Chapter 139

There is another special dish in the good day restaurant that makes people eat it again and again, and that is fresh soup.

The local people call river mussels and river clams "crooked".People all over the country eat clam soup. Our local "Xian Wai Soup" has its own characteristics. It is special because big river mussels are not good. The most authentic Xian Wai Soup specializes in the small clams. , Don't be afraid that it is small, the smaller the better, the small one is much more tender than the big one.

The cauliflower is yellow and the river is fresh.When the spring is warm and the flowers are blooming, the newborn Xiaowai in the river can touch several, the big ones are only as big as a finger, and the small ones are no bigger than a small fingernail.The sand mixed in the shallow water is too small to pinch one by one by hand. At this time, a long wire fence is used.

At that time, the environment was good, and it was not polluted like it is now. The river was clear, and there were grains of sand in the shallow water. The sand was washed by clean water all day long, and there was no muddy mud.

The small ones are mixed in the sand, and as soon as the strainer goes down, even the sand and the small ones are picked up, and they are sifted in the water, and the fine sand is leaked out, leaving only the small ones and the big coarse sand. Just pick Xiaowai out again.A child like Gangzi can fill a basket in half a day.

The spring water is clear, and the reeds start to sprout yellow and green buds. At this time, Xiaowai is the cleanest and freshest, and it is the right time to eat.

Going down the river to catch Xiaowai is a very fun job, and when the fresh soup is made, it will be even more delicious.

Such a small crooked, big fingernail, how to eat it?There is no way to pick out the meat one by one.At this time, the barbed wire fence appeared again.The Xiaowai that was picked up was kept in clean water for a day or two, and then boiled directly in a pot. When the water boiled, the Xiaowai’s shells opened, and the little meat came down. Stir it with a wire strainer. Fish it out, the shell is gone, but the meat stays in the pot well.

Heat the peanut oil, pour in the soup and meat, add sliced ​​ginger and pepper, and boil it again. When the pot is opened, add salt, sprinkle in the most tender spring leeks, and a large pot of fresh soup is ready.

That umami smell, you can't help but take a deep breath when you smell it from afar.

You can also add beaten eggs, coriander, and vermicelli to the fresh soup, which will be more delicious and mellow.The small skewers in spring are not fishy at all, and some are just umami. Because they are small, the meat is tender and tender, so tender that you are reluctant to bite your teeth down.

To eat fresh soup, it is best to use the big white porcelain bowl, including meat and vegetables, and eat it in a big bowl, from the mouth to the stomach, it is really beautiful.

After entering the ambush, the small worms all over the bottom of the river miraculously disappeared. Occasionally, I found one in the sand, and it was inconvenient to eat. At this time, the fresh worm soup was made with big worms, which are river mussels.

Children like to go down the river to feel the crooked, they say "touch", in fact, they step on it with their feet more often, if they suddenly step on a hard object that is not slippery in the soft fine sand, and reach out to feel it, there are eight out of ten Nine is a big crooked.

It is much more complicated to cook Xianwai soup with Dawai than Xiaowai.In spring, Dawai and Xiaowai's stomachs are empty and very clean.In other seasons, when Dawai ate food, his stomach was not very clean.

The big crooked ones that came back after being touched, should be kept in clean water for two days, and the sand should be spit out.After cutting open the shell, first clean off the gills and intestines, rub them with salt, rinse them off, and tap the meat on the edge of the crooked shell with the back of a knife to loosen it, and cut the big crooked meat into small pieces, then It can be stewed.When stewing, add some ginger slices, cooking wine, and white vinegar, not only to relieve the fishy smell, but also to make the crooked meat more tender.When the stew is almost done, put in a handful of vermicelli, and don't forget to sprinkle a little pepper when it's out of the pot.Just this bit of pepper can blend and connect the fresh and fragrant, and the taste will be further enhanced.

(End of this chapter)

Tap the screen to use advanced tools Tip: You can use left and right keyboard keys to browse between chapters.

You'll Also Like