First, steamed Corbicula fluminea
This should be regarded as a favorite food of Guangzhou people, especially around Tomb-Sweeping Day, when Corbicula fluminea is the most delicious. Simple steaming can undoubtedly show its delicacy, and it is already very delicious without adding too much seasoning. Wash Corbicula fluminea in water first, let it spit out all the sand for a period of time, then boil the water in the pot and steam it in the pot for about 10 minutes. During this time, cut some garlic, add some oil and salt for seasoning, and some people like to add vinegar to it. In short, choose seasoning according to their own preferences. After the Corbicula fluminea is steamed, it can be eaten.
Second, stir-fry Corbicula fluminea
This practice is very delicious and delicious. We should first clean Corbicula fluminea, pour a proper amount of oil into the pot, stir-fry ginger and garlic after the oil is hot, then pour the cleaned Corbicula fluminea into stir-fry, and after it opens its mouth, we can add soy sauce, oyster sauce, salt, sugar and water starch. Stir-fry the Corbicula fluminea for a few times, turn on a small fire to let it absorb the soup, and finally sprinkle some green peppers to color, and stir-fry the Corbicula fluminea. If you like to eat spicy food, you can put some Chili noodles and dried Chili to make it more delicious.
Third, Corbicula fluminea soup
Corbicula fluminea soup is very delicious and delicious, and it can help protect the liver and reduce fire, especially suitable for people who stay up late. First, we wash Corbicula fluminea in water, then add ginger and garlic cloves, boil it directly over high fire and skim off the floating foam on it. You can also choose to add some side dishes, such as loofah, cabbage, etc. Remember, after the soup is almost cooked, add vegetables, and most shells can be served directly after opening. If the cooking time is too long, it may cause the meat inside to fall off. It is enough to season with a little salt before cooking.