Clams are mollusks, clams, clams, Xishi tongue and many other varieties of meat is delicious, known as "the world's first fresh", "the crown of the hundred flavors", etc., nutritional characteristics are high protein, high trace elements, high iron, high calcium, less fat, but how to wash them? But how to wash clean is a problem, here we take a look at how to wash clean clams!

How to wash clams clean

1, soak in water: the market just bought back the clams best not directly on the fire cooking, first soaked in water for about a day, so that it fully spit out the sediment.

2, scrub with your hands: ready to cook on the pot, first hand scrub it, back and forth again and again a few times to scrub, the shell on the dirt cleaned off, you can also use a brush, the effect will be better.

3, wash and fish out: wash the clams out of the water and standby.

4, cook until open: another pot of water, put the clams, open fire and cook until boiling, until the clam shells are completely open, then you can turn off the fire.

5, cleaning pick out: picking clams cooked, rinse with water, fish out of the pot, picking time to pay attention to see that the shells are not open clams are dead, to fish out, so that finished on the pot can be made into your favorite flavor.

How to make clams spit sand

1, with peanut oil: pour seawater or salt water into the container with clams, and then add a few drops of peanut oil in the container with clams, and then use chopsticks to stir, so that the oil flower evenly spread on the water, so that the water is isolated from the air, and the clams will soon spit out the sediment.

2, the use of iron: put the iron (such as a pair of scissors) into the container of clams, shellfish have smelled the iron flavor will spit sediment habits it. This can also be fast and good to let the clams spit sand.

3, salt water soak: If time permits, you can use the water with sesame oil and salt soak clams, with this method there is a little attention to the temperature, the best water is 20 degrees Celsius up and down, if you use the tap directly from the tap, the water temperature is low, the clams do not like to open their mouths. Soak in this method for 2 to 3 hours, the clams will spit out a lot of sediment.

4, back and forth shaking: find a larger, with a lid pot or box, put the shells in, pour a little water, no more than can be,

and then use your hands to keep shaking the container back and forth, moderate strength, not too big, or the shells of the clams will be broken, shaking for two minutes, the clams fainted, will be spit out a lot of sediment, wash with water and then shaking, repeated three times is almost the same.

5, blanching in addition to sand: blanching is the most direct and most thorough removal of clams in the sediment method, but if you use clams to do soup, do not use this method, the flavor will be lost. Fried clams can be used. Put the clams in a pot of boiling water, cover the pot, and fish them out after a minute. Rinse the clams again with water to thoroughly clean the mud from the clams, drain and set aside. With this method you can remove the mud without reservation.

How to choose live clams

1, generally clams are placed in the aquatic area of the supermarket, a pot put, through the water you can see the shape of the clams. First of all, look at the color, choose the shell has a glossy. Different varieties of colors are different, white clams are whiter, clams are blacker.

2, live clams in the case of no one moving water, will stick out a relatively long "tongue", touch with your hand, will quickly shrink back. You can pick them up one by one in different frames, and be quick, or they will be snatched away by others.

3, the dead clams, one is not sticking out the tongue, and some sticking out the tongue has not shrunk back and the color is white,

this clam do not want.

4, some clams have been tightly closed, for this, you can first ignore it, first observe, go to the other box to pick, see if it will be on your tongue ah, if it will, then take it home, if not, then you don't have to pay attention to it, it is best not to buy.

5, shopping for clams can be picked up and knocked, if the "bang" sound, the clams are dead. On the contrary, if the "cluck" more crisp sound, the clams are alive.

How to eat clams

1, flame clams: a high degree of white wine and red wine fusion, the clams will be soaked drunk, and then light a fire, and when the wine is burned out, the clams are already cooked state, and then with ginger, Japanese soy sauce, spicy sauce, the auxiliary, more mouth-watering.

2, hibiscus clams: wash the clams, blanch the water after boiling, fish up, take out the meat. The egg white into a bubble paste, into the boiling water blanch, fished up, respectively, put in the clam shells, and then put the clam meat on top of the hibiscus, hooked on the glass gravy that is.

3, lazy clams: loofah peeled and cut into thick strips, into the salt and mix well. In a piece of aluminum foil put 4 pieces of loofah strips, 2 clams and a little ginger, pour some wine. Fold into a rectangular bag and bake in the oven over high heat for 10 minutes.

4, asparagus clams: sliced peppers, blanch clams, take out the clam meat. Asparagus section blanching, into the boiling water to cool. Start the pan, first fried asparagus, then into the clam meat with fried, and finally into the seasonings and chili pepper stir fry.

5, Longjing clams: boiling water will be Longjing bubble, filtered clean tea. Another boil half a pot of water, add clams and ginger. When the clams open, pour the tea broth, mixed with boiling can be.

6, clam noodle soup: garlic minced, cabbage hot. Use two tablespoons of oil to burst the garlic, put the clams, pour wine and soy sauce, sprinkle water 2 tablespoons, stir-fry over high heat, cover the pot and smother until the clams open, put down the rest of the seasoning and mix well, the clams out of the pot, injected into the broth or water to the pot, cook and then add salt to taste that is off the fire. Cooked noodles, pick to the noodle bowl, add the broth has been seasoned and then fried melon seeds on the noodles, and then put the cabbage on the table.

5, Longjing clams: boiling water will be Longjing bubble, filtered clean tea. Boil another half pot of water, put the clams and ginger. When the clams open, pour the tea broth, mixed with boiling can be.

6, clam noodle soup: garlic minced, cabbage hot. Use two tablespoons of oil to burst the garlic, put the clams, pour wine and soy sauce, sprinkle water 2 tablespoons, stir-fry over high heat, cover the pot and smother until the clams open, put down the rest of the seasoning and mix well, the clams out of the pot, injected into the broth or water to the pot, cook and then add salt to taste that is off the fire. Cook the noodles, pick to the noodle bowl, add the seasoned broth and then put the fried melon seeds on the noodles, and then put the cabbage on the table.