Red clams mixed with spinach

Overview

Red clams, also known as Kui clams, belong to the class Valelabranchidae and the family Clamidae. Common edible molluscs can be cultured. Red clams can lower cholesterol and blood lipids. Shellfish molluscs contain delta 7-cholesterol and 24-methylene cholesterol, which have the effect of lowering serum cholesterol. They have the unique effect of inhibiting the synthesis of cholesterol in the liver and accelerating the excretion of cholesterol. Red scallops are a very high-end seafood raw material. The red scallop meat is very fresh and is mostly eaten raw. It is eaten raw with mustard, sesame sauce, vinegar and other seasonings. This time I used red scallops and winter spinach as a cold salad. It can be said to be a perfect combination. The winter spinach has high nutritional value and tastes slightly sweet. When mixed with red scallops and the spicy taste of mustard oil, it is a refreshing and stomach-nourishing cold dish to decorate the dinner table with big fish and meat during the Spring Festival.

Tags

• cold dishes
• appetizers
• home cooking
• common dishes
• aged vinegar
• light soy sauce
• mustard oil
• red clam meat
• sugar
• baby spinach
• salt
• sesame oil

Ingredients

Steps

1. 1 Ingredients: 200g red clam meat, 300g baby spinach

   

2. 2 Boil water in a pot. After the water boils, quickly put the red clam meat into the pot and blanch it. Take it out and put it in cold water to chill

   

3. 3 Then put the spinach in the pot and blanch it, take it out and put it in cold water to chill

   

4. 4 Put the blanched spinach and red clam meat into a container

   

5. 5 Add appropriate amounts of mustard oil, light soy sauce, salt, sugar, vinegar and sesame oil, mix well and serve