Clams, those delicious little shells
In fact, all kinds of small shellfish seafood, in the cooking, there is no too complicated routine, without too many condiments and skills, simple cooking can get the ultimate taste
The weather is getting warmer, and if it was in previous years, the food stalls on the street should have begun to support. Only now, the street is still quite quiet.
Cold dishes, barbecue, small stir-fry, all kinds of small
seafood, and a few bottles of beer, it is a cool summer night.
Speaking of the small seafood in the food stalls, all kinds of shellfish are definitely a big responsibility:
Spicy fried clams, salted
razor clams, boiled cockles, sea melon seeds in soy sauce. Don’t look at much
meat, but the umami flavor contained in them, enough to occupy everyone's
taste buds.
Although goose and shellfish are delicious, many people feel a headache when ordering. Many food stalls do not have menus, and all kinds of small shells are there: which is the flower clam, which is the clam, who is the scorpion clam, who is the blood clam.
Friends who don't know the difference can only pretend to
meditate: Well, give me a portion of this. Ah, give me a dish of that.
Before the coming of this summer, we can no longer eat unclearly.
We must figure out:
What these delicious shellfish are?
1. Shellfish, the most intimate seafood
On China's 18,000 kilometers of coastline, small seafood is the most popular.
Although the small seafood is small and unremarkable in
appearance, it is abundant in quantity, and the umami flavor contained in the
body is nostalgic.
All kinds of shells can be regarded as the main force of
small seafood. When they are put on the market in large quantities, they can be
cooked, fried, and roasted for only a few yuan per catty. They are the most
perfect dishes to go with alcohol.
Don't look at the humble shellfish, but besides sodium
glutamate, it also contains sodium succinate. The interaction of various flavor
substances makes the small shells have a complex and colorful umami taste.
Scallops, oysters, sea rainbows, clams, cockles, razor
clams... these common shellfish are not valuable things, but they bring great
satisfaction to our taste buds.
Scallops, oysters, and sea rainbows have all been
specifically introduced in previous articles. You can click on the following
titles to view:
If scallops don’t “run off”, how many kinds of delicacies can it become?
Mussels, sea rainbow, mussels, mussels. Who are they?
Are oysters and oysters the same thing? What kind of oyster is considered top quality?
Today I will specifically talk about clams, clams, razor
clams, etc. These small and delicious shells.
2. Clams species of Clamidae
Clams, can be regarded as the collective name of some species
of Clamidae and Clamidae of the order Bivalvia.
There are many names for clams. In Mandarin, we usually
pronounce it as clam (gě lì), and in Shandong it is called gala (gá la), while
in Dalian, it is collectively called clam (xiǎn e).
However, these are not its official names. According to the correct pronunciation, clams should be pronounced (gé lí). But you have to really go to the food stall and shout:
Fried me a plate of clams (gé lí), it's
strange that the boss doesn't think you are crazy.
According to the Jiaodong Peninsula:
Cold water oysters and hot clams. When the sea is cold, it is sea oysters, which is the most plump season for oysters.
In summer, when the sea heats up, it is time to eat clams.
There are many types of clams, we often eat clams, clams,
white clams and so on.
Flower Clam
The flower clam, also known as the flower beetle, the flower clam, and the flower clam, is actually called the Philippine clam, which comes from the genus Clam of the Clam family.
Clams mostly live in the sand on the bottom of the shallow sea, so there is a lot of sand in the water pipes.
If fresh clams are picked up
and cooked directly, they will have some teeth. Generally, they must be soaked
in salt water and spit out sand.
The clam cooking is very diverse, boiled in white water, fried with spicy sauce, grilled, and made soup.
Moreover, its body is full of
salty and fresh flavor, so there is no need to add salt for cooking.
Stir-fried clams are the most common cooking method at night
markets. But the most authentic way to eat clams is to roast them.
Roasted yellow clams
A few years ago, having a barbecue in Dalian will give you a
carbon stove so that you can heat it yourself and grill it to your favorite
texture and taste. At this time, I will go to the nearby market and buy three
or four catties of clams for 10 yuan.
Put a grill on the stove, put a few clams on top, and when
they are baked until they reach the opening, take them and swallow them with
the juice and meat. Although it is very hot, it is still the most original
flavor.
Tin foil sixtieth fans
The tin foil sixtieth fans who have become popular in recent
years actually use tin foil to wrap the umami juice inside the clams as much as
possible, and then slowly boil them into the fans, which is similar to scallop
fans.
