Can you tell the difference between clams, clams, cockles, and oysters? Knowledge has increased

1. Flower clam (gé)

Flower clams belong to the curtain clam family, also known as the Philippine curtain clam or Philippine clam, commonly known as the flower clam in the south.

Features: Oval fan shell, beautiful pattern naturally grown on the outside, each clam is different.

Flower clams are widely distributed in The North and South China Seas, South Korea and Japan, it grows rapidly, the breeding cycle is short, the adaptability is strong (wide temperature, wide salt, wide distribution), the survival time from the water is long, it is an excellent shellfish suitable for artificial high-density culture, and it is one of the four major farmed shellfish in China.

2. Oil clams (mango snails)

Flower clams have a brother called oil clams. The shell is more slender, the shell is smoother, and it is shiny with a layer of oil, so it is called "oil" clam.

3. Clams

Homemade shellfish, thick shells, more triangular compared to flower clams.

4. Chēng seeds

Clams, scientific name clams, are molluscs, bivalve clams, living in the ocean, as a common seafood ingredient.

Clams are actually easier to recognize, with long strips of shells and two legs sticking out.

How to eat it? Similar to flower clams, steamed, stir-fried, spicy stir-fried. The meat is tender and sweet, and it is generally steamed with cooking wine, can be fried in green onion oil, and can be pepper salt.

Generally speaking, the outer circle of clam meat has a black band, which is said to be dirty in the family and needs to be removed.

5. Bamboo clam, scientific name of the clam

Also known as the clam king, is a sea-grown bivalve mollusk, the body is elongated, and the two shells are bamboo tube-shaped after hugging, so it is named bamboo clams.

There are two types of bamboo clams, solen grandis and solen gouldi. As the name suggests, large bamboo clams are large and long bamboo clams are long.

Bamboo clams are simultaneously empty isotopes of clams

distinguish:

Clam earth yellow, flattened rectangular, rough shell, thick and heavy;

Bamboo clams are basically round rod type, slender, thin shell, smooth.

How thin is this shell? It is said that bamboo clams have to be sucked and eaten, and they cannot be eaten. Bamboo clams that don't open their mouths do pop as soon as they are broken.

This year, I ate the open bamboo clams, and I can confidently take meat without pressure. Soy sauce water preparation. But.. Feel JUST SOSO.

6. Clam (xiǎn), generally called clam

Clams in the big eating province is freshwater shells, divided into growing environment, the sand is long called yellow sand clams, shell yellow, silt grows called mud clams, black does not slip, the volume is almost the same, mud clams are slightly larger, sand clams are delicious.

Clams have black shells and yellow shells, yellow shells, purple inside the shell, eh ma, imperial color, top quality!

The shell is thick and hard, with a rounded or nearly triangular shape. The shell surface is shiny, with concentric rounded chakras, yellow-brown or tan, and the inner surface of the shell is white or bluish-purple. There are 3 main teeth in the hinged part, 1 anterior and 1 posterior tooth in the left shell, and 2 teeth in the right shell, and the upper end of the lateral teeth is serrated. The foot is large and tongue-shaped. Hermaphroditic or allogeneic.

How to eat? Cold mixing, stir-frying, boiling soup can be, when it comes to eating clams, it is said that the Chaoshan people have reached the extreme.

Or stir-fried or soup or fried or pickled, a variety of varieties, each with its own characteristics, breathtaking. Shelled clams are stir-fried with shredded shallots or fried with powder to form clams.

There is a cooking method, commonly known as "clams", the preparation method is to wash the clams into the pot, until the clam shell is opened, blanch with boiling water, there is, the hot water is filtered out, and so on two or three times. The clam meat is cooked, but not excessively shrunken, and is as full as ever. Finally, pour the clams into a solution made of shallot oil, fish sauce, monosodium glutamate, salt and other condiments, and you're done. The taste is sweet and appetizing. Spring wind is ten miles, not as good as clams.

7. Cockles, mud cockles (Anadara granosa)

1) Blood cockles

Features: As shown in the figure, a multi-ribbed fan-shaped shell of a bulging drum. How many drums are there? Lifted up from the side, the two little butts are gathered into a heart shape.

After breaking open, there are "teeth" on the inside of the shell, and the blood is hoarse.

PS: Blood cockle white, hair cockle black.

When the water is hot, the shell has not yet grown, cold cuts, under the wine, eat a "fresh" taste.

2) Anadara subcrenata

Like this black does not slip autumn a slip of leg hair, the shell is slightly kidney-shaped, called hair cockles. The method of consumption is the same as that of blood cockles, and it is said that it can be eaten with a light blanch.

8. Oysters (Oysters)

Because it looks like a food that is believed to enhance the ability of [beep-].

When it is eaten raw, it is called "raw" oysters, because it is so famous, so it is also called roasted oysters when it is eaten.

And the tape, scallops are called grilled three jie, the most common test is garlic vermicelli grilled. The most distinctive method of electric white is oyster fried, which is a unique delicacy!

9. Scallops (round shells)

Scallops, belonging to the bivalve mollusks, bivalve oysters, live attached to shallow rocks or sandy seabeds. There are many varieties of scallops, about 400 species, which is one of the important marine fishery resources around the world.

As you can see, it's a stout pillar of flesh that prevents predators like you from easily breaking open their shy little shells.

Although there are many varieties of scallops, there are generally only three kinds in the eyes of foodies, namely garlic vermicelli steaming, garlic vermicelli roasting and charcoal grilling. These are the most delicious ways to eat, it is simply the taste of the sea.

When eating scallops, there is often a cylindrical piece of flesh on the shell that cannot be cut down.

It is the closed shell muscle of scallops, and after drying, it is a famous pillar, one of the eight treasures, commonly known as dried scallops.

10. Tape, scientific name Jiang Jue.

One of the three masters of barbecue, the shell is slightly triangular, and the surface is pale black. Eat the same way as other double jie, garlic vermicelli roasted!

In some places scallops are also called tapes, and two classes are produced at this time: long bands and round bands.

11. Mussels/Rainbow/Mussels

Speaking of mussels, as MT shells of a type of shell, they can live on the reef by a structure that resists the explosive output of the current of water - foot silk!

The living foot filament basically looks like this:

Be sure to cut it off when you cook! Cut it off! Cut it off! Important things to say three times!

---------------------- the dividing line between living and abiotic -------------------

11. Sea melon seeds

Sea melon seeds are obviously a common name for a seafood product, because they look like melon seeds.

From my incomplete experience, sea melon seeds can be summarized into two kinds:

One is the sauce -

The other is a sauce-like one

12. Shells

First of all, it is not difficult to find that the "shell" is random, because it is not a creature.

The "shell" as we understand it in the narrow sense is actually a calcide secreted by mollusks to protect the body, and there are probably two forms of existence: bivalves are manifested as "shells", gastropods are manifested as "snails", of course, they also have a variety of forms, in fact, the main ingredient is calcium carbonate (isn't it limestone to go to others?). ）

Comb through the feelings after eating

"Pictures from the Internet"