Solen sauce is not only a soup dish at family banquets, but also a soup favorite by guests in restaurants. So why is it called a snail clam? It turns out that the word "liu" has a legend along the coast of Putian.
It is said that in the old days, a plague was prevalent in the coastal areas, seriously threatening people's lives and health, and deaths occurred in some villages. What is puzzling is that no one died in the villages closest to the sea. People's doctors have realized a truth from treating patients: several villages along the coast breed Sinonovacula constricta, and they have eaten Sinonovacula constricta to make various clear soups. And clam does work. Therefore, under the propaganda of civilian doctors, all villagers in the villages where the plague was prevalent began to cook clam porridge. Sure enough, the plague "escaped" soon and was no longer popular. The common people said that it was Sinula constricta that drove away the disease, so a legend of eating fish to drive away the disease was gradually spread among the masses. In food culture, some people think that changing the word "liu" to the word "liu" means that the rice dumplings are processed and cooked, which is more in line with the original intention.
Putian Zheng Liu
Recipe Recommendations
- razor clam 500g
- green vegetables appropriate amount
- starch appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- oil appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Putian Zheng Liu
1
Clean and soak for 30 minutes.
2
Remove the shell and peel out the razor clam meat.
3
Remove the belly, thread, and film of the razor clam. You can leave it alone.
4
Then marinate the razor clam meat with salt, cooking wine, and starch for 10 minutes.
5
Put oil in the pan, add ginger and garlic and saute until fragrant.
6
Add water and bring to a boil.
7
After boiling the water, add the razor clam meat.
8
Cook until approximately 3 minutes.
9
Then add green vegetables and boil until soft.
10
Put some salt into the pan to taste.
11
Characteristics of this dish: The meat is tender and lubricated, fresh, sweet and refreshing, and has the effect of nourishing and clearing heat.