Clams are a common food with many cooking methods. They can be steamed, grilled, fried, and so on. There are also many ways to stir-fry clams. Generally, you need to blanch them beforehand. You can blanch them in hot water for about three to five minutes. Don't blanch them for too long, as this will affect their texture and taste.
3-5 minutes.
The blanching time for the flowers is about 3 minutes after the water boils again. The exact time for rinsing the flowers with water for about 3 minutes doesn't have to be exactly 3 minutes. The precise time is to stop burning the flowers after the outer shell has opened and they've been removed from the water. This helps maintain the freshness of the flowers and prevents excessive loss of freshness.
Blanching time should not be too long, as this will affect the texture of the meat. Before blanching, add some salt to the water to remove any sediment from the clams. If blanching directly, it is recommended to blanch for about 3 minutes. If blanching in warm water, you can blanch for about 5 minutes.
What are the benefits of perming and bleaching?
1. Easy to clean
When nails are heated, the proteins denature, preventing them from closing tightly. The flower's outer shell is open, allowing for easy removal of dirt and sand, making the shell cleaner.
2. Old-fashioned
Unbranched clams are prone to uneven heating during frying, resulting in the shell and meat separating or the meat becoming loose and unripe. Blanching them helps them retain their shape.
Completed design
After bleaching, the armor needs to be rinsed in cold water. Cold water will make the armor more elastic and improve its texture.
4. Disinfection
The living environment of clams means they will contain a certain amount of bacteria. Blanching them can reduce the bacteria in the clams and extend their shelf life.
What should you not eat with clams?
1. Clams should not be eaten with foods containing salicylic acid: Clams contain various proteins, which can be eaten with foods containing salicylic acid. Salicylic acid will concentrate the protein into insoluble compounds, thus hindering protein digestion and absorption.
2. Clams should not be eaten with foods containing hydrochloric acid: Clams contain various calcium elements, while foods containing hydrochloric acid, such as broccoli, contain a large amount of hydrochloric acid. If consumed together, they will be converted into calcium oxalate precipitate, which can easily cause symptoms such as diarrhea and abdominal pain.
3. Clams should not be eaten with cold foods: Clams are considered a cold food. If eaten with raw or cold foods, it will double the coldness in the body and have a certain harmful effect on gastrointestinal function.
