The first time the tiger saw the anemone, it was in the early summer of one year, when I went to Jiaodong to shoot "Search for Fresh" to catch the sea, when @ Galan sister caught one, put it in the sea water of the reef crevices on the shore, yellow, blue and green, the circle of scattered tentacles, slowly squirming, really like the "petals" of the swaying sunflower, in the sun, shining with colorful light, graceful, very beautiful.
Although this kind of anemone is beautiful, it cannot be eaten, and the one that can be eaten is called a star worm-shaped anemone. But it looks very ugly, there is no colorful beauty, it looks like an inconspicuous clump of blue-yellow soil head, so in Taizhou, this anemone is called sand garlic, think about it, hidden in the crevice of the reef rock, or the beach puddle, and it is the appearance of a garlic head of the soil, and the name of sand garlic comes from. It seems a bit like a mushroom, beautiful and bright often poisonous, simple but delicious.
There are two kinds of sand garlic that are often eaten, one is like a round ball, and the other is like a thick chicken belly sausage. I've eaten both, and I thought that anemones like chicken belly sausages seemed to be superior.
I like two dishes made with sand garlic or sea anemone, Taizhou sand garlic roast bean noodles and Rongcheng iron pot anemone, like two "sea flowers" blooming on the taste buds. Swaying on the tip of the tongue.
In Taizhou, whenever a guest comes, it is indispensable to have a fragrant and fresh sand garlic soup. Although the tiger did not have the opportunity to go to Taizhou, but in Beijing Xinrongji tasted the most local sand garlic roast bean noodles in Taizhou, ate a lot of seafood simmered or stewed fresh soup, secretly thought that there are few can be as fresh as the sand garlic to make soup, is the kind of high concentration of fresh thickness, remember a writer Wang Han said about the deliciousness of sand garlic: "If you want to be fresh and thick, probably only puffer fish soup can be compared with it - puffer fish soup is thick and umami similar to sand garlic soup, but not as strong as the aroma of sand garlic soup." "And the soup of roasted bean noodles with sand garlic that I ate also added duck and truffles, simmered for a long time, the thick freshness of sand garlic blended into the richness of old ducks, and the mushroom aroma of truffles, which was extremely delicious."
Taizhou people say that the bean noodles are not noodles made of beans, but sweet potato noodles made of sweet potatoes ground into starch, the bean noodles soaked in the sand garlic soup in this dish absorb the fresh aroma of the soup, become warm and smooth and delicious, pick up a strand, suck in the mouth, like silky silky, smooth and soft, indescribably delicious, before chewing it slipped into the stomach. Eat another bite of sand garlic, which is tough but slightly crisp and tender, full of fresh flavor. That taste, which can only be said in Taizhou dialect, is "slipping and slipping" or "beating the bottom".
In Weihai Rongcheng, the practice of sea anemones is relatively simple and direct, sea anemone sour and spicy soup, dry pot sea anemone, braised sea anemone... My favorite is the dry pot sauce roast, eat is crispy taste, pay attention to the rapid stir-fry, thick sauce thin mustard, and then with chili flavor, the best table with hot iron plate or dry pot to maintain the temperature, because this dish is cold and fishy, must be eaten hot, sea anemone wrapped in a hot layer of sauce, a bite down, crisp, tender, salty and fresh and seems to have a sweet back.
Every time I go, I have to make this dish every time. I remember once going to Rongcheng with Harbin Xiao Fat, Jun Meng took us both to a small restaurant on the seaside pier, cooked a large pot of scallop sea oysters, asked for a lot of dishes, the most loved is the dry pot sauce roasted anemone, the brothers ate seafood, drank wine and chatted about the sky, happy, it was drunk. Later, I went to Rongcheng to go to this small restaurant again, but unexpectedly it was closed, and the search for many parties was always unsuccessful, and I still think about it, I am depressed.
Remember that there was a song dynasty named Xu Jizhi, who once wrote a poem praising the delicacy of sand garlic, "the cream in the crisp outside is infinitely beautiful, and the tune is smooth and sweet to Fangxin", and the Qing Dynasty Wenzhou scholar Sun Zhenming and his rhyme also wrote a poem, which has a few sentences: "The shape of the sand is ugly and unheard of, and the clams and snails are poor and the group." Delicious solitary on the ethnic group, accompanied by ginger leeks special Fangxin. At this time, the safflower flowers are full of mountains, and the next year a food is quite long. The soup is cooked at all costs, and the old food is salivating and calling for wine. The scarf stains are stained with dirt, and the roots of the east hedge are drunk..."
These few poems, suddenly, reminded me of that year, at the noon of Rongcheng, there was seafood, wine, brothers, full of pride, and full of joy.
It's early summer. It's anemone season again. Brothers, let's make another appointment.
Adhere to the original food articles, CCTV "Taste Canal" "Foodie Legend" food consultant, food documentary "Search Fresh" chief planner Wang Laohu and you jointly search for "fresh" on the tip of the tongue.