Put the bouncing fresh river prawns in a transparent glass container with a lid, and pour in the spirits and salt, vinegar, sugar, coriander, ginger and other ingredients. Grab the container and shake it up and down several times, causing the shrimp to get drunk.

When you put it in your mouth, you can gently knock your upper and lower teeth, and the tender shrimp slide to the tip of your tongue in the slight aroma and sweetness of the wine, and the instant feeling is really wonderful. It is no wonder that Li Yu sighed in "Idle Love": Shrimp is only drunk and bad, and it can be used for daggers.

The sixth master seemed to know everyone's thoughts, and introduced: "Drunken shrimp can also be regarded as a famous dish for thousands of years, but it is still not as good as when I was in the countryside, I often peeled off the whisker shell of the shrimp caught casually, squeezed out the white and tender shrimp and put it into my mouth, the refreshing and slightly fishy sweet coolness, can make you get close to the soil in the most essence, close to the pure and moist rivers and ponds that nourish the soil with life, that is the most delicious way to catch the river gas." ”

Speaking of this, Ling Junsheng interjected with a smile: "I believe you say this, when I was young and went to the countryside, the rations were not enough to eat, so I often went down to the river to pull shrimp. Instead of using fishing nets, but using shabby mosquito nets, and putting some charred bran or snail mussel meat in the middle as bait, there are five or six consecutive wrenches, and it is not a problem to harvest ten catties of shrimp in one night. ”

"If you're lucky, in the foggy and stuffy weather after autumn, the shrimp with two long whiskers will float to the surface in groups and climb up to the shoreline, and you just have to pick them up with your basket. ”

That's why the old saying goes: some fish don't eat shrimp, because there were too many river shrimp at that time, and people picked and chose to eat fish. In fact, whether the shrimp is boiled, braised, made into shrimp balls, or cut off the head and tail and fried leeks...... Everything is the best taste. ”

The two old men laughed, and Ling Tiancheng couldn't help but interject: "I still like to eat spicy crayfish, grab the crayfish and remove the shell on the head, this trick is called - lift your red hijab." ”

"Then use two fingers to pinch the middle of the tail fin, gently twist and pull, pull out the belly, the second move - pull off your green belt. Finally, peel off the waist shell, reveal the most complete and sturdy piece of meat, suck the juice, lick the yellow, eat the meat, and do it in one go. It's fragrant and spicy, and the mouth is full of fire, and finally I eat a piece of chilled watermelon, which is refreshing......"

Everyone laughed, and the sixth master smiled and opened the last big cage, which was full of shellfish, and introduced: "In the end, it is a good thing, cauliflower clams and Qingming snails, and it is specially entrusted to someone to transport it to have a good mouth." ”

The clams are the size of broad beans, and the top of the shell is bulging and protruding, or slightly triangular, delicate and plump. It is a freshwater bivalve shellfish, the shell surface is shiny, yellow-brown or black, the yellow one is better, and the meat is the most tender.

They like to gather in groups, and if they are lucky, they come across a clam nest, which is the happiest thing, and they can pick up most of the clams at once.

Wen Yiming's nose moved slightly: "Could this be the Wujiang Yellow Clam!"

The sixth master gave a thumbs up and exclaimed: "Mr. has eyesight, it is the Yuandang Yellow Clam." Clams, like snails, are the most beautiful when rape blooms. ”

"Put the clams in a basin of water, let them quietly open their mouths, spit out all the mud and sand, and then put them in a pot and boil them in boiling water, all the small fan-like shells are opened, and with a light touch of their hands, the clam meat will come down. ”

"But boiling clams is the most particular about the heat, when they are cooked, the door of the clams is closed, and it is not pleasant to eat. ”

"If you overcook it, the clam shell will open wide, and all the umami will dissolve into the water. Only when the clam shell is boiled until a thin slit is just opened, the ingredients can seep in, the umami cannot escape, the clam meat is crystal clear, and the taste is first-class, which is just right. ”

As he spoke, the sixth master divided the yellow clam into two parts and explained: "However, the yellow clam is too tender and easier to cook, and the meat will shrink and age if it is overheated, so it must be fried quickly on high heat." ”

"Clams with red pepper, ginger, garlic, tempeh, salt, sugar and other ingredients, stir-fry until the mouth of the clam opens, then spray cooking wine, put a little lard, into a spoonful of broth and then hook a little thickening, fragrant and fresh, rich taste, beautiful to the heart. ”

"The remaining half is still steamed, which is original and retains the rich freshness of the clams. It's just that the clams must be washed and removed from the water before entering the pot, and the water should be drained, otherwise a lot of water will seep out after entering the pot, and it is difficult to have a strong taste. After all, it is a fishy thing, and the steaming is less vinegar and spicy can not hold down the position, so the ginger and shallots should be willing to put enough, add more tangerine peel shreds, and ensure that the orange fragrance is overflowing when the pot is raised. ”

Speaking of this, Ling Junsheng waved his hand and disagreed: "If you want me to say that the clam soup is better, the whole pot of soup is cooked with winter melon and clams, and it is cooked into a milky white soup, which is slightly fishy and has a sweet fragrance, and you can drink most of the pot in one go." ”

"When the clam soup is finished, there are a lot of clam shells left on the table. Only then did I think of stretching out my chopsticks to scoop up clam meat in the soup, and some of them were attached to the meat, while others were empty......

"It's like the result of everything we do is hopeful, but we don't know what will happen and what will happen, but we won't put down our chopsticks. It is like walking in this world, whether it is career or emotion, when salvage, there is a calm grasp between long and short, stubborn and abandoned. ”

"Hmph, you have to be so literate when you have a meal? I'm in charge today, listen to me!"

The sixth master smiled and scolded, picked up the cage and walked into the kitchen, and after a while, the delicious food was on the table, all of which were fresh ingredients, and the simpler the processing method, the better.

Full of wine and food, the guests and hosts were happy, and just when the three of them were about to leave, a person suddenly came in from outside the door and said loudly: "Is the sixth master here?"

Wen Yiming looked up and was stunned, it was actually him? This is not the first person to praise the famous cross talk, Yu Qian, Teacher Yu!

"What are you calling boy, don't you see me here!"

Yu Qian was so frightened by the sixth master that he shrank his neck, and quickly apologized: "Everyone, I'm sorry, disturb me." ”

The sixth master glared at him, beckoned: "Since you are here, let's get to know him, this is Mr. Wen, Master of Incense, an absolute master, meet respectfully in the future!"

"Smell ...... Sir?"

Yu Qian looked at Wen Yiming, who was in his early twenties, and looked at the respectful attitude of the sixth master, which was incredible!

Who is the sixth master of the worm? The senior stubborn master of the capital, a character with eyes on the Tianling Gai, has never seen the old man serve anyone!

Hurriedly stepped forward, took the initiative to stretch out his hand to greet him, and said, "Mr. Wen is polite, I am Yu Qian, take care of me." ”

Wen Yiming stood up and said a few polite words, he listened to other people's cross talk, originally wanted to have time to listen to the scene, but he didn't expect to see a living person.

Everyone got to know each other, sat down and chatted again, and the sixth master looked at Yu Qian and asked, "What is your kid looking for me?"

Yu Qian hurriedly took out two gourds, offered them with both hands, and said with a smile: "I don't catch two good worms, I want to ask the master to help me palm my eyes, you can see ......"