CATDOLL : CATDOLL: Which parts of clams can't be eaten?

1. Which parts of clams cannot be eaten?

These parts of seafood cannot be eaten

2. The clams I bought can’t be kept alive! Is there any way to make clams spit out sand the fastest?

If you just soak the shellfish you bought in water, they will just keep their shells tightly shut and won't open. If you put a little salt or vinegar in the water, the shellfish's stomach will be irritated and it will vomit sand.

In addition, you can also put a knife or a piece of iron in the water where the shellfish are placed, which will also speed up the shellfish's spitting out of the sand.

In order to prevent the sand spit out by the shellfish from being sucked back into the shellfish, you can put the shellfish in a strainer basket when soaking, and then place the strainer basket on the basin, keeping the strainer basket four or five centimeters away. In this way, the sand spit out by the shellfish will sink to the bottom of the basin and will not be sucked back into the shellfish.

(Method 1: Shellfish: Soak shellfish, such as clams, snails and mussels in water, and then put in a kitchen knife or other iron tools. The shellfish will spit out the mud and sand, which usually takes 2 to 3 hours. Put live loaches in clean water and drip a few drops of vegetable oil. After 1 minute, the loaches will be able to expel the mud in their bodies. When washing yellow croaker, it is not necessary to cut open the belly. Just insert two chopsticks into the fish's belly from the mouth, clamp the intestines and stir them a few times, then you can pull out the intestines and stomach, and then wash them.

Method 2: Put them all in one basin!

Then add a little vegetable oil to the water! The part of the water covered by the vegetable oil is isolated from the air, and the shellfish will feel that they are lacking oxygen in the water! They will stretch their bodies out to breathe! This will achieve the cleaning effect! ! If you want it to be cleaner, change the water several times! Add vegetable oil! Attention! Just the right amount of vegetable oil is enough, don't add too much! Otherwise, they can't breathe in it and it's easy to suffocate and die!

