On the last day of the small long holiday, take advantage of the good sunshine and clean up at home. My husband called back, you went to the wet market to see, the clams seemed to have to be sold.
Tell him that it's going to be busy, a bunch of things to do.
Which day is not good to clean ah, hurry up, if there is, buy some back, stir-fry with leeks.
Across the phone, you can hear the salivating on the other end.
Last year, it was because I bought it late, I only ate it once, and I didn't have fun.
Before and after the Qingming Dynasty, it is indeed time for clams to be listed, and the clams in this season are the fattest, the most tender, yellow, and fresh.
Clams, we read "Huan (soft) here", not as fat as the clam, the shell with a little yellow-brown, smaller than the clam, the belly is swollen, the clam meat is a little pointed, like a bird after frying, so the old family called this dish "fried bird".
Running to the wet market, the seafood stall owner saw me stop, and the first sentence was: Buy clams?
Sure enough, it is the hottest selling these days.
The stall owner scooped up most of the basin, poured on the electronic scale, 8 pieces a pound, do you come 15, or 20?
There are two people in the mouth, thinking of what my friend said last year, there is not much fried, not enough to eat, hurry to say 20.
The scales were done, and the stall owner took out a round-headed cleaver, skillfully split the shell, and took the meat. While telling me the washing points.
Carry the clam meat, go buy some leeks, and go home.
Fill the basin with water, pour the clam meat into the rice basket, put it in the water, stir clockwise with chopsticks, and after a while, stir a few more times to change the water.
Repeating this seven or eight times, the sediment at the bottom of the basin became less and less, and I saw the clam meat crystal clear.
Wash the leeks that have been stripped of their floating skin and cut into sections. Prepare the shallots and ginger slices.
Hot oil, onion and ginger stir-frying pan, pour in the clam meat, add cooking wine, hot sauce, stir-fry for two or three minutes, the pot is opened, the clam meat is cooked, add the leeks and fry, pour the clam meat and stir-fry a few times, sprinkle white pepper and plate.
The fried clam meat, crystal white, lined with pale yellow leeks, dotted with red peppers, is really like a bird leisurely perched on the grass pile.
Take pictures and send them to your husband, who rarely comes home on time for dinner.
Rub a chopstick of clam meat into the mouth, tender and tender, a little spicy, a little salty, the key is to fill the mouth of the seafood flavor, fresh eyebrows will fall off.
Serve with white rice in two large bowls.
It is said that because clams are not very good at breeding, they are basically wild, and they are listed in April every year, and after this month, even if there are, they are very thin and not delicious.
This month, if you have time, run to the market a few more times and feel the delicious taste of this gift a few times.
Or wait for a year.
The "Tao Te Ching" says that if the country is ruled by cooking small fresh, the former does not say, cooking small fresh is indeed exquisite, the oil, salt, sauce and vinegar should be just right, can not be overdone, can not be absent, the heat, and even cleaning must have a method, just like washing clam meat, if it is not stirred in one direction, the sand will not be able to spit out, eat the teeth.
The same is true in ordinary work and life, do not pay attention to methods, blindly do it, and the results obtained may disappoint you.
There is a Russian proverb: smart work can catch male lions, and it is difficult to catch crickets.
Don't blindly complain about the unfairness of life, sigh that huai is not met, think carefully, find the right way, is really trying, or pretending to work hard.