Everyone laughed and continued: "Only when you suck just right, let the snail head into your mouth, gently cut off the second half of the tooth tip, wrap the tip of the tongue and suck it, and the whole snail meat will gently slide out with the delicious soup." ”

"If you can't suck it, you can use the chopsticks to push the snail meat in, and when it is loose, you can suck it again. I've seen someone eat the whole plate of snails with a pair of chopsticks, which is refreshing and refreshing, and there is no need to touch the snails with their hands, which is also a technical job. ”

"Some people on the Internet joke that eating snails is like kissing their mouths, and people who eat a lot of snails will not be bad at mouth. What's even more evil, it is said that if the master who eats the soup snail snails, if he wants to spit it out, the snail shell can be nailed to the door board, just like a unique secret weapon that kills people in martial arts!"

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

"Especially when I was unlucky enough to encounter a bad luck bomb, when I was talking or listening, I sucked hard here, and I ...... It's like a punch in my throat and eyes, and it really stinks to the bottom of my stomach!"

"Hahaha...... What a humorous gentleman!"

Ah Gonghuai laughed, picked up the snail lion, put it in his mouth and sucked it, and said with a face full of enjoyment: "We are different here, we drink clear mountain springs, eat mountain soil, and to put it mildly, even the is fragrant!"

Everyone couldn't help laughing and continued: "March snails are like good mood to good weather, fresh and beautiful, and you can imagine. It's just that this snail meat is not so easy to wash, it is often mixed with some scales, tail intestines and grass clippings, it is best to wash it in rice washing water, rice washing water to remove the smell and stickiness, and can make the snail meat tender. ”

"Fellow travelers!" Su Yuan clapped his hands and said happily: "Speaking of leeks, I immediately think of the words of the gourmand Mr. Wang Zengqi: the literature is elegant and clean, and there are few carvings, such as new leeks at the beginning of spring, and late autumn and late watts, and the taste is similar." ”

"There is a way to be a leek in spring, and Chinese cabbage in late autumn is the most delicious. Even Zheng Banqiao himself said: The spring leek garden is cut at any time, and it is so pleasant to taste the morning leek while chanting poetry and painting!"

"The hero sees the same thing!" Ah Gong slapped his thigh and said, "Mr. happened to say what I thought, the next dish is fried river shrimp with leeks!"

A plate of green and white dishes is served, and the leeks are tender and green, as if they are full of irrepressible spring color. Paired with snow-white and clear mountain river shrimp, it is elegant and beautiful, and it makes people appetize.

Ah Gong introduced: "Leeks are like orchids, and they like to be moisturized by water, so leeks must grow in the furrows by the clear spring in the mountains, so that they are fresh and tender." ”

"In early spring and February, leeks grow three leaves, and if they do not have five leaves, they can cut their heads and cut leeks. Cutting leeks is not like cutting people's heads, after cutting leeks, water and fertilizer, and then cover with some plant ash, and soon sprout. Therefore, the leeks were cut long, and they were cut long, and stubble after stubble, and the ground was full of new green. ”

"Leeks are fresh and fragrant to eat tender, Wang oil and hot fire to keep fresh, must wait for the oil in the pot to burn hot smoke before the pot, it is best to let the dish with a little water droplets, hot oil meets water, stinging, spray on a layer of oil film, the green onion is tender and green leeks unique to the fresh fragrance, make people salivate. If the fire is insufficient, the stir-fry time is too long, the oil is less, or the salt is put in early and the water is more, the taste will be greatly reduced. ”

The second plate of fried snails with leeks is served on the table, and the snail meat shaped like glue is first stir-fried with oil and ingredients, and then fried with spring leeks. Served in the blue and white porcelain plate, the green leeks, almost black snail meat dotted, like cattle and sheep scattered in the field, people like appreciating a painting of the customs of the water town in the south of the Yangtze River.

Su Yuan put it in his mouth, as if it was a fresh and pleasant morning, the dew drops were dreamily crystal jumping, strolling in the vegetable field by the small bridge and flowing water. Squatting down and pinching the flower stalk that has just budded with his hand, the leeks that have bloomed, like delicate and chic small white flowers, are held up by the slender flower stalks of the slim waist, like a little girl looking up with a well-behaved and beautiful face.

sighed: "If you say the poem praising leeks, the most worthy of recitation is probably Du Mu's sentence of cutting spring leeks in the night rain and yellow sorghum in the new cooking room, right?"

"Tasting poems and papers, feeling the world, a night of spring rain rests, the smart water droplets are still hanging on the tips of grass blades, the fresh spring leeks have just been cut from the vegetable garden, and the newly obtained yellow sorghum rice has been stewed in the pot, and it is hot and fragrant. ”

"The freshness of the spring leek, coupled with the ardent friendship of the old friends and old friends, makes the infinite comfort obtained by the great poet of the troubled times enough to penetrate the smoke and clouds of thousands of years of history and come directly to us. ”

"The locals like to eat hot pot the most, and the whole family gathers around, which is lively and convenient. This morning has selected fresh fish and shrimp, several of them are distinguished guests, and the seafood is tired of eating, but our Miao Village's approach is still worth trying!"

