CATDOLL : CATDOLL: Where do clams usually live?

1. Where do clams generally live?

Clams are native to Japan and are also found in the Korean Peninsula, mainland China, and along the coast of Taiwan. Clams are cultivated on the sandy shores of the southwest coast of Taiwan. They mostly live in the sandy and muddy bottoms of shallow seas and prefer to live in river wetlands and intertidal zones with freshwater inflow. Qingdao's unique seafood is clam, commonly known as Gala, which is mainly produced in Jiaozhou Bay and lives on the muddy and sandy beach below the middle and lower areas of the intertidal zone. The largest production is below the low tide line.

It mainly lives in the shallow coastal areas, where the salt content is 47 grams per 1000 grams of seawater, and in the mud and sand above the near-high tide area and the mid-tidal area, where it can grow and feed on aquatic microorganisms. Qingdao's clams are one of the local specialties. The most fertile and fresh period is from May to June every year. Most clams live in inner bays with less wind and waves and in the mid- and low-tidal areas with appropriate fresh water inflow. However, they are occasionally found in coastal islands with higher salinity and in the subtidal zone several meters deep.

Living in the shallow seabed, there are many varieties such as clams, Manila clams, and Manila clams. Its meat is extremely delicious and is known as "the most delicious in the world" and "the best of all flavors". It is also relatively nutritious, containing protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids, taurine and other ingredients. It is low in calories, high in protein, and low in fat. It can prevent and treat chronic diseases in the middle-aged and elderly. It is a good and cheap seafood. The oldest clam found so far is 507 years old, discovered by British scientists on the seabed near Iceland.

Clams live in the mud and sand at a depth that is generally no deeper than twice their body length. On the first and fifteenth day of the lunar month, people go to the beach to dig for this seafood after the high tide. Clam digging boats are used to harvest in deep waters for mass production. Common shellfish on the market are widely distributed in the southern and northern seas of China. They grow quickly, have a short breeding cycle, are highly adaptable, and can survive long out of water. They are a fine shellfish suitable for high-density artificial breeding and one of China's four major farmed shellfish.

Clams are a unique seafood in coastal cities such as Qingdao, Dalian, Yantai, and Weihai. The Chinese name for clams is variegated clams. They live on the muddy and sandy beach below the middle and lower areas of the intertidal zone, and the highest production is below the low tide line. The depth of their habitat in the muddy and sandy beach is generally no more than twice their body length. On the first and fifteenth day of the lunar calendar, after the high tide, people go to the beach to dig for this seafood to satisfy their cravings. For mass production, clam digging boats are used to catch them in deep water.

2. How to make pork rib clam soup

How to make pork rib clam soup

Boil the ribs, add appropriate amount of water and ginger slices and bring to a boil

Simmer for half an hour

Then wash the clams and put them into the pork ribs soup

After boiling, simmer for 20 minutes

Add wolfberry and simmer for 10 minutes. Season to taste.

