How to judge whether a clam is good or bad, how to tell if a clam is alive

To put it simply: 1. From the appearance: the inferior sea cucumber is gray-black, full in shape, slightly permeable to salt crystals, stinging bald, and about 5 mm apart, rubbing its epidermis by hand, and the hands can be dyed black.

2. From the inside: after the inferior sea cucumber is broken by hand, its interior is full of gray-black impurities.

Specifically: First of all, in addition to buying sea cucumbers, you have to go to a shopping place with a guaranteed reputation. In addition, it is best to have a little common sense to identify the quality of sea cucumbers:

1.The body is in full shape. This is very important because it speaks to the freshness and quality of the sea cucumbers.

Incomplete sea cucumbers are often left over after the rotten parts have been removed by traders; In addition, the body shape is distorted and shriveled, indicating that the sea cucumber has been caught for a long time, and this kind of sea cucumber is easily contaminated by microorganisms and causes deterioration;

2.Dry enough, i.e. the water content is less than 50. Since sea cucumber** is expensive, the lower the moisture content, the more affordable it is.

In order to seek high profits, some businesses often mix too much water into sea cucumbers, which not only makes consumers suffer from losses, but also has too high water content to help the growth and reproduction of microorganisms, which is not conducive to the preservation and quality of sea cucumbers;

3.Light, firm and shiny. Whether it is firm and shiny or not indicates the nutrient richness of the sea cucumber. Sea cucumbers that survive in the sea area with abundant food grow and develop maturely, with high nutrient content and high value.

4.The size is uniform, and there is no sand in the belly. In order to make huge profits, some traders use illegal means to fill the belly of sea cucumbers with sand to increase their weight.

It smells umami and there are no other peculiar smells and taste it again if there is no sediment.

When steaming clams, how can you tell if the clams are cooked?

The way to judge whether the clams are cooked or not is very simple, wait until the clams are boiled and open, and then cook for another 1-2 minutes to remove from the pot. It is estimated that many people do not know much about clams, which are small shellfish that are much smaller than clams but the same as clams. In fact, many people on the Internet regard clams as clams.

Think that clams are all clams, not real clams. In our south, clams are pickled and eaten.

When it is divided into two parts, it is enough to peel off one part with a bag of black stuff and then cut off the black part. If you need to use broth for cooking, then this clam soup is definitely a good soup base and should not be thrown out. This soup is very sweet and can be walked, so we have to wash the clam shells and drink it directly.

The black part should be thrown away, and the rest of the meat should be kept, because there is less clam meat, so try to keep it as much as possible. Adults can eat clam meat directly, but if the baby eats it, it is best to dispose of the black part. Not recommended for babies.

Once the beans and clam meat are ready, it's a good idea to start processing the dough and making the noodles. If the dough sheet is made too early, you are afraid that the dough will dry out or stick to the cutting board after cutting. Sprinkle some dry powder on the kneading pad to prevent it from sticking.

Once the dough is blended, rub it twice to make the surface smoother, and then shape it into a round sphere.

When cooked, it means cooked. At this point, you can take the clams out and put them on a plate. Add an appropriate amount of green wine, peanut oil, oil, soy sauce, minced ginger and minced garlic.

Add chopped green onion and stir well to eat. The taste is delicious. If you can eat spicy food, you can add an appropriate amount of pepper or vinegar to taste.

If you add too much water to the dough, the dough will stick to your hands when kneading. So here's the point. Be sure to spread more dry flour on the kneading mat so that the surface of the dough does not stick.

If you feel sticky at any time, you can always lay a thin layer. Just make sure it doesn't stick to your hands. If you keep sprinkling too much and adding too much flour, the dough will be hard and taste bad.

You should look at the color of the appearance to judge, and if the color of the appearance is very yellow, then it indicates that it is ripe, and there will be oil bubbling out after cooking, and there will be some sound.

When steaming clams, it is usually steamed for 13 minutes, and when the clams are fully open, it means that the clams can be used, and the cooked food is taken out and eaten.

In fact, it is okay to steam for about 8 minutes, and if you have some doubts, you can also steam for about 10 minutes, and the cooking method is different, and the changes are also different.

Generally, it takes eight minutes for SAIC, and at this time it can be said to be cooked, and the color is different after cooking, and it looks very delicious.

Under normal circumstances, steaming for about 8 minutes should be cooked, and after cooking, the meat color has generally become that yellowish color, and the taste is also very delicious.

You can see if all these things are open, once they are cooked, they will open, and they need to be steamed for about two or three minutes.

Observe the reaction of the clam water pipe to discern if the clam is alive or not.

Clams like to bury their lives, often bury their shells in the mud and sand, only expose the water pipe for breathing, feeding, and excretion, if you touch the water pipe with your hand and quickly retract it, it will definitely be alive, if it does not react, it must be dead.

