And a lot of seafood for comparison, clams and their nutritional value is almost the same, but the clams sold cheap, unlike those lobsters and so on, a catty will be hundreds of dollars, to buy a one will be hundreds of thousands of dollars. Because clams are cheap, many people who eat seafood like to buy, a buy is several pounds.

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1, the clams of this seafood ingredients, in the cooking, the use of stir-fried way, is the most easy to make its flavor. Especially some more garlic, make a big plate of garlic clams, always let me eat especially satisfied, every time to drink two bottles of beer. But before we make the clams, we have to clean them first, because there is a lot of sediment inside the clams, and if you don't clean them, the flavor will be compromised.

So today I'm going to tell you how we have to clean the clams before they are made so that they can be cleaned exceptionally well. In my place there is a wonderful trick is an old fisherman told me, use it to soak, can make the clams crazy spit sand, minutes to make it become clean.

2, first of all, the 1st method, is for people with more time. Buy home after the clams, we have to put it into the water, and add a small spoon of salt, give it a good mix, and then put some iron products, can be iron nails, can also be scissors or kitchen knife. With this method to go to the clams to remove sediment, the time required is longer, about 4 to 5 hours.

The second method is to add warm water to the clams, not hot water. Hot water will directly scald the clams to death, then the sediment is simply can not be discharged, the water temperature between 15 degrees to 25 degrees can be, not too much. After a period of time, we will find that the clams have all opened their mouths and began to spit out the internal sediment.

3, the third method, is for time is more urgent, such as restaurants will be used in this way, that is, directly on the clam blanching treatment. Prepared clams, directly into the cold water, and open a small fire slowly heat it, with the water temperature rising, you can see the clams open their mouths to spit out the sediment. When the clams blanch until the water temperature is slightly boiling state, you can control the water and fish out, this method is the most direct, but also the fastest.

The use of blanching to remove sediment from the clams is very fast, but there is a drawback, that is, it will make the clams in the fresh flavor is diluted, so that the flavor is not very pure. The last method, which is the one I use most often, allows the clams to spit out the sand quickly and cleanly without compromising the fresh flavor of the clams.

4, the clams into the pot, we have to add the right amount of water, and then add a spoonful of salt. In addition to salt, we have to add three things, chili powder, white vinegar, cooking oil. Adding these things to the clam will encourage the clam's organs to be strongly stimulated, thus prompting it to spit out sand. It takes about 5 minutes or so to remove the clam sediment using this method.

After dealing with the sediment after the clams, we have to use water to wash twice, the impurities in the clams to wash clean, and then you can cook the clams.