How to clean flower nails step by step

Buy back the fresh flower nails should be rinsed with water first to remove the mud and sand from the shells. Use a small knife, recommended for western food. Stick the knife into the shell and cut the shell into two, and at the same time, cut off the meat inside the shell. You will see that both sides of the shell are covered with meat. Using the table knife again, press the knife against the bottom of the shell to remove all of the meat. It is important to keep the knife close to the bottom of the shell in order to remove all of the meat.

Separate the meat from the shell. We start by opening and cleaning the shellfish, using the knife to remove the guts, the dark looking stuff. Then place the intact shellfish into a large bowl. Add a little bit of salt and soak it in salt water for two to three minutes. Use chopsticks to rotate the shellfish clockwise, the purpose of doing so is to make the sediment on the surface of the shellfish sink to the bottom of the bowl. Finally, fish out the shellfish, pour out the water in the large bowl just now, and put an appropriate amount of cornstarch in the bowl. Doing so the raw powder will take away the residual sediment in the shellfish completely.

A flower nail practice

1, the main ingredients: clams (flower nail) 1 catty, pig liver 3 two. Ingredients: lettuce 3 two; millet pepper 5 grams. Spices: ginger 5 grams, 10 grams of scallions, garlic seeds 5 grams.

2, first of all, the clams will be washed and boiled water after peeling, and then cut the pig liver into thick and thin slices;

3, lettuce washed, with a variety of seasonings simmering into the roasted sauce, will be washed lettuce after boiling oil and water cushion the bottom of the plate;

4, after the peeling clams boiled water and then cover the lettuce;

5, and then will be pickled pig liver boiled oil and water and then placed on top of the clams;

6, with ginger, rice pepper, garlic sautéed in the frying pan, into the tuned burned juice, boiling and then put the white segment of the scallion can be drizzled on the pork liver clams.