April is the best season to eat shellfish
Imagine delicious shellfish hidden inside a hard shell
Soft, delicious, plump taste, think of this saliva will be thrown down ~ ~ ~
Zhenfu has a wide variety of shellfish seafood
Midterm tapes are a favorite shellfish of many people
Thinking of the juicy and elastic closed shell muscles, the temptation is hard to resist
The horned river clam, commonly known as the belt and flat shell, belongs to the bivalve river clam family.
The triangular shell resembles a bull horn, and the shell surface is dark brown and pearlescent, which is highly recognizable among many shellfish.
They mostly live in the muddy sandy seabed with a water depth of 20 to 50 meters in the intertidal zone, and the sea area inhabited is mostly shallow inland bays with gentle water flow and small wind waves.
The filaments of the feet are hair-like, often living with the tip of the shell upright into the sediment, and the filaments of the feet are fixed to the seabed, and when gathered together, it seems to be a stone forest on the seabed. Once settled, they will never move for the rest of their lives.
"To taste, the lychee is thick and high,000, and the fruit is incomparable, but the Jiang Yaozhu puffer fish is close to the ear."
The self-annotation from Su Dongpo's "First Lychee Eating on April 11" combines Jiang Yaozhu with lychee and puffer fish. And the Jiang Luozhu mentioned in the text is the piece of meat that is white and tender with the belt.
The scallop meat is tough and tasteless, but the closed shell muscle is exceptionally delicious. Some of the belts of the closed shell muscles such as thermos cork, often used in Japanese material sashimi, after drying is cylindrical, also known as Yao pillar and vest column, into the soup is incomparably delicious.
"The meat column is about inches long, as white as kexue, and the chicken juice is eaten fat, and if it is overheated, it will taste exhausted."
Although there are many ways to cook the sachets, the most delicious is the steamed sachets.
Wipe out the vermicelli that has sucked enough fresh juice, then pick up the white tender meat and put it in your mouth.
Ahhh, chewing sweet and crisp, and finally swallowing the stomach.
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