3. What are the giant clams in the reservoir?

Spit out the sand: Put the clams in water for 1-2 days. Remember to change the water every day. Add a few drops of soybean oil to the water. If there are leeches, they will run out by themselves, and the mud and sand in the clams will be spit out more cleanly. 1. The method of steaming clams with eggs is very simple. 1. After spitting out the sand, brush the shells clean. 2. Put cooking wine and ginger slices in half a pot of water. After opening, put the clams in and take them out when they open. The time when clams open is different. Take them out first to avoid being overcooked. 3. Beat two eggs with water, with a ratio of 1:1.5. I usually use cracked eggshells to scoop water, so that the ratio is accurate. Add salt and chicken essence. 4. Put the opened clams one by one with their mouths facing up in a plate with a little depth. Slowly pour the prepared egg liquid in. Try not to have bubbles. Then the most important step is to cover with plastic wrap or cover with a lid. The steamed eggs are very smooth and beautiful! 5. Put the pot of cold water in, put the plate in, turn to medium heat after boiling, and steam for a total of 10 minutes. Remove from heat and sprinkle with chopped green onion. 2. Stir-fried clams 1. Soak fresh clams in clean water with one or two spoons of salt for about half an hour (the salt is added to allow the clams to spit out the sand and mud in the shells). If you don't need it in a hurry, it's best to soak it two or three times. 2. Prepare the ingredients. Specifically: appropriate amount of chopped green onion, dried chili pepper, soy sauce, and cooking wine (optional). Note that when cooking seafood, ginger and garlic are usually used to remove the fishy smell, but clams are unique and not fishy, ​​so it's best not to use the pungent smell of ginger and garlic to spoil their own fresh fragrance. 3. Put it in the pan: first heat the cooking pan, then add a little vegetable oil to turn the pan, add chopped green onion and dried chili pepper to stir-fry, then pour a little soy sauce to stir-fry the chopped green onion and dried chili pepper, then add the washed clams and stir-fry, add appropriate amount of cooking wine when it's almost time to serve, and fry the clams until they open their mouths before serving. Note: Do not cover the pot during cooking to prevent moisture from stagnating and the flavor from dissipating; do not add salt to prevent a strong taste. 3. Stir-fried clams with leeks Main ingredients: 500 grams of clams, 150 grams of leeks. Side ingredients: 15 grams of soy sauce, MSG, cooking wine, refined salt, green onions, ginger, garlic, sesame seeds (roasted), and sesame oil as appropriate. Preparation method: (1) Wash the clams, put them into the pot and fry until they open, remove the shells and take out the meat, and wash them. (2) Wash the leeks and cut them into sections. Peel the green onions, garlic, and ginger, wash them and cut them into small pieces. (3) Pour sesame oil into the pot and heat it to 50% hot. Add chopped green onions, garlic, and ginger and stir-fry until fragrant. Add the leeks and stir-fry for a few times. Add the clam meat and stir-fry. After stir-frying, add soy sauce, MSG, cooking wine, refined salt, etc., stir-fry for a while, serve on a plate, and sprinkle with sesame seeds. 4. Preparation of clams and crucian carp: 1. Make a straight cut on both sides of the crucian carp from head to tail at the thick part of the back meat, and the cut should be deep to the bone. 2. Heat the wok on high heat, add oil to the wok, add lard to about 110 degrees, blanch the fish in boiling water, put it in the wok and fry it briefly, turn it over quickly, add Shaoxing wine, scallion knots, ginger, milk soup, cover the pot, simmer on high heat for about 5 minutes, take out the fish, put it in the pot, filter the soup with a fine sieve and pour it into the pot. 3. While the fish is cooking, blanch the cleaned clams in boiling water until the shells are slightly opened, remove the mud, place them on both sides of the fish, surround them with cooked green vegetables, and drizzle with chicken oil. Serve with a dish of minced ginger and vinegar. Features: This dish combines river and seafood, with thick white juice, tender meat, delicious soup, rich nutrition, unique flavor, and is a nourishing delicacy cherished by diners. It is a traditional famous dish in Hangzhou. Ingredients: 1 clean crucian carp 20 clams 25g green vegetables 1 piece of ginger 2g salt 5g MSG 1 plate of minced ginger 1 plate of vinegar 25g scallion knots 25ml Shaoxing wine 10ml cooked chicken oil 50ml cooked lard 1250ml milk soup V. Stir-fried clams with spicy sauce (1) Korean hot sauce clams Main ingredients: Hongdao clams Secondary ingredients: oil, scallions, ginger, coriander, red pepper. Pay attention, there is one more ingredient: two tablespoons of Korean hot sauce (produced in Qingdao, packaged in square plastic boxes, sold at Dongtai Jiasike). This is the key to the novelty of this dish! Method: 1. Stir-fry red pepper, ginger and scallions in oil until fragrant, then add clams and stir-fry over high heat. 2. When half cooked, add Korean hot sauce and a little boiling water, stir-fry until cooked, add coriander and serve. Key points: Korean hot sauce should not be added at the beginning, otherwise it will easily stick to the pan; it should not be added at the end, otherwise the flavor will not be fully absorbed. (2) Spicy clams with light soy sauce The main and secondary ingredients are basically the same as above, the only difference is that Korean hot sauce is replaced with light soy sauce. Method: 1. Same as above. 2. Add boiling water when 80% cooked, stir-fry until cooked, add soy sauce and coriander and serve. Key points: Soy sauce must be added before serving. 6. Scallion-flavored clams I love clams, and I never get tired of them. Last time I used spicy stir-fry, this time I use scallion oil, and I cook them in different ways! Wash the clams, marinate them with rice wine for a while, which helps to peel off the shell muscle. After blanching in water, arrange them on a plate, steam fish soy sauce, salt, pepper, and a little clam soup to make a sauce, pour it on the clams, cover with plastic wrap, put it in the microwave and heat it on high heat for 5 minutes, take it out, sprinkle with chopped green onions, and drizzle with hot oil. The scallion fragrance is overflowing.