]

咁煮法好忙碌

[@maybellcheng1117]

阿蘇你頭頂有住頭髮豎起咗呀

[@kittyc3549]

患癌:醋只可放在瓷,瓦,玻璃

[@Ivy_Cheung]

阿蘇個髮型搞乜鬼？

[@tantan388]

我個人認為在片尾加入小童的片段是敗筆之作 😠

[@谢利-u9h]

好是好, 但煮完都天黑.

[@lalajiajia]

睇標題已經知道，蜆並唔係咁炒

[@ThisisSogood]

哦！咁點炒呀？

[@foreigngoing]

、乙

[@Mofo0434]

唔死就奇，咁多糖，傻傻地

[@wilsonchan6281]

我希望你不要再出現

[@ThisisSogood]

Feeling is mutual

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🥴🤦‍♀️🤦‍♂️🙈
阿蘇👍👍👍💯

[@副會長-r4c]

👍👍👍

[@lailailee1268]

蘇·多謝你新方法抄蜆.·，

[@kinkin4967]

👍

[@candychan4295]

終於知道以前炒蜆都炒得唔好既原因，淨係識出水之後蜆肉大都跌出來同少左鮮味，原來有呢個方法多謝阿蘇分享🙏🙏

[@simpleforever]

开口时已流失鲜味。
不信？蒸的时候用盘子接下那些汁自己尝尝，看错过了什么

[@vibe4376]

啲蜆彈開果下好得意😆

[@taitaitong4569]

阿 阿蘇蘇 可唔可以影下你間屋畀你睇下

[@pshanny5448]

Thanks so much for sharing your cooking secrets!!👍🏻👍🏻👍🏻💗💗💗

[@jimmytang9925]

阿SO。我永遠支持你。博士失蹤呀！祝身體健康。長壽開心。好好味🎂🎂🌹🌹🍰🍰

[@kwanhk6161]

加咁多糖？若
太咸，可否加些水？

[@binbinyip3907]

睇見都似聞到！一定好香口惹味！想咳添。😜🤣

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心機餸。有心機做菜就不如水煮熟就食啦！

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[@chanlue2242]

阿蘇你真係好有心機，用呢個方法炒蜆

[@TimeToGG]

很有趣煮法.

[@andiedance8263]

great idea will follow this method the next time we tackle clams. thank you

[@yannarwong7554]

更快的方法是用微波爐丁！所有雙貝類（蜆、沙白、蟶子、花甲）都可以用微波爐來丁開殼，每30秒檢查一次，拿出已經打開的。如果丁唔開的，就扔掉。除殼、不除殼自己決定。盤子上的是精華，不要扔掉。蒸蛋、燴意大利麵、............所有厨神或不是厨神都會繼續。

[@ThisisSogood]

從來都唔用微波爐的

[@dawnyee]

你好，我係廚房新丁，經常捧閣下場，因為實在太多野學習。想請教一下，留意到閣下經常用上湯，我係咪用雞湯就可以了？

[@ThisisSogood]

都可以

[@yychan5615]

阿苏介紹的店我全去试过，·得出的结果贵及难食，现我完全不信亚苏介紹，商業味太重，只为利益，不顾粉絲利益，垃圾

[@ThisisSogood]

咁唔好試又唔好睇我d片
唔好激親自己😅

[@MrEverlook]

小店用garlic 黎煮餸，俾你鬧到成隻野咁！煮蜆你又用garlic? Damn!
Garlic 起鑊就有！

[@ThisisSogood]

不知你的店是那一間，蒜亦要用得其所

[@wupakc]

係阿，話自己最憎煮嘢落garlic，又話garlic只用黎起鑊

[@meowmeowso5241]

咳到要走火警咁有冇咁勁呀！🤣🤣

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, 乾爭爭 無汁 冇水

[@connieyeung3331]

太好食

[@Milk-sd7pj]

好香呀, 多謝阿蘇教炒蜆.

[@Moomin377]

阿蘇你個頭做乜好似啱啱瞓醒咁嘅？🤣

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阿蘇好正啊，好真實。係屋企係咁架啦。唔通化恆妝著西裝咩🤣🤣

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😋😋😋

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阿SO勁👍👍👍👍👍👍

[@吳天偉-n8f]

👍👍👍

[@sukfunho621]

係喎，又上一課，長知識

[@chanlue2242]

今晚試下先

[@moonip1376]

正，學到嘢了❗️🙏🏻

[@puilamwong179]

掂，多谢你

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👍👍👏👏🤤🤤🤤掂呀

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😋😋

[@kudoris1302]

😋😋😋

[@ceciliacheng4717]

Thx阿苏👍👍

[@maychan1509]

等我试下煮先😁😁😁

[@chefjamie7504]

U used 2 diff kinds of bean paste, very nice idea and i checked out ur preserved veg braised pork belly and u used 2 diff p.veg also, very nice ! That's the right way to cook and make the dish better and better. 👍👍👍

[@kennymo3338]

堅係學到野

[@ormei7318]

呢隻幾錢一斤

[@qkoperator]

Thx a lot

[@chennyteh8012]

👍👍👍

[@csw767]

👍

[@canlianfan1124]

我用你的方法炒青口，正啊！多謝曬

[@lucyt4143]

蒸，夾，蒸，夾！真係好唔得閒喎🤣🤣

[@lilyli8580]

太多糖

[@tansycharm3538]

學到嘢👍🏻