Clam Oil
Clams are relatively expensive clams, and they are called "the best fresh in the world". The outer shell is slightly triangular, with a relatively large body, and the largest diameter can reach 5 cm.
Clam oil, an ancient skin care product, used large clam shells as a container.
Clam stew
Clams are distributed along the coast of China, and the most famous ones are from Nantong, Jiangsu. In addition to stir-fry, clams stewed with eggs, clam hoof casserole, tofu skin clam rolls, scallion clams... are all well-known dishes.
White clams
White clams, the scientific name four-cornered clams, are
small in size and have a relatively high bulge. They are usually boiled or
steamed in white water.
Oil Clam
Oil clam, the scientific name of Paphia undulatus, has a pattern on the shell, and the surface is relatively smooth, which looks shiny and shiny, perhaps because of the word "oil" in the name.
In Sanya
and other places, the oil clam is also called "mango snail", but it
is neither like mango nor snail.
In China, oil clams are common in southern coastal areas such
as Taiwan, Fujian, and Guangdong. Oiled clams can be cooked in soup or fried.
The best combination of fried oiled clams is the nine-story tower.
Boiled clams in salt water
In the southern Fujian region where soy sauce and water are
all seafood, soy sauce and water are mixed to enhance the taste just right and
lift the umami taste. Soy sauce, water and oil clams are the most common, but
also the most touching and delicious.
Huang Clam
Yellow clam, the scientific name of green willow clam, is
produced in the shallow waters of the Yellow Sea. The most famous one is
Dandong yellow clam. Its shell is yellow, and its flesh is also yellow.
The yellow clams are bigger and thicker, so they are also called fat clams. The yellow clams are excellent for blanching, sautéing, and grilling. There is no need to add more seasonings to destroy its original flavor.
Aoyagi Sashimi
In addition, bird shells, Xi Shi Tongue, sea melon seeds are all delicacies that you usually eat more or less.
When buying clams, pay attention, as long as your little tongue is still moving and spraying water, you are alive. However, the price of this item is not expensive, and the quantity you buy each time is not small.
It
is too hard to pick one by one. It is inevitable that you will encounter a few
dead clams that do not open your mouth each time.
Clams to the sand is more troublesome. Use a large basin, put
clams, pour salt water (1 liter of water and 30 grams of salt), add a few drops
of sesame oil or peanut oil, keep it for a few hours, you can spit clean sand.
3. Clam
Clams are called clams in many places. Flower clams are flower clams and white clams are white clams. Of course, yellow clams are now used to be called clams.
However, true clams actually have something else, which generally refers to organisms under the family Clamidae.
River Clam
River clams, also known as Asian clams and Taiwan clams, are
widely distributed in rivers, lakes, ponds and ditches in China. Yes, clams are
not seafood, but a kind of river fresh.
There are many subspecies of river clams. For example, yellow
sand clams have golden shells, and the better the water quality they live in,
the yellower the shells; while those that grow in silt are called mud clams
with black shells.
Generally speaking, yellow sand clams taste better than mud
clams, and yellow sand clams with purple inner shell are the top grade among
river clams.
Steamed yellow sand clams
The first way to eat river clams is to cook soup. In southern Fujian, many people use river clams and dried radish to cook soup in summer. The other is cold sauce.
After the river clams are blanched, they take the meat
and add soy sauce, green onions and garlic. Nothing will be changed again.
River Clam Soup
In Japan, there are Yamato Clam, Real Clam, and Seta Clam.
Yamato clams grow at the confluence of salt and fresh water. The other two are
freshwater creatures. They are also eaten by the Japanese at different times.
4. cockles
Cockles, a creature belonging to the superfamily of the
subclass Pteropidae, the order Clamidae.
In terms of appearance, the cockles are easier to identify.
Its shell is thicker and strong, making it difficult to break it with bare
hands, and there are obvious lines or fluff on the surface of the shell.
Cockles, a shellfish, are distributed along the coast of
China, with the largest production in Liaoning and Shandong. We often eat three
kinds of cockles-cockles, cockles, and cockles.
Clams
Hairy clams are commonly known as hairy clams and hairy
clams. The "Fenghua Shaking Clam" produced in Ningbo is the most
famous.
When the locals in Ningbo eat the cockles, they take the
thick lead wire baskets, put the cockles in them, and shake the baskets
repeatedly in the boiling water pot until the cockles are cooked, hence the
name "shaking cockles".
Mixed cockles
Yuan Mei's "Suiyuan Food List" also recorded several ways to eat cockles: "There are three ways to eat cockles:
- Spray half-cooked with hot water, remove cover, add wine, and get drunk with autumn oil
- Boil them with chicken soup
It can be used to cover the soup; or the whole cover can be used to make soup, but it is better to start quickly, and the meat will dry up later."
