CATDOLL : CATDOLL: Which meat of river clams can be eaten

River mussels, also known as river crooked, river clams, bird shells, Saogala (Shandong dialect), etc., belong to the class of molluscs, the family of clams, and are a common shellfish aquatic animal. River mussels feed on algae by filtering. Common species include the horn-backed toothless mussel, the pleated crown mussel, and the triangular sail mussel. They are produced in rivers and lakes in most parts of my country. The meat of river mussels is particularly tender and delicious, and is a delicious delicacy.

Which parts of the mussels should be removed:

The gills of river mussels: There are two pieces between the skirt and the clam meat, half wrapped in the clam meat, crescent-shaped, soft, with gill-like texture inside. They should be removed.

Intestines: Next to the gills, tubular, with black mud and sand inside, one end is connected to the clam body, pinch it off. The other end is attached to the columnar axe foot, tear it off. Gently squeeze along the clam body toward the hole where the intestines were pinched off, and drain out the remaining mud and sand.

Then the rest can be eaten.

Here are some ways to cook river clams for your reference:

1. Clams and pig's feet stewed

Ingredients: 500 grams of pig's feet, 200 grams of river clam meat, 50 grams of wild pepper, 30 grams of vegetable oil, 20 grams of refined salt, 5 grams of MSG, 20 grams of white vinegar, 15 grams of cooking wine, 15 grams of ginger, 10 grams of shallots, and 1000 grams of fresh soup.

practice:

1) Scrape and clean the pig's feet, cut them into 3 cm pieces, blanch them in water, remove all the blood and cool them for later use.

2) Wash the clam meat with salt and white vinegar, cut into slices, blanch in boiling water and set aside; slice the ginger and cut the green onion into flowers.

3) Place a clean pot on high heat, add vegetable oil, and heat it to 50% hot. Add ginger slices and stir-fry until fragrant. Then add pig's feet and river clams and stir-fry briefly. Add cooking wine and stir-fry until fragrant. Pour in fresh soup and wild pepper. Put it in a pressure cooker and cook on high heat for 8 minutes. Pour out, add salt and MSG to adjust the taste, serve in a soup bowl, sprinkle with pepper and chopped green onions.

2. Clam, bacon and tofu soup

Ingredients: river clams, bacon, bamboo shoots, tofu, onion, ginger, cooking wine, salt, pepper

practice:

1) Cut open the river clams, remove the intestines, gills and other dirt, and use a wooden stick to loosen the edges of the clam meat;

2) Use salt to squeeze and knead for a while to remove mucus, then rinse with clean water;

3) Put the clams into a pot, add water, onion, ginger and cooking wine, bring to a boil and cook for 5 minutes, then remove, wash and cut into small pieces;

4) Shell the bamboo shoots and cut them into diagonal pieces. Boil them in water for 5 minutes and remove them to remove the oxalic acid.

5) Cut the tofu into small pieces, boil it in water and remove from the water, slice the bacon;

6) Put the clams, bacon and bamboo shoots into the pot, add enough water and bring to a boil, then simmer over low heat for 1.5 hours;

7) When the clams are soft, add the tofu and cook for another 5 minutes. Add appropriate amount of salt and pepper.

3. Stir-fried river clams with green peppers

Ingredients: river clams, onions, green peppers, garlic, lard

practice:

1). Cut the clam meat into strips and blanch in boiling water

2). Cut onion, garlic and green pepper

3). Heat the pan, add lard, stir-fry over high heat, and finally add green pepper.

4. Braised river clams

Ingredients: 600g river clam meat, 80g red pepper, 50g pickled radish, 30g cucumber. Seasoning: 5g each of Totole chicken essence, water starch, and flour, 23g salt, 2g Lee Kum Kee steamed fish soy sauce, 25g salad oil, and 15g beer.

practice:

1) Marinate the clams with flour, beer and 20g of salt for 1 hour, rinse with running water for 3 hours, cut into 5cm long and 0.3cm thick strips; cut the red pepper into 0.8cm long segments; cut the pickled radish into 5cm long and 0.3cm thick strips; cut the cucumber into 0.5cm square dices.

2) Pour boiling water into the pot, add the river clams and blanch over high heat for 20 seconds, remove and drain the water, add 20 grams of salad oil into the pot and heat it to 70%, add the ingredients and stir-fry over high heat for 0.5 minutes, add chicken essence, salt, and steamed fish soy sauce, continue to stir-fry over high heat for 1.5 minutes until the ingredients are seasoned, thicken with water starch, drizzle with 5 grams of salad oil and serve.

5. Clam tofu soup

Ingredients: Several river clams, a box of tofu, some seasonings

practice:

1). First, cut the clams open, clean and slice them, then rinse them with warm water.

2). Cut the salted tofu into thick slices and soak them in clean water.

3). Prepare shredded ham, shredded ginger, and shredded green onion (segments).

4). Add water to tofu into the pot, cook with shredded ham and ginger, and add cooking wine to remove the fishy smell.

5). Add the clam slices after the pot boils for 5 minutes, add salt to taste, boil for 3 minutes and sprinkle with chopped green onions.

6. Spicy River Mussels

Ingredients: clam meat, skirt, a little cooking wine, green garlic, dried chili pepper, chili pepper, yellow chili pepper, oil, a little Lee Kum Kee black bean, ginger, soy sauce, light soy sauce, oyster sauce, salt, chicken stock

practice:

1) Slice the cleaned clam meat and skirt. Bring a pot of water to a boil, add a little cooking wine, and blanch the clam meat for about ten seconds. Take it out quickly, rinse it thoroughly under running water, drain and set aside.

2). Separate the green garlic into white and green garlic slices; cut the dried chili peppers, chili peppers, and yellow peppers into circles (if you don’t like spicy food, use fewer types of peppers); cut the ginger into shreds and set aside.

3). Heat oil in a pan, add a little Lee Kum Kee black bean spicy sauce and sauté until fragrant (or use other spicy sauce you like, or omit it if you are afraid of spicy food), then add shredded ginger, chili rings, and garlic and stir-fry until fragrant.

4). Add clam meat and garlic, and quickly add soy sauce, light soy sauce, oyster sauce, salt and chicken essence. Stir-fry for a few times and serve.

7. Snow vegetable and river clams

Ingredients: 10 medium-sized river clams, a handful of snow vegetables

practice:

1) Wash and squeeze the snow vegetables and chop them into small pieces;

2) Rub the clam meat with a handful of coarse salt for a while, and wash it after rubbing out the mucus; add salt and rub it again; repeat two or three times until there is basically no mucus; wash and drain, then cut the clam meat in half; the larger ones can be cut into thick strips;

3) Heat a wok, add a little oil, add ginger slices when it is 80% hot, stir-fry until fragrant, add river clam meat and stir-fry until the clam meat is cooked, add cooking wine, add a little light soy sauce (not too much, because snow vegetable is salty) and a little sugar, sprinkle in the snow vegetable, add water, stir well, bring to a boil, cover and simmer on low heat for about 10 minutes;

4) Add chicken stock, sprinkle in chopped green onions, and cook over high heat until the sauce thickens.