1. Soaking and swelling: Use the dry product of snow clam (hashima paste) to swell the hair with warm water
2. About 30 times bigger (about 12 hours)
3. Picking out impurities: the swelled snow clams, pick out the black film dirt and other impurities, pick out the white and soft spherical clams, wash them and set aside
4. Boil the pot with water, add ginger slices and boil, put the snow clams after removing impurities in the water and blanch for about 2 minutes, remove the cold water from the aisle, and continue to soak in water
5. Add ginger rock sugar to a small amount of water and boil 1 small pot of rock sugar ginger water for later use
6. After pre-soaking and deodorizing the hashima to control the water, put it in a heat-resistant glass container, and pour the ginger syrup
7. Remove the papaya seeds from the center, dig out the red pulp with a pulp spoon, and put it in a snow clam bowl; put it in a steamer, steam over low heat, and simmer for 30-40 minutes.
Tips:Stewed snow clams with papaya, in two steps, can effectively remove the smell of clams!
One step: It is important to remove impurities from the well-swelled snow clam. The black film dirt in the toad (just like the black film in the belly of the fish when cooking fish) is full of smell. Remove these impurities and pick out the white and soft spherical toad, which is effective in removing the smell of clams. key step;
Step 2: The magical effect of ginger water and ginger syrup. Boiled snow clams in ginger water for 2 minutes can effectively remove the fishy; in addition, using rock sugar ginger water instead of water to stew the snow clams can also remove the fishy and freshness of this stew.
