Master descends to earth

Chapter 196

Everyone roared with laughter, and continued: "Only when the sucking is just right, let the snail's head enter the mouth, the tip of the teeth gently intercept the second half, wrap the tip of the tongue and suck it, and the whole snail meat will be wrapped with delicious soup gently. slide out."

"If you can't suck it, you can use the head of the chopsticks to push the snail meat in. When it is loose, suck it again. I have seen someone eat the whole plate of snails with a pair of chopsticks. It is refreshing, and the hands are not at all. Needing to touch snails is also a technical job."

"Some people joked on the Internet that eating snails is like kissing. People who eat a lot of snails must have good mouth skills. What's more, it is said that if an expert eats snails in soup, if he wants to swallow hard, the snail shell can Nailed on the door board, it's like a unique hidden weapon in a martial arts novel that kills people invisible!"

"I remember when I was in college, I would choose a street food stall on a hot summer night, and a few friends would pool their money, fry a few plates of snails, and order a few bottles of cold beer. It was so fun."

"Especially if you are unlucky and encounter a bad luck bomb, when you are talking or listening, suck it hard here, bah... It feels like you have been punched in your throat, bah! Bah! It really stinks to the root of the stomach! "

"Hahaha... Mister is so humorous!"

Grandpa laughed heartily, picked up the conch lion, put it in his mouth and sucked it, and said with a look of enjoyment: "What we have here is different. We drink from clear mountain springs, eat from high mountain soil, and to put it vulgarly, we even shit ourselves." They all smell delicious!”

Everyone couldn't help laughing, and continued: "March snails are like March new leeks. It's like a good mood and a good weather. It's fresh and delicious. It's just imaginable. It's just that the snail meat is not so easy to wash, and it is often mixed with With some scales, tail intestines and grass clippings, it is best to wash them in rice washing water, which will remove the fishy smell and stickiness, and can make the snail meat tender."

"One of the same people!" Su Yuan clapped his hands and said cheerfully: "When it comes to leeks, I immediately think of the words of the gourmet Mr. Wang Zengqi: be elegant and clean, with few carvings, like fresh leeks in early spring and late autumn, the taste is similar. "

"There is a saying that leeks at the beginning of spring and Chinese cabbage at the end of autumn are the most delicious. Even Zheng Banqiao himself said: Spring leeks are full of gardens and cut at any time. While enjoying the early leeks, reciting poems and painting at the same time, how pleasant it is!"

"Heroes see the same thing!" Grandpa slapped his thigh fiercely and said, "Mr. happened to say what I was thinking. The next dish is stir-fried river prawns with leeks!"

A plate of green and white dishes is on the table, and the leeks are green and shiny, as if full of irresistible spring.Served with snow-white and translucent mountain river prawns, it is elegant and beautiful, and it will whet your appetite.

Grandpa introduced: "Leek leaves are like orchids, and they also like water and moisture. Therefore, leeks must grow in the fields beside the clear springs in the mountains, so that they will be fresh and juicy."

"In early spring and February, leeks grow three leaves, and when there are no more than five leaves, you can cut off the head of leeks. Cutting leeks is not like cutting off a person's head. After cutting leeks, pour water and fertilizer, and then cover them with plant ash, and new shoots will sprout soon. So The leeks are cut and grow, and when they grow and cut, one crop after another, there are successive new greens on the ground."

"Chives are fresh, fragrant, and tender. They can be kept fresh by frying them with high oil and high heat. You must wait until the oil in the pan is hot and smokes before putting it into the pan. It is best to let the vegetables have some water droplets. , with a stabbing sound, spray a layer of oil film, the unique tangy and delicious fragrance of green onion and green leeks makes people salivate. Insufficient fire, too long frying time, less oil, or too much salt, too much water, taste will be greatly discounted.”

The second plate of stir-fried snails with leeks is on the table. The snail meat, which looks like jelly, is first fried with oil and seasonings, and then fried with spring leeks.Served in a blue and white porcelain plate, green leeks and almost black snails are dotted, like cattle and sheep scattered in the field, making people appreciate a folk painting of Jiangnan Water Village.

Putting Su Yuan in his mouth, it was like a fresh and pleasant morning, when the dewdrops danced like a dream, walking in the vegetable field beside the small bridge and flowing water.Squat down and pinch the newly budding flower stalk with your hands. The blooming leeks, like delicate and delicate white flowers, are held up by the slender flower stalks of the slim waist, like a little girl looking up with a cute and beautiful face.

He sighed: "If you talk about the poems praising leeks, the most worthy of reciting is probably Du Mu's sentence "Cut spring leeks in the rain at night, yellow rice in the new cooking room, right?"

"Appreciating poems and dissertations, feeling the way of the world, after a night of spring rain, the smart water drops are still hanging on the tips of the grass leaves, the fresh and tender spring leeks have just been cut from the vegetable garden, and the newly harvested yellow sorghum rice has been stewed in the pot, and it is heating up. The fragrance is overflowing."

"The freshness of spring leeks, coupled with the ardent friendship of old friends and old friends, gives the great poet who is in exile in troubled times the infinite comfort that is enough to penetrate the smoke and cloud of thousands of years of history and come straight to us."

"The locals like to eat hot pot the most. The whole family gathers together. It is lively and convenient. We have selected fresh fish and shrimp this morning, and several of them are distinguished guests. We are tired of seafood, but our Miao village recipe is still worth trying!"