3. Do red-eared sliders eat raw beef?

They all eat raw food, not cooked food, which is not easy to digest. Here are the tips for raising turtles: This is a summary of my experience in raising turtles for more than 10 years, not a long article downloaded from the Internet. It may be helpful for you to raise turtles. For example, raising red-eared Brazilian turtles is a typical aquatic turtle. Feed: small fish, shrimp, snails, raw lean meat and other nutritious foods. Small turtles should be fed with raw small fish and shrimp cut into small pieces. Do not feed cooked lean meat, fat meat and indigestible food. Otherwise, they will have indigestion and get sick. For example, Brazilian turtles have two periods a year: one is the growth period, when the temperature is above 15 degrees, about May to October, from the beginning of the turtle to the end of eating, this period is the time for the turtle to grow. This requires a comfortable home for the turtle. I don't know where you raise it. If you raise it in the patio, then you can make a glass tank according to the size of the turtle, 12-15 cm high, and put a brick or square stone inside and outside the tank to allow the turtle to enter and exit freely. When it needs to bask in the sun, it will crawl on the rocks and bask in the sun without moving. It's so comfortable. When the weather is too hot, it will crawl to the shade to cool off. It's so happy. When it needs to drink water, it will crawl in by itself and come in and out freely. This living environment is not much different from the wild. It can adapt to the life of turtles. But you should pay attention to changing the water frequently. If you keep turtles in the room, it will not be so comfortable. The second is the hibernation period, which is about November-April. The temperature is below 15 degrees. The turtle gradually stops eating and begins to hibernate. You can't leave the water during hibernation, otherwise you will get sick and die of dehydration. During the hibernation period, the room temperature should not be too high. 0-5 degrees is the most suitable, so that the turtle is not very active and reduces the consumption of physical energy. If the temperature is too high, the turtle will keep crawling and consume a lot of physical energy, which is not good for the turtle. The turtle should be placed in a water tank for the winter. Don't put too much water. The water is enough to put on the turtle's back. You can also put a square brick or stone in the tank. The turtle can crawl on it when it wants to bask in the sun. Be careful not to freeze the water, otherwise the red-eared slider will be frozen to death. You can move the turtle tank indoors and place it in a place with 1-2 hours of sunlight. Sunlight can kill bacteria. As long as you do this, there are generally no diseases in winter. Pay attention to keeping the room temperature above zero degrees, and you can safely spend the winter. This is how I raise it and it lays eggs every year. In 2006, it laid three eggs, about 20 days apart, and laid about 15 eggs each time, for a total of more than 40 eggs.

