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anhtu
10-20-2008, 07:20 PM
Xin chao cac anh chi.
xin phap duoc hoi tham cac anh chi vr con oc voi voi.
minh lam gi de an cho ngon.
nguoi ta cho toi 5 con Oc voi voi ma toi chi biet nhin no thoi khong biet lam gi de nau an.
mong cac anh chi gioi ve nau an giup cho.

cam on

MuaHaTuongTu
10-20-2008, 07:54 PM
oc đó nhin ra sao vạy bro ?

1. luộc chấm nước mắm gừng
2. xào dừa
3. hấp gừng
4. bún ốc
5. gỏi ốc

bethcs
10-20-2008, 08:57 PM
anh bốn nấu cháo ăn phê!!

phdo
10-20-2008, 09:05 PM
C&P from vietfun.com:
Cách Làm:

Ốc vòi voi ...lựa con nào trắng trẻo còn sống ...con càng lớn thì càng ngon ...Nhưng có hai vợ chồng thì mua con cở 2lbs là đủ ngon rùi

Ốc chà bằng bàn chải cho sạch hết bùn bám ngoài da....Nồi nước sôi đủ ngập con ốc....Khi nó sôi bùng ...thả con ốc vào trụng chừng 3 phút ... Vớt ra ..thả vào thau nước đá cho nguội ...Rùi cạy lớp da từ dưới mình ốc trở ngược lên vòi ...bóc lớp da đó ngược thì dễ lắm ! Coi như con ốc trắng bóc


Cắt dọc theo cái vòi làm hai ...

1. Cái vòi ...thi.t dai nhất...làm sushi

2. Cái mình ...thi.t ít dai hơn ....nếu muốn làm theo cách Chinese Style...thì dùng phần này...Hoặc muốn ăn theo sushi cũng OK

3. Cái bụng ...mềm nhất...dùng đầu dao nhọn...bào bào cái lớp dơ bỏ đi ...băm nhỏ như hào ..nấu cháo


*******************************************

1. Kiểu Sushi

Cái vòi sau khi trụng nước sôi ...thát lát mỏng thật mỏng để con dao xéo xéo lạn theo thịt ốc ...góc độ cở chừng 60 đô....cho lát thịt ốc ra lớn hơn ....Đặt trên diã có sẵn đá vụn...sắp từng lớp từng lớp trên mặt đá ...rùi để vào tủ lạnh ...Khi nào ăn thì hãy đem ra ...

Ăn thịt ốc này kèm theo là wasabi + soy sauce + gừng ăn sushi

2. Kiểu Tàu :

Cái mình ...mềm hơn cái vòi ...Thái lát mỏng...Thêm một nhúm giá sống ...tru.ng trong nước sôi ...Xếp giá trụng phía dưới ...ốc trụng lên trên ....Kèm theo là chén sauce pha như sau :

1 Tablespoon soysauce ngon
tí dầu mè
tí giấm tiều
1/2 đường
Vài lát ớt xanh

3. Cháo ốc vòi voi :

Cái bụng con ốc băm nhỏ ... ướp tí bột gà + đường + nước mắm + tiêu ...Cho vô nồi cháo trắng loãng

Nêm nếm với hành phi + hành lá + tiêu ...

xnt
10-21-2008, 02:35 AM
Ốc vòi voi ăn ngon bá chấy đó :newwink:. Nếu ai thích sashimi thì không gì ngon bằng phần cổ ốc vòi voi. Nó không tanh mà lại ngọt và dai tí ti thui.

Muốn lột da ốc, chỉ nên cắt phần vòi & nhúng sơ vào nước âm ấm là đủ. Tuyệt đối là không nên bỏ vào nước sôi hay nước nóng vì sẽ làm thịt ốc quá dai & mất ngon. Nếu không cần phải ăn liền, thì cách hay nhất là bỏ vòi vào tủ đá khoảng 2 tiếng đồng hồ thì da rất dễ lột.


http://lawsonslanding.com/images/Clams.JPG

Ai ở miền bắc Cali thì tha hồ đi đào loại ốc này :newwink:

Dưới đây là cách chuẩn bị và các món ăn ....



