Raw Salted Clams-an Appetizer for The Summer Heat (low-temperature Freezing Method)
1.
Wash the fresh clams and soak them in salt and oil water for 2 hours to make the clams spit sand;
2.
Wash the clams after spitting sand, pick out the clams that are dead or have cracked shells and discard them (you can make soup and drink);
3.
Add 20g of vodka and a small amount of water to soak again for 10 minutes, pour out the liquid, put it in the freezer of the refrigerator and freeze for 4-6 hours;
4.
Finely chop garlic, ginger, and chili, and pour into the frozen clams, add 10g wine and 100g soy sauce;
5.
Pour in cold boiled water (or purified water) until the clams are barely covered, taste the taste, if the salty taste is not enough, add some fish sauce to taste;
6.
Stir it with clean, oil-free and water-free chopsticks and put it in the refrigerator for at least 12 hours;
7.
The finished product is shown in the picture, and the clams will open slightly.
Tips:
①. The ratio of clams to soy sauce is 10:1.
②. It is recommended to use high-quality wine for soaking and washing clams, because it will be poured out at the end, so there is no need to worry about the alcohol content.
③. Be sure to use live clams. If the clams are dead and marinated, they will smell bad, so pick them carefully; clams with broken shells are not necessarily dead, but it is better to be careful; dead and broken shells The cooked clams can be cooked and eaten, so don't waste it!
④. It is not necessary to use high wine when marinating clams, but do not use cooking wine, which will spoil the delicious taste.
⑤. The clams themselves have a fresh and sweet taste, so you don’t need to put sugar. In addition, you can’t add chicken essence, MSG and sesame oil when pickling, which will cause the finished product to become bitter.
⑥. The ratio of garlic, ginger, and pepper can be adjusted by yourself.
⑦. Pickling is actually a maturing process, so the taste of the final product is between fully cooked and whole raw, the taste is the best and the most delicious.
⑧. This production method is only for fresh clams. It must be fresh, it must be fresh, and it must be fresh! (I tell the important thing three times)
If you have a friend who is really worried, please look forward to the next one. I also made the cooked method and will post it tomorrow, but I honestly say that the finished product of the low-temperature sterilization method is much better than the cooked method, as long as you buy the quality Good ingredients, really worth a try!
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