Wash the hairy clams first, then boil them with clear water [without salt], take them out and put them on a plate.

Then cut the ginger into fine foam and pour it into a small bowl. Add vinegar, fresh soy sauce, sesame oil and a little monosodium glutamate. Then you can squeeze out the clams with chopsticks and eat them! It tastes absolutely delicious!

Second, stir-fried clams with sauce flavor.

Ingredients: a plate of clams, salad oil, ginger foam, oyster sauce, sweet noodle sauce, dried Chili, monosodium glutamate, sesame oil, fresh soy sauce, cooking wine and one garlic.

Production method: heat a spoonful of salad oil to 70% maturity, then add dried Chili, a little ginger foam and diced garlic, then add half a spoonful of extremely fresh soy sauce, half a spoonful of sweet noodle sauce and a little oyster sauce, stir well, then pour in clams, stir to the opening, add monosodium glutamate sesame oil and stir well.

Molluscs, Claudiobranchia,? ? ? ? Branch,? ? ? ? Genus, mainly distributed in coastal areas of China, Korea and Japan. China, Bohai Sea and East China Sea are farther offshore. The mud and sand bottom living in the shallow water of the inner bay is 4-8 meters away from the low tide line 10 meters.

brief introduction

Edible shellfish with high vitamin B 12 content.

Like clams, they grow in mud. You should also buy those who spit sand, with fluff and mud on the surface, and use a brush when washing. Clam is not as delicious as Meretrix meretrix, but the meat is firm and tough, and some of them can grow to a large size and are rich in nutrition. Koreans call it: Chibei. I like to eat sashimi, but I don't recommend China people, so I'd better cook it myself. In addition, because of its firm and tough meat, northerners like to mix cold dishes with it and chop stuffing to make jiaozi, which is delicious.