Flower Clam Noodle Soup-a Bowl of Noodles that Will Make You Ecstasy
by Jun Meng dark blue
Favorite
Difficulty
Hard
Time
20m
Serving
2
People in Weihai have special feelings for clams. In the streets and alleys of Weihai, you can see the scenes of "drying their belly, blowing the sea breeze, eating clams, drinking beer". These people may feast on the pressure of work during the day, or recount their old love with long-lost friends, maybe even just I want to savor the "extreme taste of mountains and seas" and the "taste" of the city at the same time. I think, life in heaven is nothing more than this, right? In the 1930s and 1940s, Mr. Liang Shiqiu's "Essays on the House", he proudly said that for the first time he ate the delicious "Xi Shi Tong" (Weihai people used to call it sand clams). Now, clams are "really a magical product with good color, fragrance and shape", "it has a smooth and soft feeling in the mouth, and it really deserves its reputation after trying it." Mr. Lao She even poured his love for clams in his "Clam Collection". The Chinese name of clams is variegated clams, which are produced in many coastal cities, but it is recognized that the most delicious clams come from Weihai, especially the flower-skin clams. When sautéing clams with oil in the pan, the crisp sound of "babble" makes you salivate and you can't stop.
The flower clam is a kind of clam, called the variegated clam, the book is the Philippine clam, the shell is 2.5-5.7 cm in length, and the commercial scale is 40 mm on average. It is a common shellfish with a firm shell and equal left and right petals; on both sides; Varying, the beak on the top of the shell is located in the front half; the shape is slightly oval. The ligament is embedded and does not protrude from the shell surface. The thick brown elliptical arch body extends almost to half of the posterior edge. The shell is named for its smooth surface and beautiful red, brown, and black patterns. It is a unique seafood of coastal cities such as Weihai. In some areas of Jiaodong, it is commonly known as gá la (in this case softly), and it is called clam (gǎ) in Weihai. The flower clam inhabits the bottom of the mud beach in the middle of the intertidal zone and below the lower zone, and the most yield is below the dry tide line. The depth of its habitat in the sand is generally not more than twice the length of its body. On the first and fifteenth day of the lunar calendar, people often go to the beach to dig this seafood to relieve gluttons after the tide, and for mass production, clam digging boats are used to catch them in deep water.
The clam has extremely delicious meat, and is called "the world's most delicious" and "the crown of a hundred flavors", and its nutrition is relatively comprehensive. It contains protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, Various ingredients such as amino acid and taurine, low caloric energy, high protein, less fat, can prevent and treat chronic diseases of middle-aged and elderly people. It is a high-quality and cheap seafood.
People who grew up by the sea probably have had the experience of digging for clams in the tidal flats. To catch the low tide, the family took a small iron bucket and a small homemade rake, squatting in the black mud to dig for clams. Children will also find a few small crabs and small conch shells that live in the crevices of the stones. Before night fell, the family returned with bags full of trophies. I don't know when, clams became the first fresh food in the small town of Weihai. Drinking beer and eating clams have become a sight everywhere in Weihai. The reason why clams are so popular in Weihai is that one is that they are cheap and the other is that they are full of flavor. The early method of eating was clams in the original juice. A large bowl of clams in the original juice was served on the table. First, use a spoon to scoop a spoonful of clam soup, carefully savor the "delicious" taste, and then gently use your lips and teeth. Put the clam meat in your mouth and chew it carefully, and feel the "fresh and juicy" meat quality. It is really refreshing and delicious with endless aftertaste.
At the seafood markets in Weihai, there are teams of large trucks filled with clams and seawater every day. The merchants who sell clams will put the clams in a container full of seawater, so that the clams can spit out the mud and sand in their stomachs. Secondly, the freshness of clams can be guaranteed to the greatest extent. When buying flower clams, you can pick it up and tap it. If it is a "pop" sound, the flower clam is dead; on the contrary, if it has a crisper sound, the flower clam is alive. Pick up a handful of flower clams and turn them up and down. If you hear a coughing sound, they are empty shells or mud shells. At least they are thin...If you hear the sound of kaka, they are meaty, at least not. Very thin. Shellfish such as flower clams are rich in umami flavor. Don't add MSG when cooking, or add more salt to avoid loss of umami. It is best to soak flower clams in salt water for half a day in advance to spit out the soil.
