When it comes to vampires, Zhou Jun's eyes are full of tears, because he was forced to brainwash in advance when he went to a friend's house in Quanzhou one year, saying that vampires came from southern Fujian to entertain guests and so on. At that time, he had to bite the bullet and be a death squad.
At first, there was a little worry before the blood clam was placed-boiling water was served on the table, the shell was opened and blood flowed into the river. When I bit it, my mouth was full of blood ... but I couldn't stop it later. The flesh of blood clam was as smooth as mushrooms, plump and sweet, with a little taste of crab paste. One word: cool!
Blood clam is actually a kind of shellfish, which can be eaten in many places in southern China, not just Guangdong. Because its shell is special, its body is purple and there is more blood, diners who don't know the depth will be discouraged.
In fact, its taste is not irritating, but moist. What gluttons who know how to eat want is the mouthful of blood, salty and fresh, with mineral flavor. The correct order is to soak the blood in the shell first, and then start peeling the shell and eating the meat.
The most local seasoning in Chaoshan is garlic paste+vinegar, which is sour and refreshing. A Zhou Jun can eat two Jin each.
Now this season is the most fertile time for blood clams, which can be eaten until March of the first year.
When talking about the eating method of blood clams, Mr. Liang Shiqiu once recorded in his "Ya She Tan Eating Method": "Scald the clams with boiling water, and then they can be eaten by Jiang Mo." . That is to dip in sesame oil, soy sauce and mature vinegar.
In the Qing Dynasty, Yuan Mei's way of eating was even smaller. He recorded in the "Suiyuan Food List": "Spray it with hot water, cover it half-cooked, add wine, and get drunk with autumn oil"-drunken blood mites; "Or cook with chicken soup and cover with soup"-soup; "Or remove the lid completely and make soup"-soup porridge, although the steps are a little troublesome, can't help but make people eager to try!
In all kinds of medical books, there are also many records about blood-sucking, which has the effect of nourishing qi and blood, strengthening spleen and resolving hard mass. Very in line with the mainstream elements of today's healthy diet.
Everyone has the opportunity to go to Jiangsu, Zhejiang, Shandong, Fujian, Chaoshan, Guangdong and other coastal areas. Remember to taste the blood cockroach. It's delicious and healthy.
Hainan people call it blood snail, because its juice is particularly like blood. Some people will choose to eat it raw because it tastes good and has rich nutrition, but be careful of parasites and suggest frying it.
Blood stasis is not a popular food. People who don't know about blood stasis will always subconsciously label it "horrible and disgusting" when they see bloody pictures. Some people even think that it is abnormal to eat blood stasis raw.
Blood sucking worms like to live in soft mud beaches, and use the back edge of their shells to form water holes on the beach surface to communicate with the outside world. Feeding on diatoms and organic debris, the breeding season is generally between July and September.
Blood stasis can be manifested in many cooking methods, such as cold salad, raw brine, boiling, frying, steaming, soup and so on. Just make sure you don't get old when you grow up. Raw hemorrhoids are marinated within 20 hours, and the marinade will cover up the fishy smell. The taste is fresh but not fishy, cool and sweet.
Cantonese people eat blood clams during the Spring Festival and holidays. As an appetizer, fresh blood clams need to be washed. Scald with boiling water for 10 second, which will break the blood, not dry it, and keep the original flavor (this must be paid attention to).
The scalded blood sucking device can be opened directly by hand, if not, it can be opened with a dollar coin. The marinade is a mixture of soy sauce, garlic, ginger, coriander, celery, onion, pepper and sesame oil. Although raw pickles in Chaoshan are made of different materials, most of them contain garlic, coriander, ginger and pepper. These seasonings can not only bring delicious taste to raw and pickled seafood, but also be a sharp weapon for sterilization. Pour the marinade on the cooked leech and begin to enjoy the taste shock. The delicious taste of Haematococcus, together with the salty and spicy marinade, takes the taste enjoyment of Haematococcus to another level.
Vampires are good food for nourishing the body and blood. In the east coast of Zhejiang, leeches are regarded as good food for nourishing the body and blood. Put the leech in hot yellow wine until it is half cooked, and serve. With the strength of wine, it seems more energetic. It is the pride of southerners to eat vampires and even drink wine. There are also many records about blood stasis in traditional health books. Blood stasis tastes sweet. Entering the spleen, stomach and liver meridians can tonify qi and blood, and has the effect of strengthening the spleen and dispersing stagnation. Clam meat is also rich in minerals and trace elements necessary for protein and human body. When eaten in season, it tastes delicious and is good for your health.
