Buy hairy clams from the boss to ask for a little sea salt, dissolved in water to create the flavor of seawater. Then put two chopsticks in the basin usually not so much, the purpose is not to let the small basket sink to the bottom, and finally the leaky basket full of clams will be placed on it to soak, and then a few drops of sesame oil, 2-3 hours will see the bottom of the basin of the dirt will be a lot of raw materials: woolen clams 500 grams
Seasoning: ginger 1 small piece, balsamic vinegar (or aged vinegar) in moderation
Practice: seafood practice
1, Clams repeatedly scrubbed with water, and then one by one with a toothbrush to brush the surface grain in the sediment, rinse again with water, drain;
2, ginger minced;
3, add balsamic vinegar into a dipping sauce;
4, sit in a pot of boiling water;
5, after the water boiled into the woolen clams with a high fire to cook;
6, to the hairy clams part of the open mouth, and the clams are not the same. Fish out of the plate;
7, cooked clams and ginger vinaigrette together on the table.
Warm tips:
1, the clams must choose fresh. Fresh wool clams resting slightly open mouth, gently touch, the shell will immediately close;
2, the surface of the wool clams sludge a lot, must be repeatedly cleaned to thoroughly clean and then in the pot;
3, blanching clams in the pot of water must be wide, so that the clams in the pot after the full heat, quickly open mouth, will not be cooked for a long time and the impact on the texture;
4, the clams cooked to which degree can be out of the pot depending on personal preference degree can be out of the pot depending on personal preference, like tender mouth and juicy, do not have to wait for the clams to open, raw can be out of the pot;
5, ginger vinaigrette is essential to sterilize the fresh and warm stomach.