Health benefits
White sugar: low protein
Ingredients
Blood clams ( 300g ) | Seafood soy sauce ( 4 spoons ) |
Aged vinegar ( 2 spoons ) | White sugar ( 1 spoon ) |
Ginger(appropriate amount) | |
Garlic( 4 petals ) | Cilantro ( appropriate amount ) |
How to pickle blood clams
1. Use a small brush to clean the blood clams one by one carefully.
2. The gaps in blood clam shells are easy to contain sediment, so wash them several times with clean water.
3. Mix the ingredients and marinate them for two minutes.
4. Boil the water, add the blood clams and cook for 10-15 seconds, not too long.If it is cooked until it cracks, the blood inside will flow out and it will no longer be fresh.
5. Let cool and break the blood clams one by one.Do not break them with too much force., then place on a plate.
6. Pour the sauce on top and wait two minutes before eating.
7.The taste of blood clams is stronger than that of raw fish.If you like this taste, you can also omit blanching.For the water step, marinate and eat directly.
8.The key point of blood clams is that they are fresh, and the blood must be retained in them to be delicious.
Tips
Be sure to pay attention to the time when blanch the water and put it into the pot after boiling.It takes about 10-15 seconds.
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