As the saying goes, "relying on mountains to eat mountains, relying on the sea to eat the sea." When the China New Year comes, the inland people mainly eat cattle, sheep and pork, while the coastal areas mainly eat seafood. Seafood is expensive, but people want a happy New Year, so they will buy the best new year's goods for their families. But in fact, in southern Fujian, people are not concerned about high prices, but delicious food, so blood cockroaches are targeted at this time.
Bloodthirsty people are really as their names suggest. When I first saw the blood vampire, I was really scared by its appearance, because the first thing I saw after opening the shell was juice as red as blood, which looked almost like human blood. Seeing this is probably enough for my dizzy friend.
Although vampires may not look likable, they are all delicious. As early as before, there was a saying that vampires eat raw. People think that this method can taste the most original raw food. Although the appetite is full, it is followed by parasites. Moreover, with the increasingly serious marine pollution, the growing environment of blood-sucking animals is polluted, so raw food can only be given up. So the government banned it. But how can people miss such delicious food, so people's wisdom can be seen at this time.
Cockroaches grow on the beach, so the blood cockroaches that are salvaged can be called "mud children", so the first step is to wash the cockroaches and remove the sediment, which will taste better. The most common and best method in daily life is "blood stasis and white burning". Scalding with boiling water for about 15 seconds can kill parasites without losing its own flavor.
This kind of blood sucking worm comes out with the most tender meat, full and juicy shell, blood red color, and is matched with the local unique sauce-Sanzang sauce, which is a unique sauce in Guangdong and Zhejiang, and can be called the soul mate of blood sucking worms. Three-infiltration sauce is made of local southern ginger, proper amount of vinegar and a certain proportion of pepper. This sauce contains five flavors of "sweet, sour, spicy and salty" in the world, and one sauce is worth five sauces. ) a dish comes down with only blood stasis and sauce, which seems simple and unremarkable, but in fact it makes people want to stop. When eating vampires, people who try for the first time will pour out the "blood water", which is simply sudden death for those who love to eat vampires. Generally, when eating bloodsuckers, they will take a sip of fruit juice first, and then begin to dip in and taste its meat.
Blood stasis can be boiled in water, but also made into dried meat, which is also a snack for local people during the New Year. Blood stasis contains many vitamins and protein, which is several times that of common shellfish. Its shell can be used as medicine, and it also has the effect of removing blood stasis and resolving phlegm in Pharmacopoeia. The price of blood bream is very cheap, which is called popular seafood. Can you accept blood stasis from food? Or if you have any unique skills in cooking vampires, you might as well share them.
Ha ha ha, no. Blood clam is generally called "silkworm" in Guangdong, which is a very popular food, but it is called "blood clam" in Chaoshan area. Known as "blood stasis" in Hainan Province, each region has a different name, among which Cantonese cuisine is the most famous.
There are two main ways for vampires to eat. No matter which kind, the characteristic is not to be too familiar, and it must be delicious with blood. It is famous for its fresh and full meat and unique flavor. Maybe for the first time, some people are afraid to eat, because they think it is too bloody. Is this thing edible? As we all know, Haematococcus is not only delicious, but also nutritious, rich in high-quality protein, iron and calcium, as well as a variety of amino acids needed by the human body. Has effect in nourishing blood, care skin, relieving fatigue, nourishing stomach and invigorating spleen.
Pay attention to how to eat blood clams.
There are two common ways to eat, one is "blood stasis and white burning". The method is to clean the shell sediment and scald it with boiling water for about 15 seconds, with the best effect. Just peeled off, the blood clam meat is the most tender, full and juicy, and it is blood red. Dip in "three-infiltration sauce", a unique sauce in Guangdong, which is a perfect match for blood stasis. Three-infiltration sauce is made of ginger, vinegar, pepper and other materials in the south, which is known as "five flavors", sweet, sour, spicy and salty. ) is a rare delicacy. It not only deodorizes, but also has a unique taste. If you haven't eaten vampires, I suggest you try this method to ensure that you will fall in love with it. If there is no Sanwei sauce, mustard soy sauce can be used instead.
Another way is to "pickle blood cockroaches".
It's better to wash it first and scald it with boiling water for a little while, otherwise the meat will turn black and stale, and the peeled shell shall prevail. Then peel off the shell, put it on a plate, and pour in the "raw pickled sauce" to eat.