It is best for all seafood to be cleaned as soon as possible after taking. With clams, the first step is to take them out of their shells and put the necks in lukewarm water to soak. To remove them from the shell, first run a knife down between the shells at the opposite end from the neck, cutting the large muscle which holds the two halves together. This allows the shell to open and you can now pull the entire clam from its home.

Now separate the neck, with its brown skin, from the other parts and place it to soak in warm, NOT HOT, water Do not leave the necks soaking any longer than it takes to loosen the skin (usually about 30 minutes), so that it may be peeled off. Cut off the extreme tip of the neck as far back as the color is blue. (Hint: this blue portion is excellent poke - pole or surf fishing bait!) After you have the skin off' split the neck down the center, rinse well in cold water and place on a board or platter to drain.

Almost all of the meat inside the shell is edible, and not using it would he wasting the choicest part of the clam Strip the gills, (the light brown filmy substance), from around the body and discard them. The white meat around the edge of the shell has a thin brown skin on it which peels off readily. The body is the large part reside tile shell and consists mainly of fatty tissue which gives the clam its richness and flavor. Split open the body about hallway through from the thick edge. Remove the cartilage, and with the point of the knife, scrape out the dark portions on the thick side of the body. Do not waste any more of the body fat than is necessary, for it is all good food.

For most recipes you want grind up your clam meat using the coarse blade on the food grinder. With your clam meat cleaned and/or ground, you are prepared to claim the rewards of your hard work on the mud flats!

RECIPES

Clam Linguine
(serves 4)

4 cloves of pressed gallic 2 tablespoons parsley
1/2 cup olive oil 1 teaspoon of pepper
2 cups ground clams 3 quarts of water
1 to 1 1/2 cups dry 1/2 pound of linguine
white wine (or clam juice)1/2 cup parmesan cheese

In a large skillet, saute garlic in 1/4 cup of olive oil until brown. Add ground clams, stir until they lose their translucence and just begin to cook. At this point, add dry white wine (or clam juice) and saute for about 10 minutes, at a simmer. You can also add minced parsley and pepper at this time.

Meanwhile, bring water to a boil and add linguine. Cook for approximately 7-8 minutes or until al dente. Drain, and toss with 1/4 cup of olive oil, parmesan cheese, 1 teaspoon parsley and place in large bowl.

Pour clam mixture over the linguine and toss until well coated. Serve with lots of garlic bread! A green salad is nice too. You might want to pass more parmesan cheese and pepper around to sprinkle over each serving. People tend to eat more linguine than they should so this recipe is easily doubled.

Clam Chowder

(Serves 6)

To browned bacon bits and chopped onion, add diced potatoes, seasoning and water. Add chopped clams last. The ratio of ingredients to water is 1 to 3. For color and variation, try adding finely chopped celery, green peppers, tomatoes or tomato sauce or perhaps some Worcestershire sauce, carrots, parsley, or a touch of garlic - all according to your own taste.

Dillon Beach Clam Fritters

(One medium-sized clam makes about six large fritters)

1 cup chopped clams

1 cup coarsely rolled crackers crumbs

2 eggs

salt and pepper to taste

Mix ingredients lightly and drop by the tablespoonful, into hot oil. Fry quickly and evenly to a golden brown on each side and serve at once. Add a squeeze of lemon if desired.

