Traditional Culture Encyclopedia - Hotel accommodation - What are the precautions for making clams?
What are the precautions for making clams?
After buying back the shell, prepare a pot of water, add 2 to 3 teaspoons of salt to the water, shake well, put it in the shell, add sesame oil and stir-fry scallop. Be sure to pay attention to the word "fresh" and the meat is not old and has a fishy smell. It is a qualified fried clam! If you have more experience with mollusks, you may also lose them. After a day, you can shake them with oil to remove the sand. If you don't want sand at all, you can use frozen, burnt or some varieties without sand, which are more expensive.
Pour the beetle into a bowl, add water, add a spoonful of salt, drop a few drops of sesame oil and let it stand for about an hour. This step is to make the beetle vomit into the bunker. After my time (the longer the better), wash the beetles until the water is clean. First, we need to prepare a glass of clean water. Many friends made a mistake at the first step. Don't put beetles directly into the water. Be sure to pour the refined salt into the water first, preferably sea salt. According to the proportion of 20 grams of salt per kilogram of water, we can put 3 to 4 spoonfuls of salt and throw it away with chopsticks to make it melt quickly.
Many people will think that the fried clams cooked at home are not as delicious as the street stalls! Strong smell, light taste. It is salty or tasteless. There is no smell at all! There are also many hotel food stalls, fried clams, fried incense, eating more addictive! Why? Let's start with my method, which proved to be effective. How can you spit out the cooked mud if you don't cook it directly after buying it? First put it in cold water, add a few drops of sesame oil, and after a few hours, the sediment will be spit out.
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