"Is it still the same price?" The boatman said overjoyed: "I have three more at home. I used them to try them last time."
He found a nest of snow eels, but the shape was weird, so he took one to the market. His home was far away from Pantan, and it took two days to go back and forth by water. Three eels were not enough, so three more were needed. But there is always
Better than nothing, take it first and talk later. Huang Nangua paid half a tael of deposit.
Returning to the kitchen, I saw the two aunts there again, checking the menu for the coming-of-age banquet.
similar."
The four people complained incessantly: "My aunt, we are not close to the sea. We can buy whatever is available in the market. Basically, we have no choice."
"I will go to the beach with you, and it will take three days to go back and forth." The two girls said fiercely, "I don't believe you can't pick one."
"Spare us. The purchase of ingredients is not our responsibility. Ask your brother." The four of them bowed to them again.
Although they have a good relationship as brother and sister, it is a taboo in etiquette for the two girls to dress up as men and go to the beach, so Zhu Tonjian will not allow it.
At Pantan Market, Wang Yitou saw a salesman selling razor clams. Thinking that the two ladies wanted shells, he spent two coins to plate them up. He planned to try making a dish of razor clam meat mixed with three shreds.
He washed the razor clams to remove the mud, put them in a basin, added water, sprinkled with an appropriate amount of refined salt, soaked them for about two hours to spit out the mud, took them out and rinsed them with water. Put the pot on the fire, add water,
After boiling, add razor clams, blanch them until they open, take them out and let them cool, peel off the shell, cut off the tips and intestines, and wash them with cold water. Wash the leeks and cut them into half-finger-long sections. Mushrooms
cut into strips
, put them all into the razor clam blanching soup, blanch them, take them out, and let them cool for later use. Cut the cucumber into diamond-shaped slices. Cut the ham into shreds. Put the meat, leeks, and mushroom shreds into a large bowl, sprinkle with refined salt, and stir-fry.
Mix the wine,
Put it into a plate, place the cucumber slices around the plate, drizzle with sesame oil, and sprinkle with shredded ham. Put the soy sauce, vinegar, minced ginger, and sesame oil into a small bowl, mix well, and serve with the razor clam meat for dipping.
.
"A bunch of flowers, three shreds mixed with razor clam meat"
Soak the razor clams in water with refined salt and spit out the mud and sand. Blanch the razor clams in boiling water until they open, peel off the shells and remove all the mud intestines. Wash the amaranth, cut into half finger lengths, shred the mushrooms and blanch!
On a jade plate with yellow claws, the hard meat is sliced. In a large bowl with refined salt and Shaoxing wine, mix well with various vegetables. Drizzle with sesame oil, mix with ginger juice, and serve with razor clam sauce.
This dish is characterized by its beautiful appearance, fresh and tender texture, and delicious fragrance. It tastes very different from pork and fish, and is best served with wine. Because mainlanders rarely eat seashells, they don’t know what they can and cannot eat in their stomachs.
Cleaning it up in advance can save everyone this embarrassment. Wang Yitou felt that this dish was very successful and invited the two ladies to try it.
"Well, this tastes good." The two female foodies expressed their opinions while eating: "It's just that there is still a lack of seafood with a hard shell on the outside. I remember that my brother once brought back a white kind with vertical stripes.
What do you call the shells that are red and blood-like after being cooked? They are even fresher than these razor clams now."
The shells they are talking about are called blood clams, and Wang Yishao once burned them. These blood clams are really fresh and unusual. They are not uncommon at the beach. Now is the season. It just doesn’t taste good when it’s cooked. Normally, the flesh of the clams inside will be like blood.
, most people think of it as a living thing. Except for people at the beach, outsiders don’t dare to try it. These two aunts are really courageous. They even dare to eat this?
"I'll get it for you the day after tomorrow. The blood clams will look bloody after they're cooked. You can't blame me for eating them." Wang Yitou was startled and said, "This time is for your brother's coming-of-age ceremony.
Whether the dish can be served in the end depends on your brother's opinion."
"Brother has given us full authority, and his opinions are our opinions." Zhu Anyi bent his head and said: "How can there be a man who dare not even eat shells, be it faint of blood, or even faint of blood clams?"
After talking about this, Wang Yitui naturally agreed to cook this dish for her. Three days later, the blood clams arrived. He put the blood clams in the washing tank, brushed and rinsed them with a bamboo broom, and washed them continuously until the cockles were reached.
until the shell turns white; put the wok on high heat
, scoop in water and bring to a boil, put in the clams, blanch them slightly, and turn them over a few times, take them out when the clam shells are about to open, peel off half of the shell, and put them on a plate; sprinkle the arranged clams with minced green onion and minced ginger.
Ground pepper, pour in soy sauce, sesame oil and cooking wine and serve.
"Qianqiu Suiyin·Blood Clam"
The key to choosing clams is that the meat is fresh and tender and has a lot of moisture. The shell is bright and shiny, and it shrinks when touched lightly with your fingers. The clams need to be large and heavy to twist with your hands, so they are good clams.
Rinse with a bamboo broom until the shell is white! Boil the water with water until the soup is full! Slightly scald the shell of the blood clam until it opens! Remove half of the shell and place it on a plate, sprinkle with green onion, ginger and pepper. Pour in soy sauce, pour in sesame oil, and sprinkle with Shaoxing wine.?
Not to mention, there are quite a few people in the Song Dynasty who are bleeding. Otherwise, they wouldn’t have been pressed to the ground and rubbed by foreigners for hundreds of years. Not everyone dares to eat these hard shells and bloody meat. Tea and wine
When Dr. Zhang Fangsu saw it, he backed away with fear in his eyes.
Wang Yishao kept urging: "Try it, it tastes very delicious. Keep it after you eat it. You will still want to eat it after you eat it."
Zhang Fangsu still waved his hands and stepped back. By accident, he bumped onto the threshold and fell over. He got up in embarrassment and patted the dirt on his body. Wang Yishao picked up a piece of cockle meat and made a toast with it with vinegar.
He stuffed it into his mouth and teased him while eating it with relish. After stuffing it into his mouth, he spat it out and ran away. The two sisters happened to leave from here.
When Shi came in and saw this scene, with childlike innocence, he picked up the bloody clam meat with interest and brought it to Zhang Fangsu. The corners of the two women's mouths were bloodshot, and a man was trembling beside them. This scene looked like
It was like a ghost story. Several cooks wanted to laugh but were afraid to laugh, wanted to endure it but couldn't help it. Finally, they all burst into laughter.
Hearing the laughter, Zhu Anxiang and Zhu Anyi were even more proud. They poured vinegar into each mouthful and ate it fiercely: "This is delicious, but there are two seafood dishes missing from the menu."
There were fish, crabs, and shells, so what was missing? The four of them looked up. They said in unison: "What's missing is a big conch and a big cuttlefish."
Wang Yitou and others thought about it and found that it was indeed the case. Analyzing the taste and shape, cuttlefish meat is quite different from ordinary fish meat in texture and texture. The meat of sea snails is even more different from that of razor clams and clams. It is difficult to agree with everyone.
, no one of the various ingredients is more delicious, only whether you like it or not. They patted their chests and agreed: "Since the two ladies have ordered these two dishes, we will definitely have a coming-of-age banquet in a few days."
Let them appear at the banquet."
A head popped in at the door. It was Shi Weitian, a classmate of Zhu Tianjian. He came in on behalf of his classmates to see what delicious dishes had been prepared for everyone's coming-of-age ceremony.