Fried Clams with Ginger and Scallions

White clams and shellfish mollusks contain a combination of Dalta 7-cholesterol and 24-methylene cholesterol, which has the unique effect of inhibiting cholesterol synthesis in the liver and accelerating cholesterol excretion. Thereby lowering cholesterol in the body. They are more effective than the commonly used cholesterol-lowering drug sitosterol. Cholesterol decreases in the body. They are more effective than the commonly used cholesterol-lowering drug sitosterol. People often feel refreshed and pleasant after eating oysters and shellfish.

Medicinal value

The meat of the four-cornered clam tastes salty and cold, and has the effects of nourishing yin, promoting diuresis and resolving phlegm; the shell has the effects of clearing heat, promoting dampness, resolving phlegm and softening hard masses, and can treat cough, wheezing, excessive sputum, gastric and duodenal ulcers, burns, etc.

How to eat

The main way to eat white clam meat is to cook it. Before eating white clams, they must be placed in clean water and salted so that they can spit out the mud and sand in their stomachs. After cleaning, boil it in water and add a little salt, or dip it directly in the prepared seasoning. The seasonings include Zhimeizhai soy sauce, Zhenjiang vinegar, sesame oil, minced garlic, scallion segments, shredded ginger, etc. The clam meat is soft and tender, and there is delicious water in the belly.

White clams can also be used simply to make soup. Clean the white clams, scald them in boiling water, unfold the shells, take out the meat, put it in a porcelain bowl, and stir it with bamboo or wooden chopsticks to release the sand inside the body. Then let it settle. The sand will accumulate at the bottom of the bowl. Use the soup to cook the clam meat, roll it into small dough balls and add it to the bowl. Add green onions and ginger to make a milk soup, and you can choose to eat it with large white flour buns or lasagna. I have been drinking this soup in Kenli, and my spirits rise slowly. On days when there is no grease, the sky seems very clear.

White clams can also be fried. Heat a pot of salad oil, put the clams in the pot, stir-fry, add dried red peppers, shredded ginger, green onion segments, peppercorns and salt, then you can serve and eat. When eating fried clams, you should suck the shells together with the meat. The fried clam meat is fragrant and a little older than boiled, so it tastes very chewy. The spicy taste removes the fishy smell while retaining its freshness.

How to eat

There are many ways to cook clams. They can be fried, baked, or steamed, but I always think that boiled clams are the best. This natural delicacy only requires the simplest cooking method. Just blanching and a little salt can bring out the deliciousness of the clams to the extreme.

White clam tofu soup

Ingredients: 500g white clams (green clams or Manila clams are both acceptable), half a box of tofu, 3 slices of ginger, some chopped green onions, a small amount of salt

practice:

1. Soak the fresh white clams in light salt water for 2 hours in advance to let them spit out all the sand, then wash and set aside.

White Clam

2. Wash and slice the tofu

3. Put enough water (4-5 bowls) and ginger slices into the pot and bring to a boil.

4. Put tofu into the pot and boil

5. Add the clams, cover and cook over high heat until the clams open.

6. Turn off the heat, add salt and chopped green onion.

It is best to choose tough tofu that is suitable for making soup.

Clam meat: nourishes yin and moistens the eyes, moistens the five internal organs, relieves thirst, softens and disperses swelling, and is a diuretic. It has the effect of lowering cholesterol.

Tofu: Tofu is rich in nutrients, containing various trace elements essential to the human body, such as iron, calcium, phosphorus, magnesium, etc. It also contains carbohydrates, vegetable oils and rich high-quality protein, and is known as "plant meat".