The weather is getting hotter, and if it's a year before, the street food stalls should also start to stand up. Only now, the street is still quite quiet.
Cold dishes, barbecues, stir-fry, a variety of small seafood, and a few bottles of beer, it's a cool summer night.
When it comes to small seafood in food stalls, all kinds of shellfish are definitely a big responsibility: spicy stir-fried flower clams, salt-baked bamboo clams, white-sea cucumbers, soy sauce water sea melon seeds... Don't look at the lack of meat, but the umami contained in it is enough to occupy everyone's taste buds.
However, although the shellfish is delicious, it makes many people feel headaches when ordering. Many food stalls do not have menus, and various small shells are placed there: which is a flower clam, which is a wen clam, who is a hair cockle, who is a blood cockle...
Friends who couldn't tell the difference had to pretend to meditate: Well, give me a copy of this; ah, that one for me to fry.
Before this summer comes, you can no longer eat unclear, you must figure out, what are these delicious shellfish?
<h1 class= "pgc-h-arrow-right" >01 shellfish, the most popular seafood</h1>
On China's 18,000 km coastline, small seafood is the most popular.
Although the small seafood is small and plain in appearance, it is abundant in quantity, and the umami taste contained in the body is also evocative.
All kinds of shells are the main force of small seafood, when a large number of markets, as long as a few dollars a pound, can be boiled, can be fried, can be grilled, is the most perfect appetizer.
Don't look at the shellfish is inconspicuous, but in addition to sodium glutamate in its body, there is sodium succinate, and various flavoring substances interact to make the small shell have a complex and colorful umami taste.
Scallops, oysters, rainbows, clams, cockles, clams... These common shellfish are not valuable, but they bring great satisfaction to our taste buds.
Scallops, oysters, and rainbows have all been specially introduced in previous articles, and can be viewed by clicking on the following titles:
If scallops don't "run away", how many delicacies can they turn into?
Mussels, rainbows, mussels, mussels... Who are they?
What kind of oysters are top notch? Can eating oysters really aphrodisiac?
Today I will talk about clams, clams, clams, etc., these small shells with taste.
< h1 class= "pgc-h-arrow-right" >02 clams</h1>
Clams are a collective term for a part of the bivalve family Clam family and a part of the Clam family.
There are many names for clams. In Mandarin, we generally pronounce it as gě lì, which is called gá la in Shandong, and xiǎn e in Dalian.
However, these are not its official names, and according to the correct pronunciation, clams should be pronounced as (gé lí). But you really have to go to the food stall and shout: fry me a plate of gé lí, the boss doesn't think you're a neurotic.
According to the Jiaodong Peninsula: cold water oyster hot water clam. When the sea is cold, it is the oysters, which is the fattest season for oysters; in the summer, when the sea heats up, it is time to eat clams.
There are many types of clams, and we often eat flower clams, clams, white clams and so on.
Flower clams
Flower clams, also known as flower beetles, flower clams, flower clams, the scientific name is actually called Philippine clams, from the curtain clam family of curtain clams.
Flower clams mostly inhabit the sediment on the bottom of the shallow sea, so the water pipe is mostly with sediment, if the fresh clams are fished up and cooked directly, it will have some teeth to eat, generally soak it in salt water, spit out the sand.
The cooking of flower clams is very diverse, white boiled, spicy stir-fried, grilled, soup... Moreover, its body is already rich in salty and fresh taste, and there is no need to add salt to cook.
Sautéed flower clams are the most common way of cooking at night markets. However, the most authentic way to eat flower clams is to roast them.
Roasted yellow clams
A few years ago, eating barbecue in Dalian would give you a carbon stove to make it easier for you to heat it yourself and bake it to your favorite texture and taste. At this time, I would go to the nearby market and buy three or four pounds of flower clams for 10 yuan.
Take a grilled net rack on the stove, put a few flower clams on the top, wait for the roasting until the opening, pick it up and swallow it with the juice and meat, although it is very hot, it is also the most original umami.
Tin foil flower nail fans
In recent years, the popular tin foil flower nail fans have actually wrapped the umami juice inside the clams with tin foil as much as possible, and then slowly boiled into the fans, which is similar to the scallop fans.
clam
Wen clams are more expensive clams, known as "the freshest in the world". The shell is slightly triangular in shape and relatively large, with the largest diameter reaching 5 cm. Ancient skin care product clam oil, is to take a large clam shell as a container.