Preparation of raw marinade: Put minced garlic, Jiang Mo, finger pepper, minced coriander and gold into a bowl. Add seasoning: soy sauce, sesame oil, Chili oil, a little sugar, and appropriate amount of cold water, and stir well.
It is these two unique methods that not only keep the freshness and taste of blood stasis, but also improve the flavor, so they are famous in Guangdong and deeply unknown by people.
"xuè hān" is a kind of blood clam, so it is called blood clam, which is inseparable from the bright red of its meat. Its shell is as white as snow, and it is also called chinese forest frog. The whiter the shell, the better. This is just like the cloud in "Notes on South Vietnam": "Those who catch fish in the sand mussels in winter are called kicking mussels. Thunder (next to the word worm) is fat when it is cold, and pregnant women in the Mid-Autumn Festival are black in the abdomen, while white is expensive. "
The sound of blood bugs colliding with each other is just like the sound of copper coins colliding, so it is also called money bugs. Winter is the most fertile time of the year. This has become an indispensable delicacy for Chaoshan people to eat around the stove.
You can clear soup and scald vampires. This "scalding" is exquisite. Remember not to overcook the meat. The overcooked meat is yellow, shriveled, bloodless, tasteless, and chewy, just like chewing wax. However, if it is not cooked well enough, it is difficult to lift the shell. Even if you lift it hard, the meat sticks to both sides of the shell, which is not clean and smells fishy. So, how to "hot" the freshness of bleeding cockroaches? First of all, it needs a high temperature, so it should be kept moderate, not too big or too small. The requirements for boiled water are also very strict, and the water boils until it bubbles but does not boil. Immediately pour boiling water into an iron pot filled with cleaned vampires. After about three minutes, filter the water and feed. Pour Chili sauce, plum sauce and vinegar into the "three ginseng sauce" and take a bite. Fresh juice spreads between the lips and teeth.
You can also bake food directly in front of the stove. Barbecue food tastes better than scalding with water, but the temperature of barbecue is more difficult to grasp. Basically, the blood stasis is almost ready to eat. If you were afraid to try it before because of its bloody dripping, don't miss this delicious food again this winter.
Text /GSN
In fact, blood sucking worms are not only famous in Guangdong, but also eaten in many provinces and cities along the southeast coast. People in Hainan call it a bloodsucker, and people in Chaoshan South Fujian are used to simply calling it a bloodsucker.
Clams belong to the class Lamellibranchia of mollusks. Its shell is heart-shaped, with ridges and grooves on the surface, like the edge of a tile house. Its meat column is purple, bloody, salty but delicious. Has the effects of invigorating qi and blood, invigorating spleen and regulating stomach, resolving hard mass and resolving phlegm. Many people regard it as a cheap tonic, a cheap tonic. This dish is common in festivals and banquets in western Fujian and southern Fujian. It's the best, and it will also be used as a holiday gift.
Blood leech has different names in different places Known as "silk leech" in Guangdong and "blood leech" in Jiangsu and Zhejiang. The meat is purple and the juice is like blood. It is delicious and nutritious, so it is deeply loved by everyone. Blood leech is actually a kind of shellfish, which is delicious and nutritious.
I believe many people have eaten it, and it is a very delicious shellfish. It is found in many areas in the south, especially in Guangdong. It is very famous. Its meat is purplish red, its juice is like blood, its taste is delicious and its nutrition is rich, so it is deeply loved by everyone. There are many ways to make it, such as boiling, pickling and scalding. Why is it so famous in Guangdong?
1. What is a "blood cockroach"? Why is it so famous in Guangdong? Blood sucking worms are found in many areas in southern China. Blood sucking worms have purple flesh and bloody juice. It is delicious and nutritious. Blood sucking worm is actually a kind of shellfish, which is called differently in every place. It is called "silkworm" in Guangdong, "blood sucking worm" in Jiangsu and Zhejiang, and it is directly called "blood sucking worm" in some places.
Step 1: Prepare ingredients: blood stasis, garlic, ginger, coriander, millet spicy, white sugar, soy sauce and sesame oil.
2. Wash the ginger and garlic, chop the millet, wash the coriander, cut it into small pieces, put it all in a bowl, wash the blood stasis with a brush and wash it several times.
3. Put the leech into the basin, add appropriate amount of boiling water, and scald for 15 seconds. Don't perm it for too long. Break off the vampire's shell and put it evenly on the plate.
4. Add soy sauce, sugar and sesame oil to the ginger and garlic bowl and mix well. Pour the prepared juice evenly on the blood stasis and marinate for 20 minutes, which is very delicious.