4. How to make clam soup!

No need to blanch

● Clay pot stuffed clams Ingredients: 1 jin of clams, 1 jin of Shandong cabbage, 1 teaspoon of salt, 2 tablespoons of salad oil, 6 pieces of minced meat, 2 eggs, 1 teaspoon of ginger juice, 1/2 teaspoon of salt. Method: 1. Spit out the sand from the clams and cut them with a knife without separating them. 2. Mix the seasonings and stuff them into the clams. 3. Cut the Shandong cabbage into palm-sized pieces, add salt and fry until soft in boiling oil, put it into the casserole, put the clams in and simmer over low heat for about 15 minutes. ● Stir-fried clams with ginger and scallions Ingredients: 1 jin of clams Ingredients: shredded ginger, scallion, shredded red pepper, black bean grains, soy sauce, cornstarch Method: Put water in a pot and bring to a boil, pour in the clams, pick them up when the shells open, and set aside... Heat oil in a wok, add black bean grains and shredded peppers and stir-fry until fragrant. Pour in the clams and stir-fry for a few times, then add scallion and shredded ginger. Finally, add soy sauce, thicken with cornstarch juice, and serve. ● Flame clams Ingredients: clams, white wine, red wine, ginger juice, Japanese soy sauce, spicy sauce Method: Flame clams are a variation of sauna clams. They are more tragic in appearance, but from the perspective of diners, they can greatly enhance the atmosphere on the table. High-proof white wine and red wine are blended to intoxicate the clams, and then ignite them. When the wine burns out, the clams are already cooked. With the help of ginger juice, Japanese soy sauce, and spicy sauce, they are even more mouth-watering. ● Hibiscus clams Ingredients: clams, egg white. Seasoning: salt, monosodium glutamate, rice wine, water chestnut powder. Method: 1. Wash the clams, blanch them in boiling water, pick them up, and take out the meat. 2. Beat the egg white into a paste, blanch it in boiling water, pick it up, and put it in the clam shells respectively, then put the clam meat on the hibiscus, and add glass starch. ● Lazy Clam Ingredients: 1 loofah, 150g clam, 1 small piece of young ginger, 12 sheets of aluminum foil (10cm x 12cm), 1 tablespoon of wine, half tablespoon of salt. Method: 1. Peel the loofah, cut into small pieces first and then into thick strips, add half a tablespoon of salt, and mix well in a large container; 2. Cut the young ginger into shreds, put 4 loofahs on a sheet of aluminum foil, then put 2 clams and a little ginger, and pour some wine; 3. Fold the aluminum foil into a rectangular paper bag, put it in the oven, bake at 200℃ for 10 minutes, take it out and open the paper bag to eat. Lazy Tips: 1. Use aluminum foil as a container, which is convenient and trouble-free. You can throw it away after use, and you don’t have to wash dishes; 2. You can make the paper bag in advance and bake it when you eat, so it can be done quickly; 3. Never bake the aluminum foil bag in the microwave. ●Asparagus and clam meat Ingredients: 1 pound of clams, half a pound of asparagus, chili, oyster sauce, rice wine, pepper, sugar, cornstarch, sesame oil. Method: 1. Slice the chili, blanch the clams, and take out the clam meat. 2. Cut the asparagus into sections and blanch them, then rinse them in boiling water. 3. Remove from the heat, first fry the asparagus, then add the clam meat and fry together, and finally add the seasoning and chili and stir well. ●Longjing clam soup Ingredients: half a pound of clams, 10 grams of Longjing, and a little shredded ginger. Method: 1. After boiling Longjing tea with boiling water, filter the tea residue to get the clean tea soup, and keep the tea soup for later use. 2. After boiling half a pot of water, add the clams and shredded ginger. 3. After the clams open, pour the tea soup in, mix and boil. ●Clam noodle soup Ingredients: 300 grams of clams, 2 cloves of garlic, a little chopped green onion, 500 grams of Chinese cabbage, 300 grams of thin noodles, and 3 cups of clear soup. Seasoning: soy sauce, salt, sugar, sesame oil, pepper. Method: 1. Spit out the sand from the clams, wash and dry them for later use. Crush the garlic and blanch the Chinese cabbage. 2. Use two tablespoons of oil to fry the garlic, add the clams, pour the wine and soy sauce, sprinkle 2 tablespoons of water, stir-fry over high heat, cover the pot and simmer until the clams open, add the remaining seasonings and mix well, take out the clams, add clear soup or water to the pot, boil, add salt to taste and turn off the heat. 3. Cook the noodles, pick them into a noodle bowl, add the seasoned clear soup, then put the fried clams on the noodles, and then put the Chinese cabbage on the table. ● Steamed clams with wine Ingredients: 12 clams, 8 pieces of cauliflower, 300CC sauce, 1/2 tablespoon of starch, 200CC wine, 120CC seasoning juice, 100CC clam cooking juice, 1/2 grapefruit, salt: 1/4 teaspoon. Method: 1. Put the wine and clams into the pot together, cover and cook with strong fire, and take out the clams after the clams open. 2. Dig the meat out of the shell. 3. Wash and cut the cauliflower leaves. Boil them in salt water and remove the water. Boil the mixed seasoning sauce and cool it down, then add the cauliflower. 