Clearly cooked white clams?
Recipe: one pound of white clams? , the right amount of green onions , the right amount of ginger, two pieces of seasoning, the right amount of salt.
1, ready to appropriate amount of onions and ginger and seasonings;
2, the pot to connect the appropriate amount of water (about clams put inside just when the degree of good), cold water to put onions and ginger and seasonings;
3, large fire to boil the water;
4, large white clams to be ahead of all the sand soak off;
5, put the white clams, add the appropriate amount of salt;
6, large fire to boil gently stir the water;
5, white clams, with the appropriate amount of salt;
6, white clams, with the appropriate amount of salt;
6, the white clams, with the appropriate amount of salt.
6, large fire boil after gently stirring, because the clams are very heavy back to the pressure of the clams underneath and on the side of the clams so as to ensure that all the clams can be open;
7, the last plate can be.
Expanded Information:
Types
I, yellow corbicula
Yellow corbicula, scientifically known as green willow clams, produced in the shallow waters of the Yellow Sea, the shell is yellow, and its meat is also yellow, axe-shaped shells, dark yellow markings.
Clams contain protein, a variety of vitamins and calcium, phosphorus, iron, selenium and other nutrients needed by the human body; it also contains traces of cobalt to maintain the body's hematopoietic function and restore the liver can have a better effect, the nutritional value of quite high. Because of the sea near Dandong Donggang nutrient-rich, so the yellow clams produced here than other places of the larger meat more fat, more delicious flavor, more nutritious.
Two, clams
Clams are common shellfish on the market, widely distributed in China's northern and southern sea areas, it grows quickly, short breeding cycle, adaptability (wide temperature, wide salt, wide distribution), long survival time out of the water, it is a kind of shellfish suitable for artificial high-density culture of the good, is one of China's four major aquaculture shellfish.
Three, white clams
White clams are Donggang area of the Yellow Sea mudflats on the abundance of shellfish, because the shell compared to other clams are white and so named, the size and the size of the chestnut is not similar, the quality and reputation can be completely with the yellow clams, sand clams, and its flavor and special.
It is more suitable for the public's taste with its mild and gentle seafood flavor compared with the yellow clams which are fresh and colorful and the sand clams which are fresh and strong, and another characteristic of it is that it is rich in broth and fresh and tender.
Reference: