Blood clam (xuè hān), scientific name "mud clam". Hainan people call it a blood bug, Guangfu people call it a cockroach, and people in Chaoshan area are used to simply calling it a cockroach. Clams belong to the "Lamellibranchia" of mollusks. Its shell is heart-shaped. Its two shells are thick and bulging, and the left and right shapes are the same. There are about 30 or 40 ridges and grooves on the surface, such as tile ridges, which are scattered by the shell mouth. The meat column is purplish red, and its blood color is delicious. People who like it regard it as a cheap tonic and drink it as delicious. Because its juice is like blood, it is named; It is often mistaken for a "snow bug" because its shell is as white as snow. Silver cockles belong to the same species of Scapharca subcrenata, but they are different in size, slightly smaller than a dollar coin. In taste, silver clam is fresher, tender and more difficult to adjust than meretrix meretrix. Silver worms are high-priced cash crops, which require high water quality. Nowadays, ponds are built in many places for hydroponics, which is much cleaner than clam. The shell of the silver clam is very thin, and it is definitely not a small clam. There is hair on the shell of a clam, but not on a silver clam.

Ingredients: Haematococcus (washed), Jiang Mo.

In Jiang Mo, add 2 tablespoons soy sauce.

Add 1 tbsp balsamic vinegar.

Stir well to make dipping juice.

Then, pour in just boiled water, and don't bleed.

Then, cover and soak for more than ten seconds.

Finally, open the lid and pour out the water.

step

1. Material: Haematococcus Zingiberis.

2. In Jiang Mo, add some soy sauce.

3. Add the right amount of balsamic vinegar.

4. Fully mix into dipping juice.

5. Wash the vampires and take them out.

6. put it in a fresh-keeping box.

7. Then, pour boiling water, and don't bleed.

8. Then, cover and soak for more than ten seconds.

9. Finally, open the lid and pour out the water.

10. Put it on a plate and you can enjoy it beautifully.

Scalding clams requires some experience. If scalded too well, the clams' shells will crack, and the meat will turn yellow, dry and bloodless, which will greatly lose its original flavor. If it is not ripe enough, the clam shell is not only difficult to lift, but also lifted, and the meat column sticks to both sides of the shell, which tastes slightly fishy. If you do it according to the following methods, I believe the heat can be moderate: when you do it, first wash the clams to remove the sediment, filter them and put them in an iron pan, then boil the water to the level of "crab's eyes" (that is, it bubbles noisily, but it doesn't boil), then quickly pour the boiling water into the clams and simmer for about three minutes, that is, filter off the water and you can eat it.

Some people like to simmer the cleaned cockroaches one by one on the charcoal stove with iron chopsticks. This way of eating is naturally better than baking with water, but the procedure is quite negligent. When the shell is opened, a small piece of sand and mud is often attached to the meat column. Pay attention when eating, wipe it off gently to avoid swallowing.

Clam shells can be burned to ashes and used as "earth ash" for building materials. There is another use, that is, it can be used as the thread eye of the coconut tree as a musical instrument.