Steamed Meibei

Steamed Meibei

by Mingyue Dance Tsing Yi

4.8 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

Clams are also called clams, and there are many varieties of clams, clams, tongue clams and so on. The meat is so delicious that it is called "the best fresh in the world" and "the crown of a hundred flavors". In Jiangsu folks, there is a saying that "every flavor will fail if you eat clam meat". The nutritional characteristics of clams are high protein, high trace elements, high iron, high calcium, and low fat. Many shellfish also have the above characteristics. Clams are not only delicious, but also more comprehensive in nutrition, which is actually a cheap seafood. It contains protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids and taurine. It is a low-calorie, high-protein, ideal food for the prevention and treatment of chronic diseases of middle-aged and elderly people.

Xi Shi Tong, also known as car clam, soil spoon, sand clam, is a clam family animal. The sand clam has a dish called "Xi Shi Tong", which is made of a kind of seafood shell called "sand clam". This non-clam or non-clam shellfish has a thick triangular fan shape, small and exquisite, with a pale yellow-brown shell and a little purple at the top. When the shell is opened, a small piece of white meat will spit out. When the shell was opened, the white flesh that was spit out was like a small tongue, which inevitably made people think of it a lot, hence the name "Xi Shi Tong".

This kind of clam is very big, and the seller only knows it is called Meibei. In fact, it is Xishi Tongue. The meat is plump and tastes very enjoyable. When I bought it, I vomited sand. When I got home, I just need to scrub the surface of the sand. easy and convenient

Ingredients

Steamed Meibei

1. After Meibei spit sand, scrub the surface with a brush. Place them on the plate and arrange them.

Steamed Meibei recipe

2. Put it into the steamer, pour the white wine (60 degrees), cover the pot, and steam until the shells are slightly open.

Steamed Meibei recipe

3. Spoon the steamed fish soy sauce into each shell gently.

Steamed Meibei recipe

4. Cover the pot and steam on high heat until the shells are open. Turn off the heat and take it out.

Steamed Meibei recipe

Tips:

Steamed fish soy sauce has a salty taste, you can leave it without salt

The shells are very fresh, so you don’t need to put too much seasoning, so the taste is delicious

Comments

Similar recipes

Chinese Seafood Noodle Soup

Noodles, Shrimp, Meibei

Chinese Style Seafood Fried Noodles

Noodles, Shrimp, Cuttlefish

Stir-fried Meibei with Pickled Vegetables

Meibei, Pickled Vegetables, Oil

Stir-fried Meibei with Pickled Vegetables

Meibei, Pickled Vegetables, Cooking Wine