How to skillfully wash away the mud from the blood clam shell?

Blood clam, also known as Varongzi clam or Buju clam, is a kind of shellfish marine life, which grows in the southeast coastal areas. Blood sample secretion can be seen when the shell is opened, so it is called blood clam. Because of its tender and delicious meat, it is especially loved by local people, and it is unforgettable for foreigners to eat it.

Blood clams can be eaten in boiling water for a few seconds, so the food hygiene requirements of blood clams are also special, so how should blood clams be washed?

1. After the basin is half filled with water, put some salt, usually not too much, just a teaspoon.

2. All blood clams should be soaked in light salt water for not too long, otherwise it will affect the mucus and taste of blood clams.

3. Brush carefully with a toothbrush. Pay attention to the sediment between the tile and the ridge, which is the easiest place to accumulate sediment.

4. Rinse with running water

5. Filter the water a little.

The boiling time of blood clams should not be too long, usually 8~ 10 second, otherwise there will be no blood, and the nutritional value will be lost, and if it is boiled for a long time, it will not bite.

The anorectal part of the blood clam cannot be eaten.