Bai Yuxi's tongue
Author: Taihu Meizi
Oops, officials!
Today, the north wind blows strongly and the sky is dark, and my wife does not want to go out. In recent days, the officials have been irritable on the fire mouth tongue reddened, the heart pity, specially wrapped around the coat around the towel top cold wind sucking fog cold vegetarian hand swallowing oil smoke for the officials to make a bowl of tender is tender is fresh is fresh white jade Xi shi tongue...
Talk well!
yes! Well, someone, come and eat the river mussel roast tofu!
Once I went back to a restaurant opened by Cantonese people to eat, and there was a dish served in the meal: Bai Yuxi Shi Tongue.
What suddenly attracted attention was the name of this fragrant dish, which turned out to be sea mussel stewed tofu.
The mussel meat is like jade like snow, white and red, tender and soft, and the taste is extremely delicious.
Oh, isn't this the river mussel in Wuxi? Someone suddenly realized.
Yes and no.
River mussel meat is thick and fat, and there is no such a moving name, and the food culture of Cantonese people is indeed slightly superior.
Since then, this name has been deeply imprinted in my mind.
There is a saying that when a man eats "Xi Shi Tongue" ———, he is aggrieved with women, or has a very fragrant fantasy, or even wants to entangle with Xi Shi's tongue endlessly.
Xi Shi's tongue has a lot of feelings, and a lot of entanglement, which makes people unable to give up.
During the meal, on the mussel meat, there are always people shouting tender, fresh, beautiful at the same time, there are some inexplicable laughter. Diners get pleasure in sucking, it's fresh; there's a little satisfaction in eating in the mouth, it's cool.
A home-cooked dish soothes the taste buds and entertains the brain.
A waiter told the poignant legend of the Taihu mussel.
Xi Shi and Fan Li were separated on the way to escape, she knew that she was lonely and easy to attract misfortune, and the tip of her tongue fell into the mouth of the lake mussel, and the tip of the tongue was revived in the mussel's body, and then multiplied endlessly.
There is an ancient poem as evidence: "King Wu has nowhere to summon souls, but the Tongue of Xi Shi still exists." The king was drunk for a long night, and still has to be honored. ”
This dish is only made in the cold winter season of the year.
There are fishermen selling mussels fished from Lake Taitai. I usually choose five or six medium-sized, plump mussels. Weigh well, the fisherman hands and feet sharply help to cut open and deal with it.
Go home and clean up twice. Through the outer layer of the river mussel, you can see the circle of black and blue sludge-like dirty things inside, which is the dirt left in the intestines, which must be opened with scissors and rinsed with clean water before it can be washed.
Rub the picked mussel meat with table salt a few times, wash the mucus, rinse it into the water again, scrape off the saprophyte, and then rinse it with clean water.
At this time, you will see the white mussel meat plump and thick, fresh and shiny. In this way, the river mussel meat can be regarded as a real clean, you can rest assured that you can use it to cook.
However, before cooking the mussel meat, it is also necessary to knock the edge of the mussel as loose as possible, and it is advisable to knock it soft, so that it will be tender.
Two pieces of old tofu, two or three fresh mushrooms.
Melt with a little lard in the pan.
River mussels and pork are golden partners, if you do not put lard, you can put pork belly and sauté the oil.
Recently, from time to time, experts have jumped out to justify the name of lard, saying that eating a little properly is beneficial and harmless.
Humans are carnivores, very sensitive to the feeling of fat, and know that animal oil is more fragrant than vegetable oil. As for which one to eat is good for the body? Too much or too little is not good, lard is not the culprit, should be treated with a normal heart.
Dongpo meat, braised pork, etc., if only lean meat is used, these famous dishes cannot be passed down for so long.
The simplest scallion oil noodles, replaced with vegetable oil, taste like chewing wax. No matter how healthy it is, it is not good for the spirit and the body.
Pork mussel meat should also be roasted with lard.
After the oil is hot, put the ginger onion winter shoot slices mushrooms and shiitake mushrooms and fry for a while, put boiling water after the tofu and mussel meat, pour rice wine, salt, I like to put a little soy sauce to add color, pour hot water, bring to a boil, simmer slowly for half an hour.
ok。
The length of time varies according to each person's taste, some people like soft and rotten as mud, some people like to be strong, each taking what they need.
Only one thing: it must be cooked thoroughly before eating. And you can't put MSG, because it's so fresh that your eyebrows are down.
River mussel meat has a good health care effect on the human body, and has the effect of nourishing yin and flat liver, blind eye disease prevention and so on.
However, mussel meat is cold, so people with spleen and stomach deficiency and diarrhea should avoid eating river mussels.
My mother never ate mussel meat all her life, not because she had a bad stomach but because she had unpleasant memories when she saw mussels.
When the mother was sent to the countryside, the ten-fingered urban people would not do anything, and the production captain was the father's hair, so he took care of the mother to herd the ducks. It is said that ducks eat eggs from snail meat, so my mother goes to the river beach every day to pick up river mussels and snails.
In fact, mussels and snails cannot be found and need to be touched.
But Mother had never touched a mussel, and she wouldn't.
One day she sat on the river beach and cried loudly, and there was no trace of a mussel.
Later, my father bought a cutting book for my mother, and my mother was very clever, and when she looked at the book, she began to make clothes for the poor and lower-middle peasants, and from then on, she bid farewell to the days of letting ducks and picking mussels until the implementation of the policy.
Winter snacks
White fungus jujube cinnamon soup.
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About the Author:
Taihu Meizi, well-known blogger, independent writer. Great views, beautiful text, good food. Take note of it and love to share it with you.
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