Ivory clam sashimi

Overview

How to cook Ivory clam sashimi at home

Tags

• seafood
• chinese banquet
• banquet dishes
• cucumber
• ivory clam
• lemon
• mustard
• soy sauce

Ingredients

Steps

1. 1 Prepare a fresh Canadian ivory clam. Eating sashimi must be alive, alive, alive.

   

2. 2 The way to kill is very simple! Boil some boiling water, stick the ivory clams on the sink like this, and pour the boiling water over them. The outer skin can be peeled off easily.

   

3. 3 The water-discharging nose is very stretchable, so you can peel it off after burning it.

   

4. 4 Use a knife to remove the meat along both sides of the shell and cut off the internal organs (which contain toxins). The round ones marked in red are internal organs.

   

5. 5 Cut 1/4 lemon and squeeze the juice into ice water to remove the smell. Split the watery nose in two, rinse it thoroughly and soak it in ice water for 10 minutes.

   

6. 6 Cut thin slices with an oblique knife and they will curl up naturally.

   

7. 7 Spread smoothie on the plate (a wall breaker can easily make smoothie) and garnish with cut cucumbers. Slice the remaining lemon and serve on a plate.

   

8. 8 Place the sashimi on the lemon slices and add mustard and soy sauce to the sauce plate to complete.

   

9. 9 Crispy and delicious ivory clam sashimi is completed. It is crisp and refreshing without any sauce and has a sweet aftertaste.