Introduction mollusk, about 3 centimeters long, shell ovoid, light brown, purple edge. Lives on shallow seabed.
Source is the meat of the four-horned clam or various other clams of the clam family. Produced along the coast of China.
Related Herbs Clam Powder
Composition of the food part of 100 grams containing 10.8 grams of protein, 1.6 grams of fat, 4.6 grams of carbohydrates, 37 milligrams of calcium, 82 milligrams of phosphorus, 14.2 milligrams of iron, 0.03 milligrams of thiamine, 0.15 milligrams of riboflavin and 1.7 milligrams of niacin.
The properties of the attribution of salty, cold. Into the stomach meridian.
Effects Nourishing Yin, diuretic, resolving phlegm, softening firmness and dispersing knots. Used for gall tumors, hemorrhoids, edema, phlegm accumulation.
Contraindications Yang deficiency body and spleen and stomach cold abdominal pain, diarrhea and leakage is contraindicated.
Qingdao's unique seafood is clams, commonly known as gala in Qingdao. Because Qingdao is part of the Shandong Peninsula, clams are also known as gala in the nearby areas of the Shandong Peninsula.
The Chinese name for clams is miscellaneous clams, and in the vicinity of Qingdao, it is mainly produced in Jiaozhou Bay, inhabiting the intertidal zone in the lower zone below the mud sandy beach seabed, with the most production below the dry tide line. The depth of its habitat in the mud and sand is generally no more than two times the length of its own body. On the first and fifteenth days of the lunar calendar, after the fall of the tide, people go to the beach to dig this sea food to satisfy their cravings. Mass production is used to dig clams boat in deep water harvesting.
Clams are not only tasty, and its nutrition is also more comprehensive, is a good value for money seafood. Its meat is delicious, known as "the world's first fresh", "the crown of all flavors", Jiangsu folk "ate clams, all flavors are out of order," said. It contains protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids and taurine and other components, is a low-calorie, high-protein, can prevent and treat chronic diseases of the elderly ideal food.
Clams taste salty and cold, with nourishing yin and dry, diuretic swelling, soften and disperse the role of the knot. Materia Medica Jingshu" recorded: "clams its nature moist and help fluid, so it can moisten the five viscera, quench thirst, open stomach. Salty can enter the blood soft solid, so the main women's blood clots and the old fetish for cold and heat." Now in addition to this traditional use, but also on the clam tissue chemical extraction, the extract is called clamsin. Animal experiments have proved that clams have inhibitory and palliative effects on both sarcomas and ascites tumors in mice.
Modern medicine believes that clam meat stewed and eaten three times a day can cure diabetes; clam meat and leeks often eaten, can be treated for deficiency of yin due to thirst, dry cough, heartburn, hands and feet, heart fever and other diseases. Regular consumption of clams on goiter, gangrene, dysuria, abdominal distension and other diseases also have curative effect.
(Collected Notes on the Materia Medica)
Synonyms blowing tide (Zoological Dictionary), sand clams, sand clams (Quanzhou Materia Medica).
Animal Forms of the Four-Cornered Clam
The shell is 2-part, firm and thick, slightly quadrangular. Shell length 36-48 mm, height 34-46 mm, width about when the height of 4/5. left and right shells are equal. Shell apex, slightly bent forward, situated in the middle of the dorsal margin of the shell slightly toward the anterior end. Shell surface swollen in the middle, sharply contracted towards the anterior, posterior and near-ventral margins, resulting in the anterior and posterior margins being more or less ribbed, with a small lunate and tatting surface heart-shaped. Growth lines on shell surface obviously thick, forming uneven concentric rings. Shell with crust, apically white or mauve, near ventral surface yellowish brown, ventral margin often with a very narrow black ring band. Inner surface of shell grayish white. Hinges broad. Left shell with one divergent primary tooth; right shell with two primary teeth arranged in a figure of eight; lateral teeth well developed, all lamellate. Outer ligament small, yellowish, inner ligament extremely well developed, yellowish brown. Coat scar clear, close to ventral margin, coat sinus not very deep, end bluntly rounded. Anterior occluder scar slightly smaller, ovoid, posterior occluder iso-scar slightly larger, subquadrate. The margin of the coat membrane is double-layered, with small branched tentacles on the inner margin. Water tubes are yellowish-white and terminated with tentacles. The foot is well-developed, laterally compressed, and hatchet-shaped.
Living in the shallow sea mud beach, China's coast are distributed.
The powder made from the shells of this animal (clam snail powder) is also used for medicinal purposes.
The collection can be captured throughout the year.
Chemical composition per 100 grams of food containing 80 grams of water, protein 10.8 grams, 1.6 grams of fat, 4.6 grams of carbohydrate, 3 grams of ash, 37 milligrams of calcium, phosphorus 82 milligrams; iron 14.2 milligrams of vitamin A400 international units, thiamine 0.03 milligrams, riboflavin 0.15 milligrams, 1.7 milligrams of nicotinic acid; 2400 micrograms of iodine per kilogram of dried clams. And food part per 100 grams of ascorbic acid 5 mg. Edible methods
1. flame clams
High-altitude white wine and red wine fusion, the clams will be soaked drunk, and then light the fire, and so the wine burned out, the clams are already cooked state, and then with ginger, Japanese soy sauce, spicy sauce, the auxiliary, more mouth-watering.