Small technique
No matter how you cook blood sucking worms, you should choose fresh blood sucking worms and brush them clean. When scalding, you should master the time, no more than 20 seconds at most, which will affect the taste of blood-sucking people, and the juice can be adjusted according to your own preferences.
Summary: Now everyone knows what blood stasis is, right? Blood stasis is a kind of shellfish. Its meat is purplish red, its juice is like blood, it tastes delicious, rich in nutrition and delicious, and it is deeply loved by everyone. There are many practices of blood stasis, all of which are delicious. You can try it if you like.
Blood clam (han 1), also known as blood clam (ge3), is famous not only in Guangdong, but also in Shanghai, Ningbo, Zhoushan, Wenzhou Yueqing Bay, Taizhou Wenling, Fujian and many other places.
It should be noted that the blood clam and the China wood frog (há) in the north are two different things.
Compendium of Materia Medica records that blood clam (Meretrix meretrix) tastes sweet and warm, and has the functions of nourishing blood and stomach, clearing away heat and resolving phlegm, treating acid and relieving pain, and is mainly used for treating phlegm-heat cough, chest pain and blood in phlegm.
Shanghai people will divide blood clams into "Scapharca subcrenata" and "silver clams". Scapharca subcrenata is relatively large with fluff on its shell. Anyone who has eaten it knows that it will be addictive. Silver clam is a blood clam that Chaoshan people are obsessed with. Its size is between a dime and a dollar coin, and its shell has no fluff. It tastes better than clam, and the price is much more expensive.
Shanghai people like vampires very much. My father once told me that when he was young (1970s), Scapharca subcrenata was only a few cents a catty. Every time he went to buy it, he bought a washbasin and scalded it with boiling water. I still remember when I was a child (1980s), I often bought Scapharca at home. Then the economic conditions gradually improved. Since the 1990s, eating silver worms has become popular in Shanghai, and now the price is getting more and more expensive, tens of yuan a catty.
Blood clam is a filter-feeding animal, and its living environment contains a lot of microorganisms. In theory, it is unhealthy to eat boiled water for more than ten seconds.
People who are a little older remember that Shanghai people eat blood clams and have food. The outbreak of hepatitis A in Shanghai from 65438 to 0988 was due to the consumption of half-life of blood clam.
According to the epidemic statistics of Shanghai Health and Epidemic Prevention Station, from 65438 to 0988, 340,000 cases of hepatitis A were reported in the whole city, which set a new historical record of hepatitis A epidemic in the world.
Now, after so many years, Scapharca subcrenata is still forbidden to be sold in the vegetable market, and only blood clams can be bought occasionally. Yes, I will buy some when I see it. I will blanch it with boiling water, and then I will make a seasoning mixed with onion, ginger, rice, vinegar and soy sauce. The taste is called "slap in the face and refuse to let go" in Shanghai dialect! !
Shanghai bans the sale of blood cockroaches.
Many Shanghainese used to like eating vampires very much. Results An outbreak of hepatitis B was triggered at 1987 (probably). I was a junior high school student at that time, and several of my classmates fell down. The result was banned. Because unclean blood stasis contains hepatitis B bacteria.
Now many gluttonous Shanghainese are going to eat out of town. I have eaten in Shandong, too. It is said that there are no problems with blood-sucking animals there.
Because my mother especially likes to eat bloodsuckers, I have been exposed to them since I was a child.
There is only one way for Shanghainese to eat bloodsuckers, that is, boiling them in water, or even slightly boiling them. You must eat if your eyes are bloodshot.
However, I personally hate hemorrhoids. I can't hear anything delicious in seafood at all. Really excellent seafood, no bad smell. Like French oysters. Although it is also seafood in shallow sea beaches. But I don't feel uncomfortable. Even if you don't use lemon juice and eat it raw, it feels great!
Another example is sea urchin. Don't mention the sea urchins in Seto Inland Sea, that is, the sea urchins in Qingdao, which are also delicious. Fresh and sweet.
Blood-sucking people have no such freshness and naturalness at all!
Blood stasis and fishy smell.
I think why some people like it is because of that era when materials were extremely scarce!
Just chibei. Because of hepatitis, it was once banned in Shanghai. Aside from the topic, the Japanese eat this kind of food, but there are two ways to open the shell. One is to open the shell along the mouth side, which is called Kanto killing method, and the other is to open the shell along the other side, which is called Kansai killing method. Generally, northerners eat this kind of food by twisting the key behind their backs like Kansai killing, but the blood of this thing will make some people's hands allergic, red and itchy when they are alive.