Chapter 548: The Revolution of Seafood Barbecue

But Wang Kuang pulled Xu Guoxu, chose a beach, and digged it down with his hand. Xu Guoxu felt strange: "Erlang, what are you digging?" As soon as he finished speaking, he saw Wang Kuang holding a handful of fine sand, his fingers leaked, and then rushed into the sea water. Several things that were not much smaller than chickens, which looked smoother than clams, with yellow and white stripes, which looked like clams but not clams, were lying in Wang Kuang's palms. Wang Kuang looked around and chose a shallow pit on the reef. There was still a lot of sea water in the pit, so he threw the thing in, turned around and bent down to dig it up.

Xu Guoxu looked curious and just copied it into the sand with his hands. Look at that thing, since Erlang was digging hard, it must be a good thing, so he followed suit, inserted his hands into the sand with his hands, and then opened his fingers and shook it, but it was empty. Looking at Wang Kuang again, he would have at least two or three of them. Xu Guoxu was digging again, but it was still empty. Now he quit: "God is too bullying people. Why did Erlang dig several times, and he didn't miss it? Why did he dig them all?"

"You have to choose a place. First of all, sand is close to the sea water. It is half mud and half sand. Then you have to see if there are small holes on the sand surface. There are some small holes, and there are several small holes. If you see it, you can find it. "It's been fifty or sixty years since you were born. It's the first time that Wang Kuang has dug such a big clam. He is digging hard. Clams are different from clams in freshwater. The bigger the clams in freshwater, the better the clams are. Generally speaking, freshwater aquatic products are basically the same, and you can't choose the largest one. For example, grass carp weighs five or six pounds, which is not as delicious as more than one pound. But in most cases, the same thing in the sea is proportional to the size, and the bigger the clams, the better.

Seeing that Xu Guoxu was a little furious, Wang Kuang did not stop and dug it into the water hole while digging, and taught Xu Guoxu how to dig it. Now, for Wang Kuang, if nothing happened, he might not have come to the beach in a few years. The transportation is so underdeveloped, and it will take more than a month to travel from Chang'an to Dongzhigang. It is far less convenient than later generations who want to buy a plane ticket in one hour. Even if you come from Jian'an, it will take at least one day to catch up with the Fengshui period of the Minjiang River. If you can't get a boat during the dry season, it will take at least two days. It's so troublesome, how can you come when you want to come?

Now when I see this clams that are twice as big as he has eaten before, of course I should dig more, whether it is fried or roasted, it is good. Next time I don’t know if it is the Year of the Monkey and Horse Month.

Xu Guoxu was given guidance and digging very quickly. There were many clams on the beach, each with a large head, which probably had something to do with few people eating them in this era. In cooking methods that mainly focus on cooking, shellfish are very easy to cook. Once they are cooked, the meat will be hard and tough, and few people can chew them. The mastery of these crustful things is very important. For example, snails also belong to crustfuls, which are as easy to cook. If you really want to cook them thoroughly, few people have such good teeth. Therefore, crustful foods are eaten in half-baked conditions, and only at that level will taste good.

Since it is easy to cook and difficult to eat, it is very easy to obtain fish from Shanghai, so few people visit these shellfish, so it is not surprising that they grow up. Wang Kuang is not worried that the number of these shellfish will decrease sharply because of himself. More than a thousand years later, there are more oysters on the seaside reefs on the edge of the city, and clams are also digging for several kilograms for half a day. However, because there are many people digging, they cannot grow that big, but the number will not decrease.

Xu Guoxu, who was given the guidance of Wang Kuang, got started very quickly. In a short while, he was digging clams at the same speed as Wang Kuang, and then gradually digging much faster than Wang Kuang. It seems that Xu Guoxu is indeed very talented in this food. As long as he is involved in the food, Xu Guoxu will learn faster than anyone else. Unfortunately, if this guy has joined the chef's rank since he was a child, he might be a character.

Calculate the time, it was almost the same. In addition, the clams in the puddle were already full, so Wang Kuang called Xu Guoxu. At this time, Huang Da and the others also dug a bunch of oysters like hills, which were as high as 100 kilograms. Tuhu and the other three also stepped on the fermentation to dozens of feet off the shore, and chose a calm little harbor to catch fish. They all came back. There were more than twenty fish that were caught. Wang Kuang couldn't name them. Although he lived in Ludao for more than ten years and ate dozens of fish, there were only a dozen of them that could be named. The reason was that there were only ten fish in the vegetable market, and most of the other fish could only be seen in restaurants. Wang Kuang didn't ask any fish when he ate them. He just went to the fish tank to make a little one. Just one of them.

"You used that spider web to catch this?" Xu Guoxu, who was still a little impressed because he was called to stop digging clams by Wang Kuang, was a little surprised when he saw the twenty or so fish.

