CATDOLL : CATDOLL: What is this? Can you tell me more?

What is this? Please be more specific.

Yun'erfei: Hello.

This is razor clam.

Razor clam, scientifically known as Sinonovacula constricta, belongs to the class of Bivalve, the family of True Bivalve and the family of Bamboo Clam. Its shell is brittle and thin, and is long and flat. From the top of the shell to the belly edge, there is an oblique groove, hence the name of Sinonovacula constricta. Ningbo has many tidal flats along the coast, which is a unique advantage for clams breeding. It is a popular specialty product of Ningbo. Summer is the season for clams. The most common type of clam is the long bamboo clam, which is named after its two shells that resemble long bamboo tubes. It is called "sea fingernails" in Huangxian Longkou and other places, and "fresh clam" on the south coast of Bohai Sea. It is a delicacy for wine in summer. Razor clam meat can be mixed with cold dishes, which is most suitable for summer. "Oil-fried razor clam tongue" is cooked with the long foot part of the razor clam. It is characterized by being crisp, tender, smooth and soft. In addition, it can also be made into a variety of dishes such as "alfalfa razor clam" and "meat slice razor clam". In addition, using clam soup to make noodle soup is also very delicious.

Razor clam, scientifically known as Sinonovacula constricta, is a mollusk belonging to the class Bivalvia, the family Eubrachiidae and the family Rhamnosidae. Its shell is brittle, thin, long, flat and square. There is an oblique groove from the top of the shell to the ventral edge, hence the name Sinonovacula constricta. There are many mudflats along the coast of Ningbo, which has unique advantages for breeding razor clams. It is a special product of Ningbo Dazhong Hai.

You can see the detailed information here:

Razor clams, taste good

Steamed razor clams...

Razor clam

How to fry razor clams?

Cooked Razor Clams with Peanuts

Features: Delicious, especially suitable for soup.

Ingredients: peanuts, clams, carrots.

Seasoning: salt, chicken powder, cooking wine, onion, ginger.

practice:

1. Put the clams in clean water to let them spit out the sand, then blanch them and remove the sand.

2. Wash, peel and cut the carrots into strips and blanch them. Peel the peanuts and set aside.

3. Put oil in the pot and fry the scallion and ginger until fragrant, then add the clear soup and cook the carrot strips and peanuts until 90% cooked.

4. Finally, add the clams and seasonings and cook for a while.

Stir-fried razor clams

Heat oil in a pan, add scallion and ginger and sauté until fragrant;

Add the clams and fry until they open and the soup turns white;

Add salt, a little sugar and pepper and serve.

Stir-fried razor clams with green onions

practice:

1. Boil the water in the pot, put the clams in the hot water for a while, and when the shells of the clams open, take the clams out.

2. Take out the clam meat and put it in a bowl. Add cooking wine (this time I used Erguotou, hehe) and a little soy sauce, then mix well. Marinate for a few minutes.

3. At the same time, wash a small amount of garlic and chop it; cut a little dried red pepper into shreds; cut a small amount of ginger into shreds. Cut some onions.

4. Then add oil to the pot, heat it, add minced garlic (garlic paste), red pepper shreds, ginger, and stir-fry. Then add the marinated clams (drain the remaining water in the clams before putting them into the pot). Then stir-fry for a while.

5. Add onion and appropriate amount of salt and continue to stir-fry.

6. Add a little chicken essence and serve.

Razor Clams with Black Bean and Pepper Sauce

1. Cut the sides and remove the intestines of the clams, blanch them in ginger wine water, peel off the shells, rinse them with water and drain.

2. Cut the green and red peppers into small diamond-shaped pieces. Rinse 1 tablespoon of fermented black beans with water and chop it a few times with a knife. Chop 1 head of garlic into minced garlic and add a little minced ginger.

3. Heat the pan, add oil, add fermented black beans, garlic and ginger, add green and red peppers after the aroma comes out, sprinkle a few drops of water, stir-fry for a few times, add razor clam meat after it changes color, sprinkle wine, add a few drops of dark soy sauce for color, add light soy sauce, salt and sugar for seasoning, stir a few times, drizzle some water starch to thicken the sauce, add a few drops of sesame oil, and serve.

Fried razor clams with old friend

practice:

1. First, break the shell of the clam, and use a knife to cut off the ligaments connecting the shell. The black things on the snail meat are the digestive organs of the snail. This part should be removed or squeezed out by hand, and then put it in a basin of water, add water, and stir in one direction. The sand and broken shells will settle, and the razor clam meat will be picked out. Wash it two or three times and blanch it. In this way, it will be very clean and free of sand. Blanch the processed snail meat with ginger wine water, pour it out after boiling, and drain the water.

2. Cut the sour bamboo shoots into thin strips, fry them in a white pan until dry and serve. Wash the fermented black beans with water and chop the garlic. Put more oil in the pan, add the fermented black beans, garlic, chili peppers, sour bamboo shoots, and shredded ginger, sauté until fragrant, add a little salt and sugar, add clams, light soy sauce (add a few drops of dark soy sauce for color), oyster sauce, stir-fry evenly, sprinkle some vinegar before serving, and fry for a few times on high heat before serving.

Spicy Fried Clams

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Razor clams are rich in nutrition and delicious. They have always been a regular on my family's table. Razor clam soup with shredded radish, razor clams with scallion oil... I never get tired of eating them. But today I want to introduce you to another way of cooking. I ate it in a restaurant not long ago and thought it tasted pretty good, so I learned from it: P

Spicy Fried Clams

Ingredients: Razor clams

Ingredients: dried red pepper, garlic, bean paste, sesame oil

practice:

Clean the clams and let them rest for half a day to spit out the mud, sand and debris.

Cut the dried red pepper in half and chop the garlic into garlic paste, set aside.

Pour clean water into the pot, and when the water boils, pour the clams in to blanch them. Take them out as soon as they open, drain the water and set aside.

Heat a large pan with oil, pour in the dried red peppers and fry for a while, then remove from the pan. Add the clams and fry for about half a minute, then remove from the pan and drain the oil.

Leave a little residual oil in the pot, add the dried red pepper and minced garlic and stir-fry for a while, then add a spoonful of bean paste, add the clams and stir-fry evenly, then drizzle with sesame oil and serve.

Note:

When blanching, take out the clams as soon as they open to avoid overcooking and toughening the meat. When frying clams, pay attention to the heat and time, otherwise the clams will become dry.