Chinese Food
Water clam
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Blood clam, also known as mud clam and flower clam, is a kind of shellfish marine creature, which grows in the beach. In the southeast coastal area, you can eat it after boiling for a few seconds. You can see the secretion like blood when you open the shell. So it's called bloody clam. The clam is the most fat in winter. At this time, the nutritional value of the clam is the highest. According to the compendium of Materia Medica, blood clam (clam) tastes sweet and warm. Its function is not only to replenish blood, but also to moisten the five internal organs, strengthen the stomach, clear away heat and phlegm, treat acid and relieve pain. It mainly treats phlegm heat cough, chest and flank pain, blood in phlegm, etc.. The edible clam has a long history in China. Its meat is tender, smooth, delicious, tasty and coveted.
Cooking ingredients
Cooking Steps
Step1:The clam will be wrapped with a layer of mud. It needs to be cleaned. It can be eaten at home, so it can be cleaned carefully with a small brush.
Step2:After washing, put the clam in water for about 10 minutes. Let it spit sand.
Step3:Put some ginger slices in the pot. Boil the water.
Step4:When the water boils, pour in the clam and turn off the fire immediately. Heat the clam in hot water.
Step5:Don't wait a long time. Get out of the pot immediately.
Cooking tips:1. It's not suitable to cook more. It's better to cook it quickly. Otherwise, it's easy to get old and astringent, hard to chew. It's not light and tasty. 2. The bloody clam is different from other seafood. The most interesting and fresh thing is the original taste of the food. Therefore, you don't need to prepare dipping materials. There are skills in making delicious dishes.