The Chinese clamshell is about 40 mm long and 30 mm high. The chitins are thick and hard, slightly triangular in shape, and slightly symmetrical on both sides. The shell surface is yellowish-green, black-brown and black, shiny, and the inner surface of the shell is lavender, bright purple and porcelain-like luster.

It inhabits rivers and lakes. It is edible, and can also be used as bait for fish and poultry, and can be used as fertilizer for farmland.

The cause of the bitterness of cooked yellow clams mainly involves chemical changes and the loss of umami components.

First of all, yellow clams contain bitter components such as flavonoids, alkaloids, etc. These ingredients are not only found in raw yellow clams, but are also released during heating and processing, further adding to the bitter taste.

Secondly, cooked yellow clams often need to add a lot of water, and some of the nutrients and umami components will decrease with the loss of water. This makes the lack of yellow clams, which are supposed to have a delicious taste, even more bitter.

In addition, factors such as the production area, storage time, and planting method of stupid and yellow clams will also affect their bitterness. For some yellow clams that are of poor quality, stored for too long, or improperly processed, the bitterness may be more severe.

In conclusion, the bitter taste of cooked yellow clams is mainly due to the loss of bitter components and nutrients in them.

Hello dear, there are several possible reasons for the bitterness of yellow clams:

1.The clams are not cleaned, and sand and mud remain in them, resulting in a bitter taste when cooked.

2.Clams are stored for too long, which leads to deterioration and mold, and the taste becomes bitter after cooking.

3.When boiling the clams, the heat is not enough, resulting in the clams are not fully ripe and have a slightly bitter taste.

4.The body of the clam has a certain bitter taste, and it will still retain some bitterness after cooking.

In order to avoid bitterness after cooking, it is recommended to soak the clams in salted water for half an hour before washing, in addition, pay attention to the shelf life and storage conditions when buying clams, and choose fresh clams for cooking.

The bitter taste of cooked yellow clams may be due to several reasons:

1.Storage time is too long: If the yellow clam is stored for too long, it may cause a bitter taste due to moisture, mildew, etc.

2.Stewing for too long: If the yellow clams are stewed for too long, the water will evaporate too much, which will lead to a more intense bitter taste.

3.Quality of yellow clams: Choosing a poor quality yellow clam can also lead to the appearance of a bitter taste.

4.Other factors: In the process of boiling yellow clams, if other seasonings such as area need to be added, if they are not paired properly, it can also cause a bitter taste.

Workaround:1Choose fresh yellow clams and try to avoid those that have expired or been stored for too long.

2.Add a small amount of salt when boiling clams to neutralize the bitterness and improve the taste.

3.When boiling yellow clams, it is best not to boil them for too long and boil them quickly in a short time.

4.If it is really difficult to get rid of the bitterness, you can try boiling the yellow clams in cold water or adding some vinegar to relieve some bitterness.

Clams have their mouths open, and those that close their mouths quickly when they touch them with their hands must be alive, and if they don't react, they must be dead; It is best not to eat clams in a hurry, put them in a basin, add the amount of water that can cover the clams, and then grab a handful of salt (sea salt is the best) and put it in, the ratio of salt to water is about 1:50;

Let it stand overnight, and observe the state of the yellow clams the next day, if most of the clams have their mouths open, and there is fine sand at the bottom of the basin, it means that they are basically spit clean, and they can be rinsed before cooking.

If you open your mouth and close it quickly with your hand, you will definitely be alive, if you don't react, you will definitely die, and if you shut up, 80% of it will be alive.

If it is open and touches it with your hand, it must be a live clam, and if it does not react, it must be dead; It is best not to eat clams in a hurry, put them in a basin, add the amount of water that can not be used to cover the yellow clams, if most of the clams have their mouths open, and there is fine sand at the bottom of the basin, it means that they are basically spit clean, and then rinse them before cooking.

There are four ways to identify:

1. Touch the shell with your hand.

2. Static observation.

Fresh clams in static water, don't move it, it will open the shell for a while, you can do other things during the observation period, don't keep staring at the movement of the clams, and don't use your hands to stir the water or change the water, about ten minutes you can see a lot of live clams open their shells, stretching out their heads and feet.

3. Drip oil. Pour a basin of water, put the clams into the basin, pay attention to add the amount of water that can not cover the clams, drop three drops of cooking oil in the water, the oil will float on the surface of the water, causing the clams to lack oxygen, prompting the clams to accelerate their breathing, and the live clams will quickly open their shells.

4. Smell the smell.

Fresh clams, the smell is a faint seawater smell, and it will not be fishy, if the clams are dead for a while, they will smell fishy, and even smelly, but a bunch of clams smell one by one It is more troublesome, relatively speaking, the other three methods are simpler to identify.