When is the fattest clam? How do you cook it?

Flower clam, also known as Meretrix Meretrix, is one of the more common shellfish in aquatic products. it is rich in nutrition and contains rich proteins, vitamins and a variety of trace elements, which can effectively prevent cholesterol, bronchitis and other symptoms, so many people like to stir-fry. When is the clam fattest? How do you cook it?

When is the fattest clam?

As the saying goes, "cold water oysters, hot water clams." In other words, oysters are fattest when the weather is cool, while flower clams are fattest when it is hot. In general, the most suitable sea water temperature for the growth of flower clams is about 15-30 ℃. In spring, when the water temperature reaches more than 11 ℃, flower clams begin to grow; in winter, when the water temperature drops below 10 ℃, flower clams stop growing under the air temperature. The growth rate of flower clam is the fastest in April-June and September-November, but it grows very slowly from December to February of the following year. Because of the cold weather in the north, most of the flower clams are cultivated in the south.

When eating flower clams, you can choose the hotter season. The meat of flower clams is the fattest and fullest in July and August in summer, and you can also eat flower clams in spring and autumn. Flower clams are warm-loving animals. They grow very slowly or even don't grow in winter, so don't eat flower clams in winter.

A complete collection of the practice of clams

Fried clams with spicy flowers

Main ingredient: 750 grams of clam.

Excipients: 5-6 cloves of garlic, 5 slices of ginger, 5-6 dried chili peppers, chopped onions.

Seasoning: 2 tablespoons of edible oil, 2 tablespoons of rice wine, 1 tablespoon of oyster sauce, 2 tablespoons of sugar, 1 tablespoon of starch, 1 tablespoon of salt.

Practice:

1. The bought clams are put in clear water and put a spoonful of salt and a spoonful of sesame oil in the water to promote mud spitting. When soaking, you can cut sauce, spring onions and garlic. After soaking for a while, rub the clams back and forth in the water with both hands like a big fork to make the clams dizzy and spit out more mud.

2. Long dried chili peppers can be cut in half with scissors, sliced garlic, shredded ginger, shredded green onions or shredded chives.

3. After repeatedly washing the clams for several times, put the clams into the boiling water pot, cover the pot, and fish them out after one minute.

4. Blanch the clams with water and open the shells, then rinse them twice with clean water. Wash the mud thoroughly and drain the water.

5. add oil in the pan, stir-fry sliced garlic and shredded ginger, then stir-fry with dried chili, and then add clams.

Fried clams with spicy flowers

Ingredients: clam, oil, red pepper, garlic, ginger

1. Pick out the dead clams and put the fresh clams in a saltwater basin.

2. Feed the clams in salt water for 4 or 5 hours and let the clams spit out the sand in their bellies.

3. Pour the oil into the wok and stir-fry the red pepper and minced ginger.

4. Pour in the clams and continue to stir-fry over high fire.

5. Cover the pot and open the clam after a few minutes.

6. Finally, sprinkle garlic over high heat, stir-fry and taste, then out of the pan.