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The Chaoshan method of Corbicula

1. After buying the clam, put it in the water and let it spit sand, wash it after spitting sand, then add a small amount of water to level with the clam, put it aside and set it aside, do not touch it. In this link, it is necessary to observe that the clams are basically slightly open to reveal the meat and can almost begin to make. Boil a pot of water and pour it directly into the basin containing the river clams. At this time, many river clams will be scalded and shaped because they don't have time to close their mouths.

2. Cold salad Corbicula: choose Corbicula, with garlic, ginger, red pepper and soy sauce, blanch water to remove sand, then mix well with seasoning, simple and refreshing, suitable for all kinds of clams. Nine-story tower fried big-head climbing: the collocation of big-head climbing and nine-story tower is unique, rapid stir-frying, retaining the delicacy of big-head climbing and the unique fragrance of nine-story tower. Pickle soup boiled Da Tou Pan: using the sour and salty taste of Pickle Soup, Da Tou Pan can show delicious taste as long as it is simply cooked.

3. Observe the reaction of the clam pipe to tell whether the clam is alive or not. Clam likes to bury the shell in the mud and sand, exposing only the water pipe for breathing, feeding and excretion. If you touch the pipe with your hand, it will certainly be alive, and if there is no response, it must be dead. The shell of Corbicula commonly seen in China is about 40 mm long and 30 mm high. The shell is thick and hard, the shape is slightly triangular, and the two sides are slightly equal.

4. Yunfu River clam pot: stewed with fresh Yunfu River clam as the main ingredient, adding ginger, garlic and other seasonings. The taste is delicious, clam meat is full, and the soup is mellow, which is one of the local specialties. Wuyi Chaoshan beef hot pot: Chaoshan beef hot pot is one of the most popular delicacies in Yunfu area. Choose high-quality beef with a variety of seasonal vegetables and seafood, rinse and boil in a special stock, fresh and delicious.

5. [Pinyin] [Xishun] [interpretation] Chaoshan phonetic (hoin2). One family of the bivalve class (also known as the lamellibranchia). Widely distributed in the waters of every continent except Antarctica. Represents a small to medium-sized animal shell of the genus Corbicula. The shell is thick and strong, with a round or nearly triangular shape. Edible, but also for fish, poultry bait, and can be used as farmland fertilizer.

What are some simple and delicious ways to try Corbicula?

1. Steaming is one of the best ways to retain the freshness of Corbicula. First of all, wash the clams to remove sand and impurities. Then put the clams in a steamer and add the right amount of sliced ginger and onions to remove the odor and increase the flavor. Cover the pot and steam over high heat for about 5-10 minutes until the shell of the clam is fully opened. Before coming out of the pot, sprinkle some chopped onions and coriander to increase the aroma, drop a few drops of soy sauce or steamed fish soy sauce to enhance the flavor.

2. The first one is Xiao Shaoxing, which is located at Xiaoximen. The shopkeeper plays Cantonese and Hunan cuisine, which is fresh and delicious, of which the most popular is his buttered steamed bread. The toast is crispy on the outside and tender inside, and the filling is rich and delicious, so you can't miss it! The second is the "toot fish card" located in the pedestrian street of Ma Jie.

3. The toast is crispy on the outside and tender inside, and the filling is rich and delicious, so you can't miss it! The second is the "toot fish card" located in the pedestrian street of Ma Jie. The most popular are his grilled fish and ground pot chicken, which tastes delicious and costs only 39 yuan for a full plate, as well as authentic snacks such as Huajia river clams and fish tofu, which are affordable and definitely give you a big appetite! The third is the "bustling old hot pot" located on Qufu Road.

What is the creative way to eat Corbicula?

1. Steaming is the simplest and best way to preserve the original taste of Corbicula. Wash the clams and put them in a steamer. Add some sliced ginger and green onions and steam until the clams are open. Seasonings such as minced garlic, soy sauce or coriander can be added according to your taste. Corbicula boiled porridge is a nutritious and digestible method. Put the clams and rice into the pot, add enough water and cook until the porridge is thick and rotten, and the river shell opens naturally.

2. Corbicula barbecue: after washing the clams, make a small cut in the shell with a knife, and then wear it with a bamboo stick. Prepare barbecue sauces, including chili powder, cumin powder, salt, black pepper, minced garlic and olive oil. Spread the sauce evenly on the surface of Corbicula and bake it on the barbecue grill. Bake until the shell opens and the meat becomes fresh and tender. This method of eating is simple and convenient and is suitable for outdoor activities.

3. Corbicula stew: stew clams with old hens, ribs or pig's feet, add slices of ginger, green onions and appropriate amount of cooking wine until the soup is rich and the meat of clams is fresh and tender. This soup not only tastes delicious, but also has high nutritional value, which helps to replenish physical strength and enhance immunity. Fried Corbicula: stir-fry Corbicula quickly, which can be paired with garlic, green pepper, onion and other vegetables. Stir-fry quickly after seasoning to maintain the fresh and tender taste of Corbicula.

How to make clam soup healthy and delicious?

Prepare clams: the purchased fresh clams are first soaked in clean water and let clams spit sand on their own. A small amount of salt can be added to the water to promote the sand spitting process. The soaking time is usually 1-2 hours, during which the water can be changed several times until the sand in the water is basically removed. Wash the clam: after spitting sand, remove the clam and scrub the shell with a brush or hand to remove the attached sediment and impurities. Then rinse with clean water again.

Clean the clam, hit the clam with the hilt, then cut the bacon into pieces; add ginger, yellow wine and water to the pressure cooker, then cook the clam and bacon over low heat for half an hour; after the clam is boiled, you can start the pot and put the right amount of salt as the case may be.

Steaming is the best way to retain the original taste of Corbicula. First of all, wash the clams and remove the sediment. Then put the clams in a steamer and add the right amount of sliced ginger and onions to remove the odor and increase the flavor. The steaming time is usually 8-10 minutes, which is adjusted according to the size and quantity of clams. After steaming, sprinkle some minced garlic and coriander, order a few drops of soy sauce or steamed fish soy sauce, and you can eat. Fried leek with Corbicula is a simple and delicious home-cooked dish.

Steaming is one of the best ways to retain the freshness of Corbicula. First of all, wash the clams to remove sand and impurities. Then put the clams in a steamer and add the right amount of sliced ginger and onions to remove the odor and increase the flavor. Cover the pot and steam over high heat for about 5-10 minutes until the shell of the clam is fully opened. Before coming out of the pot, sprinkle some chopped onions and coriander to increase the aroma, drop a few drops of soy sauce or steamed fish soy sauce to enhance the flavor.

Golden clam first spit sand in cold water for about 3-4 hours, during a period of about 0.5-1 hour, need to change water to wash and then resoak, until the sand spitting water is free of sediment and impurities. Prepare the ingredients and wash them clean. Remove the head and tail of garlic and peel off the outer membrane. Cut the tofu into large pieces. Heat the pot over low heat, add 1 tablespoon of cooking oil, then stir-fry with garlic.