2. Hibiscus clams
Operation: Wash the clams, blanch the water after boiling, fish up, take out the meat; egg whites into a bubble paste, blanch in boiling water, fish up, respectively, put in the shell of the clams, and then the meat of the clams on top of the hibiscus, hooked on the glass gravy is complete.
3. Lazy clams
Practice: loofah peeled and cut into thick strips, into the salt and mix well; in a piece of aluminum foil put 4 pieces of loofah strips, 2 clams and a little shredded ginger, pour a little wine; folded into a long square package, put into the oven, high heat baked 10 minutes that is done.
4. asparagus and clams
Practice: pepper slices, blanch the clams, take out the clam meat; asparagus cut into sections blanch, into the boiling water to rinse and cool; start the pot, the first fried asparagus, and then put into the clam meat with the frying, and finally into the seasoning and chili pepper stir fry well.
5. Longjing clam soup practice
With boiling water will be Longjing soak, filtered clean tea; another boil half a pot of water, put the clams and ginger. When the clams are open, pour in the tea broth and bring to a boil.
6. Noodle soup with clams
Crushed garlic, scalded cabbage; two tablespoons of oil, garlic, clams, wine and soy sauce, sprinkle 2 tablespoons of water, stir-fry over high heat, cover the pot and smother the clams until they open, put down the rest of the seasoning and mix well, the clams out of the pot, injected into the broth or water to the pot, bring to a rolling boil with salt to taste that is, turn off the heat; cooked noodles, pick to the noodle bowl, add the broth has been seasoned! Then put the fried melon seeds on top of the noodles, and put the cabbage on top and serve.
7. Steamed clams with wine
wine and clams together in a pot, strong fire cover cooking, clams open and remove, take the meat; will be cleaned, cut up cauliflower, salted water boiled and then fished out, will be mixed with the flavor sauce boiled and cooled down, into the cauliflower; will be mixed with the seasoning sauce and clam meat cooking juice with strong fire cooking, boiled and then add the dissolved water starch, mix well, made into a stuffing, poured into the heated and then served on a platter, put the stuffing and cauliflower and garnish with pomelo.
8. Sauna clams
Sauna clams can be boiled or gas-cooked depending on the vessel. To boil them, you heat a glass pot or casserole and fry a number of pebbles in oil until they reach a certain temperature, then pour the clams and wine on top of the stones; to cook them in air, you follow the same procedure.
9. Clams in tomato sauce
A little oil, chopped green onions stir-fried, put the clams, slightly stir-fried, add tomato paste, add water, moderate salt, cover the lid and cook on high heat for about 1 minute, and serve.
10. Clam and kidney bean noodles
Clams are washed and boiled, take the meat. Kidney beans hobnail cut into cubes. Add peanut oil in the pot, after the oil boiled, onion, ginger, garlic burst pot, kidney beans, diced meat poured into the pot and fried, add water and clam broth, open the pot, into the clam meat, pour the egg stirred into the egg, put a little salt, monosodium glutamate, sesame oil, pour into the bowl of boiled noodles into it.
11. Fresh clams scrambled eggs
Cooked clams to take the meat, leeks cut inch section, open the egg, and added to the meat of the clams, put the right amount of salt, and then add a little clam broth, mix well. The pan put the oil hot and pour the ingredients into the pan, stir-fry until into pieces, served on a plate to eat.
12. spicy clams
peanut oil heating, add peppercorns, dry pepper section, ginger, garlic, sautéed, add a small amount of water, pouring soy sauce, boiling, salt, pouring clams, stir-frying until all the opening of the clams, put the cilantro, monosodium glutamate, out of the pot.
13. Baked clams in a vat
Put red-hot charcoal in a large porcelain vat, put the cleaned clams into a small iron pot, hang the iron pot in the vat to smoke and bake, baked clams are fresh and tasty, without adding any seasoning.
14. Baked clams with egg yolk
First, the yolk of a top quality salted duck egg is turned into oil, and the clams are placed in hot oil and rolled, and then baked in the yolk oil for a period of time. Baked clams with egg yolk are the best of the clam dishes, but the cooking process is very complicated, especially the selection of salted duck eggs is very delicate.
15. Clam dumplings
Jiaqingzhai originally did not have clam dumplings, but the shrewd owner soon discovered Qingdao people's obsessive preference for clams, and finally invented the clam dumplings after a few groping around, selling them exclusively in Qingdao market.
16. Microwave Beer Clams
Beer with foam, quickly poured into a bowl to cover the clams; put it in the microwave oven for 4-5 minutes.
17. clams and peppers scrambled eggs
Method: clams peeled raw, the meat and the juice in the meat together in a bowl. The eggs will be beaten with salt and stirred well. Pepper shredded, with the egg mixture together in the clam meat, stirring. The pot of oil to eighty percent heat, add green onions and ginger stir-fried flavor, will stir the clams meat into the pot, stir-fried out of the pot.
18. clams and potato cakes
The cleaned clams and shredded potatoes and then mixed with batter, can be cooked into clams and potato cakes.
19.Deep Fried Clam MeatStick the cleaned clam meat with starch egg batter and fry them one by one in a pan until golden brown.
20. Clam and persimmon soup
Cleaned clam meat with tomatoes and eggs can be made into a delicious clam and persimmon soup, add a little sesame oil in the soup, the taste is better.