How can you tell if a clam is dead or alive? How can you tell if a clam is alive?

When the clam is placed in the water, you can see that the tongue sticks out and is alive;

When choosing, pay attention to the following:

1. Choose a shiny shell. Different varieties have different colors, white clams.

Whiter, clams darker.

2. Clams that open their mouths in the water may have been dead for a long time.

3. Choose half of the one that sticks out the tongue, and retracts it when you touch it, indicating that it is alive, and the meat is delicious when you eat it.

Judging whether dead or alive is simple: after being cooked alive, the shell and the meat are together, and the dead are the opposite.

Open clams are not necessarily alive. Some of the open clams are dead, and such clams have a fishy smell after they are fried. A live clam is the kind that half-sticks out its tongue and retracts when touched, so that it is a live clam.

The reason why the clam didn't speak:

1. Dead clams, no matter how you cook such clams, they will not open, and they will also have a fishy smell after cooking and ripening the reeds.

2. If the temperature in the pot is too high when boiling clams, some clams have been cooked before they have time to open, and such clams will not open. The clams without an opening can be pried open to see, and those that have not changed their flavor and spoilage are good, and then fry or boil them.

When choosing, please refer to the following aspects.

There is a lot of meat in the big size, and it is more satisfying to eat. Therefore, for people who like to eat, the big ones are enjoyable to eat, and the ** is relatively high by 40%-50%. But it's not that the small ones are bad, because the small ones have less sundries in the body, and generally speaking, they are not grown, so the meat is more tender, and there is no fishy smell of seafood, which is suitable for people who are afraid of fishy smells.

Relatively low.

Vitality, if it is fresh and has just been brought from the farm, they are very energetic, the antennae will stretch very long, and it will contract its antennae very quickly when the hand touches it.

Look at the water quality, the clam in the process of raising, will continue to excrete the dirty things in its body, if at the time of purchase, see the water is very turbid, then it means that these clams are not vigorous enough, or in a not very clean environment to grow. Because the viable clams will secrete some mucus, which envelops things like dirt and allows the sediment to settle.

You can't say one-sidedly that yellow clams are better than gray clams, in fact, to put it bluntly, it depends on the place of origin, the same kind of thing, one place is only sold for 6 yuan, and he can buy 7 yuan 5 in another place. This is the brand effect, and it can only be said that the reputation of yellow clams is better than that of gray ones.

1. Soak in sesame oil and salt water

If time permits, you can use sesame oil and salt water to soak clams, with this method to pay attention to one point, that is, the temperature of the water, the water is best around 20 degrees of water, if you directly use the tap water released from the faucet, the water temperature is low, clams do not like to open their mouths. Soak in this way for 2-3 hours, and the clams will spit out a lot of sediment.

2. Rocking back and forth:

Find a larger, potted or box with a lid, put the shells in it, pour in a little water, and then shake the container back and forth with your hands, the strength is moderate, not too large, otherwise the shells of the clams will be broken, and it is not good to sell and grind. After shaking for two minutes, the clam will faint and spit out a lot of sediment, wash it with water and shake it again, and repeat it three times.

Find a larger, basin or box with a lid, put the shell in it, pour a little water, and then shake the container back and forth with your hands, the strength is moderate, not too large, otherwise the shell of the clam will be broken, and it will not look good. After shaking for two minutes, the clam will faint and spit out a lot of sediment, wash it with water and shake it again, and repeat it three times.

3. Blanching:

This method is the most direct and thorough way to remove the sediment from clams, but if you want to use clams to make soup, it is not recommended to use this method, and the umami will pass away. You can use it if you fry clams. Put the clams in a pot of boiling water, cover the pot and remove after a minute.

Then rinse with water, wash the mud in the clams thoroughly, drain the water and set aside.

In this way, the sediment can be removed without reservation. A friend suggested that I use the water that has been blanched to cool the clams, the sand will sink to the bottom, and take the water from the top and wash it again, so as to maintain the umami of the clams.

How to tell if a clam is dead or alive:

1. For clams soaked in water, the first way to identify dead and alive is to observe, live clams soaked in water usually open their mouths, some will spit out bubbles from time to time, and some show small antennae. Those who can exhale bubbles must be live clams, and those who show small tentacles and retract at the slightest touch must also be live clams.

Second, there is another kind of clam that is dried there, how can this kind of clam know whether it is dead or alive? The first trick is also the observation method, and the live clams that are released are usually closed, and most of the open ones are already dead. Therefore, when choosing this kind of clam, you should only choose the closed one.

Clams, mollusks, shell oval, hazel, purple edges, live on the shallow seabed, there are many varieties of clams, clams, Shih Tzu tongue and so on.

Its meat is so delicious that it is called"The freshest in the world"、"The crown of all flavors"It contains protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids and taurine and other components, low calorie, high protein, less fat, can prevent and treat chronic diseases of the elderly, it is a high-quality and inexpensive seafood. The oldest clam found to be 507 years old (unfortunately the researchers killed it during the study). In addition, clams are also known as one of the five great immortal beasts of the earth.

1. Observe the sixtieth in the water, when no one touches the water, the fresh sixtieth will stretch out its tentacles, and if you touch it with your hand, it will immediately retract. The dead armor is tightly closed with a shell, or has tentacles stretched out but cannot be retracted, and the color is also whitish. But there is also a situation that is more difficult to identify, some live sixties take back the tentacles when you pick them, and you don't see them at all, so you can only pick a small part of the live sixties.

2. For the living sixtieth nail, you can add a little salt to the water, and it will spit out the sand inside after a while. And for the dead nails, you can only take out the meat and wash it after it is cooked, so that the sand can be washed off, which is particularly troublesome.

3. Also, if you touch the shell with your hand, it can be closed immediately, which is fresh and alive. Those that don't close their shells, or keep their shells open, are dead clams. There is also a way to pick clams, when buying, you can take two clams and knock each other on the shell, the sound is more solid, relatively fresh, and the empty sound is mostly dead clams.

Method steps.

Generally, clams are placed in the aquatic area of the supermarket, and the shape of the clams can be seen through the water. First of all, look at the color, choose the shell shiny. Different varieties have different colors, white clams are whiter, and flower clams are blacker.

Don't think that the clams that open their mouths are alive, on the contrary, the more clams that have opened their mouths in the water, the longer they have been dead.

Closed box must be alive? Not necessarily. If you are not afraid of fishy, you can pick up 2 pairs and knock them out, and the empty ones are easy to distinguish.

Choose this kind of half-sticking out of the tongue, this kind of retracting at the touch is alive, fresh, and the meat is delicious.

When choosing clams, you can secretly buckle a small hole at the bottom of the purchased plastic bag, while choosing, while already leaking, so that when you want to weigh the weight and then put on a new pocket, there will be less water when weighing, which is more cost-effective.

When you get home, clams need to be raised in salt water for a while, put more salt, clams are born in the sea, and they are easy to die without a seawater environment.