Chinese Food
Wenzhou Jiangjiu red clam (Meretrix meretrix)
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Bloody clam is the favorite of Wenzhou people. We call it the clam. Scald it with boiling water. It's red and red when peeled. It's said that eating the clam can replenish the blood & moisten the lungs. Ginger wine is said to be more effective~
Cooking ingredients
Cooking Steps
Step1:First put the clam into water and wash it. 2. Boil the water in the pot until it boils. Then turn off the fire. 3. Pour the washed clam into boiling water immediately. Take up the pot and shake it. 4. Dozens of times. Immediately pour into the bowl. No more than 10 seconds. (8 seconds for a small clam and 10 seconds for a large clam) 5. Peel all the clams for use (it's easy to peel a hot clam. You can also use clam pliers or one yuan coins) 6. Put ginger powder, sugar, monosodium glutamate and a little soy sauce in the old wine. Put them in the pot and boil them. Then pour them on the peeled clams.
Cooking tips:1. It's also a skill to scald the clam. If it's over scalded, the blood in it will lose its taste and nutritional value. If the ironing time is less, it will be difficult to peel. Special pliers are needed to help. 2. If the clam is not eaten immediately, it's better to buy one with mud. It can be kept for about a week. There are skills in making delicious dishes.
