Oysters are shellfish that adsorb the growth of beach rock cliffs, and are as famous as clams, one of the two major cooking soups in my hometown. The black and white soft body is delicious, and it is better in the cold season.
During the harvest season, fishermen carry baskets and shovels, shovel shelled oysters from the beach reefs and pick them home, upside down on the house or the side of the house, see the stitches and needles, and complete this "homework".
Mother's house is by the sea. The oysters produced there are very good in their small fat. When I was a child, every time I came to visit, my grandmother always used a wooden barrel to hold several pounds of freshly picked oysters and let us take them home. This oyster is not soaked in water, original, mixed with starchy soup, sweet; add tofu, green onion leaves, celery stems, sweet potato powder mixed and fried, fragrant; if you can't finish eating for a while, sprinkle an appropriate amount of salt to marinate, accompany the meal is very authentic, and durable to use.
It is said that oysters are eaten raw in order to taste the purest taste. However, one is weak in the stomach, and the other is difficult to get rid of, or it is better to accept cooked.
Previously, the hometown sold oysters, most of the baskets were filled with no water, the goods were genuine, and they were shoveled with river mussel shells and packaged in large bamboo shoot shells, which was a veritable "green" food. Later, the use of blister barrels, but also short pounds less than two, and even drip into kerosene to create inferiority (it is said that oysters absorb a lot of water due to coal flavor), so that customers are invincible. This kind of seafood, so concocted has no unique flavor to speak of, it is simply a big scenery, a big bad reputation!
Not long ago, I came across a temporary stall in a nearby market that also sold freshly picked oysters. It was a middle-aged couple, and they learned from the owner of the goods and the customer that the owner of the goods was connected to Lianjiang, the husband had lived in Rongcheng for decades, probably a staff member, and the wife was engaged in fishing in the countryside. Set up this stall, the wife and husband help, long luck and short sales, do not engage in hands and feet, pay attention to credit. Despite the small price, it is still in short supply and needs to be queued up for purchase.
The two mouths each hold a small iron drill with a wooden handle, drill the edge of the oyster shell, pry open the shell cover, only to see a large or small oyster meat pasted into the shell, the water spirit, a pick and a stroke, it is alive and falls out of the bowl, emitting a fresh seafood smell.
The fisherman's thick cracked hand, one index finger with a black rubber finger sleeve, lips tight, full attention, drilled strongly, provoked, as if the jewelry between the sideburns was also shaking. Although I didn't know the dialect, I heard a little praise and pity for his wife, and one of the female customers said that "he" was really blessed...
In a few moments, the wife had picked out most of the bowl, and even the husband picked a scale, close to a pound, which took about 20 minutes.
The owner of the goods repeatedly picked out the selected oyster meat and threw it on the mat board, and I felt confused and couldn't help but question. Originally, if you encounter a dry and lack of water in the shell of a oyster mold, it is a dead oyster, and the dead oyster is not suitable for eating and is poisonous.
This oyster is naturally raised, no need for more nutrients, but it is inseparable from the sea at the high tide and the ebb and flow, and its abundance is related to the climate of the year, of course, it also needs the love and cherishing of human beings. At this time, there are many customers who come to visit, and the business is very sought-after, but the fisherman still adheres to the kind and simple demeanor, which is indeed touching and unforgettable.