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1.
Wash razor clams:
The razor razor rinses the mud all over the shell and drains the water.
Put it in the basin → add a spoon of salt → repeatedly bump and bump dozens of times → then rinse.
The above process needs to be repeated 2 times.
At this time, the razor razor was dehydrated and took away all the sand and was very clean inside and out.
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2. Look at the picture above ↑ There is a small black spot on the back of the razor, use a sharp knife to cut it off. (The fascia is cut off, it will not open when it is cooked)
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3. The method of lowering the knife is as shown in the above picture ↑, gently insert the knife edge from the edge of the opening, and press down the knife tail. Look at the picture ↓
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4.
a. The depth of the blade just reaches the black spot to cut the fascia.
This method is very safe and the blade will not hurt your hands.
b. Then fully drain the water or gently squeeze the water with your fingers or use a kitchen paper towel to soak up the water.
(Oh, the trouble of narration, it's easy to do.)
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5. Saute in a pan with salt until very hot and slightly yellow.
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6.
The razor razor is quickly inserted into the salt, and the spice is placed with the opening facing down.
Bake on medium-low heat for about 1 minute in a covered pot, turn off the heat for 10 minutes.
I use a cast iron pan with a higher temperature so the time is shorter.
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7.
Cooked.
The shell is dry, non-sticky, and still neat.
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Tips:1. The shell of razor razor is very thin and brittle like eggshell, don't rub it hard when washing.
2. It is best to buy razor clams with mud. The razor clams that have been soaked in water look white and fat. The razor clams are not delicious! ! In other words, razor clams should be eaten freshly washed and the most delicious. The price is also expensive with mud.
3. If there is no coarse-grained salt, fine salt can be used, but when placing the razor clams, put the shell side horizontally, so as not to stick too much salt and too salty.
4. The baked salt can be dried and stored for reuse, such as baked crab, baked shrimp and so on.