Geoduck Casserole
(Serves 4)
Two 1/4 cubes of butter 1 tablespoon cornstarch
8 cloves of garlic 1 cup milk
2 cups finely chopped 1/4 teaspoon black pepper
sourdough bread crumbs 1/2 teaspoon garlic salt
1/2 cup parmesan cheese 2 cups ground
1 teaspoon fresh parsley geoduck clams

In a large cast iron skillet, brown 1 cube of butter and 2 thinly sliced cloves of garlic Add sourdough bread crumbs and stir well until slightly toasted. Stir in 1 tablespoon parmesan cheese and flesh parsley. Set aside

In a medium saucepan, melt 1 cube butter and saute 4- 6 cloves crushed garlic. Mix cornstarch into milk and add to the melted butter Stir, constantly, over medium heat until thickened. Remove from heat and add black pepper, garlic salt and 1/4 cup parmesan cheese

Now assemble the casserole. Reserve 1/2 cup of breadcrumb mixture for topping. Place remaining bread crumbs in greased 9' pie plate. Add ground geoduck clams, drained. (You may use horseneck clams, but use the necks only, save the bodies for chowder) Pour the cheese/garlic sauce over the clams. Sprinkle with reserved breadcrumbs. Bake at 350* for about 30 minutes, or until bubbly. A wonderful rich main course.

Clam Quiche Dillon Beach

(Serves 4 to 6)

1/4 cup butter 1 cup cream
1 onion 1/2 teaspoon salt
1/2 green pepper pepper to taste
2 cloves garlic Tabasco
3 tablespoons of flour 2 cups chopped dams
4 eggs 1 cup grated swiss cheese

Preheat oven to 325*. Melt butter in a large skillet and add finely chopped onion, green pepper, finely chopped and crushed garlic. Saute until limp Sprinkle with flour and stir well. Remove from heat.

In medium size bowl, combine lightly beaten eggs, cream, salt, pepper to taste, 3 dashes of Tabasco, and well drained chopped clams. Add the sauteed vegetables and mix well.

Line a 9' pie pan with pie crust. Sprinkle in grated swiss cheese and pour the clam and vegetable mixture over the cheese. Bake in 325* oven for 40 to 45 minutes until center is set and top is brown. Cool 10 minutes before serving.

ThienThien
10-21-2008, 09:23 AM
Giờ mới biết con Geoduck này tiếng Việt gọi ốc vòi voi, hôm bữa có thấy trên TV nhìn nó sao mà thấy ớn lạnh luôn.

anhtu
10-21-2008, 05:14 PM
Thanh that cam on cac anh chi rat la nhieu
Nho cac anh chi ma toi moi biet duoc ten cua no bang tien anh la Geoduck.

co mot van de naykhong biet nguoi ta noi choi hay la noi thiet. Nhieu nguoi noi voi toi la khong co vo dung nen an con nay khong tot.
Ly do tai sao ?

thank you

anhtu
10-21-2008, 05:41 PM
Toi search tren Internet thay nguoi ta di bat con nay vui qua
http://www.timwing.com/geoduck-1.htm
khong biet o tieu ban nao co con nay de cho minh di bat.

cac anh chi o trong forum nay co ai di bat con nay bao gio chua xin ke cho nghe.

toi rat thich cuot song thien nhien nhu la hunting, fishing, camping.
nhung o tieu ban AZ nay toan la samac, khong co bien de minh di cau ca hay la bat xo bat oc.
toi tinh hom nao di cali muon tau di cau ca, trong cuot doi chua bao gio duoc cau ca bien.
O AZ nay thi nguoi ta tha ca cho minh cau.

con ca nho xiu fight voi no khong co da.

phdo
10-21-2008, 08:59 PM
Ốc vòi voi trong mấy chợ VN bán mắc lắm.

Rose
10-22-2008, 01:49 AM
http://ca.youtube.com/watch?v=iZhQLoYIbJ4&feature=related

mitdat
10-22-2008, 02:46 AM
Xin cám ơn các bạn thật nhiều !

honhoang
10-22-2008, 11:36 AM
coi Vân Sơn in San Jose, phần phóng sự về nguoi VN vùng San Jose. Có phần nói tới bãi biển có con ốc vòi voi nay o SJ. Coi lại Van Son này thi biết

anhtu
10-22-2008, 02:11 PM
Xin cam on tat ca cac anh chi.