Seafood cold knowledge
Can blood clams be eaten after scalding?
It is not recommended. Like all filter-feeding animals, the living environment of blood clams contains a lot of microorganisms, and heating for only a few seconds to ten seconds can't kill Jun.1988, the outbreak of hepatitis A in Shanghai was caused by eating half-baked blood clams. Therefore, it is highly recommended to eat half-baked blood clams for freshness and tenderness, and the blood clams should be cooked as much as possible before eating.
What do blood clams know?
Blood clam, also known as mud clam and flower clam, is a kind of shellfish marine life, which grows in beaches. You can see the secretion like blood when you open the shell, so it is called blood clam. Southeast Asia and the coastal areas of Jiangsu, Zhejiang, Guangdong and Fujian think this thing is very nourishing. Blood clam (G) is a southern seafood, which is eaten in Ningbo, Zhoushan, Wenzhou Yueqing Bay, Taizhou Wenling, Fujian, Guangdong and Guangxi.
Difference between Blood Clam and Scapharca subcrenata
In fact, blood clams are very different from clams. Blood clams contain juice like blood and heme, and the meat of clams is bright red. People think it is "full of flesh and blood" and it is regarded as a tonic. Shells are thick and oval. The radial ribs are stout, about 18~2 1 strip, with obvious granular nodules on the upper part. The top of the shell protrudes from the surface of the shell, which is covered with brown thin skin and the ligaments are horny and black. The individual is small, and the shell is generally 3~4 cm long.
Nutritional value of blood clam
Blood clam is a kind of marine bivalve, which is rich in hemoglobin and vitamin B 12, nourishing, promoting growth and reducing blood fat. It is rich in mineral elements such as calcium, magnesium, iron, zinc, selenium, etc. The meat is rich in glutamic acid, alanine, taurine and unsaturated fatty acids.
How to eat blood clams
It is not advisable to cook more clams when they are burning with strong fire, but to cook them quickly, otherwise they will be old and hard to chew.
Step 1: After washing the blood clams, put the casserole on a strong fire and boil the clear water.
Step 2: Add the blood clams, scald them slightly, and pick them up when the shells are ready to open.
Step 3: Pour in chopped green onion, Shaoxing wine, Jiang Mo, soy sauce, pepper, sesame oil and rice vinegar and serve.
How to eat blood clams
Blood clams with warm wine Yuhuan people regard blood clams and blood clams wine as nourishing products. Put blood clams into hot yellow wine, and after a little scalding, blood clams can be eaten when they are half cooked. After eating blood clams, yellow wine should also be gulped down. 78% cooked blood clams taste better. After being opened, the blood and juice will cross-flow. If it is scalded for too long, the blood in the shell will be drained, and the meat will shrink into a knot, yellow and dry.