Blood clams are unique seafood in Jiangsu and Zhejiang, how to make blood clams the most delicious?

Blood clams (cockles) are not an exact name for shellfish, there are many cockles in the family of shellfish, there are dozens of species in our country alone, the small ones are about the size of a coin, but the big ones can be as big as a child's fist. Put oil in the pot, put ginger slices, blood ha, stir-fry until fragrant, put the tofu down, add water to cover the blood, add salt, chicken powder, monosodium glutamate, Sanhua evaporated milk, a little pepper, boil out the umami.

<>Because Shanghainese people like to eat the most! They boiled this kind of thing with boiling water, the time is not too long, just open the mouth to serve the plate, this time is the most delicious, when many Shanghainese infected with hepatitis A this is how to eat, this is called good food is not dead. The most common way to eat is actually boiling, boiling a pot of boiling water, pouring blood clams into it, and putting it in boiling water for more than ten seconds.

When eating, take it out with water and wash it (come to Zhang Shengmeng, are you afraid?) In fact, when I took it, I also had goosebumps on my body, but the taste is really good, and it is a good product for beauty and beauty) Dry the spinach segment, pour in garlic, salt, chicken powder to taste, and then add hairy gala meat and mix well. There is also a way to garlic, ginger, chili, soy sauce, Huadiao to adjust well, put the cleaned raw clams in, seal the plastic wrap and put it in the refrigerator for about four or five days, and when the time comes, take it out and peel it off to eat, this method is relatively troublesome, so the general people are the first way to directly boil water to eat, after the spices are stir-fried, we put the washed blood clams down, keep the heat and stir-fry, you can add a little water during the period, so as not to stick to the pan, after stir-frying, put in oyster sauce, soy sauce, a little salt, and finally put the chili pepper together and stir-fry.

Put the boiled blood clams into a large bowl, add an appropriate amount of light soy sauce, minced ginger, minced garlic, chopped green onion, coriander, salt, aged vinegar, white wine (a small amount) millet pepper, an appropriate amount of cold white boiling, stir evenly, and seal it with plastic wrap for 24 hours, fresh and sweet. The shell of the blood cockle is wrapped in mud, it needs to be washed to remove the mud, put it in a large bowl, pour boiling water, drown the blood cockle, leave it for 20 to 30 seconds, immediately pour out the boiling water, you can eat it, remember not to put it for a long time, the blood cockle blood coagulation, the end, like chewing dead meat.

This ingredient is generally used for stir-frying, and it is also made in this way, and it is best to make it in a very simple way.

Snow clams are made into white boiled snow clams, tide style snow clams, cold snow clams, fresh snow clams, and raw pickled snow clams, which are all very delicious practices.

The cold blood clams are the most delicious, we can soak the blood clams in vinegar overnight and then eat, the blood clams that come out of this way taste very delicious.

Stir-fried is the most delicious, can be made with chili pepper stir-fried to be able to fully experience its umami, you can choose the most famous Sichuan pepper, the local pepper can not make its taste give full play, only the hottest pepper after the stir-fry out, it can make its taste to the extreme.

There are many ways to make blood clams, for example, the following two are the following:

Blazing blood clams: 1. Materials.

500 grams of blood clams, 10 grams of vinegar, 10 grams of hot sauce.

Second, the practice. Boil a pot of boiling water, use a wire mesh to cover the blood clams, and put them in boiling water for 8-10 seconds.

As long as you can pull it away, don't wait until he's all open.

If it's all open, all the blood inside will run out, and there will be no nutrition.

After boiling and peeling, eat directly with meat and blood, you can soak a little vinegar, or spicy sauce.

Cold blood clams: 1. Materials.

500 grams of blood clams, 5 grams of minced ginger, 5 grams of minced garlic, 5 grams of minced chili pepper, 3 grams of sesame oil, 2 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of hot sauce.

Second, the practice. 1. Wash the blood clams, pour them in after the water boils, and pick them up when they are slightly opened. If you boil the blood clams until they are fully boiled, their sweet flavor will be lost.

2. Soak the open side with ice water, drain it, and squeeze out the water.

3. Add all the ingredients and seasonings and mix well.

Homemade pickled blood clams - cold blood clams

I especially like to eat blood clams, the practice is slightly different in various places, combine several, add your favorite ingredients, the taste is not bad, record it

Ingredients for cold blood clams

Blood clam 500g millet spicy 3pcs.

