Summer is here. Wave after wave of heat, the heat is unbearable. This season, the most suitable thing is to go to the beach, blow the sea breeze, take a sea bath, eat seafood, and drink a beer.
Qingdao is such a good place, there are beaches, there are Tsingtao beer, and seafood. So in the eyes of Qingdao people, the most pleasant thing in summer is to take a sea bath, eat a clam (ga) worm (la), and drink (ha) beer. This is also the most urban way of life of Qingdao people in the summer, without clam beer sea bathing summer, it is not enough to talk about life and life.
There is a place in Qingdao, called Red Island, the water is clear and the waves are fine, and the clams are the best. The size is not too big, the clam meat has little sand, pink and crisp, the world loves the so-called fat clams, tigers do not like, clam meat is fat, fat meat is loose, not good.
Liang Shiqiu, who once lived in Qingdao, once said that clams are boiled in clear soup. But the tiger thought that the steaming method was better. In the method of boiling, the umami taste of clams will be integrated into the soup, and the freshness of clam meat will be slightly inferior, just like stewed chicken, chicken is fragrant and fresh into the soup, so it is better to drink soup than eat chicken. Choose a good clam without sand or spit sand, steam it on high heat, and wait for the shell to be slightly opened, that is, the shell meat is like a beautiful tongue tip, the meat is white and tender, the original taste, and delicious and abnormal. Good.
Red Island clams, Qingdao people love spicy stir-fry, stir-frying is very simple and rough, start the stove to sit in the pot, oil hot, the next handful of chili onion ginger stir-fry, under the clams, stir-fry on high heat, hood drizzle a little beer, cover the lid. Simmer for a few minutes. See the shells of the clams quietly blooming in the pot one by one, revealing the seductive clam meat, like a beauty spitting out fragrant lips, waiting for you to kiss. Stir-fry out of the pot, throw down a handful of coriander pieces fiercely, pour it into a large basin and steam up.
Eating clams is not Sven to speak of, do not use chopsticks, to twist the shell with your hands, lift it to the mouth, roll the tongue, suck the clam meat into the mouth, a bite, crisp and tender, smack the tongue, grunt and pour a cup of Laoshan a factory of loose beer, must not be bottled beer, but with a plastic bag or a large cup of three glasses of wine to be addictive and flavorful, a cup of belly, it is drunk. If there are a few more beautiful and generous Qingdao little concubines to drink together, they can drink another bucket.
In addition to spicy stir-fry, clams spicy mix is also very wine, clams blanched until the shell just opened the meat is very tender, fished out of the cold water to pull cold, take raw soy sauce mixed with green mustard fresh pepper parsley, slightly to taste the aged vinegar and sugar, pour on the clams, stir evenly, the taste is excellent and fresh. The spicy stimulation of green mustard sublimates in the coolness, followed by the sweetness and sweetness of the clam itself, and the taste can only be described in one word - soul-destroying!
The clams are also delicious when grilled. Once went to Shenyang, late at night. Reunited with brother Ginger. Eat a Dandong seafood barbecue. Yellow clams are especially good to bake. The juice was full, like a beautiful tongue, and it was kissed deeply between the lips. Just like Shen Hongfei Shen Ye said: The most difficult thing is to rest. Another time was to go to Wuhan, and I grilled it with garlic sauce, which was also delicious.
But to say that my favorite is the Chaoshan raw pickled blood cockles, chaoshan raw pickling, like a dose of "poison", out-of-body hallucinogenic deliciousness. Among the raw pickles, there are three things I love the most, raw pickled crabs, blood cockles, and shrimp girls, I once made a joke, between Pan Jinlian and a raw pickled crab as bright as the top of the crane, I willingly chose to take this dose of "poison", not to die under the pomegranate skirt, only wish to have "poison" in the day. Blood cockles in boiling water, slightly blanched for a few seconds, with soy sauce, garlic, coriander, chili onion ginger and other or add wine or sugar or add fish sauce and other marinades to the blood cockle raw dip marinade, raw pickling is extremely exquisite, both to penetrate the ingredients, but also can not taste too thick. Pickled new blood cockles, juice like rouge dripping, swollen clothes, blow bombs can be broken, the flesh is tender and lubricated, delicious and sweet, on the tip of the tongue ice and fire double heaven. A friend said that eating this blood cockle reminded him of a spring tide and rainy night in Dongguan many years ago.
If I am at home, I still like to use loofah to cook clams, clams are fresh, but they are slightly not fatty enough, so it is good enough to use lard to lubricate and fatten, and to use some green vegetables to add a wisp of fragrance. Therefore, a pot of clams boiled loofah is the most suitable. It is very simple to make, the clams are served in a pot, a few drops of oil are sprinkled with a pinch of salt, spit out the sand, the loofah is peeled and cut into sections, the lard is boiled in a pot of ginger and green onions, the loofah is slightly sautéed to remove some water vapor and green flavor, and then put the clams together in the pot, add a handful of refining lard residue, add a scoop of water, cook for a while, until you see the clam shell slightly open, the clam meat is like a beautiful tip of the tongue sticking out, the loofah strips are soft and collapsed, it is good, eat this strand of tender and fresh.