4. Mix the seasoning sauce with the clam meat juice in 1 and boil it with strong fire. After boiling, add the water-soluble starch, mix well, make the stuffing, pour it into 2 and heat it, then put it on a plate, add the stuffing and cauliflower and garnish it with grapefruit. ● Sauna clams Ingredients: clams, pebbles, Method: It is a representative of the combination of wine and deliciousness in terms of both appearance and taste. Sauna clams can be cooked or steamed due to different utensils. The so-called cooking is to heat up a glass pot or a casserole, then fry a lot of pebbles in oil until they reach a certain temperature and put them into the pot, and finally pour the clams and wine on the stones; the steps of steam cooking are similar, but a large pot is required, separated by an iron mesh in the middle, with the stones at the bottom and the clams at the top, which seems to be closer to the essence of a sauna. ● Stir-fried clams: Wash the clams that have spit out the mud and sand and put them into the pot. No salt is needed. Cover the pot and cook with a strong flame. When the shell opens, take it out of the pot immediately and eat it while it is hot. It tastes delicious. Be careful not to add water when frying, otherwise it will affect the delicious taste. Some people also fry clams with oil and add some seasonings when eating fried clams. This way of eating is also good, but the original freshness of the clams is often covered up. ● Add an appropriate amount of water to the pot of roasted clams. After boiling, add an appropriate amount of minced ginger, scallion, pepper, rice wine, vinegar and salt. At the same time, put the clams into the pot. After the clams open their shells, add a few drops of sesame oil and serve immediately. At this time, the soup and clam meat are both delicious. ● Stir-fried clam meat: Put the cleaned clams into the pot, add a small amount of water, and cook until the shells just open (it should be close to opening the shells, because the juice will flow out after the shells open and the meat will shrink and taste bad), then immediately take out of the pot, peel off one side of the shell, and leave the shell meat on the other side of the shell. If there is mud and sand on some of the meat, you can wash it in the original soup, spread the shells with meat on the plate, with the meat side facing up, and pour the prepared seasoning (fresh minced ginger, scallion, vinegar, sesame oil, MSG, soy sauce, etc.), and it will become a delicious and refreshing top-grade wine dish. ● Roasted clams 1. Soak the clams in salt water to spit out the sand. 2. Cut off the protruding ligament at the top of the clam tip to prevent the clam mouth from opening after heating. 3. Heat the wok and add the clams. Press slightly with your hands so that each clam is flat on the wok. Cover and bake over medium heat for about 90 seconds. ● Clam and Kidney Bean Noodles Wash and cook the clams and remove the meat. Cut the kidney beans into dices with a rolling knife. Add peanut oil to the wok. After the oil boils, sauté the green onions, ginger and garlic. Pour the kidney beans and diced meat into the wok and fry until cooked. Add water and clam soup. After the pot boils, add the clam meat and the eggs. Stir-fry until they become egg flowers. Add a little salt, MSG and sesame oil. Pour into the bowl of cooked noodles. ● Clam Scrambled Eggs Take the meat from the cooked clams, cut the chives into inch-long sections, crack the eggs and add them to the clam meat. Add appropriate amount of salt and a little clam soup and mix well. After the oil is hot in the wok, pour the ingredients into the wok, stir-fry until they become chunks, and serve on a plate. ●Spicy Clams Heat the peanut oil and add peppercorns, dried chili peppers, ginger and garlic. Stir-fry until fragrant. Add a small amount of water, pour in soy sauce, bring to a boil, add salt, pour in clams, stir-fry until all the clams are open, add coriander and MSG, and serve. ●Baked Clams with Egg Yolk First, melt the yolk of the best salted duck eggs into oil, boil the clams in hot oil, and then put them in the egg yolk oil for a while. Clams with egg yolk are the best among clam dishes, but the cooking process is very complicated, especially the selection of salted duck eggs. ●Clams and Green Peppers with Eggs Peel the clams raw and put the meat and the juice in the meat into a bowl. Beat the eggs and add salt to mix well. Cut the green pepper into shreds and put it into the clam meat together with the egg liquid and stir. Add oil to the pan and heat it to 80% hot, add green onion and ginger and stir-fry until fragrant, then add the stirred clam meat into the pan and stir-fry until cooked. ● Clam potato cakes: Wash the clam meat and add shredded potatoes and mix with batter to make clam potato cakes. ● Fried clam meat: Wash the clam meat and coat it with starch and egg paste, and fry it one by one until golden brown. ● Clam and persimmon soup: Wash the clam meat and add tomatoes and eggs to make delicious clam and persimmon soup. Add a little sesame oil to the soup to make it taste better. ● Clam Zongzi: Fresh clams, open the shells and stuff them with oil rice, then tie the clams up with a thin rope like a zongzi. ● Roasted clams in a large jar: Put red-hot charcoal in a special large porcelain jar, put the clams in a small iron pot, and then hang the iron pot in the jar to smoke and roast. The roasted clams are extremely delicious. No seasoning is added during the production process, which keeps the original flavor of the clams. In addition, the clam meat will produce delicious clam juice, which makes people more intoxicated. ● Stir-fried clam eggs with sister-in-law: This way of eating comes from an allusion. The method is to peel the clam meat and soak it in the original clam juice for a while, then put the clam meat and the soup into the pot, add a few eggs and boil over low heat, and finally sprinkle with chopped chives. ● Clams in tomato sauce After the clams spit out the sand and wash them, drain the water and set aside for later use, add a little oil and chopped green onions to fry until fragrant, add clams, stir-fry briefly, add about 350 ml of tomato sauce (not sweet), add a small amount of water and appropriate amount of salt, cover the pot, cook over high heat for about 1 minute, and serve. ● Clams in beer After spitting out the clams, rinse them clean, drain the water and put them in a bowl; after opening the beer, shake it slightly to produce foam, quickly pour it into the bowl, limit it to covering the clams; put the clams in the microwave and heat for 4 to 5 minutes.