How to soak Xueha

Snow clam is a popular health food in recent years. Many female friends can achieve the effect of beauty and skin care by eating snow clam. There are very few pure wild snow clams on the market now, and they are relatively expensive. Because snow clam itself has some fishy smell, you need to pay attention to some techniques when cooking, especially when soaking it. So, what is the best way to soak snow frog?

How to soak snow clam

1) Take about 2 grams of snow clam oil;

2) Soak in pure water;

3) Appearance after 2 hours of soaking;

4) At this time, you can use tweezers to remove the black fascia, and do not break the oil blocks, otherwise the soaked oil will not look good (for customers who have no experience in soaking snow frog oil, it is recommended to soak it first and then remove it, because many customers remove the oil blocks together, which is a waste! After soaking, it will be clear at a glance, and it is very easy to distinguish where the black tendons are! When you have experience in soaking for the second time, you can easily distinguish the oil blocks from the black tendons)

How to soak snow clam? How long can snow clam be kept after soaking?

5) After changing the water, add a little ginger slices and continue soaking (adding ginger slices is to remove the fishy smell);

6) Change the water after soaking for 5-6 hours;

7) Soak at room temperature for 24 hours.

Warm reminder: Snow clam looks much better when soaked at low temperature than at room temperature. The soaking time in the refrigerator needs to be extended to about 48-72 hours. This simulates the actual living environment of the snow clam, so the soaking effect is very good.

How long can snow clam be kept after soaking

How to soak snow clam? How long can snow clam be kept after soaking?

The so-called putting it in the refrigerator after soaking is undoubtedly to prevent the snow clam from spoiling, but not spoiling does not mean it can still be eaten, because the oil body of the snow clam will swell many times after soaking, and there will be many odors in the refrigerator, and the fresh-keeping layer of the refrigerator is not clean. Even if it is placed in the freezer, it will lose a certain effect due to freezing after swelling. If it is placed in the fresh-keeping layer, it will lose its taste when cooked again. Therefore, experts suggest that you start cooking the snow clam after soaking. This is the most correct way to use it.

How to eat snow clam

Snow Clam Cake

38 grams of snow frog, 38 grams of longan meat, 38 grams of wolfberry, 38 grams of jelly powder, 600 grams of water, and a little sugar.

Method: 1. Soak the longan pulp in warm water first; put the wolfberries in a colander and wash them quickly, and set aside for later use.

2. Put the snow clam and the ingredients in step 1 into a bowl, add the jelly powder, stir evenly with 600ml of water, and add a little sugar to taste.

3. Pour the ingredients from step 2 into a mold, steam it in a rice cooker for about 20 minutes, then take it out and refrigerate.

How to soak snow clam? How long can snow clam be kept after soaking?

Papaya Snow Clam

50 grams of snow clam, 1 papaya, a little lotus seeds and wolfberries, and a little rock sugar.

Method: 1. Soak the snow frog thoroughly, wash it, add rock sugar and steam it until it is soft.

2. Cut the papaya and remove the seeds.

3. Put the stewed snow frog into papaya, add lotus seeds and wolfberries, and steam it thoroughly.

Features: sweet taste, rich nutrition

Ginseng Snow Clam

15 grams of American ginseng, 15 grams of snow frog oil (snow frog oil), 15 grams of white fungus, and 15 grams of rock sugar.

Method: 1. Take an appropriate amount of dry snow frog oil and soak it in water for half a day, pick out the black seeds and placenta, and the color will be transparent after soaking.

2. Wash the Tremella and American ginseng, pick out the yellow part of the Tremella and chop it into pieces.

3. Put the snow frog, American ginseng and white fungus in a stew pot, add 500 ml of water, boil over high heat, then simmer over low heat for 35 minutes, and add rock sugar crumbs.