Will there be parasites in 1 Haemocha? Blood clam is rich in heme, so its meat is bright red. Some people like to eat half-cooked blood clams in order to taste delicious, but this way of eating is very dangerous. Because uncooked granola still carries infectious hepatitis virus, once eaten, it may spread hepatitis to human body. So, don't eat half-cooked mud clams.

2 How to eat the ingredients with blood stasis: blood stasis (washed), Jiang Mo, Jiang Mo, add 2 tablespoons of soy sauce and 1 tablespoon of balsamic vinegar and mix well to make a dip. Then, pour boiling water without bleeding and blood stasis. Then, cover and soak for more than ten seconds. Finally, open the lid and pour out the water.

1, material: Haematococcus Zingiberis.

2. In Jiang Mo, add some soy sauce.

3. Add appropriate amount of balsamic vinegar.

4. Fully mix into dip.

5. Wash the blood sucker and take it 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 enjoy it beautifully.

How to scald blood clams requires some experience. If cooked too well, the clams will crack, and the meat will turn yellow, shriveled and 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.

4 Preservation methods of blood clams Blood clams can be preserved by water temperature of 8- 15 degrees and water flow. It can also be frozen. Freezing, also called "refrigeration", is a method to artificially create low temperature by applying thermodynamic principles. Refrigerators and air conditioners are based on the principle of refrigeration. From a chemical point of view, a gas with a high critical point is generally liquefied under pressure, and then vaporized to absorb heat, and this process is repeated. When liquefied, it releases heat in other places, and when vaporized, it absorbs heat within the required range.