Winter recipes: [6] Home-cooked spicy sixties

Overview

[Poor nobles] refers to sixty-year-olds; sixty-year-olds are also called flower clams. It has the effects of moistening dryness and nourishing yin, reducing swelling and diuresis. Rich in nutritional value of high protein, trace elements, iron and calcium. From star-rated hotels to street stalls, we can all order Huajia with endless variations of preparation methods. You can imagine how popular this dish is and how delicious it tastes. I like to add a little dry red pepper, green onion, ginger and coriander. This quick dish not only has a beautiful green color, but also adds a bit of spiciness and an endless aftertaste.

Tags

• hot dishes
• home cooking
• old man
• late night snack
• dinner with friends
• summer recipes
• cooking wine
• coriander
• dried red chili pepper
• ginger
• light soy sauce
• sixty
• zanthoxylum bungeanum
• garlic
• pepper

Ingredients

Steps

1. 1 Every time I choose a flower beetle, I always choose one that is large and fleshy. When the flower beetle opens its mouth in salt water, you need to pinch it. If it shrinks, it is alive. Generally store owners are not allowed to choose. But you can get used to it once you get familiar with it. When you buy the flower beetles, ask the shopkeeper to give you some prepared salt water. [The ratio you mixed is wrong.] Use that water to grow the beetles. You can keep them for a few hours so that the beetles can spit out the poisonous sand and silt more cleanly. After the shells are spit clean, wash them several times before cooking, and use a small brush to clean away the mucus and mud on the shells. Clean the shells, boil a pot of water, put in the shells, and cook until they open. If there is sediment in the shell, or if it does not open its mouth, throw it away immediately. [If the sand beetles have been vomited for a long enough time and have been completely vomited out, there is no need to blanch the beetles in boiling water, as the soup after blanching will be reduced].

   

2. 2 Prepare 500 grams of flower armor, 20 grams of ginger, 1 garlic, 10 grams of Sichuan peppercorns, 20 grams of dried red pepper, 1 spoon of light soy sauce, 1 spoon of cooking wine, and 20 grams of coriander. Cut green onion into sections, slice ginger, cut coriander into sections, and shred dry red pepper. Put oil in the pot; put the ginger slices, dried red pepper shreds, and peppercorns into the oil pot. Adding some green onions, ginger, and cooking wine to stir-fried flower armor can effectively remove the fishy smell.

   

3. 3 Heat the oil pan to medium heat, wash and drain the scallops, then put them directly into the pan that has been sautéed and stir-fry. During the frying process, the Huajia itself will spit out some water, and there will be a lot of soup after frying. It depends on everyone's preference. If you like the soup with scallops, just keep the soup. Put the prepared noodles into the soup and it tastes good. If you don't want the soup, then change the pan and pour in the oil again and stir-fry again. In this way, the original deliciousness of the flower armor will be lost a lot. [I still like the turtle with soup, the soup penetrates into the turtle shell; the soup and turtle meat are delicious when eaten together]

   

4. 4 The scallops themselves are easier to cook. Don’t use too much heat when frying. Otherwise, the meat of the scallops will shrink and not be full enough, and it will lose its fresh texture. [Firepower 200 is enough, no need to adjust to 240]

   

5. 5 Add a spoonful of cooking wine. The process of frying the scallops should not be too long, otherwise there will be too much water; the flesh of the scallops will become old and smaller.

   

6. 6 When frying the scallops, only the open ones can be taken out to avoid being too old and not delicious. Add a spoonful of light soy sauce.

   

7. 7 The flower armor has been opened and garlic is added to enhance the fragrance.

   

8. 8 After the clams are fried, turn off the heat; add the coriander and stir-fry briefly with the remaining heat.

   

9. 9 Huajia itself has a salty taste, so add a small amount of salt. A spoonful of light soy sauce has already been added to make it salty enough. Add appropriate amount of pepper and serve.

   

10. 10 In order to ensure that this spicy scallop is tender and juicy, you must master the time when stir-frying the scallop. It depends on the size of the scallop. It should not exceed one minute at most and you must turn off the heat. If the time is too long, it will affect the freshness and taste of the scallop. You must also ensure that the ingredients are quickly absorbed into the meat. How is it? If you don’t want to give it a try, feel free to ask any questions! Just leave it in the comments, I will answer it when I see it~~~