Egg stew with clams
Wen clams are distributed along the coast of China, most famous in Nantong, Jiangsu Province. In addition to stir-frying, Wen clams stewed eggs, Wen clam hooves casserole, rotten skin Wen clam rolls, green onion oil Clams... All are well-known dishes.
White clams
White clams, scientific name four-horned clams, are small in size and have a relatively high shell, and are generally used for white boiling or steaming.
Oil clams
Oil clams, the scientific name corrugated ba fei clam, the shell has a pattern, the surface is relatively smooth, it looks shiny, perhaps because of this there is a "oil" word in the name. In Places like Sanya, the oil clam is also called "mango snail", but it is neither like a mango nor a snail.
In China, oil clams are commonly found along the southern coasts of Taiwan, Fujian, and Liangguang. Oil clams can be cooked in soup or fried, and the best combination of stir-fried oil clams is the nine-story tower.
Oil brine seared oil clams
In the southern Fujian region of "soy sauce water all seafood", soy sauce and water are mixed to properly enhance the flavor and hang out the umami. Soy sauce water clams are the most homely, but also the most impressive delicacy.
Yellow clams
Yellow clams, scientific name green willow clams, are produced in the shallow waters of the Yellow Sea, the most famous of which is dandong yellow clams. Its shell is yellow, and so is its flesh.
Yellow clams are relatively large and the meat is thicker, so they are also called fat clams. Yellow clams are excellent for white burning, stir-frying, and grilling, and do not need to add more spices to destroy its original umami taste.
Aoyanagi sashimi
In addition, bird shells, Xi Shi tongue, sea melon seeds... They are all delicacies that you will eat more or less often.
When buying clams, pay attention to the fact that as long as the small tongue is still moving and spraying water, it is alive. However, the price of this thing is not expensive, the amount of each purchase is not small, one by one is too difficult to pick, and it is inevitable to encounter a few dead clams that do not open their mouths every time.
The sand removal of clams is a headache. Use a large basin, put clams, pour salt water (1 liter of water 30 grams of salt), and order a few drops of sesame oil or peanut oil, raise it for a few hours, and you can spit out the sand.
<h1 class="pgc-h-arrow-right" >03 clams</h1>
Clams are called clams in many places, flower clams are flower clams, white clams are white clams, of course, yellow clams are now called habits.
However, the true clam is actually something else, and it generally refers to the creatures under the clam family Clam family.
River clams
River clams, also known as Asian clams and Taiwan clams, are widely distributed in china's rivers, lakes, ponds and ditches. Yes, clams are not seafood, but a kind of river fresh.
There are many subspecies of river clams, such as yellow clams, the shell is golden, the better the quality of life, the more yellow the shell, and in the silt grows called mud clams, the shell is black.
Generally speaking, the taste of yellow sand clams is better than that of mud clams, and the yellow sand clam with purple inner shell is the best of the river clams.
Steamed yellow clams
River clam eating method, one is to cook soup, in the southern Fujian region, many people will use river clams and old radish dried to cook soup in the summer; the second is cold mix, river clams are hot after taking meat, adding soy sauce, green onions, garlic a mixture, and then give what delicious will not change.
River clam soup
In Japan, there are also Yamato clams, real clams and Seta clams. Yamato clams grow at the confluence of brackish and fresh water, and the other two are freshwater creatures that are also eaten by the Japanese at different times.
<h1 class="pgc-h-arrow-right" >04 cockles</h1>
Cockles belong to the winged suborder Quinaceae.
In terms of appearance, the cockle is relatively easy to identify, its shell is relatively thick, and it is very strong, it is difficult to break open with bare hands, and the surface of the shell has obvious lines or fluff.
Cockles are found along the coast of China, with liaoning and Shandong having the largest production. There are three kinds of cockles that we often eat – hairy cockles, mud cockles, and cockles.
Hairy cockles
Hair clams, commonly known as hair clams, hair clams. It is most famous for the "Fenghua cockle" produced in Ningbo.
When eating cockles in Ningbo, the local people take a thick lead wire basket, put the cockles in it, put them in a pot of boiling water and shake the basket repeatedly until the cockles are cooked, so it is called "shaking cockles".
