Melon seeds are a kind of small white clams, which are all like pumpkin seeds in size and shape. It is a small aquatic product that grows in the coastal beach, and it is named because it looks like pumpkin seeds. Haiguazi is a famous seawater specialty in Cixi City, which is mostly produced in mudflats with frequent tides. Sea melon seeds are named after the shape and size of melon seeds, and the scientific name is Mei Clam, also known as "Rainbow Bright Cherry Clam" and "Flat Clam". Sea melon seeds propagated in June+10 in 5438. In Guangdong and Guangxi, sea melon seeds are called clams and clams; Weihai people call it cone, Weihai tremella miscellaneous and so on. Too many names! When melon seeds are caught, they contain a lot of sediment, so they must be soaked in light salt water for half a day, and then washed for later use.
Classic recipes of sea melon seeds
First, stir-fried sea melon seeds
Ingredients: 300g of sea melon seeds, green pepper, monosodium glutamate, oil and chopped green onion. Zanthoxylum oil and sesame oil are suitable.
manufacturing process
1. Wash the sea melon seeds; 2. Put oil in the pot, heat it and add chopped green onion and sea melon seeds. When the melon seeds are eight ripe, add green pepper and stir fry. After pet phrase, add monosodium glutamate, Zanthoxylum oil and sesame oil.
Haiguazi with scallion oil
The meat is tender and delicious.
Main nutrients: protein17.8g of fat, 3.8g of sugar1.6g of calcium, 354mg of cholesterol140mg of calories112kcal.
Raw material: 400 g Dajing sea melon seeds.
Seasoning (essence): edible oil, shredded red pepper, fresh soy sauce, Shaoxing wine, monosodium glutamate, shredded ginger, Jiang Mo, minced garlic, shredded onion and pepper.
Making:
1. Boil the wok with clear water, put the seeds into the sea, blanch, put the bottom oil in the wok, stir-fry Jiang Mo and minced garlic slightly, pour the seeds into the sea, turn over, that is, add Shaoxing wine, fresh soy sauce, monosodium glutamate and pepper, turn over and quickly take out the pot and put it into the basin.
2. Put shredded onion, shredded ginger and shredded red pepper on the melon seeds and pour in 80% hot oil.
Second, salty mud is slippery.
A large number of sea melon seeds are produced in Yingkou, Liaoning Province, and are called "mud slippery" by people in Yingkou area, indicating the habit of sea melon seeds living in mud beaches.
In the past, Yingkou people generally ate sea melon seeds raw, that is, salty mud.
Raw materials: appropriate amount of sea melon seeds.
Seasoning: salt (in large quantities), pepper, aniseed, garlic, onion, ginger and red pepper. Mash garlic cloves, cut onion into sections, and slice ginger for later use.
Production: First, make brine. First, add an appropriate amount of water to the pot, and the amount of water should be subject to the fact that the last brine can't pass the melon seeds. Add salt, pepper, aniseed, ginger, red pepper, etc. Put it into the pot, increase the fire and bring it to a boil. After the pot is boiled and all the salt is melted, take it off and let it cool for later use.
Then find a container, such as a basin or jar. Put the cleaned sea melon seeds into a container, and then pour the cooled brine into the container, the amount of brine is less than that of sea melon seeds. Then add garlic and onion in turn, cover the container and marinate for about 24 hours, and the salty mud will be salty. It is advisable to sew the soaked mud a little and lift the lid with your fingernails. If the pickling time is too long and the mud has opened, it means that the time is too long and it has been broken and can't be eaten.