Cockles

Name: Cockles
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 600g Cockles; 30g garlic; 20g parsley; 2 spoons Waterlogged juice; 0.5 spoon sesame oil; 0.5 spoon horseradish; 1 spoon Rice vinegar; 0.5 spoon Sugar; 0.5 spoon Maggi Umami Juice

by Home and everything

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

The nutritive and medicinal value of the cockles is high. It has the functions of resolving phlegm, softening, dispelling blood stasis, and eliminating accumulation. It can treat phlegm accumulation, stomach pain, noisy, vomiting acid, scrofula, scrofula, dental malnutrition and other diseases. It is widely used in the clinical treatment of gastric and duodenal ulcers. It is an edible shellfish with high vitamin B12 content.

Ingredients

600g Cockles
30g Garlic

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20g Parsley
2 spoons Waterlogged Juice
0.5 spoon Sesame Oil

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0.5 spoon Horseradish
1 spoon Rice Vinegar
0.5 spoon Sugar

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0.5 spoon Maggi Umami Juice

Cockles

1. I saw the fresh and plump cockles in the market and I bought them immediately and prepared to make a special delicacy.

2. Use a small brush to clean each cockles and soak in clean water for a while to clean them.

3. Boil the water in the pot until it boils, put the cockles in the fence and put them in the boiling water

4. I usually leave the water surface immediately after a few 25 seconds. At this time, the cockles can not only kill bacteria, but are also the tenderest.

5. Place the scalded cockles in a container to prepare tools, screwdrivers and small fruit knives

6. Use a screwdriver to gently pry open the tail of the cockles. Be sure to pay attention to safety.

7. Pry open the cockles and use a knife to gently scrape off the flesh on one side

8. Put the processed cockles into a container

9. Chop garlic, coriander, and red pepper into minced pieces and set aside

10. Prepare the juice. This is a very important part. Mix well with waterlogging juice, sugar, rice vinegar, sesame oil, horseradish, Maggi umami

11. Sprinkle the minced garlic on the cockles

12. Then sprinkle coriander and red pepper on the meat of the cockles. I only sprinkle the red pepper in the middle two rows. The reason is that children and the elderly can’t eat it too spicy. This taste varies from person to person.