Bai Bei is a dioecious shellfish, carnivorous, spawning in spring and summer, with yellow oocysts. The shell is slightly oblate with a smooth surface; Gray-yellow or yellow-white, blue-gray back, white fine lines. Most of them have orange-red fine lines, some have gray-green or blue-gray backs, and a few have 3 inconspicuous dark bands with brown spots. Slight breath and salty taste.
Bai Bei's shells are smooth and slightly oblate, and the back color is mostly gray-green or blue-gray. White shell is heavy, with more calcium carbonate content but less meat. Clams are actually called flower shells, and their shells are oval. Although the flower shell is thin and contains little calcium carbonate, the flower shell is delicious and rich in minerals and vitamins such as iodine, calcium, phosphorus and iron. People usually have a refreshing and pleasant taste after eating it.
The practice of Bai Bei soup
1. Add some salt to the flower shell, soak it in clear water for about half an hour, and spit sand. This step can better clean the white shellfish, which is very helpful for you to make soup, and can better avoid sand.
2. Peel off the melon and cut it into small pieces.
3. add water to the pot. When the water boils, go to Bai Bei.
4. Bai Bei opens and picks up Bai Bei. Take the water out of the pot for later use. Pour out the water at the bottom of the pot for fear of sand.
5. Pour the boiling water into the pot. After boiling, add the wax gourd.
6. When the wax gourd becomes soft, add the cooked Bai Bei. Add some salt and pepper to drive away the cold, and sprinkle with chopped green onion.
7. Bring the plate to a boil and sprinkle with chopped green onion. The delicious Bai Bei soup is finished.
The above contents refer to Baidu Encyclopedia-Bai Bei.