Original text: [Fresh clams]: The cooking method is the same as that of car claws. Single stir-fry is also possible. He Chunchao's home clam soup tofu stir-fry, turned out to be a masterpiece. Chun Yuan Mei "Suiyuan Food List" Aquarium scaleless list
Yuan Ming (袁枚), courtesy name Zicai (字子才), was born in the fifty-fifth year of the Kangxi Dynasty (1716), and was a scholar of the Qianlong Fourth Year. Qianlong was transferred to Jiangsu for seven years, Lishui, Jiangning, Jiangpu, and Shuyang served as county commanders for seven years, for the official political diligence is quite famous, Nai Shi's journey is not smooth, has no intention of official Lu; Qianlong fourteen years (1749) resigned from the official and returned to hiding, when he was 33 years old, with "three hundred gold" to buy the Sui abandoned garden, changed its name to "Sui Garden", built a room here, chanted among them, and was known as "Mr. Sui Garden". Yuan Ming, together with Zhao Yi and Jiang Shiquan, was known as the "Three Greats of Qianjia" (or the Three Greats of Jiang Right), and his writing was on a par with that of ji Yun, a scholar of the university, and was then called "Southern Yuan AndiJi". Lived in Suiyuan for decades, died in jiaqing second year (1797) at the age of 81, these years Yuan Ming only did one thing, literati pastime, wide collection of poetry disciples, Yuan Ming likes to eat, Yuan's diary is a few more, but almost every day mentions where to eat breakfast, where to eat lunch, eating has become an indispensable part of the diary flow account, such as "the second day of the first year" said "Fantai come, to eat breakfast, suitable for He Chunchao to come, about the seventh day of the first month into the bureau to eat, look at antiques." ”。
He Chunchao Mingqi, a Native of Qiantang, is a fellow of Yuan Ming, and is also a famous scholar of the dynasty. Especially love plums, in its courtyard, the various colors of van plums are several. Ask someone to write a small shadow, take a short coat, sit on the floor, place a plum blossom next to it, and write to himself: "Sell the flowers, bear the flowers and go." Selling copper money to sell wine, flowers to sell to worry about children, selling or selling like selling flowers? Sell the flowers, worry about the flowers and go. ”。 On this day, Yuan Ming, a fellow villager in Hangzhou, got a stone in Jinling City, and engraved Liu Ci on his back: "An inch of dry will cut purple mud, focusing on the door lane in the beginning of the day." How to roll the rolling mill hand and cut all over the Duanzhou Shili Creek. "Wu Men Gu ErNiang made Si Yan and gave her poetry. The Gu family is dedicated to the old. Autumn day when Kangxi Peng. "This is everyone's work, good East everyone to share, Chunchao with this Yan with the garden and Yuan Mei pin play, Spring Nest is also good food, with the garden aquarium scaleless single load, He Chunchao family made of clam soup tofu method of stir-frying, turned out to be a masterpiece."
Clams are curtain clams, bamboo clams, bamboo clams of the family Flapper gill mollusks commonly known as clams, scientific name of the clams, is a mollusk, is a mollusk, the genus of petal gills, true petal gills and, bamboo clams, shells are brittle and thin oblate square, from the top of the shell to the ventral edge, there is an oblique groove, so the name of the clam, also known as the clam emperor, the holy son, bamboo locust, dragonfly. The shells are long, nearly columnar or oval, and the two shells are equal. Clams are all seafood, and there are more than 20 common species. Most of them are temperate and tropical species, living on shallow sea sands or mud beaches in the middle, lower or subtidal zone of the intertidal zone; a few species live on the deep seabed, and some species live in estuaries or inner bays, with a little fresh water injection, in the soft mud substrate with low sea salinity, the male shell reproductive glands are white, and the female shell reproductive glands are yellowish.