"Come on!"

Ah Feng's wife quickly brought a large pot, steaming, placed it in the middle of the table, slowly opened the lid, and a pot full of gurgling and bubbling fish offal was served on the table.

The bright yellow caviar, the milky white fish maw, and the dark gray cod liver sausage, decorated with fiery red dried chilies, black fungus, fresh green garlic leaves, and coriander, are colorful and tempting.

"This is the best fish treasure hot pot!" Ah Feng introduced: "Everyone is hungry, right? Eat fish first, the more this pot is cooked, the more flavorful it is, wait for a while to serve other dishes, and finally serve a bowl of rice, the taste is ......."

Everyone was not polite, picked up the chopsticks and started eating, Su Yuan first picked up a piece of fish roe, full and hard, put the whole piece in his mouth and chewed, a little grinding teeth but very energetic.

"Delicious!"

Ling Yuxin copied a piece of fish maw and bit into her mouth, and without paying attention, she actually splashed out of the bubble with a hot tongue soup, which was numb and spicy, which was addictive!

The usually noble and elegant goddess was really hungry, so she picked up a piece of fish intestines, and her tongue was gently wrapped and chewed, which was soft and chewy.

Ah Feng said with a smile: "Our fish maw is a treasure here, usually in the vegetable market, when the mountain people buy fish and ask the fishmonger to clean up, they usually discard the offal in the belly of the fish. In fact, these fish offal are washed and made into tricks, although they are not very good on the table, but they 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 fin of the fish, which is commonly known as fish paddling, and the fat and chewy shark's dorsal fin. If you encounter the back fin or tail fin of a big fish of ten catties, cut it down and marinate it with fresh fish sauce and garlic sauce, fry it in an oil pan, sprinkle it with a little salt and pepper or cumin powder, and it will become an unforgettable appetizer. ”

"I once ate a fish lip, all of which were cut copper coin-sized pieces of live meat under the fish's mouth, tender and smooth, plump but not greasy throat, absolutely delicious in the world!"

"Connoisseur!" Ah Feng said excitedly: "The biggest feature of this fish offal hot pot is that the more you cook, the more fragrant it is, the more you eat, the more flavorful it is, and the more you shop, the more you have it, the more you can get it, and you can immerse your body and mind in the fresh fragrance of a layer of fish offal red soup." ”

Everyone was very hungry, and a large pot of fish offal was quickly wiped out, but the stomach was even more hungry, and the gluttonous insects were completely hooked, and Ah Feng hurriedly asked his wife to serve the food.

"This is our local specialty, stone chicken!"

Ah Feng pointed to a large plate of pale yellow meat and said, "The stone chicken we have here is not a real chicken, but a frog!"

Looking at everyone's curious expressions, he said a little proudly: "The shape of the stone chicken is similar to that of ordinary frogs, wet and black, extremely fat, rough skin, and a bit like a toad, and there are thorny warts on the chest and back, and the big one weighs a pound." ”

"The stone chicken is specially accompanied by poisonous snakes, likes to live in streams and stone streams, hides in grottoes during the day, and forages for food at night. May, June, July and three months are good opportunities to capture. At this time, we would light a pine torch or a flashlight, go up the stream to catch the stone chicken, and raise it in the water tank for sale or keep it for guests. ”

"The way to eat the stone chicken is to stir-fry and hot pot, after killing the stone chicken alive, remove the internal organs, head and toes, cut it into an oil pot and put it in soy sauce and braise it. Simmer the soup with shiitake mushrooms, which taste better without peeling. A great tonic, eat stone chicken in summer, and there will be no prickly heat on the body and no sores. ”

"Frog?" Ling Yuxin hesitated a little, not daring to put off the chopsticks, Su Yuan smiled: "Speaking of this stone chicken, it reminds me of an extinct earth duck, the name of the countryman, which is also a kind of frog, with a very hidden earthy gray body, between a frog and a toad. ”

The slang term describes that kind of stubby, fat and stupid boy, in the field, often dig some large dung cellars to accumulate fertilizer, and gradually some dung cellars are discarded or used less, and they become water beds overgrown with grass and various insects along the pits. It has lived in this water base all its life, self-sufficient and high, and is a real frog at the bottom of the water. ”

"The earth is alert, the legend is that you can escape in the soil, it is not easy to find their traces, you need to wait quietly for a long time, you see the artemisia grass moving, the water shakes a few circles, there are nose tips and eyes exposed to the water along the edge of the pit, you quietly approach, make the net or fork, lightning like a hand to copy. Usually a couple of husbands and wives live in a water sitting, and if they catch this one, they can find the other. ”

Saying that, he picked up a piece of stone chicken and said: "Two Tu Dunzi are burned in a big bowl, and the countrymen have psychological barriers to eating frogs, but they will never let go of this delicacy." Peel off the skin first, peel out a plump and white body, chop the pieces, put them into the kind of sand that is the size of a rice tube, put it on the water and salt, and then bury it in the ashes of the stove, take it out overnight, the meat is crispy and the soup is amber, and a layer of oil flowers is floated on it.

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