Professional Soaking and Production of Hashima

After seeing a lot of snow clam soaking, dosage and production process, after talking with the boss who sells snow clam in the northeast, I decided to post this detailed introduction. Let the chefs who have not tried it have a comprehensive understanding of the dosage, foaming, and production of snow clams. I won’t introduce the effects of snow clams here. If you buy them, you should buy them with better quality. After all, you can eat them at home, usually 3 grams per person is enough. After soaking, you can get about 200 grams. Hashima soaks well for better absorption, the key is to remove the fishy smell, which will affect the taste and mood. It is best to use weakly alkaline mineral water for soaking snow clams. I usually use Master Kong and Wahaha's. Change the water during the soaking process, break the large pieces into small pieces, and put in two slices of ginger to remove the fishy, so that the soaking is fast and good. Soaking at room temperature for 6-12 hours, in summer, refrigerating and keeping it fresh for 10-15 hours, soaking time up to 15 hours, the shape of snow clams is very beautiful, but non-professionals are often difficult to master the heat of stewing, so the boss recommends the soaking time at 16 -17 hours to find a balance between appearance and taste.