More than a decade ago, cabbage was a popular high-end ingredient in China.

At that time, I was still in school, and my dad would sometimes take me to business functions.

I still remember clearly that when the dish was served, the host would make a point of introducing it, and the occasion was even more grand than the current Australian lobster.

Although now, mussels are not rare on the table.

But back then it was exceptionally hot, not only in mainland China, Hong Kong, Taiwan, Japan, etc., have been popular for many years.

If you want to be good at table food, then you need to know something about mussels.

Even though it seems to be an outdated star, it still has a considerable place at the table.

Mussels are usually used to make sashimi.

Whether you're eating Chinese or Japanese food, it's always in sashimi form.

The flavor of the mussel is its freshness.

The texture is tender, crisp, smooth and slightly robust.

If you've had the Arctic Shell Sashimi in Japanese food, then Zheng Xiao Otter I think, they taste similar.

In the mouth a few more times, you will also feel a fresh sweet flavor.

Or, you can put some wasabi before eating, and then dip a little soy sauce, eat the flavor will be more delicious.

Some people like to call "elephant trunk clam" and "elephant trunk clam" when they are having dinner.

You can be very calm with each other,

"In fact, the elephant trunk mussels is its real name, although, 'elephant trunk mussels' called more image, looks very much like an elephant nose, but 'pull' and 'nose' are not the same. ' and 'nose' are different, after all."

If the other person happens to be another person who is vain and good at learning, you can also give him another popularization,

"The elephant trunk mussel, the English name Geoduck, the scientific name of the Pacific submerged mud clam, also known as the emperor mussels, goddess clams, is a kind of clams."

We often eat the clam sashimi (sashimi), is its "elephant nose" part, called the siphon, fat and thick, the longest can reach a meter.

However, when many girls have seen the real mussels, it is this elephant nose that makes them a little difficult to talk about.

Grown men and women should get it, it's just too much like the man's one ......

Oh, I'll stop!

At this point, the gastronomically savvy among you can explain the importance of the "elephant nose" to the mussel.

"Though, with their looks, the elephant trunks of the mussels will come to mind, the Creator has the Creator's thoughts."

"Elephant Potato Clam is a geek, with severe autism, who likes to bury himself under the mud and sand. For years and years, it relies on this elephant trunk, oh, a siphon, to get through the heavy sediment and exchange food with the outside world."

"Don't look at the elephant trunk mussels do not leave the house for many years, but the life expectancy is very long, more than 100 years old elephant trunk mussels abound, but it is a pity to encounter us humans, long-lived elephant trunk mussels, just like in the past the blue sky and white clouds, more and more less and less!"

For elephant trunk mussels, you can eat the flavor, can say what it looks like, and depict the living environment.

Then, to the nose mussel practice, processing methods, also need to know a little bit.

Most of the sashimi is raw, but the clam sashimi, not raw, but also not cooked.

When you're asked how it's done, you can get to the heart of the matter in a few words, "It's only good if it's quickly scalded!"

Right!

The specific method of processing the mussels is to scald them quickly.

Simply put, wash the mussels, put them in boiling water for about 30 seconds, take them out, remove the stocking-like film on the nose, and then cut them horizontally or vertically into slices.

When you're like me, you're often the host of a dinner party, standing in the ordering room, ordering food.

The mussel is more than just sashimi.

It can also be eaten twice.

You can tell the waiter, "Elephant nose for sashimi, first, and mussel urchin for porridge, as a main course, later."

The mussel urchin, which looks bulbous and sits between the body of the mussel and the siphon, is quite tasty in seafood porridge.

The same is true of the Australian lobster, the leftover food, not also often used to cook porridge drink, quite delicious.

This order, only professional.

If the dinner party discussed, "Why is the price of mussels so expensive" this problem.

The simplest answer is, "We have a lot of Chinese people and a big appetite! We can't afford to eat anything!"

Of course, there's more to it than just a few words.

Chinese people, including Hong Kong people and Chinese people, like to eat mussels, not only because of its good taste, eat a lot of ways.

The high nutritional value is admittedly part of the reason.

The bigger reason is that many rich people feel that the mussels, with their special shape and unspeakable parts, can play an aphrodisiac role.

Hong Kong gourmet Chan Mong-yin said,

"The Chinese people are concerned about eating, mostly for the desire of the mouth and stomach, and then medical treatment in food. A concubine full of concubines, and even more can not help but moral color in food."

Very much to the point!

This is the biggest reason why "more than ten years ago, the rich people in mainland China like to eat elephant mussels".

At that time, the Chinese people have just become rich, and when they have enough to eat, they think about lust, and what they eat to make up for what they have.

This led to a rapid rise in the price of mussels, and almost ate the mussels to extinction.

There is also the high cost of labor to catch the mussels.

The mussels originate from the west coast of the United States and Canada, where labor is already expensive.

Moreover, the mussels prefer to live on the sandy bottom of the sea, or deep in shallow sandy beaches.

On the seafloor, it takes a diver to dive to the bottom, find the siphon from the sediment, and then dig it out.

On sandy beaches, again, it is usually manual to dig deeper to get at them.

At the same time, the caught elephant mussels must be large, small ones do not fetch a price.

The difficulty of obtaining these mussels, coupled with the high cost of labor, makes them expensive, even though they are now farmed.

Finally, you can also use the tone of flirtation, add a sentence,

"Of course, the rich Chinese always like to eat the most expensive, so that have face! The more expensive the dish, the more people order it, the more expensive it is!"