However, half-cooked cockles once caused a memorable outbreak
of hepatitis A in Shanghai in 1988.
Due to environmental pollution in the production area of the cockles, the cockles were infected with bacillary dysentery, and then the hepatitis A virus appeared, which eventually caused panic everywhere in Shanghai in just two months, the isatis were out of stock, and they did not dare to touch the stair railing.
More than 310,000 people were infected with
hepatitis A , 31 of them died.
To this day, in Shanghai's "Notice on Prohibiting the
Production and Operation of Food Varieties", the name of the cockles is
listed, and sales are banned throughout the year.
Blood cockles
Mud cockles, commonly known as blood cockles, are more common
in the south. Pickled raw or boiled are common ways to eat. In southern Fujian,
blood cockles are also one of the essential delicacies on New Year's Eve
dinner.
The Taste of Laoguang
When Wang Zengqi visited Fujian, he also ate blood cockles and wrote: "I eat cockles without any condiments, just peel them into their mouths. I don’t eat a lot of vegetables, each is just a few. Taste the taste, but if you eat pelt cockles, you have a great appetite.
A large plate of pelt cockles told me to eat a small half by myself.
The clam shells in front of
me piled up into a small mound, which is not enough. Eating pelt cockles and
drinking hot yellow wine are rare in life. Toast Thank you Master, saying: 'This
is called seafood!'"
In addition to the Chinese, Koreans also love cockles. In the Korean drama "Please answer 1988", Deshan’s father likes to eat the clams made by his wife.
He once said that he could not eat meat, but he would eat the clams made by Li Yihua every day. Later he paid off his debts at Deshan’s house Later, Li Yihua made a large plate and placed it on the table.
Korean food and broadcasters often eat cold cockles, bibimbap
and so on.
Quei Clam
Kui clams, also called blood shells, Japanese call it red
shells. Compared with larval cockles and blood cockles, ark shells are larger
and mainly grow in the Yellow Sea and Bohai Sea.
In Japan, ark shells are often used to make sashimi or sushi. The essence of red shell sashimi lies in its plump feet.
After it is sliced
into thin slices, it is placed in the refrigerator for about five minutes and
served with the prepared horseradish. The color is yellow and red, which is
extremely pleasing to the eye.
Aka shell sashimi
However, traditional Chinese food is still accustomed to
being cooked. Stir-fried, stir-fried, simmered, or mixed can be done, but the
cooker is very demanding, and after a while, you can’t bite.
These three types of cockles are relatively easy to
distinguish. The ark shells are relatively large. The biggest difference
between larvae and blood cockles is the color of the meat and juice.
5. Clam
Razor clams are distributed along the north and south coasts
of China and can be eaten basically all year round.
The "Ninghai County Chronicles" of the Qing Dynasty
recorded: "Clams and mussels belong to the genus of razor clams, which are
called razor clams by their field species. They are narrow and long like
fingers. They are called Xishi Tongue and are beautiful."
The razor clams we usually eat can be broadly divided into short, thick and round "razor clams" and slender and straight "razor clams".
Clamshell
The meat of razor clams is fat and tender and can be steamed or stir-fried. In Zhejiang and Fujian, there is a method called "inverted razor clam", which is to put the razor clams in a bowl next to each other, sprinkle a layer of pickles and ginger on top, and then steam for 10 minutes, sprinkle with chopped green onion, and it will be out of the pot.
Salt baked razor clams
Salt-baked razor razor is also a common practice. Slightly
pickle the razor razor with seasoning, drain the water, stir-fry the coarse salt
and spices, and finally place the razor on the coarse salt. Use the temperature
of the salt to cook the razor.
There are generally two types of razor clams that we usually
eat, large and long razor clams. The characteristics are in the name, the big
razor clam is "big", and the long razor clam is "long".
Long Razor Clam
The biggest feature of razor clams is that it has a thin
shell, which is easy to break. So many people eat long razor clams by sucking.
For razor clams, steaming or soy sauce water is enough to
stimulate the umami taste.
In fact, all kinds of small shellfish seafood, in the
cooking, there is no too complicated routines, without too many condiments and
skills, simple cooking can get the ultimate taste.
Technically / medically reviewed by:
Name: Ramona Khan
Education: Master of Science in Nutrition and Dietetics
Experience: 11 Years of experience as a nutritionist / dietician
[ S H A R E in public interest > >
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