Do you know how to cook blood clams in several ways?

"Blood clams" is the common name for "mud clams". After peeling, the shell is rich in blood, so it has this image. Therefore, it is very popular in coastal areas. Blood clams symbolize auspiciousness for local people, so many people eat it. The following editor brings you several ways to cook blood clams.

1. Raw boiled blood clams

The first step is to clean the shells. If you are eating at home, you can put a small amount of water in the plate containing the clams, and then use a scrub brush (used for laundry) to directly touch the blood clams in the plate and brush them up. The effect is obvious. Change the water several times during the process, and the clams in the plate will be clean in a short while. If the amount is large, it is recommended to use a car wash gun to rinse if conditions allow. It is fast and effective.

The second step is to scald the blood clams. Scalding requires some experience. If the clams are overcooked, the shells will open and the meat will be pale yellow and dry without blood, which will make them lose their original flavor. If the clams are not boiled well enough, the shells will not only be difficult to open, but even if they are opened, the meat will stick to the sides of the shells and taste fishy. If you follow the following method, you can cook them at the right temperature. Filter the cleaned clams, boil water, quickly pour the clams into the boiling water, and quickly turn them over with a spatula two or three times. Note that the amount of water should cover the clams. When you see one or two clams start to open their mouths in a few seconds, filter out the water. Note that the water should be filtered quickly to avoid overcooking due to soaking in boiling water for too long. Put them on a plate and you can eat them.

2: Stewed Blood Clams with Old Wine

This method of preparation has high requirements for the cleaning step. Before cleaning the raw blood clams, put the blood clams with clean shells into a colander and then put the colander into a basin of water. Add some salt to create a seawater environment. Add a few drops of vegetable oil or sesame oil on the water surface. Leave it for an hour. The purpose is to allow some of the dirt in the blood clams' teeth to be removed by naturally absorbing and spitting out salt water. Then filter and cool.

Ingredients: 500g blood cockles, 1500g drinking wine (not for seasoning), 20g sliced ​​ginger, some brown sugar

Pour the old wine into the pot and heat it to about 70 degrees (do not boil it), add the blood clams and ginger and stir-fry, cover the pot and keep the temperature of the pot for a few minutes on low heat, take one or two blood clams out of the pot, if the shells can be easily separated, you can add brown sugar and serve. Separate the clams and wine,

In the winter, drinking steaming delicious clam wine and eating blood clams stewed with old wine is just one word: "refreshing"

3. Pickled blood clams

According to the second step, put the cleaned blood clams in hot water at about 70 degrees and blanch them. Remember to blanch them once, which is different from boiling them raw. After the blood clams cool down, add a proper amount of cold boiled water, a little fresh soy sauce, coriander, garlic, red pepper, cooking wine, sugar, white vinegar, and salt to bottle and marinate. After about 4 hours, you can eat them. The blood clams marinated in this way are fresh and not fishy, ​​refreshing and sweet. There is only one disadvantage: they should not be stored for too long.