2 cloves of coriander and 4 cloves of garlic.

2 shallots and chopped peanuts.

1/2 lime 1 tablespoon fish sauce.

1 tablespoon sesame oil 1 tablespoon oyster sauce.

2 tablespoons of light soy sauce and 3 tablespoons of mineral water.

Preparation of cold blood clams

Step 1

The blood clams that I just bought were cleaned one by one with a brushRinse several times

Step 2

Bring water to a boil in a pot and put the blood clams in the pot to rest10 secondsRemove immediately. At this time, the blood clam shell is slightly open and peeled off very well, and the flesh will be old after a long time, which has already been peeled.

Step 3

Prepare the ingredients, squeeze the lemon juice, chop the green onion, garlic, coriander, millet spicy into small pieces, crush the peanuts with a knife and chop them a little more.

Step 4

Prepare a bowl and pour the spices in, you can taste the saltinessThe flavor is slightly heavier than normal, and it is only flavored when it is poured on the blood clams(If there is no fish sauce, you can leave it out and replace it with light soy sauce) Add three spoons of purified water to mix. Put in all the ingredients that have been cut.

Step 5

Just pour it evenly over the blood clams with a spoon, and it tastes delicious.

Blood clam is a kind of seafood bivalve organism, which is rich in hemoglobin and vitamin B12, which has the effects of nourishing yin and yang, promoting growth, and reducing blood lipids.

1.Nourish yin and yang. Blood clams are rich in calcium, magnesium, iron, zinc, selenium and other elementsIt has a certain effect on maintaining the body's acid-base balance and neuromuscular excitation.

Magnesium is a coenzyme of many enzymes and plays an important role in the synthesis of enzymes, nucleic acids, and nerve conduction. Selenide is an essential trace element for the human body, which not only has the effect of scavenging free radicals in the body, but also participates in the composition of important antioxidant enzymes in the body.

2.Promotes growth. Blood clams contain unsaturated fatty acids, which play an important role in stabilizing cell membrane function, regulating gene expression, maintaining cytokine and lipoprotein balance, fighting cardiovascular diseases, and promoting growth and development.

3.Lowers blood lipids. Blood clams contain EPA and DHA, which play an important role in inhibiting prostaglandin synthesis, inhibiting platelet aggregation, and anti-atherosclerosis.

Dear, when boiling blood clams, you must pay attention to the heat, not too big, so as not to open the blood clams too well.

To boil blood clams is to wait for the water to boil, that is, to boil. At this time, while the water temperature is high, pour in the blood clams. Stir lightly and reduce the heat to medium-low. You can close the lid, burn for about 30 seconds, and open it immediately.

To boil blood clams is to wait for the water to boil, that is, to boil. At this time, while the water temperature is high, pour in the blood clams. Stir lightly and reduce the heat to medium-low. You can close the lid, burn for about 30 seconds, and open it immediately.

Dear, I hope it can help you, I wish you all the best [smile].

The home-cooked practice of blood clams - characteristics: healthy and hygienic, delicious and nutritious

Ingredients: 800 grams of blood clams, 1 green onion, 1 piece of ginger, 3 cloves of garlic, 10 grams of dried chili, 2 tablespoons of light soy sauce, 1 tablespoon of water starch, salt, sugar, edible oil and cooking wine.

Steps]:

Carefully scrub the crusts of the clams, then put them in a pot under cold water, add some cooking wine and ginger slices and start cooking. You don't need to boil until the water boils violently, as long as the shell of the blood clam is open, you can take it out, rinse it, and drain it;

Heat a little oil in a wok, stir-fry shredded ginger, minced garlic and dried chili peppers to bring out the fragrance, drain the blood clams in the pot and stir-fry, pour in cooking wine to remove the smell and increase the fragrance;

Mix light soy sauce, salt, sugar and water starch, pour it into the pot and stir-fry evenly to serve, and finally sprinkle some chopped green onions and serve.

Blood clams are actually very small in terms of audience, and are basically only common in coastal areas such as Guangdong, Fujian, and Shanghai. Even in today's aquatic product breeding and logistics has been very mature, blood clams are still difficult to become the "main player" on the table, in addition to its somewhat scary bright red shellfish, mainly because the "mainstream" blood clam eating method has a relatively large hidden danger.

