Housewives can refer to how to choose blood cockles to prepare family dishes on weekends. Accordingly, the first important thing when choosing blood cockles is to observe the shell layer to recognize the freshness.
Fresh clams often have dark brown shells, are hard, not broken or odor. When gently touched, the female will automatically close her mouth if she is still alive. On the contrary, children who open their mouths and have a strong burning smell are signs that the clams are dead or left for a long time.
In addition, blood cockles of moderate size, evenly matched, will have firm, sweet meat and be easier to prepare than those that are too small or too big.
Fresh, creamy blood cockles are often heavier than pigs of the same size but with less meat. When held in hand, feeling heavy and full of water is a sign that the ham is thick and not hollow.
Housewives should avoid clams that are too light or roaring when shaking - that is a sign that the clams are dead, dry or have an empty intestine. A small tip is to choose children with even round shells, closed edges to ensure the ham is fresh.
blood cockles are usually best eaten from June to October, when the meat is full, less salty and has a rich sweet taste. Avoid buying blood cockles during cold months or the rainy season, because the quality of cockles can decrease, easily polluted by the water environment.
Proper preservation of blood cockles is also especially important so as not to affect the quality of the dish. If not processed immediately, soak the blood cockles in diluted salt water for 2 to 3 hours to release all the sand.
Then, store in the refrigerator refrigerator, use for 24 hours to keep fresh for a long time. Avoid keeping blood cockles in sea bags or air-resulated environments, as they are prone to spoilage and have a fishy smell.
