Razor clam is cooked in cold water. Razor clam is a kind of seafood rich in protein. If boiled in hot water, the protein on the surface of the razor clam will quickly denature, which will affect the fresh and tender taste of the razor clam. Moreover, after external denaturation, the smell of SINONOVACULA constricta is not easy to come out, so the taste of SINONOVACULA constricta will be fishy and salty.

Razor clams use hot water The main purpose of boiled razor clam is to open the shell of razor clam for further processing. So, after all the fried razor clams are boiled, put them in. Once the razor clam opens, take it out immediately, cool it with cold water, and then proceed to the next operation.

It usually takes about 30 seconds to bake razor clams. The scalding time of the razor clam is generally about 30 seconds, but the specific scalding time is not to look at the stopwatch, but to look at the state of the razor clam. Generally, when the razor clam is opened, it is necessary to turn off the fire immediately, and take it out immediately and let it pass through cold water, which can increase the elasticity of meat.

Razor clams will mature in about 7 minutes. After the razor clam is put into cold water and boiled for about 7 minutes, the razor clam opens and the meat is tender and tasty. If there are many razor clams, the cooking time needs to be extended, and it is better to control it at 10 minute.