How to deal with blood clams

Chaoshan people like to eat blood clams during the Chinese New Year. However, when they buy the blood clams, there is a lot of mud in them. It is really a headache to clean them. In the past, they used to remove them one by one with a toothbrush. brush. Today Tianshou teaches you a good way to easily clean the bloody clams with one move.

Tips for cleaning bloody clams

Are you still using a toothbrush to clean them one by one?

That would be too hard

1

Prepare tools

A "basin" and a "sieve" for washing vegetables. and a "brush".

Every household should have these, and the sieve should be smaller than the pot.

2

The first step

Put the "sieve" into the basin, pour the blood clams in and add water.

3

Step 2

Use the brush to stir in one direction. It only takes less than a minute to wash the bloody clams cleanly.

Techniques of boiled blood clams

Boiled blood clams require skills. The method is:

1. Put the blood clams that have been washed away with sediment into the soup. In a bowl, pour 90 degree hot water until it can be submerged;

2. Blanch for about 8 seconds and pour out the boiling water.

There are two things you need to know about the heat. One is not to open your mouth, otherwise all the flavor will be lost. The other is the heat should be able to be peeled off with bare hands, and the clam meat should be plump and full of blood.

How to make raw pickled blood clams

Raw pickled blood clams have always been the favorite of Chaoshan people

It is one of the many "Chaoshan poisons"

Let’s teach you how to make this Chaoshan marinated fish

A seafood dish that looks bloody but is actually very delicious.

The ingredients are very simple and you will basically have them at home:

Ginger, garlic, light soy sauce, sesame oil, diced pepper, coriander, and blood clams

Steps:

1. Cleaning the blood clams is a very critical step. Whether they are clean before eating depends on how much effort you put into washing them. If you don’t know the trick, you need to clean it for 1-2 hours. It only takes one minute to use the trick I will teach you today.

2. Pour the blood clams into 90℃ hot water, blanch them for 8 seconds, pick them up and rinse them with cold water.

3. Peel the blood clams, place them on a plate, and top with chopped coriander.

4. Stir the minced garlic, diced pepper rings, light soy sauce and sesame oil evenly and spread it over the blood clams.

5. When the weather is hot, put it in the refrigerator to keep it fresh for 15 minutes to half an hour before taking it out and eating it.