□ Zhou Xiaorong
Duck rice, which is its common name, I don't know its scientific name. It is a small shell in the sea, and it is said that ducks love to eat it, hence the name. This salty pickle, with a few white rice dotted on top, the rice obediently falls to the stomach. It is a genuine rice hammer, a few can be paired with a bowl of rice, there are four or two thousand pounds of work.
As soon as it is said, the taste buds of memory are activated and restarted, and its figure reappears in the mind. It disappeared for more than thirty years, time tranced the memory, the memory blurred into a cloud of doubt, I walked in the clouds, stripped away the cocoon, and restored the shadow of the duck rice with everyone.
What kind of seafood does it look like? It was the size of the first section of an adult thumb, thin shell, a bit like a clam, and a little bit of flesh was hidden inside. In the countryside, people who can't pickle clams will pickle duck rice. It is smaller than clams, less meat, it is only suitable for pickling, never seen fresh. After eating too many roasted vegetable plants, roasted bamboo shoots, stinky winter melons, and flower cuckoos, I want to eat some meaty salty goods. That salted clams, salted mud snails, salted crabs are good goods, our family generally pickled clams, not much pickled duck rice. My mother said that this thing can't be pickled, it's always pickled and black.
Duck rice I think is "making people's" (simple meaning) people's next meal, it is very cheap, I do not like to eat. Pickling is not good, it is a stinky baking a strand of marinade, the smell is stinking, and it is quickly poured. My brother said, "That's the duck rice you didn't taste well." He said that he had eaten a small bowl of duck rice that had been given to him by others, and the delicacy had remained in his memory for a long time. He said that after the good duck rice is pickled, the soup color is amber, and the shell of the duck rice is also amber, crystal clear. Tongue sucking, fresh brine gushing out, and then a lump of jelly-like mussel meat sucked out, full of fragrance, quickly pull a large mouthful of rice to lock in this delicious salty aroma. It's a bit like thunder stirring up the earth fire and spewing out dazzling starlight.
I'm curious about how exactly this stuff is pickled. My brother said: "Wash the water duck rice, a pound of water duck rice four or two salt, do not put any spices, otherwise it will be black." After marinating for two days, pour out the salty brine, boil, skim off the foam, precipitate out impurities, and then filter out the marinade with gauze, let it cool, and pour back the water duck rice bottle. Repeat this step three times, and after twenty days, you're done. "The low-cost duck rice, the method is really exquisite, the labor is tight, no wonder the mother will be pickled every time." The mother who loves to grow vegetables does not have the patience.
My sister-in-law said, "I've never eaten duck rice in my life, but I droole when I say it." "When she was young, there was a family behind her house, with many brothers and sisters, each with a bowl of rice, nailed to the rice with water duck rice, and stood under the eaves to eat. The sound of sucking the duck rice, accompanied by the chewing sound of "purring" to pull the rice, came and went, and the eating was really jubilant. She listened to it and asked, "Is the duck rice really so delicious?" The big brother would joke and say solemnly, "Don't lie to you, it's delicious!" It's so fresh that my hair is falling out. "That's not a bad thing. After the protein is hydrolyzed, various amino acids are formed, and the taste is indeed fresh. At that time, there was no MSG, and this natural umami tongue must have liked it. I asked her, "It's so delicious, why don't you please try one?" She said, "I didn't expect that." I said, "You'd better not taste it in your life, just let this 'note' sound stay in your ears, that's the biggest delicacy." She said, "I think so too." I've seen it in the vegetable market, but I've never bought it. ”
The younger brother is the one who loves to "dig out the fine roots" (to ask the roots). He met a seaside man and inquired about it again, just like asking an old friend who had not been seen for many years, wondering how he was doing, what his original origin was, and what allusions he had. He asked the Yuexi people, "Did you eat duck rice when you were a child?" The Yuexi people were dazed: "Water duck rice?" What? I haven't heard of it. The younger brother took the trouble to depict the water duck rice, and almost drew it. The Yuexi people thought about it for a long time, their stomachs were out of oil, and their eyes stared at the sky for half a day before they patted their heads and said, "Oh, old clam!" A look of disgust: "We don't want to eat this!" The younger brother had some mixed feelings: "This water duck rice is actually called old clams, or no one eats it." ”
The paper is short and long, and some things cannot be dug deep, and it remains in the depths of time, condensing into a cloud of mist, and ethereal into a shadow that seems to be like a reality. It seems that I have come, as if I have not come, it is good.
Source: Yinzhou News Network
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