Production method 1. Cleaning the razor clam: the razor clam dug from the beach is washed in seawater manually or with a razor clam cleaning machine.
2. Soak and spit sand: put the cleaned SINONOVACULA constricta into baskets, each basket is about 14 ~ 15 kg, and put 2 ~ 3% light salt water (or seawater mixed with fresh water, the specific gravity is1.007 ~1..
3. Cooked: When there is a fire, pour a basket of clams into the pot, do not drain the water, and cover the pot. If the razor clam is fat, add a bowl of water. The steam boiled in the pot lid comes out in a straight line and cooks for about 5 minutes. Open the lid and turn it from bottom to top once, so that the razor clam is heated evenly. When the juice boils again and the shell is cooked, take it out immediately.
4. Shelling: After the cooked razor clam is picked up, the shell is peeled off by hand or with a sheller.
5. Meat washing: Wash meat manually or use a meat washer. When washing meat by hand, prepare several buckets filled with clear water or clarified salt water, and put a bamboo basket at the mouth of the bucket to hold the meat. Dig with your fingers when washing meat. If you are pregnant, you should wash it with your fist. Change the water frequently until there is no sediment and impurities attached to the meat, and drain it.
6. Sun drying: spread the dried meat on the bamboo curtain and turn it carefully when drying. Don't let the meat stick to the bamboo curtain, or it will break your body. Generally, when dried, the meat is light yellow, and the water pipe is hard, so it can be dried or roasted in a pot with warm fire. Turn over at any time when baking, but the quality of dried taro is worse than that in the sun.
7. Packaging: after drying, put it in a cool place for heat dissipation and package it in stages. The dry individuals with good quality are intact and free of sediment impurities, with dry feet and light yellow; Poor quality dried meat is dark brown in color, with silt, small and incomplete. Put the graded dried bamboo shoots into wooden cases or sacks and put them on the wooden frame, and check them at any time to avoid being damp and moldy. Moths are prone to occur in summer. For every 100 kg of dried taro, 2 ~ 3 kg of garlic cloves can be evenly sprinkled in the dried taro to prevent insects from eating.
Introduction of raw materials
Dried taro, also called dried taro, is the dried meat of taro. Squid is called Yue in Fujian, Duckling in Zhejiang, and Claudie Branchlets in Liaoning, Hebei and Shandong. Its shape: there are two layers of shells outside, which are crisp, thin, brown, striped and rectangular. Two slender straws protrude from the shell to suck food and excrete it. There is also a flat axe foot dragging below. China coastal low-tide areas are all productive, and there are many artificial aquaculture in various provinces.
Nutritional analysis
Pork is rich in protein, calcium, magnesium, iron, selenium, vitamin A and other nutrients. It has delicious taste and high nutritional value, and has the function of tonifying deficiency.
Suitable crowd
The general population can eat it.
1. Suitable for people with postpartum weakness, hot thirst, damp-heat edema, dysentery, drunkenness, etc.
2. People with spleen and stomach deficiency and diarrhea should eat less.
food therapy
Pork is sweet and salty, cold in nature, and enters the heart, liver and kidney meridians;
Has the effects of nourishing yin, clearing away heat, relieving vexation and relieving alcoholism.
It has certain curative effect on postpartum asthenia, vexation and thirst, damp-heat edema, dysentery and drunkenness.
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High-quality dry taro, large and complete, fleshy, yellowish in color, dry in texture, clear in smell, less salty, undamaged and free of sediment impurities; The inferior taro is small and incomplete, with dark brown color, sticky surface, salty and smelly.
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The practice of drying and burning meat
350g of pork belly, 50g of dried pork 1 50g, 50g of cooked bamboo shoots, a little chopped green onion and Jiang Mo, soy sauce 1 tablespoon, sugar about1tablespoon, 3 teaspoons of Shaoxing wine, and proper amount of raw flour.
1 Wash the dried bamboo, put it in a bowl, add clear water (submerged raw materials), steam it in a cage, take it out, pick it up and put it in clear water, stir it with chopsticks, and wash off impurities. Steam the dried fruit juice and filter for later use.
Scrape the pork belly with skin, cut it into rectangular thin slices with the thickness of 1cm, put it in a pot, add appropriate amount of water, boil it with high fire, skim the floating foam, switch to low fire until it is 50% rotten, add Jiang Mo, white sugar, Shaoxing wine, soy sauce, refined salt, bamboo shoots, dried juice, and thicken it with raw powder water when it continues to rot.
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Stewed potato with taro
Dry simmering potatoes is very simple. As long as you follow the recipe step by step, you are sure to enjoy delicious dishes. Dry stewed potatoes are one of the most distinctive dishes in Fujian cuisine in China. Stewed potatoes with dry stems are the main ingredients, and stewing is the main cooking method, so the taste belongs to it. Follow the gourmet website to provide you with a recipe, try it. I believe you will succeed.
Composition:
Dried taro and potato
Exercise:
1. Wash 20 grams of dried taro, soak it in 200 grams of clean water, and steam it for 30 minutes to make it tasty.
2, 500 grams of potatoes peeled and washed, then cut the oblique knife block and put it in the bowl.
3. Add about 500 grams of dry soup (including dry potatoes) and broth to the potato pieces and stew for 20 minutes.
The above method can also be changed into cooking, and celery powder is better when cooking. Boiled, the soup is turbid, not as clear as steamed.