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How can mussels be cleaned?

Soak in clean water. Put the clam in the bucket, and then pour half a bucket of water. Be sure to drown the clam and put a small amount of salt in it, which will help to remove the harmful substances. Scald it with boiling water.

Wash: rinse the clam with clean water to remove sediment and impurities from the surface. Knock on the shell: knock open the shell of the clam, you can use a hammer or knife back to hit, pay attention to moderate strength, so as not to break the shell into the meat. Eviscerate: open the clam and remove the internal organs. The internal organs can be eviscerated with hands or small spoons, including the internal organs attached to the meat, gills and yellow gallbladder.

After soaking the clam, first prepare a basin of water, soak the clam in water for two days, change the water every 1-2 hours in the middle of the day, and change the water every half day the next day. After soaking part of the sediment inside the clam, stir with some salt and water into a uniform salt water. Soak the clam in salt water and rinse it clean.

Through the outer layer of the clam, you can see circles of black and blue dirt inside. The intestines must be cut open with scissors, rinsed with clean water and washed clean.

How to clean the mussel?

1. Clear water: after the clam is bought home, do not hurry to cook, but put it in clear water and put some salt in the water. Keep it like this for about two to three days, and then cook it after spitting out the sand and mud. Cut open for meat: take out the raised clam and rinse it with clean water. First use a knife to cut a gap along the edge of the clam shell, and then insert the knife along the gap and pry it open.

2. Soak in clean water. Put the clam in the bucket, and then pour half a bucket of water. Be sure to drown the clam and put a small amount of salt in it, which will help to remove the harmful substances. Scald it with boiling water.

3. Wash: rinse the clam with clean water to remove the sediment and impurities on the surface. Knock on the shell: knock open the shell of the clam, you can use a hammer or knife back to hit, pay attention to moderate strength, so as not to break the shell into the meat. Eviscerate: open the clam and remove the internal organs. The internal organs can be eviscerated with hands or small spoons, including the internal organs attached to the meat, gills and yellow gallbladder.

4. The way to clean the clam: spit out the feces, dig out the meat and shell, clean the clam, remove the grayish Gill and the mud intestines behind, and wash the meat. After spitting out excreta and buying it home, do not rush to cook, but put it in clear water. It is best to put some salt to help it spit out feces, as well as dirt and other dirty things, especially the delicious taste.

5. Don't hurry to cook the clam when you buy it home, but put it in clean water and put some salt in the water. Keep it like this for about two to three days, and then cook it after spitting out all the sand and mud. The delicious taste is particularly prominent. Pour the clam into the pot and boil it with water, and the meat and shell of the clam will be separated automatically.

How do I wash the clam?

Soak in clean water. Put the clam in the bucket, and then pour half a bucket of water. Be sure to drown the clam and put a small amount of salt in it, which will help to remove the harmful substances. Scald it with boiling water.

After soaking part of the sediment inside the clam, stir it into a uniform salt water with an appropriate amount of salt and water. Soak the clam in salt water and rinse thoroughly. Remove the digestive glands, open the mussel inside, remove the gills, remove the cyan and yellow digestive glands from the clam meat, and squeeze out all the cyan dirt in the intestines from the small hole.

Wash: rinse the clam with clean water to remove sediment and impurities from the surface. Knock on the shell: knock open the shell of the clam, you can use a hammer or knife back to hit, pay attention to moderate strength, so as not to break the shell into the meat. Eviscerate: open the clam and remove the internal organs. The internal organs can be eviscerated with hands or small spoons, including the internal organs attached to the meat, gills and yellow gallbladder.

When cleaning the clam, rinse it with clean water, then soak it in water for two days, wait for the clam to spit out sediment, then wash it in light salt water, and then use a knife to knock the clam open, remove the internal organs, and then take out and wash the clam meat. The finished clam meat can be stored in the refrigerator.

Brushing: after soaking, gently scrub the clam's shell with a brush or steel ball to remove the sediment and impurities attached to the shell. Pay attention to moderate strength to avoid damaging the clam. Cut open: cut open the clam's shell with scissors and remove the meat inside. In the process of cutting, we should pay attention to avoid cutting the meat of the clam. Clean the internal organs: put the mussel meat into clean water and gently rub it with your hands to remove the internal organs and black lines.

Edible, but the cyan dirt in the intestines must be completely removed. You can cut open its intestines directly with scissors and rinse it thoroughly with clean water. Wash clam meat: at this time, smear an appropriate amount of salt on the clam meat, gently rub it with your hands, wash all the mucus on the clam meat, rinse it in clean water after a period of time, remove its decay with your fingers, and then rinse with clean water.

How to wash the clam clean?