Among the ways to eat blood clams, raw pickling is the most extreme one, in addition to the half-cooked way of eating with boiling water for a few seconds, but neither of these ways is very recommended to try. Because the living environment of blood clams is dirtier than that of other shellfish, unripe blood clams will not only have the hidden danger of parasites, but also may bring some diseases, such as: hepatitis A, hepatitis E and so on.

Braised blood clams. Blood clams are a seafood specialty on the southern coast. Very nourishing thing. It can replenish blood, and the most common way to eat it is actually boiling, boiling a pot of boiling water, using a wire mesh to cover the blood clams, and putting them in boiling water for 8-10 seconds.

Ingredients. Ingredients: 500g of blood clams

Appropriate amount of oil, appropriate amount of salt, appropriate amount of shredded ginger, appropriate amount of old wine.

Steps. 1.Rinse the blood clams and make sure the sediment is clean.

2.Heat the oil in a pan.

3.Add shredded ginger and stir-fry until fragrant.

4.Sprinkle in the blood clams and stir-fry.

5.Pour in an appropriate amount of cooking wine, salt, cover the pot and simmer for a while.

6.Nourishing blood clams are served.

Tips: But in terms of nutrition and umami, it is still good to burn. You can choose which way to eat it is suitable.

Blazing blood clams. Ingredients: blood clams, ginger, vinegar.

Method: 1. Fresh blood clams are cleaned with a brush and drained;

2. Boil water in a pot, after the water is boiled, put the blood clams into the boiling water with a net drain and blanch them for 8-10 seconds;

3. Chop the ginger into minced pieces, add aged vinegar, mix it into a sauce vinegar sauce, peel the shell and dip it.

Ingredients: 400g of blood clams, 2 coriander, 1 slice of ginger, 2 spoons of vinegar, 2 spoons of light soy sauce Steps: 1. Wash the spoils on the surface with a small brush for the blood clams you bought.

3. Remove and put on a plate.

4. Ginger vinegar sauce.

5. Boil water in a pot.

6. After boiling, put the blood clams in a colander and blanch them in a pot for 10 seconds, until the shells are slightly cracked7, pour them into a plate, and dip them in the sauce and vinegar sauce.

It's a snow clam.

Oh, the two sound like each other, and many people get it wrong.

This thing is fished and eaten, don't blanch it too much, otherwise the taste will be much worse, and there is no "blood" Oh the general standard, as follows, blanch the water once, boil the water for two seconds, and leave the water for 3 seconds.

After 7 times, the snow clams are ripe, and they are basically old if they exceed them.

Simple, it depends on your skill level.

You can try a few pills first.

The standard for eating is that the clams have just been opened, no more than 1 coin thick, or unopened but have been broken by hand.

Ingredients: blood clams, red pepper rings, green pepper rings, green onion segments, ginger slices, cooking wine, light soy sauce, oyster sauce, salt, chicken powder, water starch, cooking oil.

Steps. (1) Pour an appropriate amount of water into the pot and bring to a boil, pour in the washed blood clams, cook for a while, remove and drain the water;

2) Fill the pan with oil, stir-fry the ginger slices, add the green onion and blood clams, pour in a little water, and stir well;

3) Add green pepper rings and red pepper rings, add cooking wine, light soy sauce, oyster sauce, salt, chicken powder and stir-fry to taste;

4) Pour in the water starch and stir-fry evenly;

5) Turn off the heat and put the stir-fried dishes on a plate.

Ingredients: 400 grams of blood clams, appropriate amount of ginger and vinegar.

Steps. (1) Wash the blood clams with a brush, and then wash them repeatedly with light salt water;

2) Remove and put on a plate for later use;

3) Boil water in a pot, put the washed blood clams in, put them in the pot and blanch them for more than ten seconds until they are opened.

4) Wash and mince the ginger and put it in a small bowl, pour in vinegar and mix well;

5) Serve with blood clams.

Ingredients: 400 grams of blood clams, ginger slices, green onions, bell pepper slices, zhuhou sauce, dark soy sauce, chicken powder, salt, cooking wine, water starch

Appropriate amount of cooking oil.

Steps. (1) Add water to a pot and bring to a boil, pour in the washed blood clams, remove them after boiling slightly, and drain them;

2) Pour oil into a hot pan, pour in ginger slices and green onions and stir-fry until fragrant;

3) Pour in the Zhuhou sauce, bell pepper slices, blood clams and stir-fry well;

4) Pour in a little dark soy sauce, add chicken powder, salt, cooking wine, stir-fry well to taste;

5) Add water starch, stir-fry well, turn off the heat and serve.