Chinese Food
Chaoshan pickled clam
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The blood clam is a common food in the eastern coastal areas. It has the functions of strengthening the stomach, moistening the five internal organs, clearing away heat and resolving phlegm. But no family eats the blood clam every day. In the traditional festival of Chaoshan area, ancestor worship will also do this. On the Qingming Festival, after people sacrifice their ancestors, they will let their descendants eat some blood clams and sprinkle the shells on the front of the tombstone. The clam shells mean money. I hope the descendants can make money. Blood clam looks like an ancient purse. So its shell is also called clam shell money which means to attract money. Eat some clams on Qingming Festival. Pray for the safety of the family. Make a fortune - Chaoshan pickled clams
Cooking ingredients
Cooking Steps
Step1:❥ brush the clam for us
Step2:❥ beat the garlic, peel it, and then chop it. Also chop the ginger, pepper and coriander into a plate for later use
Step3:❥ add some water to the pot, boil it, and then pour in the clam. Stir it quickly. Scald it for about 78 seconds. Then use a spoon to scoop it up and put it into a large bowl
Step4:❥ add chopped ginger, garlic, pepper and coriander. Stir well. Then add oil, fish sauce, black vinegar and soy sauce. Stir well
Step5:❥ Zi La Zi. Delicious Chaoshan Sheng pickled clam is ready. Eat it on Qingming Festival. It has a special meaning
Step6:Delicacy trendsetter and search for Wx official account if you want to see more gourmet videos
Cooking tips:Warm tips ❥ please choose fresh ingredients, fresh, fresh, fresh ❥ friends who are afraid of smell can add some cooking wine properly ❥ the time of scalding the clam is generally 7-8 seconds. The maximum time of being afraid of raw is 10 seconds. The time should not be too long. If you scald too long, the shell will open, the blood juice will be lost, and the nutrition will also be lost. The taste will be hard and not fresh enough to make dishes delicious.
