The holiday is over, if there is anything to be used to sum up this holiday,
So are you ready for the last wave of the sea to eat and drink?
In Zhanjiang, it ends with seafood
It was a perfect ending!
In addition to fish, shrimp and crabs, there is also a kind of seafood that occupies a certain position in the big meal.
TA is a mollusk bivalve species - shell, also commonly known as "clam", Zhanjiang people generally refer to as "snail".
<h1>01, all kinds of cheapest small clams </h1>
"Flower nail snail", a small clam often eaten in Zhanjiang, has a "cow gas" name called the Philippine curtain clam (Ruditapes philippinarum). It can be said that it is the largest clam produced in China at present, and it can be found in general seafood markets and restaurants, and the price is cheap. There are many ways to cook, the simplest is to fry ginger and shallots and boil in salt water, but black peppercorns are almost a must-add, go fishy.
Meretrix meretrix: is a common clam in Zhanjiang, that is, "le zai", a common clam in the market, large in quantity, cheap. The most commonly made is "le zai winter melon soup", snail steamed eggs. When the umami flavor of the clams is fully out, the dishes will be extremely delicious.
Corbicula aurea Heude: Another kind of clam (actually not very distinguishable, just bite!) ）。 Stir-frying will be a good choice, after frying the shell will automatically open, fry out the juice, put the ginger and shallots, like the spicy taste can be a little pepper. What will be presented to you will be the smell of the sea!
Cyclina sinensis: Clams are also produced in large quantities, common in markets everywhere, and are eaten in the same way as flower clams, but I heard that there is an elegant appearance and a very special taste: the meat of the clams is dug out, put on a baking pan and coated with butter, sprinkled with potatoes and other side dishes and cheese, roasted and brushed with some sauce, the taste is quite good.
The above several small clams, cooking methods are various, frying, frying, steaming, boiling, grilling, boiling soup, boiling porridge, stuffing, drying are good, as long as it is fresh, casually cooked, are very delicious.
Commonly known as sea melon seeds do not refer specifically to a type of shellfish, such as the rainbow cherry clam (Iridona iridescens), the smooth clam (Potamocorbula laevis), which is also a type of sea cucumber seed. Zhanjiang market occasionally, but mostly seen in the coastal areas of Jiangsu, Zhejiang, Shanghai and Yangtze River Delta, the individual is very small, generally about 1-3 cm, not much meat, generally fried to eat as a wine dish.
Bird clam (Cardiidae): The trade name bird shell, beauty leg, etc., is generally called "chicken spleen snail" in Zhanjiang. If you subdivide it again, the common northern market is the Bulo cockle (Keenocarkium Buelowi), the southern market has a long birdtail clam, a South Sea bird tail clam, etc., the axe foot of the bird clam is different from the several small clams mentioned earlier, very developed, strong athleticism, after cooking the meat is more chewy, and the juice in the middle is very fresh, white seared, onion and ginger stir-fried are very delicious.
<h1>02、 Other delicious shellfish </h1>
All kinds of common clams on the market are clams and bamboo clams, Sinonovaculaconstricta is small and short, generally about 7 or 8 cm, the shell is thin and meaty, the meat is soft and tender, the onion and ginger stir-fried or spicy stir-fry is very delicious, and it can also be made into dried clams and clams oil.
Bamboo clams because of their large size, also known as clams king, common species are large bamboo clams (Solen grandis) and long bamboo clams (Solen strictus) two, the shell is long and thin and crisp, garlic vermicelli steaming, stir-frying, charcoal grilling, etc. are common cooking methods of bamboo clams, bamboo clams Meat is a little harder than clams, the taste is more crisp.
All kinds of scallops and straps: the common species on the market are the large Mizuhopecten yessoensis, this guy can grow bigger than the face, the price is not expensive, it is particularly refreshing to eat, generally garlic vermicelli steamed, charcoal grilling is also good; smaller scallops in the south are mainly thick shell scallops (Mimachlamys crassicostata), the northern market is more common is the Azumapecten farreri . There are also Bay scallops (Argopecten irradians) imported from the United States, which are directly steamed with smaller specifications, while larger ones are also eaten as garlic vermicelli or grilled. Jiang Jue is commonly known as the belt, the more common on the market is China Jiang Jue (Atrina chinensis), its closed shell muscle is also very large, fresh is also suitable for cooking with garlic vermicelli and other ways, and Cantonese cuisine is commonly used in Jiang Jue's dried products Yao zhu flavor, scallop closed shell muscle dry, the appearance and Yao zhu is very similar, the general commodity named dried shellfish to show the difference.
Both shellfish are very developed and cylindrical in the closed shell muscle, so they are also called shell columns. Scallop is a common name for a variety of sea fan clam species, scallop closed shell muscle taste mild and sweet, and the meat is very large, in the breeding season the reproductive glands will expand, the taste is better, the price is also cheap, but also a very close seafood on the market.
Mussels: Common are The Far Eastern mussels (Modiohus kurilensis), emerald mussels (Perna viridis) and mytilus unguiculatus (thick-shelled mussels). You may have never heard of these terms, but it is not strange to mention the names of mussels, sea rainbow (north), and green mouth (south), in fact, they are all a kind of mussels, and mussels refer to dried clams. Mussels are also eaten in a variety of ways, such as stir-frying, steaming, roasting, making soups, etc., and you can also take out the meat and dry it.
Oysters (Crassostrea gigas): Oysters are also known as oysters, discuss how can shells be missing this Zhanjiang postcard?! Come to Zhanjiang without eating an oyster feast is white, garlic steaming, charcoal roasting, making soup and other ways are very representative, and the original taste is of course from oyster sashimi.
Elephant mussel: Panopea generosa, commonly known as elephant clam, is a kind of high-grade seafood that has become popular in recent years, because the origin of this product is the west coast of the United States, and the time to come to China is not long. The clams mentioned earlier, mainly eat the meat in the shell, or axe feet, closed shell muscles or reproductive glands, but the elephant mussels are more special, we usually eat the elephant clams mainly eat the meat of his siphon, and to remove the hard skin, only eat the inner tender meat, generally cut into thin slices directly sashimi, or white burning, stir-frying, soup boiling porridge taste good. The flesh of the elephant mussel is fresh and slightly sweet, and it is tough to eat.
In fact, there are many shellfish that can be eaten, and of course, they cannot escape the table in Zhanjiang.
<h1>So the question is, which shellfish do you like the most? How to make it delicious? </h1>