Salt baked razor clam(yan ju cheng zi )

Salt baked razor clam

Introduction:

"A relative went back to his hometown at the weekend and brought me a bag of razor clams wrapped in mud. Mr. Zhang is very disgusted with this black, muddy, bar like object, and thinks that it is very likely that the whole bag has rotted away. Well, it's normal for children living in inland areas not to know about the things dug up in this beach, but if you change it into a plate of razor clam common in restaurants, you should know that the prototype is this mud like strip. Razor clam, scientific name Sinonovacula constricta, grows near the estuary with low salinity and in the soft mud of Inner Bay. It is a common delicacy on the dining table in coastal areas. Razor clam is rich in protein, calcium, iron, selenium, vitamin A and other nutrients. It tastes delicious and has high nutritional value. It is especially suitable for people with weak constitution. Razor clam meat also contains zinc and manganese, often eating razor clam is beneficial to brain nutrition, has the effect of brain. The methods of eating razor clam include stir frying, iron plate, salt baking and so on. Now in general restaurants, the first two methods are usually used. In fact, for fresh food, the simplest cooking method is to keep its original flavor, and eat it in the mouth. This bag of razor clams at home was originally intended to be stir fried, but considering the freshness of the ingredients, they dug out the sun dried sea salt they had bought before and poured it into a pan to make a salt baked razor clam. The baby by the sea always has a good feeling for the original seafood. I don't know if the friends in the inland can understand it? "

Production steps:

Materials required:

Razor clam: half a catty

Zanthoxylum bungeanum: right amount

Fragrant leaves: appropriate amount

Star anise: right amount

Sea salt: one pack

matters needing attention:

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Yan Ju Cheng Zi