The practice of geoduck and the correct way to handle it

Geoduck is the seafood we usually don't eat, many people think it looks strange, the taste must not be delicious, in fact, its taste is very sweet, crisp and delicious, the mussel body is made into sashimi is very delicious, the internal organs are used to make soup, the porridge is particularly fresh, the most important thing is that the processing method of geoduck is very simple, you will learn it!

Ingredients: Geoduck.

Flavor: lemon slices.

Step 1: Prepare a bowl, pour boiling water into the bowl, blanch the geoduck in the boiling water, and blanch until the skin is peeled.

<>Step 2: Shake the peeled geoduck in ice water and add 3-4 lemon slices to make it more crisp and sweet.

Step 3: Prepare a sharp knife (I used a sashimi knife here), remove the shell first, then remove the internal organs, set aside and preserve.

Step 4: Cut the middle of the geoduck and wash it to remove impurities.

Step 5: Press your nose with four fingers and slice it little by little along the lines of the geoduck.

Step 6: After cutting, decorate the plate and start moving

Handling geoducks.

1.Start by getting ice cubes ready. Use an ice box or ice pack in the refrigerator to freeze first, then remove the ice cubes and smash them. Spread the broken ice cubes directly on a plate, and prepare some more ice cubes in a large bowl.

You don't usually have an ice crusher at home! Spread the prepared ice cubes in a plastic bag, wrap the bag in a dry, slightly thick towel, and slam the towel with a knife. That's a whole bag of crushed ice.

2.When the water temperature is about 80 degrees Celsius, put the whole geoduck in the pot for about 10 seconds, and then take it out. Then the whole shell and crust are easy to pick up.

3.Place the processed geoduck on the cutting board, and use a knife to cut the mussel body along the tail, taking care not to cut it, so that the cylindrical mussel body is open, that is, the body of the geoduck is flat. Then gently separate the mussel body from the mussel gall.

4.After the processed geoduck, we can make sashimi with the mussel body, and we use the mussel gall bladder to make porridge.

Ingredients: geoduck, green and red peppers, XO sauce, cooking wine, salt, white pepper, ginger, green onions, minced garlic, soy sauce, sugar.

Method: 1. Wash the green and red peppers and remove the seeds, and cut them into thick strips.

2. Wash the geoduck, put it in the freezer, about 10 minutes, take it out, and use a blade to make it as thin as possible (it is easy to cut thin after freezing hard). Add water, cooking wine, salt, and white pepper to the soup pot and bring to a boil over high heat, then put the geoduck slices in boiling water for 1 minute, remove them, drain the water, and set aside.

3. Preheat a wok over medium heat. Pour in vegetable oil, heat to 70%, oil the geoduck slices for 1 minute, remove and drain the oil.

4. Leave 3 tablespoons of oil in the original pot, add shredded chili peppers, fry for 2 minutes, and shovel out. Use the oil left in the pan, reheat it, add ginger, green onion, minced garlic, and stir-fry for 30 seconds. Add XO sauce and sauté for 30 seconds.

Add oiled geoduck slices, soy sauce, sugar, and stir-fry well. Add green pepper and red pepper, stir-fry well and scoop out immediately, ready to eat.

Tool Material:

Geoduck 1 pc.

1 cucumber.

Soy sauce to taste.

Mustard to taste.

How it works: 01Prepare the ingredients.

02The thickness of the geoduck is more important than the length! So about the same size, preferably the coarse one.

03 Open the shell: Elephant pull slowly peels along the edge of the mussel shell with a knife to separate the meat shell. The knife is pressed against the shell to prevent the meat from being spoiled and the connected tendons from being severed.

04 The shelled geoduck is shown below.

05 Separation: Use a knife to cut off the round belly of the mussel, this piece of the stomach that is not edible, and throw it away.

06Peel: Blanch the mussel meat in boiling water for 10 seconds.

07After being scalded by hot water, the outer skin will blister and loosen, and at this time, you can easily peel off this layer of epidermis from the bottom up.

08 The skin can be peeled off in one go.

09 You know why you want to choose a thick one, right? Because the thick skin is inedible, if you choose a thin one, there will be very little meat after peeling off the skin.

10. After peeling, rinse the surface stains with cold water.

11. Slicing: The lower part of the mussel meat is relatively tender and suitable for raw food; The upper part of the meat is firm and is generally used to cook soup and porridge. So it's usually a two-part meal of geoduck.

The meat of geoduck is not suitable for long-term cooking and will become hard and unable to bite. The same is true for boiling soup and porridge, and the last few minutes are put into the pot.

12Cut the mussel body with a knife longitudinally, but do not cut it off.

13Then cut into thin slices.

14 Plating: Usually we eat it in a restaurant, and there will be a lot of ice cubes underneath. If it is inconvenient to prepare ice cubes at home, you may wish to try this method with the sister of Huayu: wash the refrigerated cucumbers and use a paring knife to cut the thin slices.

15Slice a cucumber and put the mussel slices. Prepare a small dish of soy sauce and wasabi.

16Crispy mussel sashimi is fresh enough and has a sweet taste.

The remaining other portion of the mussel meat can be cooked in soup with the remaining cucumber slices.

Specific operation method: slice the upper part of the mussel meat and marinate it in cooking wine. Pour water into a pot and bring to a boil, add cucumber slices and mussels and cook for a few minutes, then sprinkle a little white pepper out of the pan.

Geoduck soup method: Fresh geoduck can be boiled for 1 to 2 minutes, and the method is described below

Preparation materials: 1 geoduck, 1 2 loofahs, fish sauce, salinity, cooking wine, ginger production steps:

1. Handle geoduck, remove the shell, and peel off the skin.

2. Cut the washed geoduck into thin slices. Marinated with cornstarch, salt, ginger.

3. Prepare a bottle of fish sauce, which can be a good answer.

4. There are fish bones at home, and pure fish soup is boiled as the soup base of this dish.

5. Boil the soup base within 15 minutes and set aside.

6. Cut the loofah and set aside.

7. Put loofah and geoduck slices in the pot, pour in the fish soup, and cook for a few minutes.

8. Serve immediately.

It turns out that this is how the geoduck was caught.

I love sashimi, Japanese soy sauce and wasabi.