There are two kinds of razor clam, one is wrapped with mud, and the other is without pot mud. If there is mud, the mud should be washed first and then put into water, and if there is no mud, it should be put into water directly.
When you buy razor clam, you have to paddle and spit sediment first. I usually do it with clean water and salt. What's the specific amount? Ahem ~ The point is, I don't know how much razor clam you buy, right? So the salt is not fixed, but the water must not pass the razor clam at least. Then you start to add two spoonfuls, stir and stir, and then lick your fingertips to taste the salty, (. That's good,? _? At that time, wait for five minutes, and you will find that most of the clams are sticking out of the tube, then you will succeed. Add water when it is salty, add salt when it is weak, and that's it ~ In fact, there is another way, hahaha, just wait for five minutes after adding it, and have a look. You don't have to taste it (? ˙▽˙? )
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Wait for about three to six hours to see if the razor clam is dirty. (How can you tell if the water has been rowed? Take a few at random and open your stomach. If there is no sediment on your stomach, you will row it.) Then take out the razor clam and you will get a basin of dirty water. Of course, this is dumped. Don't throw the razor clam out ~ Hahahaha, it's beside the point. At the same time, throw away the dead and smelly razor clam at this time, or don't blame me for cooking a pot of razor clam with a strange smell.
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Wash ~ wash ~ take a bath ~
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Add water to the pot, pour wine, add ginger slices, add salt (it doesn't matter if you don't add it, anyway, we dried it), and you don't need too much water, just like the picture, Buddha cooks, and the finished product comes with it. (The point is coming! Do not pour out the boiled water. See step 7 for details. )
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Cook it (the shells are all open, just like the flowers, and the shells are cooked when they are open), take it out, separate the shell from the meat, remove the brown film on the side, or don't go, depending on your personal hobbies.
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Find a container that can be spread out and dried. The baking tray I use is covered with oil paper, depending on the weather. It is estimated that it will be almost the same after a full day of high temperature drying. Usually, the comfortable temperature needs to be dried for about three days, which is the best taste. It is dry, but it has a slight moisture, which is awesome. If you want to keep it for a long time, you can dry it a little. Anyway, I am not afraid of quick freezing and refrigerating after drying.
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Then we cooked the oil. I don't know if it's called oil. That's what Du Niang told me, but the finished product is really super fresh. We boiled the water with razor clams above, skimmed off the foam, and continued to cook with low fire. I had more razor clams, so there was more water. Du Niang said that it was thick, so how can it be thick? I don't understand, so I turned off the fire when I received almost a small bottle, and then poured it out to cool. When it was cold, some sediment would precipitate. I just poured the clear soup in and stored it in cold storage. I don't know how long it would last. If you don't believe me, try a spoonful when you cook it, gnome male-"~ (The premise is that the water of this razor clam can't have a strange smell, otherwise don't cook it, just pour it out, for example, if the dead razor clam is mixed in and tastes like it, forget it, you know? )
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I forgot to give birth to razor clam, hahaha, did you see it in step 3? Just go to that department, wash it raw, and then break it to get the meat to dry, which is not easy to get? Why don't you break the two halves and open them in the sun? It's ok to wait for a day to take the meat. Raw razor clams are more delicious when exposed to the sun, but I suggest that if you like to put them in the freezer, you don't want to be particularly dry, otherwise it will take a long time to soak your hair.
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