How to eat clam shells

River clams are a common freshwater delicacy. They not only have therapeutic effects, but also have certain medicinal value. They have a good preventive effect on eczema. They also have a good effect in relieving thirst and relieving restlessness. They have obvious effects of clearing away heat and detoxifying, nourishing yin and improving eyesight. They are very suitable for people with yin deficiency and internal heat. Patients with hemorrhoids and diabetes can eat some of them appropriately. River clams taste very delicious and there are many ways to cook them.

How to eat clam shells

1. Clam stew

Ingredients: 1500 grams of clam meat, 250 grams of pork belly.

Seasoning: 20 grams of Shaoxing wine, 1 scallion knot, 2 slices of ginger, 10 grams of salt, 1 gram of MSG, and 2 grams of pepper.

practice:

1. Wash the pork, remove the hair with tweezers, and cut into 4 cm long and 1 cm wide pieces.

2. Remove the mud from the clam meat, flatten the hard parts on the edges with the handle of a knife, and wash it clean.

3. Put the wok on the fire, add the clam meat, scallion knots, ginger slices, Shaoxing wine and a little water, bring to a boil over high heat, skim off the foam, simmer on low heat for 10 minutes, then add the meat and stew together. After boiling over high heat, switch to low heat and simmer for about 2 hours until the clam meat and pork are tender, add salt and MSG, remove from the heat and serve in a soup bowl. Sprinkle with pepper when eating.

2. Braised river clams

Ingredients: 600 grams of river clam meat, 80 grams of red pepper, 50 grams of pickled radish, and 30 grams of cucumber.

Seasoning: 5 grams each of chicken essence, water starch, and powder, 23 grams of salt, 2 grams of steamed fish soy sauce, 25 grams of salad oil, and 15 grams of beer.

practice:

1. Marinate the clams with flour, beer and 20 grams of salt for 1 hour, rinse with running water for 3 hours, cut into 5 cm long and 0.3 cm thick strips; cut the red pepper into 0.8 cm long segments; cut the pickled radish into 5 cm long and 0.3 cm thick strips; cut the cucumber into 0.5 cm square dices.

2. Pour boiling water into the pot, add the river clams and blanch on high heat for 20 seconds, remove and drain the water, add 20 grams of salad oil into the pot and heat it to 70%, add the raw materials and stir-fry on high heat for 0.5 minutes, add chicken essence, salt, and steamed fish soy sauce, continue to stir-fry on high heat for 1.5 minutes until the ingredients are seasoned, thicken with water starch, drizzle with 5 grams of salad oil and serve.

As the saying goes, drinking a bowl of clam soup in spring will prevent you from getting prickly heat or sores, which shows how magical the effect of clam soup is. Soup made with clam soup is delicious and rich in nutritional value. Therefore, making river clams into soup is also a good choice.

3. Clam, bacon and tofu soup

Ingredients: river clams, bacon, bamboo shoots, tofu, onion, ginger, cooking wine, salt, pepper

practice:

1. Ask the stall owner to split the river clams, remove the intestines and gills, and use a wooden stick to loosen the edges of the clam meat;

2. Use salt to squeeze for a while to remove mucus, then rinse with clean water;

3. Put the clams into the pot, add water, onion, ginger and cooking wine, bring to a boil and cook for 5 minutes, then remove, wash and cut into small pieces;

4. Shell the bamboo shoots and cut them into oblique pieces. Boil them in water for 5 minutes and remove them to remove the oxalic acid.

5. Cut the tofu into small pieces, boil it in water, remove it from the water, and slice the bacon;

6. Put the clams, bacon and bamboo shoots into the pot, add enough water and bring to a boil, then simmer over low heat for 1.5 hours; 7. When the clams are soft, add the tofu and cook for another 5 minutes, then add appropriate amount of salt and pepper.