In fact, mussels are very easy to cook, that is, put white water in the pot, add the vegetables that need to be cooked after boiling, and continue to cook. It also has a simpler name: white water cabbage. Of course, "white water dishes" are generally called by outsiders, and people in their hometown just call them "mussels" wherever they go, no matter what the situation.
There are many ingredients for cooking mussels, which are also common. In addition to the common Chinese cabbage, green vegetables, bitter herbs, radishes, melons, green beans and agastaches, wild vegetables that are rarely eaten at ordinary times, such as gray vegetables, plantain, dandelion and citron tips, have been cooked into light vegetables by their hometown people.
Before dinner every day, my favorite thing is to pour a bowl of "light soup" and drink it while it is hot, and then start eating other dishes.
Eating mussels is inseparable from "dipping in water". Dipping in water is easy to hit, so can I. I'll just put some salt, paste Chili noodles and add light soup. My hometown is in the northeast of Yunnan. Regardless of Huize, Xuanwei and Zhaotong, it can be said that every meal must have a bite of clam meat. Zhaotong people prefer to dip Zhaotong sauce in water.
Every time I go abroad, the most painful thing is to eat mussels badly. Foreigners generally have no habit of eating mussels, so it is difficult to understand mussels. If you don't explain them properly, you will become a joke. I used to run a leisure resort in Kunming, and I invited a Sichuan chef to make me a bowl of mussels at dinner. As a result, he took the liberty of serving a bowl of boiled vegetables with an egg floating on it without asking clearly.
The cooking method of mussels is too simple, so there is not much change. This is how I eat. My father, my grandfather and I have been eating like this for generations. Only on New Year's Eve every year will Tamlai, who is served on the table, be renamed as "long cabbage". Cabbage takes the homonym of "eat for a long time and grow". Boil cabbage, green vegetables, green onions and garlic seedlings together, but you can't cut them with a knife, you can only tear them by hand. Some places cook a lot and put them in big jars until the fifteenth day of the first month.
In fact, the long cabbage in the jar has turned sour on the third day at most. It is strange that many people continue to eat, saying it tastes better.
In fact, it is easy to understand that every family likes to eat cabbage during the Chinese New Year. It turns out that before the 1980s, people seldom ate greasy food, and fresh water became a home-cooked dish. Now that life is good, I eat a lot of big fish and meat every meal. mussels are responsible for regulating appetite and clearing intestines, which is more popular. The educational significance of eating cabbage for the younger generation is that eating onions is smart, eating garlic counts, and eating cabbage is playing clean.
The mussels cooked by Chinese cabbage in my hometown rake as soon as the water boils. In particular, drinking a bowl of light soup and putting two chopsticks on Chinese cabbage in Huang Chengcheng, which snows only after the heavy snow every year, is very refreshing.
Stop it, stop it, and it's all greed.