Stir the hair cockles
Yuan Ming also recorded several ways to eat mao cockles in the "Suiyuan Food List": "There are three ways to eat cockles: spray semi-cooked with hot water, cover, add wine, and get drunk in autumn oil; or use chicken soup to cook and cover it into the soup; or go all the way to its cover as a soup, but it is advisable to start quickly, and the meat will dry up later." ”
However, the half-ripe hair cockle caused a memorable outbreak of hepatitis A in Shanghai in 1988.
Due to the environmental pollution of the hair cockle production area, the hair cockle brought the diarrhea, followed by the emergence of hepatitis A virus, which eventually led to Shanghai in just two months, panic everywhere, banlan root out of stock, dare not touch the stair handrail... More than 310,000 people have been infected with hepatitis A, 31 of whom have died.
To this day, in Shanghai's "Announcement on Prohibiting the Production and Operation of Food Varieties", the name of Mao Cockle is prominently listed and banned from sale throughout the year.
Blood cockles
Mud cockles, commonly known as blood cockles, are more common in the south. Raw pickles or white burns are common ways to eat, and in southern Fujian, blood cockles are also one of the indispensable delicacies on Chinese New Year's EveChinese New Year's Eve meals.
Photo: "The Taste of Lao Guang"
When Wang Zengqi visited Fujian, he also ate blood cockles and wrote: "I eat mud cockles, and it is without adding any condiments that I peel off the shell and enter my mouth." I don't eat much, each one is just a few pieces to taste the taste, eating mud cockles is a big appetite, a large plate of mud cockles let me eat a small half alone, in front of the cockle shell piled into a small mound, the intention is not endless. Eating mud cockles and drinking hot rice wine are rare in life. Raise a glass to thank the host, saying: 'This is called seafood!'"
In addition to Chinese, Koreans also love mud cockles. In the Korean drama "Please Answer 1988", Deshan's father likes to eat the mud cockles made by his wife the most, he once said that he can not eat meat, but he has to eat the mud cockles made by Li Yihua every day, and later after the Deshan family paid off the debt, Li Yihua made a full plate and put it on the table.
Korean food broadcasters often eat cold mixed mud cockles, mud cockle bibimbap and so on.
Cockles
The cockle, also known as the blood shell, is called the red shell by the Japanese. Compared with hair cockles and blood cockles, red shells are relatively large, mainly growing in the Yellow Sea and The Bohai Sea.
In Japan, Akabei is often used to make sashimi or sushi. The essence of the red shell sashimi is its thick shellfish feet, after it is sliced into thin slices, it is refrigerated for about five minutes, accompanied by the mixed horseradish on the table, the color is yellow and red, which is extremely pleasing to the eye.
Red shell sashimi
However, traditional Chinese food is still used to cooking, frying, stir-frying, boiling, mixing can be, but the requirements for the stove holder are very high, a little overheated, it can not bite.
These three kinds of cockles are relatively easy to distinguish, the red shell is relatively large, and the biggest difference between the hair cockle and the blood cockle is the color of the meat and juice.
<h1 class="pgc-h-arrow-right" >05 clams</h1>
Clams are distributed along the northern and southern coasts of China and can be eaten throughout the year.
The Qing Dynasty's "Chronicle of Ninghai County" records: "Clams and mussels are called clams in the field species, narrow in shape and as long as fingers.
The clams we usually eat can be generally divided into short and thick round "clams" and slender and straight "bamboo clams".
Clams
The meat of the clams is tender and can be steamed or stir-fried. In Zhejiang and Fujian, there is a practice called "upside-down clams", that is, the clams are inserted into the bowl next to each other, sprinkled with a layer of pickles and ginger shreds on top, and then steamed for 10 minutes, sprinkled with green onions to get out of the pot.
Salt-baked clams
Salt baking clams is also a common practice, the clams are slightly marinated in seasonings, drained, the coarse salt mixed with spices stir-fried, and finally the clams are placed on the coarse salt, using the temperature of the salt, the clams are baked.
And we usually eat two kinds of bamboo clams, large bamboo clams and long bamboo clams. The characteristics are all in the name, the large bamboo clam is "big", and the long bamboo clam is "long".
Long bamboo clams
The biggest feature of bamboo clams in addition to long, is the thin shell, the shell is easy to break, all many people eat long bamboo clams when they suck and eat.
Making bamboo clams, steaming or soy sauce water is enough to stimulate the umami flavor.
In fact, all kinds of small shellfish seafood, in cooking, there is no too complicated routine, without too many condiments and skills, simple cooking can get the ultimate taste.
- The End -
Text | Wei Yiyi
The image of this article originated from the network