"How can I do it? A spider web can only be stuck in two or three fish. Each time I stick one, the web will be damaged. After sticking two or three, the remaining spider webs have no strength to stick to the fish. Today, the spider webs prepared are not ideal, so they will be broken after only one stick. The rest of the fish here are all the ones I have come to the water and go to the cracks of the reef. The fish here are so weird. They hide in the cracks of the reefs. They just stretch out their hands. If it weren't for a lot of people, it wouldn't be a problem to catch a hundred more."

"You can catch more than a hundred pieces but you only catch more than twenty pieces?" Xu Guoxu was still a little unhappy. He had heard Wang Kuang say many times that freshwater fish have a mud-fishy smell, and most of them are thorny, but seawater fish have no mud-fishy smell. Basically, there are no other small thorns except the main thorns. Therefore, seeing these twenty pieces are about one pound, they always feel that they are not enough for him to eat.

"It's done, you don't want to eat as much as you want to go to sea in the future. I'm afraid you will be afraid of eating then." Wang Kuang helped Tuhu to smooth things over the years. The Antarctic language tribe has retained a tradition for thousands of years, that is, catch fish as much as you eat, and never waste it. This is also the harmonious relationship they have formed with nature for thousands of years. They have no limit on their fishing species. If they encounter giants like blue whales, they will also catch them, but they will never go out to sea to catch fish because the food is obviously sufficient.

He asked two soldiers to find a large wooden basin to put the clams in the reef puddle on the steak. Wang Kuang followed Huang Da and the others to the camp. When Xu Guoxu saw that Wang Kuang did not ask him to bring the clams, he wanted to run back to get them. Wang Kuang grabbed him: "I just dug it up, and my body is covered with mud and sand. You are not afraid of being scattered when you eat it in your mouth? You have to keep calm water for half a day. Anyway, let's fry a plate at night and cook the rest. You can eat it if you don't worry about eating it for too much." After hearing Wang Kuang say this, Xu Guoxu gave up.

Fresh sea fish and oysters can even be added without any seasoning. This is the original flavor of the food. You can also spray a little wine to remove the fishy smell and sprinkle some chopped green onion seasoning. As for salt, you can add or not. The seafood is a bit salty and not strong, but it is not as tasteless as freshwater aquatic products. Generally speaking, if you go to the barbecue stall on the beach and the stall owner is adding seasonings to the heavy flavor, you can basically judge that the seafood on his stall is not fresh, and he needs to use heavy flavor to cover up the deteriorated flavor. Of course, the exception is the "squid and flounder" and other "oral feet" class. In this type of seafood, the original flavor has the original beauty, and the heavy flavor is strong enough.

This meal was not only Wang Kuang and Xu Guoxu and others who ate it vigorously, but also the more than 20 soldiers left behind in the camp were also yelling. This was the first time they ate it like this, especially the oysters that were like a mountain. They roasted them on the fire until the soup was sprinkled out and then simmered. They drizzled a little wine, added some garlic and chopped green onions, or simply ate it without adding anything. They had never enjoyed the deliciousness before. They used to eat oysters raw or put them in soup cakes (i.e. noodles). They had never eaten it before.

There were more than twenty fishes, Wang Kuang and the others, and the rest were all given to other soldiers. Three or five people were not enough, but for them, they were already satisfied. How many people in the world could enjoy the food cooked by Jian'an Hou (the little boss) by themselves? Although they could also grill fish, they never thought that the taste of fish that had been sprayed with wine and fish that had not sprayed with wine would be so different. Among these soldiers, there were those who grew up by the sea, and even the fish that had fishy food they could get used to and ate with relish. But for those soldiers who grew up in the inland, since they arrived at Dongzhigang, the fishy smell had always discouraged them from seafood.

Now that they have learned how to drizzle wine to remove the fishy fish, they naturally start to make small plans. Every time they take turns to rest on their own, they will go to the sea to catch some fish and roast them to eat. How beautiful.

It is very simple to learn by oysters, and it is easy to learn. Wang Kuang only demonstrated a few of them, and the other soldiers learned it. A bunch of oysters, like a mountain, was wiped out in a short time. If it weren't for not drinking in the army, these guys would have promised to pry them while it was dark. Around the Erlao Island, except for the two waterways that were deeper and used as docks, there were reefs everywhere. The oysters could be pried as much as they wanted. Especially when the tide was low, the oysters could be seen stacked one by one at the top of the reef, and they were stacked like a thick armor on the reef.

Before Wang Kuang knew it, he brought revolution to the way of eating seafood. He would not have expected that in a year, the streets of Dongzhigang would be filled with many barbecue stalls, specializing in grilled sea fish, oysters and clams for customers to eat. A small stall can make a small family live a very comfortable life.

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Chapter completed!