Boiled blood clam:
I. Materials
500g of blood clam, 0/0g of vinegar/kloc, and 0/0g of hot sauce/kloc.
Second, the practice?
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 it's all open, the blood inside will run out and there will be no nutrition.
Boil, peel, and eat directly with blood. You can soak it in vinegar or hot sauce.
Cold-blooded clam:
I. Materials
500g of blood clam, 5g of Jiang Mo, 5g of minced garlic, 5g of minced pepper, 3g of sesame oil, 2 tablespoons of soy sauce, balsamic vinegar 1 tablespoon, and hot sauce 1 tablespoon.
Second, practice.
1. 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.
2. Wash the edge with ice water, drain the water and squeeze out the water.
3. Add all the materials and seasonings and stir well.