Scapharca Ningbo

Methods of rocking clam in Ningbo:

Raw materials for making Ningbo clam:

750 grams of clam, 10 grams of onion, 15 grams of ginger, 10 grams of Shaojiu, 15 grams of soy sauce, 10 grams of sesame oil.

The processing steps of Ningbo clam are as follows

1. First put the clam in the bowl, pour in clean water (immerse the clam for degrees), and wash it with a bamboo brush (continuously, without interruption, to prevent the inhalation of muddy water) until the shell turns white. After pouring out the muddy water, wash it with clean water. 　　　

2. Scald the clam in boiling water (don't scald it too well to avoid the flesh turning purple and no taste), then take it out. If the shell is not easy to peel off, turn the clam a few times, and then scald it in boiling water (fast when scalding).

3. Peel off half of the shell of the scalded clam, put it on the plate, sprinkle with minced ginger and scallion, pour in soy sauce, wine and sesame oil.

The characteristics of the clam are as follows

Clam meat is fresh and tender with unique flavor.

Scapharca Ningbo

The Scapharca subcrenata produced by Bo has a large shell, thin and thick meat, which is extremely tender and delicious. Local people in Ningbo use thick lead wire basket when eating the clam, put the clam in it, put it in the boiling water pot, and repeatedly shake the basket until the clam is cooked, so it is named.

Rocking clam, also known as corrugated, clam. It is regarded as a treasure by scholars of all dynasties in Ningxia. Yuan Mei of Qing dynasty recorded several ways to eat this dish in Suiyuan Shidan: "there are three ways to eat the clam: spray it in hot water, remove the cover, add wine, and get drunk with autumn oil; or roll it in chicken soup, remove the cover and put it in the soup; or remove the cover completely as a soup, but it is better to get up quickly, or the meat will be withered later." Now Ningbo still maintains this cooking method.

Raw materials:

750 grams of clam, 10 grams of onion, 15 grams of ginger, 10 grams of Shaojiu, 15 grams of soy sauce, 10 grams of sesame oil.

Method:

1. First, put the clam in the bowl, pour in clean water (immerse the clam for degrees), and wash it with a bamboo broom (continuous brushing, without interruption, to prevent the inhalation of muddy water) until the shell turns white. After pouring out the muddy water, wash it with clean water.

2. Scald the clam in boiling water (don't scald it too well to avoid the flesh turning purple and no taste), then take it out. If the shell is not easy to peel, turn the clam a few times, and then scald it in boiling water (quickly when scalding).

3. Peel off half of the shell of the scalded clam, put it on the plate, sprinkle with minced ginger and scallion, pour in soy sauce, wine and sesame oil.

Features:

It is made of clam by boiling water. The dish is bright red, tender and refreshing.

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