In the bowl, the clam pattern is feminine, the loofah is white and tender and verdant, the oil residue is yellow and mellow, and when you eat it, the clam meat is white and tender, the original taste, and the delicious abnormality, the loofah, is sweet, and there is a faint beauty of the clam. The soup is even fresher, melting the fragrance of loofah, the fresh aroma of clams, and the mellow aroma of lard in one soup. The freshness of the sea, the fat of the pig, the green vegetables, and the three freshness are all in one pot. On top of the delicious taste buds, like a flower blooming.
It is also excellent to use clams to make brine noodles. Every time I go to Weihai Rongcheng, I always like to let my sister-in-law make a bowl of home-cooked seafood noodles to eat, the verdant green onions are burnt by the oil, the slices of pork are sautéed to make the aroma of grease, a scoop of water is poured down, a few clams and a few sea oyster meat are crushed sea rice, boiling, bumping an egg, beaten into egg blossoms in the soup, hand-rolled noodles are cooked, the brine is poured, and the noodles are white. Yellow eggs. Green onions. Fragrant meat. Fresh clams. The soup is hot and fresh, gluten-on. Purr a bowl of belly. My stomach was full and my body was warm. They all say that the dumplings are home. After eating this bowl of noodles, it felt like coming home. Rongcheng is really like the second hometown of the tiger.
Another time, in Rongcheng, I ate a bowl of clam potato soup, the clams were stewed in water, and the thick potato shreds were cut, and the clams were tender. Shredded potatoes are not crispy and anti-sticky. Simple, plain, but fresh to the point.
Coincidentally, once I went to Shenyang and was hungry. The brothers led the kidnappers to a Korean-style noodle restaurant to eat noodles. Eat noodles regardless of the bowl, on people, 30 pieces for one person. Noodles are one kind, clam knife cut noodles, love to eat or not to eat. It is said that it is a knife cut, but it is actually a surface cut by the machine. But the taste is indeed kind, and the noodles under the clam original soup are fresh and enjoyable. The noodles are also gluten, kimchi is particularly good, it is the kind of taste that has not been completely fermented, not too sour, and there is a plate of sauce meat, said to be sauce meat, in fact, we are talking about white brine, very fragrant. A large basin came up and purred down. It was a pleasure. The noodles of the clam soup are still unforgettable.
There is also a kind of clam in Weihai, called swan egg, which is actually called purple stone house clam. Because of its large size, shaped like a bird's egg, and as rare as a swan, it is called a swan egg. Tigers have eaten this shellfish several times in Rongcheng, the best sashimi, fresh and sweet and tender, and fried tigers also like. Pick the shell to take the meat, change the knife to thin slices, and stir-fry with green pepper fungus in hot oil, crisp and tender and salty, delicious. There was also a spring in Yanxitang to eat a tsubaki swan egg, is the swan egg sliced with egg lettuce stalks with fried, similar to the use of wood maple meat method, the most wonderful thing is to add some tsubaki seedlings, originally a mediocre dish, suddenly wonderful pen raw flowers, Spring eat spring flavor, wonderful.
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Speaking of eating clams, suddenly remembered a past, more than ten years ago in Jinan there was a small shop, elegant decoration, sign foundation white words "Xi Shi tongue", no other words, often passed by from this thought it was a beauty salon, and later learned that this is a restaurant, with the name of "Xi Shi tongue" represents clams, is the signature dish of this restaurant. This boss is very interesting, the hometown is Qingdao, rich, love to eat, open a shop is to play, his family only has 14 dishes, hot and cold half, are his favorite dishes to eat all over the country, there is a dish of original steamed clams, using his 120 heads of export from his hometown qingdao red island clams exported to Japan and South Korea, the taste is the most delicious. The entrance feels quite chewy, crisp and sweet, not as fat as other clams, but just like eating spiced peanuts, the more you eat the more fragrant, and finally there is a feeling of being addicted, and then grunt and drink a cup of fresh beer shipped from Qingdao every day, which is very enjoyable. Often go, and become friends with the boss, the key is that his girlfriend is from the Central Academy of Drama, which is very beautiful. Then the store suddenly disappeared, and I still miss it.
Summer is here again. Qingdao Beer Festival is also coming, when the time comes to go to Qingdao, blow a sea breeze, take a sea bath, eat a clam (ga) worm (la), drink (ha) beer, talk about wine, talk about life, this is life.
Adhere to the original food articles, CCTV "Taste Canal" "Foodie Legend" food consultant, Sohu Foodie Self-media Alliance Executive Secretary-General, food documentary "Search Fresh" chief planner Wang Laohu and you jointly search for "fresh" on the tip of the tongue!