How to choose a fresh sixtieth nail? How to choose a fresh sixtieth nail?

Put it in the water and there are bubbles coming out of the fresh sixtieth nails, I have always eaten their freshly made sixties in the Bei Ai sixtieth shop downstairs, the sixties in the sixtieth shop are more professional than making their own sixties, and the taste is very good.

1. Weigh the weight, a little heavier is better.

Fish out a few nails in the sixtieth pool and put it in your hand to weigh it, if it feels a little heavy, it means that the flesh inside the sixtieth is thick, and this kind of sixtieth nail is suitable for buying. After all, we eat the flesh to eat the shell, the weight is heavier, there must be more meat and fat in it; On the contrary, it is leaner and does not have much meat.

2. Touch it, and the response is good and agile.

When the nails are usually sold in the pool, if they are not touched for a long time, the nails will move freely, stretch out their tentacles, or open their shells. At this time, if you touch the nail with your hand, it will react quickly, retract its tentacles or close the shell, which means that it is very fresh, particularly vibrant, and worth buying. On the contrary, if the response is sluggish, it means that it is not fresh; If the shell does not close, it means that the sixtieth is dead, and the dead sixtieth cannot be purchased.

3. Look at the appearance, the color is bright and bright for fresh nails.

The shell of a fresh and normal sixtieth nail looks bright and bright, and the color is positive, while the freshly colored one, it looks gray and dull. So we're going to buy a sixtieth armor with a shiny shell.

4. Smell the smell, a faint fishy smell is normal.

Grab a few nails with your hands and put them to your mouth to smell them, if there is a faint smell of seafood, it means that the nails are fresh; If the fishy smell is very strong, or even rancid, don't buy this kind of sixtieth nail, either it's not fresh, or it's already dead.

The above is a practical tip to teach you how to pick out fresh and fat nails.

Next, we use the new flower nails we bought back to make a delicious home-style "stir-fried flower nails", which is super delicious.

Stir-fry the sixtieth nail. Ingredients: clams, dried chilies, green onions, ginger and garlic; Pixian bean paste, light soy sauce, dark soy sauce, cooking wine, sugar, oyster sauce, and dry starch.

Method: 1. Clean the nails in advance: put the nails into the basin, add an appropriate amount of water, salt and sesame oil, the purpose of this is to let the nails automatically spit out the sand inside, and rinse them with flowing water after about half an hour, remember to rinse them several times.

2. Add water to the pot, put in the washed Sun Ju Huajia at the same time, put in a few slices of ginger and cooking wine, boil on high heat and cook for 2 minutes to remove the fishy smell.

3. Adjust a bowl of sauce in advance, otherwise it will be too late to put the seasoning the same, use cooking wine, light soy sauce, dark soy sauce, sugar, oyster sauce and starch, and then add an appropriate amount of water to stir into a water starch seasoning juice.

4. Heat the oil in the pot, add the green onions, ginger, garlic, and dried chili peppers to stir-fry the fragrance, then add an appropriate amount of Pixian bean paste to fry the red oil, and finally add the flower nails to stir-fry over high heat, and add the matching sauce while stir-frying for about 2 minutes. (According to personal taste, salt can be added appropriately to taste).

A fragrant "stir-fried flower nail" is ready, and it is also a good appetizer!

A small summary. When buying a sixtieth crop, as long as you remember the eight-character mantra of "one, two, three, and four", to ensure that you pick one accurately, and the sixties are fresh and fat.

1. The fresh sixtieth nail 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.

2. For a 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 sixtieth armor, you can only wash the sand by cooking the meat and taking it out to Lu Zheng to wash it.

3. 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 method of selecting 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.

1. The nail should be chosen with a smooth and shiny shell and a relatively flat appearance.

2. Choose the sixtieth in the fixed seafood stall with more people, the sixtieth is generally fresh and affordable, try not to buy the mobile vendors.

3. You should choose a big one, the shell is intact, and it is tightly closed, because in the case of turning hard, if the nail does not open the shell, and tightly closes, it must be opened with some force, and it must be live.

4. In the process of selection, you can use your hands one by one, generally the weight of each sixtieth nail is about the same, if there is lighter than usual, it must be an empty shell. If you're not sure, you can look at the fact that the empty shell can be easily opened even when it is closed.

5. You can also put the nail in the water to float, sieve a few times with a basket and then put it in the water to float, if there is an empty or muddy shell, it will bubble and float up.

Choose a fresh and lively sixtieth nail: Choose a sixtieth sixtieth with a complete shell, smooth shell, bright color and vigor. There should be tiny ripples on the surface of the shell of the sixtieth carapace, and the sixtieth shell should be able to easily open and close its two shells, and there should be no gaps after the shell is closed.

Choose a tougher sixtieth sixtieth: When hand-pinching the sixtieth sixtieth, there should be a toughness, not a feeling of weakness or sliminess. This indicates that the flesh of the nail is firmer and the freshness is higher.

Choose a sixtieth nail with less sand: gently touch the shell of the sixtieth nail with your hand, if there is a feeling of sand or mud shouting soil, it means that it has been soaked in mud and sand, such a sixtieth nail has more sand, it is recommended not to buy.

Pay attention to the smell of the nails: fresh nails have no peculiar smell, if you smell a pungent, rancid smell, it indicates that the nails are no longer fresh and should be avoided from buying.

Whether the nail is alive: When buying the nail is alive, it is best to choose to buy it at the aquarium market or the seafood market, and you can observe whether the nail is alive or not. If the sixtieth is still alive, its freshness is guaranteed.

It should be noted that the sixtieth nail should not be stored for a long time, and should be processed and eaten as soon as possible to avoid affecting the taste and quality.

1. Look: First of all, take a look at the shell of the sixtieth nail and observe whether the color of the shell is shiny. If the color is positive and shiny, it means fresh; 2. Bump:

Touch the open nail with your hand and observe the reaction of the sixtieth. Then if you can close your mouth quickly, it means that the nail is fresh; 4. Smell: Smell the smell of the nail If there is a fishy smell, even if it is very light, it means that the nail is not too fresh.

The nutritional value of the carapace is abundant, containing 10 grams of protein, fat grams, carbohydrate grams, as well as iodine, calcium, phosphorus, iron and other mineral cavity substances and vitamins per 100 grams of meat, while the carapace contains calcium carbonate, calcium phosphate, magnesium silicate, iodine, bromine salt, etc. Modern medical research has found that there is a substance called clamin in the nail, which has an anti-cancer effect of inhibiting tumor growth.

The general population can eat flower nails, and people with high cholesterol, high blood lipids, goiter, bronchitis, stomach problems and other diseases are especially suitable. However, people with chronic diseases should be cautious about eating, and people with weak spleen and stomach should not eat more.