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Stone clams, I remember when I was a child, I often saw this frog when I touched the stone snail in the small mountain stream
Especially in the evening, they forage and play in the woods and grasses on both sides of the mountain stream or on the slopes of the mountain.
Large and fat, slightly longer and slightly larger than ordinary frogs,
Almost 12 centimeters long, one weighs half a pound,
And its forelimbs are very thick, the frog fingers are round, it looks very powerful
The skin is rougher , with a brownish-yellow back and irregular dark spots.
Stone clams are actually common names for spiny-breasted frogs, called stone clams because they inhabit ravines.
Since it is revered as the "King of the Hundred Frogs", it is naturally different,
Stone clams have the reputation of "mountain treasures" since ancient times, although their body size is not as good as bullfrogs, but their taste is far better than the latter, with a unique umami taste of stone clams. Compared with the field chicken, the stone clam is not only more fatty in meat, but also amazingly tender and delicious, which is far superior to the field chicken.
In addition to the taste and texture, the stone clam is also superior to its nutritional value. Knowledgeable people know that bullfrogs and field chickens eat their meat, and the nutritional value is not high, while stone clams are different. Stone clam is a high-protein, low-fat ingredient, but also has the effect of nourishing and strengthening the body, purifying the heart and lungs, strengthening the liver and stomach, replenishing weakness, detoxification, and treatment of chancre, etc., and the nutritional value is quite rich.
Stone clams are mostly distributed in the south, of which Guangdong is most famous for "Xinyi stone clams".
Its flesh is tender and white, the taste is luscious, and it has been a precious mountain treasure in the imperial feast since ancient times, and it is also a rare game and gift on the table of the scholar class. And if there is a stone frog delicacy on the feast of ordinary people's homes, it is enough to show the magnanimity of the host.
The cooking method of stone clams is different from that of ordinary frogs such as bullfrogs and field chickens, and people often cook stone clams by steaming, stewing and other cooking methods. One of the "stone clam soups" is Xinyi's flavor dish, which is mellow and delicious, has a unique flavor, and has the effect of clearing heat, detoxifying, nourishing the yin and tonifying the kidneys, and is a high-grade nutritional cleansing tonic. The "steamed stone clams" have a beautiful fragrance, such as steaming with lotus leaves.
Steamed stone clams
Jasmine coconut fruit stewed stone clams
Steaming stone clams is very simple, take the meat of the stone clams, wash them and mix well with corn starch, oil, tangerine peel, ginger shreds, etc., and steam for three minutes. This can not only lock the moisture of the stone clams, but also ensure the sweetness of the meat, clear and fragrant.
Tiger skin pepper fried stone clams
Of course, in addition to the above methods, stone clams can also be used for cooking methods such as stir-frying, the meat is refreshing and the taste is very good, but these methods will inevitably lead to the loss of nutrients of stone clams, a slight sense of violence.
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