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.
After steeping the flowers in water, you need to use cool water.
Boil water and pour in the cleaned nail polish. Stir slightly to ensure even heating. Continue boiling until the nail cuticles crack. Remove the nails immediately. Quickly cool the nails in ice water to increase their elasticity.
Do you need to wash your nails after soaking them in water?
Nails need to be washed after soaking in water.
The purpose of perming nails is to remove impurities and fishy smells. Perming is usually done with cold water. After perming, a layer of foam will appear on the surface of the nails, which needs to be rinsed with clean water.
After blanching, wash the clams with cold water. This not only removes some of the sand and mud from the clams, but also saves a lot of cooking time, resulting in clams with a better texture and flavor when fried.
The advantage of nail perming is that it's easy to clean, leaving nails cleaner. When the nail is heated, the protein denatures, preventing it from closing tightly. When the nail's outer shell opens, deposits inside can be easily removed, resulting in cleaner nails.
Flower bleaching method
1. First, you need to understand that blanching alone cannot completely remove the sediment from the meat. If you blanch directly, the sediment in the shellfish will still remain, so you need to let it rest first.
After simply cleaning the clams' shells, place them in a basin, pour some water over them, add 1 teaspoon of salt and a little cooking oil or sesame oil, and soak for 1-2 hours. When clams come into contact with salt and oil, they will have difficulty breathing in the water, so they will obediently extend their long tentacles to the surface and spray water to expel the sand from their meat.
2. Wash and drain the spiced clams. Add water to a pot, just enough to cover the surface. Add 1 teaspoon of salt and a few slices of ginger. Heat the pot until hot bubbles start to appear at the bottom. At this temperature, you can add the clams to the pot to blanch them.
The hot water, containing bubbles, is approximately 70-80°C. After pouring the flowers into the hot water, boil them on the highest heat for 60-75 seconds. Once all the nail shells have opened during heating, they can be removed.
3. Soak the fishy nails in cold water and scrub them to remove any remaining sediment. Soaking the nails in cold water also helps to make the flesh tender and elastic. Finally, stir-fry the nails briefly in a pan to infuse them with flavor.
