Chinese Food
Sauteed sea sausage with leek and moss
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Haichang. I don't know its name. I only know that Shandong cuisine was famous first because of its merits. In the era of No MSG and chicken essence, Lu Cai's magic product is to dry and grind the sea intestines. Sprinkle a little freshness on the dishes. This shows how delicious it tastes.
Cooking ingredients
Cooking Steps
Step1:Live sea intestines. First of all, we have to deal with them. They are sold in the market. But I don't know when they are processed. I'm not sure if I want to buy fresh ones.
Step2:Two ends of the sea intestines. One end has a seam. Use scissors to cut along the seam. There is no need to cut it very long. Squeeze down the other end. The viscera and other things come out. Then cut off the uncut end by about 5mm, because there is a small circle of thorns at this end. It is said that it is the mouth of the sea intestine.
Step3:Deal with it and cut it to the right size.
Step4:Cut the leek moss in inches. Cut the ginger in shreds.
Step5:Stir fried ginger in oil pot.
Step6:Stir fry leek moss with a little cooking wine. Add a little salt.
Step7:The leek moss softens a little. Stir quickly to make it out of the pot. Don't put MSG or anything.
Step8:It's really delicious. It's not the freshness of monosodium glutamate. It's a little sweet in the freshness. The aftertaste is endless.
Cooking tips:There are skills in making delicious dishes.
