Chaoshan flavor food -- shell brand(chao shan feng wei mei shi bao ke lao )

Chaoshan flavor food -- shell brand

Introduction:

"Thin shell is also called haiguazi. Its scientific name is Xunshi muscle clam. In Chaozhou Dialect, it's called thin shell. It's a kind of small Seashell produced in Chaoshan sea area. It's not a famous dish in the world, but its delicious taste is definitely the most unforgettable of Chaozhou dishes. Because of this, shell has become one of the most representative Chaozhou cuisine. In summer and autumn, it is the harvest season of shell. At this time, shell is plump, fresh and nutritious. It is a hot commodity in the market, and also leads to the prosperity of shell industry. There are many ways to make thin shells. In addition to the most original stir frying method, another unique way to make thin shells is to cook them. It's a delicious dish that can let people eat several plates. "

Production steps:

Step 1: buy back the fresh shell;

Step 2: pour out, and then pick out the thin shell with sand blocks, as shown in the red circle in the picture. Then hold the shell with your left hand and pull out the sand blocks with your right hand quickly. (remember to hold the shell tightly with your left hand, otherwise the shell rice will be pulled out together.)

Step 3: wash and drain the shell;

Step 4: how to make red pepper is neither spicy nor waste disposable gloves: cut the washed red pepper in half with a knife, then press it with chopsticks, and slowly scrape off the pepper seeds with the tip of the knife;

Step 5: cut the red pepper with seeds removed and set aside;

Step 6: wash and cut the scallion;

Step 7: pour proper amount of sweet potato powder into a container;

Step 8: mix in proper amount of cold water and mix well;

Step 9: filter sweet potato powder liquid with a sand leaker to remove impurities;

The tenth step: then add the right amount of chive and pepper.

Step 11: add proper amount of pepper powder and sand tea powder and mix well;

Step 12: drench juice: add proper amount of fish sauce to a small butterfly or bowl, drop a drop of sesame oil and mix well.

Step 13: pour proper amount of peanut oil into the pot and heat it;

Step 14: take one or two spoonfuls of sweet potato paste and pour it into hot oil;

Step 15: spread the sweet potato paste and fry it evenly;

Step 16: decoct the sweet potato pulp until it changes color;

Step 17: turn over the sweet potato with a shovel;

Step 18: fry it on the other side;

Step 19: when the frying time is almost the same, pour in an appropriate amount of shell, quickly stir fry until the shell is opened, and then put out the plate;

Step 20: when eating, pour on the drenching juice and mix well. Then you can taste the delicious Chaoshan shell.

Step 21: Note: it's better not to have a large plate of thin shell Luo, and it's better to have a small pot of Luo, so that the thin shell Luo is more delicious.

Materials required:

Shell: right amount

Sweet potato powder: right amount

Pepper: right amount

Sha Cha powder: right amount

Chives: right amount

Red pepper: right amount

Sesame oil: appropriate amount

Fish sauce: moderate

Peanut oil: right amount

Note: thin shell brand - meat fat and tender, rich flavor, sweet potato powder crystal soft Mian, but do not lose chewiness, is a nutritious Chaoshan delicacy! [nutritional value] shell not only tastes delicious, but also has high nutritional value. It has the functions of regulating blood lipid, preventing cardiovascular and cerebrovascular diseases, relieving cough and asthma.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Chao Shan Feng Wei Mei Shi Bao Ke Lao