What should we pay attention to when making clam meat delicious?

Clam meat is a common seafood in daily life. If you want to make the clam meat delicious, you need to pay attention to the cooking time, pretreatment and some important side dishes. If the pre-treatment is not done well, the clam meat can easily become very fishy. As for side dishes, basically choose dishes with stronger flavors, such as: chili and ginger. Below are some classic ways to cook clams.

Roasted River Mussels with Bacon

This is a classic dish, but after washing the clams, you need to use the back of a knife to knock off the tongue.

Wash the river clams and put them in a stew pot with the bacon. You can add some spring bamboo shoots, enough water, ginger, wine, and onions. If the bacon is salty enough, you don't even need to add salt. Because clams are cold in nature, you can add more pepper.

Clam stew

Ingredients: 1500 grams of clam meat, 250 grams of pork belly, 20 grams of Shaoxing wine, 1 scallion, 2 slices of ginger, 10 grams of fine salt, 1 gram of MSG, and 2 grams of pepper.

Production:

Cut the pork into 4 cm long and 1 cm wide pieces, remove the mud intestines from the clam meat, flatten the hard meat on the top with the handle of a knife, wash it, and

net. Put a wok on fire, add clam meat, scallion knots, ginger slices, Shaoxing wine and a little water, bring to a boil over high heat, skim off the floating residue, 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 2 hours until the clam meat and pork are tender, then add salt and MSG, remove from the pan and add pepper when eating.

Snow vegetable mussels

Main ingredients: about 10 medium-sized river clams and a handful of snow vegetables. Wash the snow vegetable, squeeze out the water and chop it into small pieces; shell the river clams, remove the gills and squeeze out the mud intestines; rub the river clam meat with a handful of coarse salt for a while, rub out the mucus and wash it; add salt and rub it again; repeat two or three times until there is basically no mucus; wash and drain, cut the clam meat into large pieces and cut it into thick strips;

Heat a wok, add a little oil, add ginger slices when it is 80% hot, stir-fry until fragrant, add river clam meat and stir-fry; stir-fry until the clam meat is cooked, add cooking wine; add a little light soy sauce (not too much, because snow vegetable is salty) a little sugar, sprinkle in chopped snow vegetable, add water, stir well, bring to a boil, cover and simmer on low heat for about 10 minutes; add chicken essence, sprinkle in chopped green onion, and cook over high heat until the sauce is reduced.

Note: Although river clams taste delicious, they are cold in nature and should not be eaten too much at one time, otherwise it will easily cause stomach discomfort.