Golden Fishing Village

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Eating signature dishes early in the morning, Lao Ao felt that this was inconsistent with his three-meal diet.

But it is normal for the fish appraisers. They have worked hard for most of the night and they really need to have a good meal in the morning. At least they will feel warm in their stomachs so that they can feel comfortable when they go back to sleep.

Listen to the Wind Sings is full of small private rooms, and the private rooms either face the sun and the sea, or have the sea and the garden behind them. In winter, both types of private rooms have their own advantages and disadvantages. The advantage of the sun-facing private rooms is that they are warm, and the advantage of the private rooms with their backs to the sea is that they can enjoy the early spring in the garden. Japanese snow plum blossoms in bloom.

February of the Gregorian calendar is the flowering period of the Japanese snow plum. The lush branches are hung with little white or red flowers, which is very moving.

But Xiaoyi and her husband chose a private room facing the sea. He said, "The sun is about to jump out of the sea. Gentlemen, enjoy the sunrise on the sea. It is a beautiful thing in the world!"

A waiter in traditional kimono came over and knelt on the tatami to serve them side dishes, traditional Japanese dishes such as natto, yam paste, beef, cold tofu, and Western breakfasts such as asparagus and bacon.

Next, they each ordered food. Kazuo Takai chose first. He ordered in Japanese and then said in Chinese: "I chose the mixed rice breakfast, which can be paired with okra from Daiecho and nearby hot spring eggs. This way, it combines a little Stir the miso and pour it over the rice, and add a little bonito flakes. It’s really delicious.”

Kurosawa Kenzhen helped Ao Muyang and the others translate, and Ao Muyang chose a beef soup rice.

After looking at his choice, Kurosawa Kenma nodded and said: "Drink a bowl of beef soup in the morning, so that your stomach will heat up quickly. Ao Sang's choice is great, I will choose one like this."

They ordered their meals one after another, but Ao Muyang didn't feel that these meals had anything to do with the name of the restaurant Qie Ting Feng Yin.

As the meals were served one by one, the main dishes were also delivered. The first thing that was served was a red peat stove with glowing red charcoal. After the store brought the oven, he brought a plate with several dishes on it. Long conch.

Ao Muyang took a quick look and said subconsciously: "Deep Sea Big Snail?"

After hearing what he said, Xiaoyi Kazuo and Kurosawa Kenma laughed in unison.

Kurosawa Kenma said: "Yes, these are the giant snails produced in Tokyo Bay. They are quite rare treasures and only a few people can eat them."

Kazuo Takai said: "Everyone in the world knows that Tokyo has the most delicious tuna, but only true gourmets know that here there is also the best tuna in the world."

Lu Wuwei hesitated for a moment and said: "Sounding snails, is this very rare? I have seen a lot of them in the village, is this one like that? The little snail whistles, beep-dee-dee, and the seagulls spread their wings and fly. The little snail whistles, beep-dee. Did the waves smile slightly?"

Hearing him singing, Xiaoyi Kazuo and Kurosawa Kenma actually smiled and started playing time. They thought Lu Wuwei was going to show off his singing voice.

The small conch trumpet in the song is a type of rattle conch. This kind of conch can be blown with a little modification. It is not uncommon on the beach.

Ao Muyang explained to Lu Wuyi that this was a big deep sea conch, which was different from the small conch trumpet he blew. It was indeed much rarer.

As the name suggests, deep-sea giant snails live in the sediment of the deep sea and cannot be farmed. They can only be caught in the wild. To catch the snails, fishermen must dive into the seabed and catch them manually.

Because there is less food in the deep sea, the giant snail grows slowly. It takes about five to eight years to reach a mature size of one and a half kilograms. However, a one and a half kilograms can only produce three to four taels of meat, so the price is very high. high.

Ao Muyang looked at the size of the big snails brought by the store, and estimated that they must be ten years old, and the prices were higher. For this breakfast, Haijiade was bleeding.

Listening to his explanation, Xiaoyi Kazuo showed a complacent expression on his face, and he said: "Ao Sang, you are a person who knows the goods. Big deep-sea snails are indeed rare. The Chinese poet Tanigawa Shuntaro once said that abalone ginseng wings and belly are easy to get, and Ring snails are hard to come by!”

The shopkeeper carefully took out the rattle snail and started to process it. He first took the rattle snail and burned it on the charcoal fire. Ao Muyang suddenly realized: "Burning the rattle snail on charcoal?"

"Yes." Kazuo Xiaoyi nodded, "Ao Sang is really well-informed. Speaking of which, I don't know much about this delicacy. Jianzhen, you are a cook, let me introduce it to you."

Kurosawa Kenma bowed and said: "Hai."

With a slight cough, he explained: "Speaking of the delicacy of charcoal-grilled snails, we inherited it from the land of China. Its preparation is complicated and cumbersome, and the cooking techniques are extremely tricky. It is a mysterious delicacy that has gained such a reputation. There are very few people who teach secretly.”

Ao Muyang nodded. Charcoal-burning the snails sounded simple. It seemed like just hanging the snails on the stove and roasting them. In fact, this is not possible, because the snails baked in this way have a fishy smell and are difficult to eat. It is a waste of precious ingredients such as snails.

Coincidentally, he once heard from Tu Yishao that the method of cooking this dish usually involves two steps. The first is to wash the snails with soju, and the second is to braise the snails with marinade.

This shop also did the same thing. He first took the snails and roasted them on the charcoal fire. The red peat stove is a simple stove with low firepower and can be roasted slowly.

After roasting for a while, the store owner began to pour soju into the snails and use soju to clean the meat of the snails.

Kurosawa Kenma continued to explain: "Colorful snakes and insects are often highly poisonous. Deep-sea snails are beautiful in appearance, but they feed on humic algae, and their meat has a fishy smell and is full of bacteria, so it needs Wash and sterilize with soju to remove the fishy smell and mucus in the snails.”

After cleaning, it is officially grilled, that is, braised snails with marinade.

The store prepared the marinade in advance, and Kurosawa Kenma explained again: "The marinade here is extraordinary. It is inherited from your country. The peppers used in it are Sichuan peppers. Some stores add minced meat to it, but here What is added is minced Jinhua ham imported from your country, and these are only two of the ingredients, there should be more than twenty flavors in total..."

The marinade is poured into the snail shell, and the store owner puts the snail in hand on top and starts grilling it before preparing the next snail.

When it is roasted to about half done, the snail meat will fall off the shell. According to Ao Muyang's understanding, it can be eaten.

As a result, the store poured out the marinade in the snail shell and washed it with cooking wine. There was even a procedure. He brought a bowl of steaming chicken soup, mixed it with soy sauce, poured it into the snail shell, and poured it into the snail shell with a small amount of red mud. The slow fire of the stove began to simmer slowly.

Seeing this, Ao Muyang asked: "Is this unnecessary? The chicken soup is too fragrant, but it will easily cover up the delicious taste of the snail meat, right?"

Kurosawa Kenma shook his head and said: "No, Ao Sang, this chicken soup is to enhance the taste and aroma of the snail meat. It is the store's original method. His chicken soup is not simple. The soy sauce added is also brewed by himself. There are some Sweet, you can taste it later.”