Cold Sixties

Overview

In the sultry summer, if there's one thing that makes people miss something more than ice cream, it's the food stalls. Beer, seafood, air conditioning. In addition to crayfish, the food stalls also have a variety of seafood. Seafood Chinese cuisine restaurants especially love 60-year-old scallops. Food related to 60-year-olds always arouses a full appetite, such as 60-year-old rice noodles, 60-year-old leeks, 60-year-old egg custard, etc. Just thinking about it already secretes a lot of saliva in your mouth. However, every time we eat sixty-year-old rice cakes, there will inevitably be sediment. Even though we have tried our best, the sediment cannot be removed every time, which is very disappointing. It is said that there are sand-free shells on the market now, but the seafood boss secretly advised that the so-called sand-free shells just have less sand. Every time I eat the silt in my mouth, I really feel a mixture of love and hate. In addition to the annoying silt, there is also a little unwillingness. The speed of picking the meat from the shell can never keep up with the speed of chewing the meat in the mouth. I wish I could take the meat with the shell, that would be a great experience. If this is the case, then you must not miss this plate of cold huajia today. You don’t have to worry about the sand and you can eat it in one go. It will definitely satisfy all your love for huajia.

Tags

• cold dishes
• home cooking
• coriander
• light soy sauce
• millet spicy
• sichuan pepper oil
• sixty
• vinegar
• white sugar
• garlic
• sesame oil

Ingredients

Steps

1. 1 Prepare all raw materials in advance. Sixty-year-olds must choose fresh and live ones

   

2. 2 Soak the purchased flower beetles in salted water for 10 minutes, and add a few drops of sesame oil at the same time. This will allow the beetles to spit out some of the sand (but not completely)

   

3. 3 Pour water into the pot, put the soaked flower beetles into the water and boil, until the shell is completely opened, take it out

   

4. 4 4.Put the fished out scallops into cold boiled water

   

5. 5 Peel off the meat and shell of the turtle with your hands, and then put the meat into cold boiling water to wash out the remaining sediment (I believe that this way the sediment can be completely removed)

   

6. 6 Put the cleaned pork belly into a bowl and set aside

   

7. 7 Chili millet cut into rings

   

8. 8 Chop coriander

   

9. 9 Chop garlic

   

10. 10 Heat the pot and pour in the peppercorn oil (the peppercorn oil will be more fragrant after heating)

    

11. 11 Pour light soy sauce, vinegar, sugar, garlic, chopped coriander, and millet into a bowl and mix well

    

12. 12 Pour the flower armor meat into the seasoning bowl, then pour the hot peppercorn oil into the bowl

    

13. 13 The finished product is released