Origin: Huanghua, Hebei, China. Features: In early spring or late autumn, Scapharca subcrenata is tender and delicious. Cooked food is delicious, easy to digest and absorb, and can also be dried and canned. (Huang Hua)

Edible method of day lily;

Spinach with Scapharca subcrenata

Taste: delicious, refreshing and delicious.

Ingredients: 250g of Scapharca subcrenata, 250g of spinach, ginger 1 tablet and 4 cloves of garlic.

Seasoning: 2 tsps sesame oil, vinegar 1 tsp, salt 1 tsp, monosodium glutamate 1/2 tsp.

1. Cook Scapharca subcrenata to get meat, wash ginger and garlic and cut into powder;

2. Wash the spinach, blanch it too cold, drain the water and cut it into sections;

3. Mix Scapharca subcrenata, spinach, salt, vinegar, monosodium glutamate, sesame oil, Jiang Mo and minced garlic to serve.

Stir-fried clam

1. Soak the purchased Scapharca subcrenata in salt water for two hours, spit out the sediment, rinse and take it out for later use;

2. Add a proper amount of water to the lobster sauce and stir well. Slice ginger and green pepper for later use.

3. When the oil in the pot is 70% hot, add ginger slices and stir-fry until fragrant, then add diluted lobster sauce and stir-fry slightly, add green and red pepper slices and clams, and then add a little cooking wine and stir-fry until it is completely open. Be sure to cook it.