1. Soak in clean water. Put the clam in the bucket, and then pour half a bucket of water. Be sure to drown the clam and put a small amount of salt in it, which will help to remove the harmful substances. Scald it with boiling water.

2. Wash: rinse the clam with clean water to remove the sediment and impurities on the surface. Knock on the shell: knock open the shell of the clam, you can use a hammer or knife back to hit, pay attention to moderate strength, so as not to break the shell into the meat. Eviscerate: open the clam and remove the internal organs. The internal organs can be eviscerated with hands or small spoons, including the internal organs attached to the meat, gills and yellow gallbladder.

3. After soaking part of the sediment inside the clam, stir it into a uniform salt water with appropriate amount of salt and water, soak the clam in salt water and rinse it clean. Remove the digestive glands, open the mussel inside, remove the gills, remove the cyan and yellow digestive glands from the clam meat, and squeeze out all the cyan dirt in the intestines from the small hole.

4. Through the outer layer of the clam, you can see circles of black and blue dirt inside. The intestines must be cut open with scissors, rinsed with clean water and washed clean.

How to wash the mussel

Wash: rinse the clam with clean water to remove sediment and impurities from the surface. Knock on the shell: knock open the shell of the clam, you can use a hammer or knife back to hit, pay attention to moderate strength, so as not to break the shell into the meat. Eviscerate: open the clam and remove the internal organs. The internal organs can be eviscerated with hands or small spoons, including the internal organs attached to the meat, gills and yellow gallbladder.

After soaking part of the sediment inside the clam, stir it into a uniform salt water with an appropriate amount of salt and water. Soak the clam in salt water and rinse thoroughly. Remove the digestive glands, open the mussel inside, remove the gills, remove the cyan and yellow digestive glands from the clam meat, and squeeze out all the cyan dirt in the intestines from the small hole.

Brushing: after soaking, gently scrub the clam's shell with a brush or steel ball to remove the sediment and impurities attached to the shell. Pay attention to moderate strength to avoid damaging the clam. Cut open: cut open the clam's shell with scissors and remove the meat inside. In the process of cutting, we should pay attention to avoid cutting the meat of the clam. Clean the internal organs: put the mussel meat into clean water and gently rub it with your hands to remove the internal organs and black lines.

What are the cleaning techniques of mussel?

1. Soak: first of all, soak the clam in clear water, and some salt can be added to the water to make the clam spit out the sediment. The soaking time is usually 2-3 hours, during which the water needs to be changed several times until there is no sediment in the water. Brushing: after soaking, gently scrub the clam's shell with a brush or steel ball to remove the sediment and impurities attached to the shell. Pay attention to moderate strength to avoid damaging the clam.

2. Clam cleaning skills: wash the clam thoroughly under the faucet to remove impurities. Then, soak it in fresh water and change the water every two hours for two days to ensure cleanliness. Next, prepare a basin of water, add the right amount of salt and water, wash the clam again, and use a knife to carefully peel off the clam meat.

3. Scrub the shell: use a small brush or steel ball to gently scrub the clam shell to remove the attached sediment and impurities. Be careful not to push too hard, so as not to damage the meat of the clam. Eviscerate: separate the two shells of the clam and carefully remove the internal organs and black membrane with a knife, which usually contains more fishy smell. Pickling deodorization: the clam can be pickled with light salt water, yellow rice wine or white wine, which can effectively remove the fishy smell.

4. Wash and remove sediment: soak the clam in clean water and add a small amount of salt to let the clam spit sand on its own. The soaking time is usually 2-3 hours, during which the water can be changed several times until there is no more sediment in the water. This can help remove the sediment and part of the fishy smell from the clam. Scrub the shell: use a small brush or wire ball to gently scrub the clam's shell to remove impurities and algae attached to the shell, which is also one of the sources of fishy smell.

5. When handling mussels, pay attention to personal hygiene and wash hands frequently to avoid bringing bacteria into the food. To sum up, some special skills and precautions are needed to deal with clams. Wash the clam and remove the sediment and impurities from the surface. Open the shell to remove the gills and cut it to a size suitable for cooking. Choose cooking methods according to your personal preferences, and pay attention to hygiene and safety. Through the correct treatment, we can enjoy clean and delicious clam ingredients.

6. the first step of cleaning mussel meat is to raise it in clean water. After the clam is bought home, do not rush to cook, but put it in clear water and put some salt in the water. Keep it for about two to three days, and then cook it after spitting out the sand and mud. Step 2: cut open to get the meat. Take out the raised mussels and rinse them with clean water. First use a knife to cut a gap along the edge of the clam shell, and then insert the knife along the gap and pry it open.