Chinese Food
Spicy clam
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Every summer vacation, I like to go swimming with my family and eat seafood by the sea. There are many restaurants and restaurants by the sea. The most popular ones for tourists are those big stalls near the port seafood wholesale market. They all have tin roofs, round tables and red plastic chairs. The space is very open. They are eating fresh seafood just fished on the bank. They are blowing the natural sea breeze. They are very grounded. These big stalls are more business than decoration The luxurious restaurant is fine. Lots of guests come one after another. The huge restaurant is often full of seats. It's much cheaper to eat seafood here than in the city. And there are many varieties. Ginger, onion, spicy flower shell, sea urchin fried rice, roasted oyster with minced garlic, steamed scallops with vermicelli, steamed shrimps with minced salt, lazy urine shrimps with minced salt, fried crab with minced ginger, onion, etc. It's necessary to order each time. The favorite food is ginger, onion, spicy popcorn A. It's not only delicious, but also affordable. After eating, there's a mountain like shell in front of the plate, which makes you very satisfied. Ha ha, the key is the plump, fresh and tender shell
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients - ask the merchant to bring back a little sea water when buying the flower armor. Put it into a basin to soak the flower armor. It is usually soaked in the morning and boiled at noon. If the weather is too hot, put the flower armor in the refrigerator. Under high temperature, the flower armor will die and cause putrefaction. Soak directly at room temperature in winter. If there is no seawater, soak directly in tap water and a spoon of salt for more than 1 hou
Step2:Wash and cut parsley and shallot separately. Wash and shred chili. Peel and pat garlic and shred ginger
Step3:Take out the flower armor from the refrigerator. At this time, all the flower armor are open. Some of the ones that are not open are dead flower armor. Check and discard them by the way. Wash them repeatedly three or four times. Remove and drain the water
Step4:Boil some water in the pot. Add a spoonful of salt. Pour in the flower armor and blanch it quickly
Step5:Scoop up. Rinse with tap water. Drai
Step6:Hot pot. Stir in cooking oil and bring to boil. Add garlic and ginger and stir fr
Step7:Stir fry celery and peppe
Step8:Add peppe
Step9:Pour in the flower armor and stir evenl
Step10:Pour in the dried mother's Douch
Step11:Mix in soy sauce, chicken powder and a little suga
Step12:Mix the starch with water to make water starch. Pour into the po
Step13:Sprinkle with scallion. Stir quickly and stir evenl
Step14:Finished product drawin
Step15:Finished product drawin
Cooking tips:Food tips - blanch the flower armour in advance. The time of frying should not be too long. Stir in the ingredients and mix well, then quickly stir fry and shovel. If you can't eat spicy food, you can reduce the amount of chili. You can change old Ganma into XO seafood sauce. At last, do not forget to thicken the meat. Thicken the meat to make it tender and delicious. It looks like the color and oil have appetite. There are skills in making delicious dishes.