"One side of water and soil raises one side", this is the "clam complex" of Weihai people. Eating clams is not only the lifestyle and way of Weihai people, but also a brand for outsiders to enter Weihai and feel the charm of Weihai. "
The flower clam is a kind of clam, called the variegated clam, the book is the Philippine clam, the shell is 2.5-5.7 cm in length, and the commercial scale is 40 mm on average. It is a common shellfish with a firm shell and equal left and right petals; on both sides; Varying, the beak on the top of the shell is located in the front half; the shape is slightly oval. The ligament is embedded and does not protrude from the shell surface. The thick brown elliptical arch body extends almost to half of the posterior edge. The shell is named for its smooth surface and beautiful red, brown, and black patterns. It is a unique seafood of coastal cities such as Weihai. In some areas of Jiaodong, it is commonly known as gá la (in this case softly), and it is called clam (gǎ) in Weihai. The flower clam inhabits the bottom of the mud beach in the middle of the intertidal zone and below the lower zone, and the most yield is below the dry tide line. The depth of its habitat in the sand is generally not more than twice the length of its body. On the first and fifteenth day of the lunar calendar, people often go to the beach to dig this seafood to relieve gluttons after the tide, and for mass production, clam digging boats are used to catch them in deep water.
The clam has extremely delicious meat, and is called "the world's most delicious" and "the crown of a hundred flavors", and its nutrition is relatively comprehensive. It contains protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, Various ingredients such as amino acid and taurine, low caloric energy, high protein, less fat, can prevent and treat chronic diseases of middle-aged and elderly people. It is a high-quality and cheap seafood.
People who grew up by the sea probably have had the experience of digging for clams in the tidal flats. To catch the low tide, the family took a small iron bucket and a small homemade rake, squatting in the black mud to dig for clams. Children will also find a few small crabs and small conch shells that live in the crevices of the stones. Before night fell, the family returned with bags full of trophies. I don't know when, clams became the first fresh food in the small town of Weihai. Drinking beer and eating clams have become a sight everywhere in Weihai. The reason why clams are so popular in Weihai is that one is that they are cheap and the other is that they are full of flavor. The early method of eating was clams in the original juice. A large bowl of clams in the original juice was served on the table. First, use a spoon to scoop a spoonful of clam soup, carefully savor the "delicious" taste, and then gently use your lips and teeth. Put the clam meat in your mouth and chew it carefully, and feel the "fresh and juicy" meat quality. It is really refreshing and delicious with endless aftertaste.
At the seafood markets in Weihai, there are teams of large trucks filled with clams and seawater every day. The merchants who sell clams will put the clams in a container full of seawater, so that the clams can spit out the mud and sand in their stomachs. Secondly, the freshness of clams can be guaranteed to the greatest extent. When buying flower clams, you can pick it up and tap it. If it is a "pop" sound, the flower clam is dead; on the contrary, if it has a crisper sound, the flower clam is alive. Pick up a handful of flower clams and turn them up and down. If you hear a coughing sound, they are empty shells or mud shells. At least they are thin...If you hear the sound of kaka, they are meaty, at least not. Very thin. Shellfish such as flower clams are rich in umami flavor. Don't add MSG when cooking, or add more salt to avoid loss of umami. It is best to soak flower clams in salt water for half a day in advance to spit out the soil.
"One side of water and soil raises one side", this is the "clam complex" of Weihai people. Eating clams is not only the lifestyle and way of Weihai people, but also a brand for outsiders to enter Weihai and feel the charm of Weihai. "
