It belongs to the same species as SINONOVACULA SINONOVACULA, SINONOVACULA SINONOVACULA, Meretrix meretrix, Clam, Oyster and Mytilus, belonging to the phylum Mollusca and Claudiobranchia. Its double shell is slightly triangular, mussels are bright, the top of the shell is lavender, and the rest are purple or yellowish. Open the shell, crystal white body will spit out from the gap, just like a beautiful woman's tongue.
Stone's tongue is tender, smooth, delicious and nutritious. According to the analysis, its meat contains a lot of protein, a little fat and a variety of essential vitamins. Therefore, it is often regarded as a delicacy at high-class banquets.
In Fujian recipes, stir-fried Xi Shi, mussel with hibiscus, mussel with Koryo, mussel stewed with millet, mussel with seaweed, mussel with fermented sauce and mussel with chicken soup are all famous dishes cooked with Xi Shi.
The practice of frying stone tongues
Raw materials: 350g of Jing Tongue (Clam), water-soaked mushrooms 10, Jing bamboo shoots 1 5g, 20g of mustard stalk, 50g of Shao wine and white soy sauce1teaspoon and soup; Sesame oil, corn flour and sugar.
Practice: remove the skirt of Shi's tongue meat, cut each piece into two pieces and wash it. Cut the petiole of mustard into rhombic blocks with a side length of 2 cm, and cut each mushroom into 3 pieces; Cut the winter bamboo shoots into thin slices 2 cm long and 1.5 cm wide. Mix white soy sauce, monosodium glutamate, sugar, Shaoxing wine, sesame oil, soup and wet starch into a marinade.
Blanch the sliced meat with stone tongue in boiling water, scoop it up and drain it. Heat a wok, add oil to heat it, add the petioles of mustard, mushrooms and winter bamboo shoots, stir fry, then pour the marinade and bring to a boil to thicken. When the juice is sticky, add the sliced meat of Xishi Tongue and stir-fry a few times quickly.
Refer to the above content: Baidu Encyclopedia-Xishi Tongjian