選擇
| 1. | 蛤蜊必須是保存在冰冷的環境下。 |
| 2. | 原則上選擇緊合起來的蛤蜊。蛤蜊殼如果是微開或吸管外露﹐用手指輕輕敲打一下﹐如果殼會慢慢合起來就沒有問題。 |
| 3. | 聞看看蛤蜊有沒有異味。如果有強烈味道或類似阿摩尼亞的味道就不能要。 |
| 1. | 將蛤蜊用刷子在水龍頭下刷洗乾淨。 |
| 2. | 蛤蜊泡在鹽水裡 1 – 5 個小時吐沙, 水要蓋過蛤蜊。吐沙過程要放在冰箱裡以免蛤蜊變壞。如果你買的蛤蜊原本在店裡就是泡在水裡或每顆都是緊閉的﹐那泡的時間就不需要太長。 |
註﹕其它蚌類的選擇和處理方式相同。
SELECTION
| 1. | The clams must be stored in a cold environment. |
| 2. | Choose tightly closed clams. If the shells are slightly open or the siphons protrude, tap the clams gently. If the shells close slowly, then the claims are alive. Otherwise they are dead should not be used. |
| 3. | Smell the claims. Avoid any with a strong smell like that of ammonia. |
| 1. | Brush the clams under running water. |
| 2. | Soak the clams in salty water for 3 – 5 hours to get rid of any sand . The water needs to be completely covering the clams. This process should happen in refrigerator. If the clams were soaked in water at the store or each of them is tightly close, the soaking time can be shorter. |
Note: Use the same method to choose and clean mussels.
最後更新 (Last Update): 07/13/2013©
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