Mizuna is mussel meat. If everything that is produced in the water can be called a water vessel, then why is it only the river mussel that has this name? Probably after the river mussel is dissected, it is dripping and revealing a slippery and greasy lump like an animal's internal organs, and the water is crooked, which makes people uncomfortable to look at, so let's just use a blindfold method.

However, after all, if this mizuna is cooked to taste, it is also a very distinctive dish. Most of the ways to eat mizuna are soup dishes. There are ready-made dried products in the winter vegetable market, and after buying them, the hard meat is cut and soaked in warm water repeatedly until the dirt is washed away. Then put in the diced salted duck or salted bacon, stew together, stew until the water cabbage is almost crispy, then put a few pieces of bamboo shoots to make it fresh, and finally sprinkle some green onions, pepper, and serve it steamingly, the fragrance wafts into the nostrils, tempting the appetite!

If you want to eat fresh water vegetables, the same as snails, it is best before Qingming, when the leeches in the water have not yet been born, and the river mussels have no leeches to bite, which is the cleanest, and the meat is pure and fat. The mussel seller uses a sickle to cut open the mussel shell and clean up the skirt-like gills, so that you can save a lot of trouble.

When you go back to the house, wash it with clean water and cut it into long strips, the edge of the hard meat is not easy to rot, and you have to use the back of the knife to flatten the hard meat on the edge. After stir-frying in hot oil, put it into a clay pot, then add shredded ginger and rice wine, then put in the tofu, heat it on high heat, and then simmer it over low heat until the tofu is perforated. At this time, the mussel tofu soup is pure white, no different from fresh milk. Mizuna is a fishy taste, ginger must be put enough, until the soup is slightly spicy, before it is thick and delicious.

Mizuna, ham, and shiitake mushrooms are a good delicacy. Choose the kind of green vegetables that are not big or small, blanch them in boiling water, cut them in a cross shape from the head of the cabbage, and set aside. Stew the ham and meat slices with the mizuna until they are rotten, drain off the excess soup and then slightly hook the thickeners;

Not only are the mussels delicious, but the greens are also delicious. If you replace the greens with diced tofu blanched in boiling water, the recipe is much the same. Pure white diced tofu, brown mussel meat, and bright red ham slices, sprinkled with green chopped coriander or chopped green onions, you can't be happy to eat.

Cool things can reduce swelling and diuresis, and the local proverb "drink a bowl of vegetable soup during the Qingming Festival, no prickly heat and no sores", there is a certain truth. There are small bridges and flowing water in the south of the Yangtze River, there are lakes, rivers and rivers, and all the water is full of mussels. When the pond is about to dry up, the mud troughs that are crawling out of the mud troughs under the clear bottom are the mussels looking for an escape route.

Normally, the river mussel, which is the size of the palm of the hand, and the shell is red and bright and refreshing, is a young mussel, and the meat must be delicious. When I was a child, I saw the largest river mussel, the size is terrifying, the size of a washbasin, covered with dark black moss and a circle of dense lines, this kind of river mussel rivers and lakes are old, and the meat must be as hard as iron and cannot be eaten.

In the mid-70s of the twentieth century, I saw a huge mussel shell shaped like a bathtub above the rice warehouse of a family in the decentralized production team.

In his article "Ordination", Wang Zengqi once instigated a very local term "crooked water chestnut". In fact, when we were children, we often used to tie the crooked river mussel in the ditch pond river, but our hometown dialect pronounced the river mussel as a river scraper, and the crooked river mussel also became a crooked river scraper.

In the summer, when we had enough of making a fuss in the water, we competed to step on the mussels - a little in the mud at the bottom of the water with a crooked sweep of our feet, well, a round bump, a hook of toes, a pout of the buttocks, and a pinch of the bottom of the water, and a pinch of the hand came out. Sometimes it is an old turtle that touches it, and it will attract a cry of joy.

There are also children who drag a bathtub behind them, and throw it into the basin with a crooked river scraper, or it will be full in a few moments. But the mussels are all used as feed for the ducks. Our polder is full of abundant water, there are too many serious fish and shrimp to eat, and the snail mussels are only served on the table in the days before and after the Qingming Festival.

The summer solstice bayberry is full of red. Bayberry, marking the Jiangnan in June.

The bayberry is purple and red, the flesh is like silk, and the core is wrapped in a radial shape, which looks like a blood pill, which is very attractive. It is said that the bayberry of Yuyao, Xianju, Changshu and Xiaoshan is the best, big and purple, put one in the mouth, gently bite the red and tender flesh inside, a sweet and sour plum juice, and immediately surround you.

Don't covet the bright red bayberry, the bright red bayberry is not yet ripe, you only pick those black purple but still hard to throw into the mouth, the teeth knock off the flesh, take a sip of sweetness, spit out the core, and the other fruit is included, one after another, without stopping, until you eat the tooth.

The jade plate bayberry is set for the king, and Wu salt is like a flower and white snow, which is Li Bai's poem. Many years ago, a friend brought a basket of Erdu bayberry from Shangyu, saying that it was a rare crystal bayberry on the market. Its fruit is big and white in color, crystal like jade, the taste is fragrant and sweet, the meat is crisp and crisp without residue, and it is really a well-known treasure. It is no wonder that Su Dongpo wanted to leave Fujian and Guangxi lychees, Xiliang grapes, and bayberry after tasting the second year.

In Wuyuan City in the early summer of the rainy season, I saw many men and women selling bayberry on the side of the street. The bayberry in the bamboo basket is bright red and bright, full and dark due to overripeness, exuding a charming and bewitching sweet smell.