Thin shell, a unique seafood of Chaoshan Province, also known as phoenix eyes, sea melon seeds, because of the thin shell and so called thin shell, shellfish seafood, grow and breed in the shallow bay of the beach, there are wild and artificial stocking, often in pieces glued together, with foot silk adhered to the sediment. After the fishermen harvest and fish, they are processed and dehulled and cooked, and their fat and tender pieces of meat are fished out, which is commonly known as thin shell rice. Because the salt stove people have been rich in production for generations and are famous far and near, it is known as "salt stove thin shell rice" and is also a unique seafood cuisine on the coast of the southern country.
Thin shell
Thin shells are shellfish seafood, named after thin shells, scientific name seeker clams, living in the outer bays or tidal flats of islands with high salinity. Chaoshan area is mainly produced in Raoping County's Fengzhou, Haishan, Huanggang Da'ao, Socheng Dagang, Nan'ao County's Houjiang, Haojiang District's Guang'ao, Fenggang and other places, of which Raoping County is the most numerous. Every year in the seventh and eighth months of the lunar calendar, the thin shell is fat and beautiful, and it is loved by the world because of its bright red particles, tender flesh, attractive color and delicious taste. The processing and production of thin-shell rice is a traditional industry of Chenghai salt stove since ancient times.
Thin shell rice
Every summer, it is the season when thin shells are abundant. At this time, the thin shell is fat and plump, and the tenderness is incomparable. There are many ways to eat thin shells, in terms of fried thin shells, in addition to garlic peppers, be sure to add a spice called Jinbu Chang or Nine Layer Tower. If this spice is missing, then it will not taste right, in other words, it is not an authentic hipster dish. Another important way to eat thin shells is to make "thin shell rice" that is dehulled. Thin-shell rice, like fish rice, is also a Chaoshan dish. It's just that this flavor is very special, except for salt without any spices, through the original taste of food, to achieve the realm of "tasteless".
The following will introduce you to the various dishes with thin shells:
Thin-shelled rice fried rice
Wooden pot thin shell chicken
Stone pot thin shell worm
Sands thin shell rice
Nine-story tower with thin shell
Pumpkin thin shell casserole
Seaweed thin shell rice
Thinly soaked vegetables
Taro thin shell burn
Pearl melon thin shell soup
Thin shell rice boiled tip rice balls
Thin shell rice soup
Tofu boiled thin shell rice
Gold does not change the fried thin shell
Stir-fried thin-shelled rice with leeks
Dry thin-shelled rice
Thin shell rice fishing rice
Thin shell rice branding
Thin shell steamed eggs
Scrambled eggs with thin shelled rice
Sauté thin shell rice
Thin shell boiled taro
Thin shell fried chili peppers
Finally, I will introduce some knowledge about thin shells to share with you:
Cleaning method of thin shell
Use chopsticks to separate the thin shell from the bottom of the basin, because the position of the thin shell has always been in the center of the basin, and the sand that is spit out is directly sinking to the bottom, and the water that hangs in the middle of the thin shell and then sucks in is clean.
When buying thin shells, ask your boss for a little sea salt, dissolve it in clean water, and create the smell of seawater. Then put two chopsticks in the basin that are not usually used, the purpose is not to let the small basket sink to the bottom, and finally the leaky basket filled with thin shells is placed on top of the soaking, and then drop a few drops of sesame oil, and after 2-3 hours, you will see that there will be a lot of dirty things at the bottom of the basin.
Precautions for eating thin shells
Do not eat with cold foods
Thin shell nature cold, it is best to avoid eating with some cold food when eating, such as hollow cabbage, cucumbers and other vegetables, after meals should not drink some cold drinks such as soda, ice water, ice cream, but also pay attention to eat less or do not eat watermelon, pear and other cold fruits, so as not to cause physical discomfort.
