When I went to work today, I saw an uncle selling river mussels on the side of the road. River mussels are not many, divided into two piles according to the size, asked the price, the big pile of 3 yuan 5 dollars a pound, Grandpa said, if I am willing to take it all, it will be 3 yuan a pound to me. Weighing this bunch of little guys, there were more than 5 pounds, and Grandpa collected 15 yuan from me, and he continued to guard his stall with satisfaction.
Carrying this large bag of heavy river mussels, I returned home and poured it into the bucket, and it was filled with a full bucket! While brushing the mud on the mud mussel shell, I suddenly became worried: this pile of little guys is actually only the size of my palm, and it is estimated that there will not be too much meat to eat when it is opened! Can't help but think of when I was a child, my uncles touched the snails and shrimp under the pond in front of their homes, and the river mussels they touched were larger than the palms of their hands, but the river mussels that were so large would also be disliked by them, saying that they would throw them back into the water if they were not delicious.
Of course, at that time, the material was poor, and I was reluctant to put more oil and salt when cooking things, and the river mussels made were certainly not delicious. But now, stewing river mussels with salted meat spring shoots is the most popular food in the Qingming people in Jiangnan.
When I think of the yellow-red bacon, stewed with the fattest river mussels and spring shoots of the season, the fresh and fresh taste can't help but salivate. I immediately raised the river mussels with clean water, got dressed and went out, and ran to the market to buy bamboo shoots.
Last month, the tender winter shoots that could still be found, this month disappeared without a trace, unwillingly asked about the stall selling pickled bamboo shoots, aunt told me very clearly: this is pickled sour shoots. Although sour shoots can also be used, but the taste is not the same, not the taste, how can the umami taste of spring be so low fold.
Angry, I went to the supermarket, found the fresh bamboo shoots that had been treated, and immediately bought two packs. I can't find the bacon on the shelves, only the Cantonese-style bacon flavor, and it is not the aftertaste of the salty meat in my memory, or immediately carry half a chicken and pig's trotters out of the house, and make a pig's trotter chicken shoot stew with river mussels!
To deal with the river mussel first, I directly removed the shell of the river mussel. Because the skirt of the mussel is very thick, you can use the back of the knife to pat it loose, so that it will not bite out. It's just that I was too lazy, so I removed all the mud sausages in the skirt and left only the triangular mussel meat.
Rub the mussel meat repeatedly with salt to remove the sticky mucus from the mussel flesh and rinse it with water. Put the river mussels in a pot of cold water, boil them, remove them, rinse them again, and you can use them
【Pork trotter chicken shoot stewed river mussels】
【Material】:
5 kg of river mussels, half a chicken, half a pig's trotter, 1 kg of bamboo shoots, a little salt, a moderate amount of white wine, and 1 piece of ginger
【Directions】:
1: Fry ginger slices in a frying pan, put the river mussels in a casserole dish, drink wine, wait for the wine to volatilize, and then add enough water to stew.
2: Wash the chicken, pig's trotters and bamboo shoots and cut into pieces.
3: Blanch chicken nuggets and pig trotters.
4: Add chicken, pig's trotters and bamboo shoots to the river mussel soup and simmer until the soup becomes thick and white, add the right amount of salt to taste and turn off the heat.
River mussel chicken shoots pig's trotter soup, river mussels plus bamboo shoots and chicken and pig's trotters, before the table is stimulated to produce an incomparable aroma, so stewed soup, fresh to lose eyebrows, river mussel meat soft and sticky, into the taste delicious.