Chinese Food
Scalding mouth
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When buying vegetables, I accidentally saw Qingkou. I bought some back quickly. I can't think how to make it delicious. It's still burning. When Xiaochan told the pig that there was Qingkou today, he didn't expect the pig to take a look and despise it - I've never eaten such a small Qingkou before. Xiaochan got a word back from his anger - knowing you're happy. I have never eaten Qingkou. This is the first time. Alas, children who don't live in coastal cities can't be hurt.
Cooking ingredients
Cooking Steps
Step1:Wash the green mouth, boil it with Scallion water, and boil the lower green mouth to the mout
Cooking tips:Green mussel, or emerald mussel, is also known as crimson. After drying, it is called light dish. It is distributed in the southern part of the East China Sea and the coast of the South China Sea. The shell is large and is 13-14 cm long. Shell length. Shell length is twice as long as shell height. The top of the shell is at the front of the shell. The dorsal margin is curved. The ventral margin is straight or slightly concave. The shell is thin, smooth, emerald green. The first half is usually green brown, with fine growth lines and raised ribs at the front. The inner surface of the shell is porcelain white, or blue with pearl luster. There are 2 hinged teeth left shells and 1 right shell. The foot silk is soft and light yellow. There are skills in making delicious dishes.
