Blood clam is a kind of euryhaline shellfish, which can live normally in seawater with the specific gravity of 1.008 ~ 1.022. The specific gravity1.015 ~1.018 is more suitable for its growth and reproduction. If the specific gravity is lower than 1.004, it will suffocate. It is also very adaptable to temperature, and can live normally at mud temperature of 0 ~ 35℃. Paralysis will occur above 35℃, death at 40℃ and frostbite below 0℃. Strong tolerance to manna, at the temperature of 5 ~ 10℃, it can resist manna for 28 ~ 30 days. Therefore, the survival rate of seedlings in long-distance transportation is extremely high.
How to eat blood clams:
The clam meat is tender, smooth, delicious and mouth-watering. It is not advisable to cook more when burning, but to cook quickly, otherwise it will become old, chewy and tasteless. Our main cooking method here is washing clams. Put the casserole on the fire, boil the water, put the clams in and scald them a little, and then take them out when the shells are about to open. Dip chopped green onion, Shaoxing wine, Jiang Mo, soy sauce, pepper, sesame oil and rice vinegar.