"Come on!"

Afeng's wife quickly brought a large pot of steaming hot pot and placed it in the middle of the table. She slowly opened the lid of the pot and brought a full pot of steaming fish offal to the table.

Bright yellow fish roe, milky white swim bladder, and dark gray fish liver sausage, dotted with fiery red dried chili, black fungus, fresh green garlic leaves and coriander, colorful and very attractive.

"This is the best Yubao Hot Pot!" Ah Feng introduced: "Everyone is hungry? Eat the fish first, the more the pot cooks, the more flavorful it will be. After a while, order other dishes, and finally serve it with a bowl of rice. ..."

Everyone was not polite, picked up chopsticks and started eating. Su Yuan first picked up a piece of fish roe, which was plump and hard. He put the whole piece into his mouth and chewed it, grinding his teeth a little but it was very exciting.

"good to eat!"

Ling Yuxin took a piece of fish maw and bit it into the mouth. She didn't pay attention, and the tongue-burning soup splashed out from the bubble.
The normally noble and elegant goddess was really hungry, so she picked up another piece of fish intestines, wrapped her tongue lightly and chewed it soft and chewy.

Ah Feng said with a smile: "Our fish maw is a treasure. Usually in the vegetable market, when the mountain people buy fish and ask the fishmonger to clean it up, they usually discard the offal in the belly of the fish. In fact, these fish offal are washed and made into patterns. , although it is not very popular on the stage, but it can definitely please the tongue."

Su Yuan picked up a piece of meat and said with a smile: "The real fish offal should also include the lower fins commonly known as fish paddling and the fat and chewy back fins of fish. The dorsal fin or caudal fin, chopped off, marinated with fresh fish sauce and garlic, deep-fried in an oil pan, sprinkled with a little salt and pepper or cumin powder, it becomes an unforgettable appetizer.”

"I once ate fish lips. It was all the piece of live meat under the fish mouth that was cut into the size of a copper coin. It was tender and smooth, plump but not greasy. It is absolutely delicious in the world!"

"Expert!" Afeng said excitedly: "The biggest feature of this fish offal hot pot is that the more you cook it, the more fragrant it becomes, the more you eat it, the more flavorful it becomes. The more you shop for, the more available it is. It can immerse your body and mind in a layer of red fish offal soup." Among the fresh fragrance."

Everyone was very hungry, a large pot of fish offal was quickly wiped out, but the stomach became even hungrier, the gluttons were completely hooked, Ah Feng hurriedly asked his wife to serve.

“This is our local specialty, chukar!”

A Feng pointed to a large plate of light yellow meat and said: "The rock chickens here are not real chickens, but frogs!"

Seeing everyone's curious expressions, he said proudly: "The chutzpah's body is similar to that of an ordinary frog, wet and black, extremely fat, with rough skin, and a bit like a toad, with warts on its chest and back, and the big one weighs a pound. "

"The rock pheasant is only accompanied by poisonous snakes. It likes to live in streams and rocks, hide in grottoes during the day, and come out to look for food at night. Five, six, seven and three months are good opportunities to catch them. At this time, we light pine torches or fire With a flashlight, go up the stream to catch rock chickens, catch them and raise them in water tanks for sale or as a treat for guests.”

"The rock pheasant is eaten raw and hot pot. After the rock pheasant is killed, remove the internal organs, head and toes, chop into pieces and put them in a pan with soy sauce and braise in soy sauce. When stewing the soup, you must add shiitake mushrooms. It tastes better without peeling the skin. It is a great tonic, eat rock chickens in summer, and you will not have prickly heat or sores on your body."

"Frog?" Ling Yuxin was a little hesitant, not daring to put down her chopsticks. Su Yuan smiled and said, "Speaking of this rock chicken, I think of a kind of extinct Tudunzi. The name of the countryman is also a kind of frog. It has a very concealed earth-gray body, somewhere between a frog and a toad."

"The slang term describes the kind of short, fat, stupid boy who often digs some large manure pits in the fields to accumulate manure. Gradually, some manure pits are abandoned or less used, and they become water ponds full of weeds and various insects along the pits. It has lived in this Shuitaizi all its life, is self-sufficient and lofty, and is a real frog at the bottom of the Taipa.”

"Tu Dunzi is vigilant in nature. It is said that they can escape in the soil. It is not easy to find their traces. It takes a long time to wait quietly. I saw the wormwood moving, and the water shook a few times. The tip of the nose and the eyes are exposed. On the surface of the water along the edge of the pit, you approach quietly, use a net or a fork, and catch it like lightning. Usually there is a husband and wife couple living in a water dam, and if you catch one, you can find the other."

He picked up a piece of rock chicken and said, "Bake two Tudunzi and fill a large bowl. Country people have psychological barriers to eating frogs, but they will never let go of Tudunzi as a delicacy. Take off your clothes first. Peel off the skin, peel off a plump and white body, chop it into pieces, put it into a sand pot that is as big as a rice tube, put water and salt on it, then bury it in the ashes of the stove, take it out overnight, the meat will be crispy and the soup will be amber It’s the same color, with a layer of oil floating on it, take a sip, and tap your mouth, it’s really fresh to your heart!”

(End of this chapter)