Every summer, people in Chaoshan area like to eat fried thin shells, which is a dish that almost every Chaoshan child has eaten. Moreover, Chaoshan people especially like it. When frying thin shells, putting a few pieces of gold leaves without changing plants can improve the taste and make the thin-shell meat taste more delicious.

Thin shell, also called sea melon seeds, is a kind of shellfish seafood, which is rich in summer, delicious and nutritious. "Chenghai County Records" records: "Thin shell, gathered in the sea mud, a hundred sticks together, shaped like a phoenix eye, the shell is blue and thin, a phoenix eye flies, Xia Yue comes out well, and the taste is gradually barren in autumn." The shell is as thin as a cicada's wing, and it can be broken when you pinch it lightly. Through the shell, you can directly see the color of the worm meat inside, which is called "thin shell" by Chaoshan people.

When fresh thin shells are bought back, they are all with mud. Dozens of thin shells grow together with mud, and it takes time to separate them from the soil one by one, and then soak them in clean water for half a day, so that the thin shells can spit out all the sediment before cleaning. When cleaning, use a chopstick, turn it clockwise in the water, and then look at the chopsticks after several turns. Some thin shells attached to the soil will be attached to the chopsticks, and then carefully removed. After repeated several times, the thin shell can be cleaned very cleanly. This is the method of washing thin shells that grandma taught me.

There are many ways to make thin shells, no matter which way, they taste good. Although the meat is small, it is extremely delicious.

1 Stir-fry the thin shell: you need to fry the garlic in oil, add the thin shell and stir-fry, then add the ginger slices, chopped green onion and gold without changing the leaves, stir-fry for a while, and the thin shell will all bounce off. At this time, you can see the tender thin shell meat inside, and then you can put it on the plate. Thin-shelled meat is tender and soft, tastes fresh and sweet, and is very delicious.

2, thin shell flipping: the eggs are fried for use. After the sweet potato powder is stirred with water and salt, it is put into the pot and fried with the thin shell. After frying, add the fried eggs, sprinkle with chopped green onion, and stir fry a few times. You can eat it. When I was a child, I liked eating very much. I never got enough until I couldn't hold on.

3, thin shell lotus horn porridge: rice and lotus horn are cooked together until 8 mature, add the cleaned thin shell, and when the thin shell is cooked, sprinkle with chopped green onion, oil and salt. I remember my grandmother once did this. At that time, I thought it was delicious, simple and delicious. Later, I often cooked porridge like this myself.

4. Thin-shelled rice: Thin-shelled rice is the meat after the shell is shelled. It is sold in the vegetable market and has ready-made thin-shelled meat. I heard that the process of shelling is very complicated and the process is much more troublesome. Grandma likes to fry leeks or garlic leaves with thin-shelled rice best. Now, for convenience, I often fry with chopped green onion and turn it into a snack. rice congee with thin-shelled rice for breakfast is really a wonderful way to eat.

When I was a child, sitting in front of my house on a summer night, enjoying the moonlight and the cool breeze, slowly tasting the delicious thin shell is a wonderful enjoyment in the hearts of every rural child. In those countless hot and dry summers, thin shells are an indispensable dish in rural family dinners and children's favorite food. They can not only fill the stomach, but also enrich our taste buds.

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