Cannot be eaten with beer or red wine
Eating thin shells and drinking a lot of beer will produce too much uric acid, which can cause gout. Too much uric acid can be deposited in joints or soft tissues, causing inflammation of the joints and soft tissues.
Fasting in patients with skin diseases
Thin shell practice
The stir-fried thin shell must be on fire, gold does not change, thin oil, ayu sauce, stir-fry, in order to produce a plate of delicious. Ingredients: Fresh thin shell, cooking oil, garlic rice, gold (fish lettuce), red pepper, fish sauce.
Wash and drain the thin shell, cut the garlic, pepper and vegetables into fine pieces, and the gold does not change the leaves and young shoots, and set aside; First in the iron pot (Chaoshan people use "iron ding") with oil fried garlic incense, pepper, thin shell, gold does not change in turn into the ding, only listen to the two or three sounds of "匫" exposure, the left palm ding, the right hand with a shovel (ding shovel) or dipper stir-fry, and pour in the appropriate amount of fish sauce, the action is rapid, can not stop the dipper. When you see the thin shell in the pot called blossoming (shell unfolding) immediately turn off the pot, a plate of fragrant fried thin shell is completed.
The stir-fried thin shell must be accompanied by gold (fish lettuce), and this unique vanilla naturally blends with the umami flavor of the thin shell and seems to have become part of the thin shell. Frying thin shells without gold is like smoking without fire, and it is not eaten.
Eating fried thin shells is addictive. In the past, the price of thin shells was cheap, and when eating thin shells, people could not help but call a plate and dish, throw the thin shell shell under the table while eating, and bury the clogs that fell off the ground, so Chaoshan had a saying that "eating thin shells can not find clogs". There are also descriptions of eating to the end without seeing people's heads, only seeing a bunch of thin shells, called "thin shell mountains".
Nutritional value of thin shells
The thin shell is not only delicious, but also has a high nutritional value. It also has the functions of regulating blood lipids, preventing cardiovascular and cerebrovascular diseases, and calming cough and asthma. The shell of sea melon seeds is very thin, there is mucus on the surface of the body, it is rich in protein, iron, calcium and other nutrients, contains a variety of nutrients, and is a popular seafood with high nutritional value.
Thin shell in March and August these two months is the best, at this time the sea melon seeds head is thick fat, yellow, delicious taste, sea melon seeds eat different ways, generally have green onion oil, dried vegetables sea melon seeds, eggplant sea melon seeds, can also be pickled wine, pickled. Coastal people generally also like to eat pickled, the specific production method is as follows: select a large and fresh yellow mud snail, sift off the mucus on the surface of the sea melon seeds, wash, remove the water, put it in the container, add a little salt, a little yellow wine, and then seal the mouth of the container, pickle for about a week. After potting, put a few slices of garlic on top and serve. This dish is characterized by a long shelf life and a peculiar smell.
Introduction to Thin Shell
Thin shells live in the outer bays or islands with high salinity in the tidal flats, live in groups, the flesh inside the shell grows a line to form foot silk outside the body, dozens of thin shells are connected together with foot wires, and attached to rocks or silt, which is called "thin shell stool" in the Chaoshan region. In the past, poor families raised a group of children who could only eat, a kind of family burden, which was likened to a group of "thin shell stools".
Thin shells are grown on rocks attached to the seabed or "thin shells" specially made by farmers, and need to be cut with a knife when picking. Picking thin shells in Chaoshan is called "washing thin shells". The pickers had to leave at three or four o'clock in the morning, drive the boat to a place with a thin shell, then take off their clothes, dive naked into the cold and bone-chilling sea, hold their breath and climb backwards to cling to the mesh bag with a small shovel at the front end, cut the thin shell into the net bag, and then the people on the boat assisted in pulling it to the surface, and then dumped the thin shell into the large bamboo basket tied to the side of the ship to wash away the soil, and another person went to the sea to cut it. Such continuous work must be a water-based, strong adult male to be competent.