CATDOLL : CATDOLL: Does the shell of a river clam have any medicinal value?

Does the shell of a river clam have any medicinal value?

The river mussel has two symmetrical shells, and its chemical composition is mainly calcium carbonate and a small amount of shell matrix (or conchiolin).

It protects the soft body, but I don't know what medicinal uses it has.

Mussel shells contain calcium, and that's all.

This seems to be not

After processing and removing the meat from river clams, what method can be used to make the clam feet easier to soften?

River mussels are a kind of mollusk, also known as river crooked, clam shells, crooked children, etc. They live at the bottom of freshwater lakes, ponds, rivers, etc., half buried in mud and sand. Almost no one like me who comes from the countryside has never seen this thing. I remember that when I was a child, there were river mussels everywhere, and I never ate them. I heard adults say that there were many parasites in the clam meat. River mussels are mollusks, called clam shells, crooked children in some places, and live at the bottom of freshwater lakes, ponds, rivers, etc., half buried in mud and sand. The meat is edible, and can also be used as bait for fish and poultry, and feed for poultry and livestock. Now more and more people eat river mussels, and the river mussels made by my mother are also very delicious.

River clams, we usually see the ones with large fan-shaped shells, and there is also a black long strip, which is more common in winter and is often used to stew soup with pork ribs. River clams are the most deceptive thing. Its meat gives people the feeling of white and tender water, and it feels as delicious as oysters. But in fact, the meat is tough and tight. If it is not cooked well, it will be too tough to bite. First pry open the two clam shells, cut the clam shell ligaments, take out the clam meat, remove the internal organs, and keep the clam liver and the pink tongue-like, cartilage-like meat. Then put the hard meat on a flat hard object, hit it with a wooden stick to soften it, and then it can be used for cooking.

Cutting clams also requires skill. Generally, insert the kitchen knife into the edge of the clam and try to cut from the edge to the bottom with the tip of the knife. Don't cut the clam in two at once. Cutting the meat will cause the meat juice to be lost during cleaning. There are two solid connecting plates at the bottom edge of the clam, so the clam is clamped tightly. Add oil to the pan, sauté chopped green onions, stir-fry leeks over high heat, add the blanched clams after the leeks change color, continue to stir-fry with a tablespoon of light soy sauce and oyster sauce, season with appropriate amount of salt and serve.

Cut into small pieces and stew them in a pressure cooker. Then chop the best snow vegetables, stir-fry with dried chili peppers and minced ginger, add the stewed river clam meat, stir-fry for a while, add seasonings and broth and cook together. After boiling over high heat, cover with a lid and simmer over low heat until dry, then remove from the pot and serve.

After the river clams are processed and the meat is taken out, the clam feet are soaked in vinegar to make them easier to soften.

You can stew the clam feet in a pressure cooker, and they will become crispy, fragrant and delicious.

You can use the pounding method. First, take out the clam meat, and then keep pounding the clam meat with the back of a knife. This will make the clam meat crispy and loose.