Hastily eating salt and talking about honey

- Talking about the delicacies of the world and the flavor of hometown

Yesterday I bought six green clams (clams) and three boiled tofu Tang, wrote an article "Green moth, no need for complicated methods to achieve the reputation of being the most delicious in the world."

Regarding this article, two viewers got into an argument in the comment area of ??a certain platform.

A person from Jiangsu and Zhejiang said: The best clams come from Nantong, the mouth of the Yangtze River. I and you don’t know anything.

Another Fujianese showed no sign of weakness: You know what? Fujian’s seafood is the best on China’s coastline, especially Xishi tongue, and the cooking techniques of Fujian cuisine have influenced half of the world. .

This is the original quote. After reading it, I immediately became in awe of Fujian cuisine.

It doesn’t matter where the blue moth is best. What’s important is that Fujian cuisine’s interpretation of clams is by no means comparable to any other place. I once saw a Fuzhou Yimu making big green moth stewed eggs. After reading this, I no longer use any of my previous methods.

How did I stew eggs in the past? As shown in the picture, the green moth is inserted into the egg liquid. It has no originality and is just a dish.

Nowadays, if you buy big green moth, you will definitely cook it using Yimu’s method. The egg custard is tender and smooth, and the green moth is crispy. It is not only delicious, but the nutrition is not lost, and it is very nutritious.

Let’s see how it is done.

3 big blue moths, 2 eggs, 3 drops of fish sauce, a little cooking wine, and a little shredded ginger.

1. Soak the green moth in clean water and spit out sand. Adding a little salt and oil will make the blue moth spit out sand more cleanly;

2. Take a bowl and a knife, and Use a knife to pry open the green moth's mouth. Note: when prying open, the green moth's juice will flow out, so use a bowl to catch it;

Carefully scrape off all the green moth's meat. The juice of the moth should also be retained, it is a good thing.

3. Dig out the belly of the green moth and other stolen goods;

Then use a knife to cut the thicker parts of the green moth's meat as thin as you can. This is very easy. Test your knife skills.

4. Put the processed green moth meat into a bowl, add a little cooking wine and shredded ginger, mix well and marinate for half an hour to remove the smell and cold.

5. Beat two eggs;

Use a filter to filter the egg liquid into the stew pot;

Then filter the green moth juice into the egg liquid inside;

Finally, add two or three drops of fish sauce into the green moth juice and egg liquid, stir well and combine;

The delicate green moth egg liquid is ready.

6. Bring to a boil over high heat, put the stew pot into a pot and simmer with water. The water should be halfway up the stew pot;

Simmer for 8 minutes to allow the egg liquid to set.

After 7 or 8 minutes, spread the pickled green moth meat on the shaped egg liquid and steam for another 3 minutes;

After 3 minutes, sprinkle with wolfberry and cover with lid , simmer for 2 minutes and remove from the pan.

If there is chopped green onion, sprinkle with chopped green onion. If not, like me, garnish with basil or mint leaves.

The green moth is a very fresh and sweet ingredient, and is known as the most delicious in Tianxin. The blue moth stewed eggs made in this way retain the nutrients of the green moth to the greatest extent and are particularly nourishing.

Come and try it too.