How to make raw and pickled salty clams

Ingredients preparation: one pound of golden clams, five heads of garlic, one large chili pepper, three slices of ginger, one prune, stuffed with soy sauce 120ml of dew, 10ml of rice wine, appropriate amount of white pepper, 120ml of clam soup

Steps: Wash the golden clams after buying them, soak them in water and let them sit for a while. In winter, when the water temperature is low, you can add a little hot water to let the water boil. Don't overcool it, clams are more likely to spit out sand, and the same goes for clams. Change the water and sand about three times and the spit will be cleaner.

Use scissors to cut the plum meat, slice the ginger, garlic and chili peppers, then bring it to a boil with the pureed soy sauce, then turn off the heat and let it cool, so that the spicy flavor can be integrated into the soy sauce first. The soy sauce is also more fragrant. Finally, sprinkle with pepper and rice wine, then pour it with the sauce and marinate for a day. Salty clams do not have to be salty, it would be a pity if the deliciousness of the golden clams is overshadowed.

Nutritional value of clams:

River clams are rich in protein, carbohydrates, fat, niacin, vitamin A, vitamin E, riboflavin, cholesterol, and thiamine , calcium, iron, zinc, copper, potassium, sodium, selenium and other minerals have high nutritional value, can supplement nutrition for the human body, enhance the body's physical fitness and immunity, and have good nourishing and strong properties. effect. River clams have certain medicinal value. They can clear away heat and detoxify, diuretic and reduce swelling, reduce phlegm and relieve cough, and relieve hangover.