Cockles, commonly known as tile ridges or corrugated seeds, also known as clams, mollusks of the genus Cockles, with thick shells, slightly heart-shaped, and more than forty longitudinal lines rising from the top of the shell, like tile ridges. Living in the mud and sand of the shallow sea, the meat tastes delicious. Commonly known as "cockles".
There are three ways to eat cockles: blanch them with hot water, remove the lid when they are half cooked, and soak them in cooking wine and soy sauce, which is called drunken cockles.
The second is blanched in chicken broth, covered and soaked in the soup.
The third is to cover and make soup.
However, scalding cockles is a technical job, too cooked, the shell is completely cracked, the flesh is yellow and dry and bloodless, and the food is tasteless. If the heat is not enough, the shell is difficult to uncover, the meat column is sticky, and the fishy smell is a little bigger. Here's how it's when it's hot: wash and drain, put it in an iron pot, boil the water until it bubbles soundly without boiling, quickly introduce the water into the cockles, bake for three minutes, and drain the water.