There are many kinds of shellfish and seafood, and the names are various. Common clams, clams, mud cockles, clams, oysters, etc. in life, some of which can't even read the words. Today, Primary 2 will teach you to simply recognize and distinguish these small seafood!
1. Clams (gé)
Clams are a general term, mostly triangular oval or oval, shells and other large, one end open. There are many methods, generally spicy stir-fry, sauce bursting, steamed eggs, soup, etc., the meat is tender and smooth, and the taste is extremely delicious. One of the flower clams is known as the "freshest in the world". There are 8 common clams: flower clams, white clams, wen clams, green clams, old clams, xishi tongue, oil clams, and blood clams. Before the little two wrote how to distinguish these different clams article, interested friends can read it!
2、 clam (xiǎn)
Sand clams and river clams inhabit brackish and freshwater waters. Compared with clams, it is closer to a triangle and the shell is more drummed, generally brownish yellow, black brown, and has rough ring ribs on the surface. Clams are usually eaten after stir-frying.
3. Cockle (hān)
Common cockles include mud cockles, hairy cockles, etc., and their most obvious feature is the radial ribs on the shell. Mud cockles, also known as blood clams, are a type of clam, which can be eaten after boiling water for a few seconds, and there is a bright red secretion after opening the shell. Hairy cockles are darker in color than mud cockles, the radial ribs on the shell are tighter, the flesh is not as compact as the mud cockles, and the method of consumption is similar to that of mud cockles.
4、 chēng
Clams are easily recognizable, their shape is narrow and long, the shell is pale yellow, the inner shell surface is white, and there are two slender "water pipes" at one end of the inner flesh, living in the nearshore seawater. Home-style methods include steaming, shallot oil, pepper salt, stir-frying, etc., and can also be made into dried clams for soup.
5、 Oyster (háo)
Oysters are other names for oysters, also known as oysters, oysters, etc. The shells on either side of the oyster are small and flat, one large and raised, and the surface is uneven. There are many ways to eat, including steaming, raw burning, boiling soup, garlic barbecue, etc., you can also eat raw, dipped in lemon juice, eggplant juice and so on. It can also be processed into oyster sauce and oyster sauce as a seasoning to increase the umami taste of food. It also has the medicinal value of nourishing yin and blood, clearing heat and dehumidifying.
Did this article help you to learn about these shellfish aquatic products? Feel free to comment, follow, and share your thoughts below!