The sound of trumpets, fishing songs are leisurely; home is on the beach, and the mouth is very enjoyable, because you can eat all kinds of seafood in the first time.
There is a local folk proverb in Laoba Port, Hai'an, Jiangsu Province, "Eat wen clams with bare chest", which means that the hot summer is the season to eat wen clams, because only then are they full of flesh, delicious taste and rich nutrition.
Wen clams, known as "the freshest in the world", are called forks in the Hai'an dialect. The name "forked" is probably due to the experience of stepping on clams. When the tide is falling, roll up the pants and continue to pedal on the beach for a period of time, let the mud and sand loosen further, the soles of the feet will feel a smooth hard object, the clams in the beach are originally open, once stepped on, forked out of the water, it is closed, continue to hands and feet and dance with all their might, those colorful clams will be revealed. When you twist your waist and keep pedaling your feet, you can play a cheerful music on the beach, like a "disco on the sea".
A delicious clam, after the emotional rubbing, the heat of the flame in the furnace, can create new delicacies, even if it is simple cooking, are showing diners the fresh and approachable presence of the clam, so that diners have unforgettable memories.
The hand-collected clam was placed in a basin of water, and it quietly opened its mouth and spat out the mud and sand overnight. Wen clam shelling is skilled, hard splitting will damage Wen clams, can only use ingenuity. Looking at the gap, quickly insert the knife into it, and then pry it open to the sides with ingenuity, so that the meat of the clam can be smoothly removed. The freshly dug-out clam meat is shiny and milky white, exuding the smell of the sea. Put the clam meat in a basket, soak it in water, stir it clockwise, and wash it several times to completely remove the sediment. The clam meat is stir-fried with local leeks and sprayed with cooking wine, which is rich in flavor, fresh and delicious. Clams are easy to cook, and the meat will shrink and grow old when heated, so be sure to fry them quickly.
Some people say that the best way to eat wen clams is to eat them boiled in water, which is original and preserves the richness of wen clams. The clams are washed with shells, cold water is put into the pot, add shallots, ginger, wine, salt and boiled, until one by one they all open their mouths, revealing the snow white clam meat, pinch one into the mouth and gently slam it, and the clam meat falls on the tongue. Suddenly, an umami smell fills the mouth, and this umami taste is original and natural.
Egg stew with clams is a dish that will never fail. The shelled clams mixed in the custard have their mouths wide open, some on their backs and some on their backs. Because of the addition of clams in the stewed egg, the taste is much deeper.
My favorite is clam cake. Mince the washed clam meat, add the green onion, ginger, salt, cooking wine, pepper, beat the eggs, add the flour and stir well to form a paste. Heat the iron pot, pour in the oil, scoop a spoonful of batter when the oil is hot, and slowly fry it over low heat until golden brown on both sides.
The gift of the sea is most evident in the way of the mouth. Growing up on the shores of the Yellow Sea, our tongues are always soft, as Li Yu said: "Eaters are passed on by people." "Whenever we taste nostalgia as a delicacy together, the simple and complicated taste makes ordinary days worry-free.