Clam is the collective name for all cockles. What kind of animal is blood cockle?

The blood clam is a common edible shellfish. It is famous for its ability to metabolize a liquid like blood. It is also known as mud clam, clam, blood clam, clam, etc., in biological classification It belongs to the biological kingdom, phylum Invertebrates, class Bivalvia, order Curculales, family Asteridae, and genus Invertebrates. They are distributed in the southeastern coastal cities of my country and have strong edible and economic value. . Morphological characteristics

The blood cockle pearl oyster is thick and oval, with thick radial ribs and obvious granular nodules on the ribs; the top of the shell is prominent, the shell surface is milky white, the skin is dark brown, and the tendon cuticle is gray-black. ; The hinges are straight and the teeth are fine; the mantle is symmetrical from left to right, and is dispersed except on the back, and is divided into three layers, the inner layer is relatively developed, and the edges are wavy; the posterior adductor muscle is large, and the anterior adductor muscle is large. Small; feet are axe-blade-shaped and thick. Distribution scope

Blood clams are widely distributed in southeastern coastal cities, including Jiangsu, Shanghai, Zhejiang, Fujian, Jiangxi, Anhui, Guangdong, Guangxi, Taiwan, Hainan and other places, especially Ningbo, Zhoushan, Wenzhou and Taizhou. It is most common in places such as the Philippines, Vietnam, Malaysia, Indonesia, Thailand and other places overseas. The cooking method of blood clams

Blanching clams requires a certain amount of work experience. If they are cooked very well, the shell will crack and the meat will be pale yellow and shriveled without blood. If you eat it like that, you will lose its original flavor; If it is not cooked enough, the clam shell will not only be unable to be opened, but will also be lifted up. The meat pillars will stick to both sides of the shell, and there will be a fishy smell when eaten. If you follow the following method to make it, I believe it will be cooked properly: when making it, first wash off the fine sand, drain it and put it in a wok, and then boil the water to the level of "crab eyes" (that is, there is a sound of bubbling, but (not yet boiled), quickly pour boiling water into the clams, bake for about three minutes, then filter out the water, and then you can eat.

Some people like to pick up the cleaned clams one by one with iron chopsticks and put them on the charcoal stove to simmer. Of course, this kind of eating method tastes better with water than baking, but what is often overlooked in the process is that when the clam shell is lifted, there is usually a small piece of sand and mud attached to the side of the meat column. You need to pay attention to it and gently wipe it off when eating. , to avoid swallowing it into the stomach. Clam shells can be calcined into ash and used as "fine soil" for building decoration materials. In addition, it also has another important use, that is, it can be used as the thread of the traditional musical instrument coconut.