Warm mixed bird shell -- the prelude to the Spring Festival dinner(wen ban niao bei kai qi chun jie nian ye fan de xu mu )

Warm mixed bird shell -- the prelude to the Spring Festival dinner

Introduction:

"Time flies, the stars change, and in the twinkling of an eye, we have crossed 2014. In the past year, we have been happy and growing; in the past year, we have lost a lot and gained a lot; in the past year, we have had both happiness and sorrow, laughter and tears. Farewell with gratitude and welcome with hope. Wish you happiness, health, harvest and happiness in the New Year! Whenever this time, I think of family reunion during the Spring Festival. When I think of reunion, I must think of new year's Eve dinner, especially as a loyal eater. When it comes to new year's Eve dinner, we have to first mention cold dishes. In this grand festival, everyone will raise their glasses to celebrate together. That is to say, drinking naturally requires cold dishes. What cold dish suits you best? What kind of cold dishes are delicious? Of course, there are different opinions. This time, I would like to recommend a special cold dish by the sea - warm bird shell! Bird shell is a kind of marine shellfish, which usually lives under the sand on the beach. Because of its shape like a bird's head, the scientific name of bird clam, belongs to the order of Venus. The appearance of the fresh shellfish is gorgeous. The oval shell is dotted with smooth spiral rib separated by grooves. Bird shell is famous for its large body, thin shell, crisp and tender meat and sweet taste. Bird shell is not only tender and delicious, but also has good health care effect on human body. It can be used as the preferred raw material to supplement high-quality protein and calcium, and the bird shell meat contains a variety of amino acids. It is rich in nutrition and has the effect of moistening the lung, benefiting essence and nourishing Yin, which is inferior to other shellfish. In addition, it has the functions of clearing away heat and toxin, nourishing yin and calming liver, improving eyesight and preventing eye diseases. It is suitable for people with Yin deficiency and internal heat. Warm mixed bird shell is a special cold dish of Weihai. The method of warm mixing ensures the original flavor of bird shell, and the taste is fresh and tender. It is a good meal for a banquet. "

Production steps:

Step 1: Ingredients: red pepper and chopped chives. Seasoning: 1 tsp Korean soy sauce, 1 tsp fish sauce, 1 tsp salt, 1 tsp vinegar, 2 tsp sesame oil, 1 tsp sugar, 1 tsp onion oil and 1 tsp mustard oil

Step 2: fresh shellfish with shell, wash, open the shell and take out the meat

Step 3: use a knife to cut the back of the shellfish meat into a butterfly wing shape, and wash the black thread viscera inside

Step 4: boil water in the pot, turn off the fire after boiling, and blanch the bird shell in the pot

Step 5: remove the shellfish immediately after deformation and discoloration

Step 6: take a small pot and add 1 tbsp Korean soy sauce in turn

Step 7: 1 tsp fish sauce

Step 8: 1 tsp salt, 1 tsp vinegar, 2 tsp sesame oil, 1 tsp sugar, 1 tsp onion oil, 1 tsp mustard oil

Step 9: put the blanched scallop, red pepper ring and scallion powder in a container, pour in the seasoning juice, stir well and serve on a plate

Materials required:

Bird shell: 500g

Red pepper: right amount

Minced chives: right amount

Korean soy sauce: 1 tablespoon

Fish sauce: 1 teaspoon

Salt: 1 teaspoon

Vinegar: 1 tablespoon

Sesame oil: 2 teaspoons

Sugar: 1 teaspoon

Onion oil: 1 teaspoon

Mustard oil: 1 tsp

Precautions: 1. When blanching the bird shell, turn off the fire after the water is large, then blanch the bird shell in the water for 5 minutes, and then put it into the cold water immediately. Otherwise, the bird shell is easy to get old. 2, seasoning can be added according to their own taste, like spicy can put some red oil; 3, this dish is the best to eat now, a long time easy to water, affect the taste and taste.

Production difficulty: Advanced

Process: mixing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Wen Ban Niao Bei Kai Qi Chun Jie Nian Ye Fan De Xu Mu