Inside each clam there is a transparent nematode-like thing, which is an organ in the clam's digestive system called the "crystal rod" and is edible. When clams are eating, the rod is used as a blender to drive gastrointestinal peristalsis and promote food digestion; when clams are hungry, the rod will automatically dissolve and be used to fill hunger. Generally, clams that have been placed for a long time will not have a crystal rod in the body, and the clams will dissolve in time due to the speed of their own enzyme decomposition, so even if they are captured at the same time, some have crystal rods, and some do not. The parasite on the clam is generally a creature called "worm-eating intestine fluke", which is yellow-white, milky white, about 2 cm long, and completely different from the crystal rod. Parasitic clams are emaciated and unable to continue to reproduce, squeezing their abdomen with more than one live body crawling out. If people eat cooked clams containing parasites, there is generally no obstacle, and those with poor gastrointestinal function may have indigestion and other reactions.
China is rich in clams, and there are many distributions along the north and south coasts. Clam meat can be eaten fresh, and can also be processed into dried clams, clam sauce and so on. Common clams are called differently from place to place, Fujian is called clams, Zhejiang is called dragonflies, and Shandong, Hebei and Liaoning are called clams. There is also a large bamboo clam also called the Holy Son King, the shell is extended, the two shells are hugged into a bamboo barrel shape, the front and rear end of the opening, the long bamboo clam, the long bamboo clam is also known as the straight bamboo clam. The shell is extremely elongated, the shell is thin, the cutter clam, the slender bamboo clam is also known as the black skin clam. The body shape of this species is very similar to that of the long bamboo clam, the shell is extremely long, and the clams can also be processed into clams oil and dried clams
Today let's talk about the edible method of fresh clams, the simplest is fresh clams, clams are stocked in water containing a small amount of salt, until the clams spit out the sediment in the abdomen, gently cut open the back of the clams with a thin blade, pour into boiling water, and cook it. Its meat is tender and has a unique flavor, and it is a delicacy to accompany wine. The ancients once praised it: "The four-inch tail of the sand dragonfly is yellow, and the flavor is pressed against Shao Yang; the wheat flowers bloom in March and a half, and the beauty seeds are clams in the city." Clams are cooked quickly with high heat, hot oil, and can better reflect the color, shape, taste, and nourishment of clams. Commonly used are fried clams, three-wire mixed clams, pot clams, leek roasted clams, steamed clams with golden needle vermicelli, fried clams with bamboo shoots and mushrooms, fried clams with egg fat, stewed clams, fish clams, clams, sauce fried clams, mixed clams, garlic vermicelli steamed clams, loofah fried clams, apricot abalone mushrooms soybean sprout clam soup, clams fried eggs and so on
Yuan Ming listed three ways to eat fresh clams in the Suiyuan menu, one is "cooking the same as the car claw", and his car claw cooking method is: first slice the pork belly and stew it with condiments (autumn oil, etc.). The car claws are washed and fried in sesame oil, and the meat slices are still cooked with brine; the second is that the method of not putting the meat single fried clams is like the fried clams fried with leeks, and the third is "He Chunchao's family clam soup and tofu stir-frying, which has become a masterpiece." "In addition, there are Cheng Ze bow clams, of course, that is not a fresh clam, and the "Suiyuan Food Zhuo Supplement" also contains clams that can also be drunk, and clams are made into drunken clams, which are sold in Hangzhou liquor stores, and the price is also good and wonderful. Minzhong clams are the fattest, when they are born in water, the tongue and feet spit out inches long, this kind of clams, the best of the boils.
The following preparation of the garden dish He Chunchao family clam soup tofu, the most important thing to do this dish is to make clam soup, not cold water to put clams tofu boiled, as simple as that, will not make Yuan Ming praise, He Chunchao family clam soup tofu main ingredient is clams, tofu, accessories are ginger, chives, clams bought back, pour some oil to soak for two hours, clams should be placed in water, dripped with a few drops of oil, soaked for two hours, the purpose is to let clams spit out the mud and sand inside. Tofu should be made of southern tofu, which is also tender tofu. The flesh is peeled off to preserve the umami taste of the clams. Put lard in the pot and add clam meat to the ginger shreds and stir-fry slightly, simmer over high heat, put the tofu cut into small pieces when the soup is white, season with salt, sprinkle with chives, and quickly start cooking. This dish is original and delicious.
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