Blood clam (Meretrix meretrix), also known as Meretrix meretrix, Hong Bei, Meretrix meretrix, Blood clam, Meretrix meretrix, etc. , a kind of shellfish marine life, grows on the beach. In the southeast coastal areas, boiled water can be eaten in a few seconds, and blood-like secretions can be seen when the shell is opened, so it is called blood clam. Wenzhou people call it "fohǖ". "Southeast Asia and coastal areas of Jiangsu, Zhejiang, Guangdong and Fujian think this thing is very nourishing and enriching blood.

2. The practice of boiling blood clams

Boil a pot of boiling water, sieve the blood clams and put them in boiling water for 8- 10 seconds. As long as you can open it, don't wait until it's all open. If they are all opened, the blood in them will run out and there will be no nutrition (eating this means eating his blood, and I have never seen other shellfish with blood except this blood clam), then peel them off and eat them directly with blood. Some people are afraid to eat it raw, so they can soak it in vinegar or hot sauce.

3. China cold forest frog

Ingredients: Blood clam, Jiang Mo, minced garlic and pepper.

Ingredients: sesame oil, soy sauce, balsamic vinegar and hot sauce.

Exercise:

Wash the blood clams, pour in the water after boiling, and pick them up when it is slightly open. If the blood clam is fully cooked, its fresh and sweet taste will be lost.

Clean the edge of the opening with ice water, drain and squeeze out the water.

Add all the ingredients and seasonings and stir well.