CATDOLL : CATDOLL: What does flower shell sand mean?

1. What does Hua Ke Sha mean?

Flower clams, also known as variegated clams; commonly known as flower clams in the south, clams in Liaoning, and clams in Shandong. The shell is small and thin, long and oval, and widely distributed in the southern and northern seas of my country; it grows rapidly, has a short breeding cycle, strong adaptability (wide temperature, wide salt, wide distribution), and can survive long out of water. It is an excellent shellfish suitable for artificial high-density breeding and is now one of the four major farmed shellfish in my country. Flower clams are delicious and nutritious, with high protein content, reasonable composition and ratio of amino acids; low fat content, high unsaturated fatty acids, and easy to be digested and absorbed by the human body. Because it is rich in calcium, magnesium, iron, zinc and other trace elements necessary for the human body, as well as various vitamins and medicinal ingredients, it can be used as a nutritious and green food for humans, and is deeply favored by consumers. Flower clams are delicate in quality and cannot be cooked for a long time. They are most easily stir-fried, steamed and boiled. During the World Cup, a plate of spicy fried clams, stir-fried clams with green onions, or cold-mixed clam meat or squid rolls, accompanied by a pint of iced fresh beer, is a real joy! However, when we eat, we will find that some clams are in their closed shells. So, Question: ? Answer: Many people assume that unopened clams are dead before cooking when they see them - this is actually a wrong view: the main reason is that the ligaments and muscles that control the opening and closing of the shells of clams have problems and cannot contract when exposed to heat; they are not dead. The reason why clams can open and close freely is all due to their special body structure. The opening of the shells mainly depends on the ligaments connecting the two shells; the closing of the shells mainly depends on two cylindrical adductor muscles - one in front and one in the back, also known as meat columns. The meat columns of scallops are the dried scallops sold in stores. When the adductor muscles contract, the meat columns become longer and cannot hold the two shells together, so the shells open. After the clam meat is cooked, the adductor muscles lose their contraction function, so the shells open.

It is my pleasure to help you resolve your doubts!

2. What delicious food is there in Shandong?

Laiwu fried chicken, Zhoucun sesame cake, Boshan crispy pot,.

3. What delicious food is there in Rizhao?

Rizhao Sweet Potato Flour Thousand Pancakes··Do people from Shandong know about Thousand Pancakes wrapped with Scallions?

4. Can pond fish be kept in fresh water?

Yes, the water in the pond is also fresh water.

5. What are the traditional snacks in Suzhou?

Suzhou is the "Chinese Ornamental Stone City", "Chinese Crisp Pear Capital", "Chinese Calligraphy City", "Chinese Traditional Painting Hometown", "Chinese Calligraphy Hometown", "Chinese Circus Hometown", "Chinese Martial Arts Hometown", "Chinese Strange Stone Hometown", Lingbi...

Xiaoxian Noodles

Noodles are a specialty snack in Xiao County. They are made from rice. After soaking, they are ground into rice paste, diluted with water, steamed in a special cage, and cut into thin strips after cooling. They are white, thin, shiny, tender, thin, soft, tough, and fragrant. They are supplemented with bean sprouts, spinach, carrot shreds, and mixed with sesame paste, chili sauce, garlic...

Steamed Fish with Mushrooms

Steamed fish with mushrooms is a local specialty of Suzhou.

Fuliji Roast Chicken

Fuliji roast chicken has a history of thousands of years. It is produced in Fuli Town, 30 miles north of Suzhou City, Anhui Province, on the Beijing-Shanghai Railway. There are several versions of the origin of roast chicken. The modern version is that a layer of red yeast is applied after cooking, so it was not called roast chicken but red chicken in the past. Then it was improved and improved on the basis of Daokou roast chicken...

Grilled Squid

Grilled squid is a street snack. It is made by frying the squid on an iron plate, cutting it into sections with an iron shovel, and then sprinkling it with a special sauce. Dishes: The grilled squid you eat on the street smells delicious from afar. Watching the vendor use a small iron shovel to cut the squid, constantly turning the squid, listening to the sound of the oily squid, and at the same time...

Huangzangyu Mushroom Chicken

Huangzangyu Mushroom Chicken is a specialty of Xiaoxian County. It is made from wild mushrooms from Huangzangyu and local roosters. A large amount of ginger and chili peppers are used. The dish is served in a large basin. It is delicious and tender, and has an endless aftertaste. People from surrounding cities and counties drive here to taste it. There is an endless stream of "See the Huangzangyu Primeval Forest and Taste the World's Best Deliciousness"...

Clay Pot Chicken

Diguo chicken is a famous Han Chinese dish in Shandong, Jiangsu, Anhui and other places. Diguo dishes originated in the Weishan Lake area at the junction of northern Jiangsu and southern Shandong. Features: Diguo dishes have less soup, fresh taste, and the cakes borrow the flavor of the vegetables, and the vegetables borrow the fragrance of the cakes. It has the characteristics of softness and dryness. Nowadays, some chefs have improved the preparation method of traditional diguo dishes, so that...

Xiaoxian White Goat

Xiaoxian white goat, Xiaoxian has had the habit of raising goats for meat since the Yuan Dynasty, especially the excellent white goats raised, which are famous in the area of ​​Wuhuai, and have a history of more than 300 years. Features: Xiaoxian white goats are both for skin and meat. They are not big in size, and have a compact and strong body. They have a wide forehead and a pointed mouth, a slightly concave face, large and bright eyes, and ribs...

Sixian Spicy Soup

Spicy soup is made of flour as the main ingredient, with a few other condiments. The ingredients are simple and the cost is not high, but it tastes unique. The trick lies in the production technology. The production of spicy soup is very unique. Generally, the dough should be kneaded and washed 10 hours in advance, that is, it should be prepared in the afternoon of the previous day, and it should be cooked in the morning of the next day. When eating, vinegar and...

Sixian Tofu Pudding

Tofu pudding, also known as tofu pudding or bean curd, is a famous traditional snack of the Han nationality. It can be divided into two flavors: salty (in the north) and sweet (in the south). To make tofu pudding, soybeans must be soaked for about 4 to 8 hours, depending on the variety or personal preference. After the soybeans are fully absorbed by the water, they are beaten, filtered, boiled, and cooled to 90°C. Finally, put in...

Dangshan Hot Spring

Sá soup (also known as sá soup in ancient times) is a Han Chinese snack popular in Yongcheng, Henan, Dangshan, Anhui, Shandong, Anhui and other places where Henan, Shandong, Jiangsu and Anhui meet. The meat is not meaty, not fishy, ​​not greasy, and looks like royal jelly, with a color similar to light sauce. It is delicious and fragrant. It has good color, fragrance and taste, high in calories, and is suitable for both winter and summer. Its main ingredients...