Fried shell without gold(jin bu huan chao bao ke )

Fried shell without gold

Introduction:

"Although I'm a Hakka, my favorite dishes in Guangdong cuisine are Chaoshan cuisine and Shunde cuisine. If I say that Chaoshan cuisine is the most unforgettable, it's just a small stir fry -" Jin Bu Huan Chao thin shell ". I remember a few years ago, I helped a painter solicit contributions, and after I was busy, I rubbed rice at his home. When he put a dish of fragrant stir fry on the table, I was immediately attracted by this dish. With chopsticks clip a grain to the mouth, that kind of very fresh and fragrant taste, can only make people aftertaste, but can't use words to describe. Regardless of their posture, a grain to the mouth, just as addicted to knock melon seeds, simply can't stop, if it's not the shell that hard shell, I most likely chew down the shell To tell you the truth, I can't help swallowing when I'm coding this text. Thin shell is divided into "wet fried" and "dry fried". My practice today is dry frying. The method of wet frying is to add ginger, garlic, green onion, pepper and gold. After frying out the flavor, add water to boil, add shell and seasoning, and cook until the opening. The authentic method of frying thin shell is not to add salt, but to season it with fish sauce, and gold is the soul of this dish. If the material is not enough, I absolutely don't recommend you to make this dish! "

Production steps:

Step 1: prepare the shell and gold.

Step 2: prepare pepper, garlic, ginger and scallion.

Step 3: peel off the roots, wash the sediment, add 1 teaspoon of salt water for 30 minutes, then wash and drain the water.

Step 4: wash and pick the leaves, slice the pepper, cut the garlic and ginger into pieces, and prepare the scallion.

Step 5: heat the pot with proper amount of oil, add ginger, garlic, green onion and pepper and saute until fragrant.

Step 6: the next gold does not change, stir fry to burst the fragrance.

Step 7: pour in the shell and stir fry for a while.

Step 8: Sprinkle 2 tbsp soy sauce, 1 tbsp fish sauce and 1 tbsp sugar.

Step 9: stir fry until all the shells are open. When you hear the sound of "crackle", you need to turn off the fire and put on the plate immediately, otherwise you will lose the fresh and sweet taste of the shell.

Materials required:

Shell: 600g

Jinbuhuan: 20g

Zhitianjiao: 7 pieces

Garlic: 15g

Ginger: right amount

Scallion: 1

Soy sauce: 2 tbsp

Fish sauce: 1 tbsp

Sugar: 1 teaspoon

Precautions: 1. When purchasing thin shell, big meat red is better. Shell group life, often into a piece of adhesion in the mud, so before the pot must pay attention to remove the mud stick on the shell root, clean, and then use salt water to raise for a while, the principle is similar to snail, wash before use. 2, fried Kwai is a dish fast food, fast speed, big fire, not stop, the whole process takes only three minutes, thin shell all openings, otherwise it will lose fresh sweet and delicious on thin shell. 3. When frying the shell, the amount of oil must be enough, otherwise it can't remove the fishy smell of the shell, but it can't be too much, let the shell see "light". After frying, eat it as soon as possible, because after the shell is fried, the meat will be lost because of too much water loss, which is not fresh, sweet and juicy enough.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Jin Bu Huan Chao Bao Ke