Haihong stir fry: the cheapest seasonal seafood stir fry in spring(hai hong xiao chao chun ji li zui lian jia de shi ling hai xian xiao chao )

Haihong stir fry: the cheapest seasonal seafood stir fry in spring

Introduction:

"Haihong is always a small seafood that can be eaten in our seaside town all the year round. In spring, Haihong is the fattest and cheapest time. You can buy five yuan for a kilo and steam it at home. Go to one end of the table and make your table high, big and delicious If you can't finish eating Haihong, you can peel out the meat and keep the white soup at the bottom of the pot. Next time, you can make soup or noodles. It's very delicious (potato Haihong soup) http://huajun005.blog.sohu.com/276363837.html ）。 I use Haihong meat to make a stir fry this time. The method is simple. It can't be any more simple, but the taste is quite delicious, and it's also very fresh. Red Haihong meat, green cucumber, red pepper, red, yellow and green top color matching will definitely make your food colorful. "

Production steps:

Step 1: main ingredients: 200g Haihong meat by-products: 1 cucumber, 1 red pepper, a little black fungus, green onion, ginger, garlic seasoning: salt, soy sauce

Step 2: slice cucumber, cut red pepper into rings, tear black fungus into small pieces, change scallion, ginger, garlic into knife for standby

Step 3: make oil in the pot. When the oil temperature is 70%, stir fry the seasoning in the pot. After the seasoning is fragrant, stir fry the cucumber slices and red pepper rings in the pot

Step 4: stir fry for a while, then stir fry the rainbow meat and black fungus

Step 5: add appropriate amount of salt and soy sauce respectively, stir fry a few times and then take out of the pot

Materials required:

Haihong meat: 200g

Cucumber: moderate

Red pepper: right amount

Auricularia auricula: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Soy sauce: moderate

Note: 1, the rainbow steaming without water, wash directly into the pot steaming, because the rainbow contains a lot of water, a lot of white soup will be heated; 2, peel out the rainbow meat must be kept at low temperature, and in a short period of time to digest, rainbow meat once too long or storage temperature is not suitable, it will deteriorate; 3, the rainbow itself salty and delicious enough, stir fry The amount of salt should be appropriate.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Hai Hong Xiao Chao Chun Ji Li Zui Lian Jia De Shi Ling Hai Xian Xiao Chao