Chinese Food
Light scalded clam
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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 heat and phlegm, treat acid and relieve pain. It mainly treats phlegm heat cough, chest and flank pain, blood in phlegm, etc.. Blood clam is very popular in Chaoshan. Its blood is unique among shellfish. This dish is very simple. It's fresh and sweet. It's really rare.
Cooking ingredients
Cooking Steps
Step1:I bought the bloody clam. Wash i
Step2:Put some water in the pot. Boil i
Step3:Put the clam in a bowl. The boiling water is not over.
Step4:About 1 minute later, dish out and serve with white vinega
Step5:The difference of materials may lead to different time of breaking. The standard is that when the clam is scalded, it can be easily broken by hand, but it can't be too long until the clam opens its mouth and flows juice.
Cooking tips:Don't wait for the clam to open its mouth to start cooking. If the blood flows out, it's not delicious. There are skills in making delicious dishes.
