Skills of cleaning blood clams
Are you still using your toothbrush one by one?
That's too difficult.
1
Prepare tools
A washbasin, a sieve for washing vegetables and a brush.
These households should have it. The sieve is smaller than the washbasin.
2
first step
Put the "sieve" into the basin, pour the blood clams and add water.
three
Second step
Stir in one direction with a brush. The blood clam was cleaned in less than a minute.
Skills of boiling blood clam in water
Cooking blood clams requires skill by:
1. Put the blood clam washed with sediment into a soup bowl, and pour 90-degree hot water to drown it.
2. Cook for about 8 seconds, then pour off the boiling water.
There are two ways to deal with the high temperature. First, you can't open your mouth, and it will be tasteless if you open your mouth. Second, the temperature is subject to skinning by hand, and the clam meat should be bloody.
How to cook raw pickled blood clam
Raw pickled blood clams have always been the favorite of Chaoshan people.
It is one of many "Chaoshan poisons"
Let's teach you how to make this Chaoshan raw pickle.
A delicious seafood that looks bloody.
The ingredients are very simple, basically at home:
Ginger, garlic, soy sauce, sesame oil, diced pepper, coriander, blood clam.
Steps:
1, cleaning blood clams, this step is very important. When eating, it depends on how much effort you put into washing. Those who don't know the coup need to be cleaned 1-2 hours, and it only takes one minute to use the coup I taught you today.
2. Pour the blood clam into hot water at 90℃, scald it for 8 seconds, pick it up and rinse it with cold water.
3. Peel the blood clam, put it on a plate, and then spread the chopped parsley.
4. Stir the minced garlic, diced peppers, soy sauce and sesame oil evenly and smear them on the blood clams.
Put it in the refrigerator/kloc-0.5 minutes to half an hour when the weather is hot, and then take it out to eat.