A delicious seafood meal(chi xiang zi su la bao sha jia lai yi dun xian mei wu bi de hai xian can )

A delicious seafood meal

Introduction:

"At this time, shellfish are fatter, with high protein content and low fat. Ha ha, girls who are afraid of growing meat in summer might as well eat more of these! This kind of food needs to be processed. Otherwise, it's easy to have sand and mud in it. Therefore, it needs to be processed in a certain way before it's made. TaoMa's method is very old and troublesome, but when you eat it, it's plump and clean. It's not a magic trick. Let's talk about it! In addition to cleaning up, some friends will ask how to choose a good Shajia. Ha ha, this one is even simpler! Honestly, let's stand in the seafood stall and see which sand beetle probe comes out one by one! Make sure that all you buy are alive, and none of them are dead. Hahaha . fall to the ground, ha! Tao Ma's family planted fresh perilla, and everyone who has eaten it knows that it has a special flavor. It's used to match with shells. It's just a word, absolutely. Today, I sent such a dish. I cooked it at noon and at night. At noon, I brought a bowl of soup to our children, and it was completely eliminated. It's not very enjoyable, so I had to serve it again at night. So, it's delicious What about Tao? You know what you've eaten! "

Production steps:

Step 1: put the bought sand beetle into the light salt water, add a piece of iron, soak it for 30 minutes, let the sand beetle spit out the sand, and then rinse it with water.

Step 2: in half an hour, chop garlic and Douchi, wash perilla and set aside. 1 tbsp of soy sauce, 1 tbsp of Sichuan chili sauce (1 / 2 tbsp of soy sauce and two peppers for those without soy sauce), 1 / 2 tbsp of sugar, 1 tbsp of cooking wine, 1 / 4 tbsp of chicken essence and 2 tbsp of water. Make sauce and set aside. Add 2 tbsp of water to sweet potato powder or corn starch to make water starch.

Step 3: Boil the right amount of water in the pot, put it in the sand and scald it until the shell is opened. When you see that the shell is opened, you are about to pick it up.

Step 4: put it in the water tap and clean it one by one.

Step 5: the hot pot turns red until the red point is completely red.

Step 6: add proper amount of peanut oil.

Step 7: heat up and add minced garlic and Douchi to saute until fragrant.

Step 8: put in the washed sand beetle.

Step 9: pour in the seasoning sauce and stir fry over high heat.

Step 10: add the perilla and stir fry a few times.

Step 11: add the starch and thicken.

Step 12: get out of the pot.

Materials required:

Shajia: 600g

Garlic: 3 pieces

Douchi: 13

Perilla: 8 pieces

Soy sauce: 1 tbsp

Sichuan chili sauce: 1 tbsp

Sugar: 1 / 2 tsp

Cooking wine: 1 tsp

Chicken essence: 1 / 4 tsp

Water: 4 tbsp

Corn starch: 1 / 2 tbsp

Note: 1. When it's hot, it doesn't take a long time. When you see Sha Jia open, you can take it out and wash it one by one. 2. If you find that you can't open the shell after scalding, throw it away, because it's dead! 3. At the end of the frying, it needs to be done quickly with high fire, so the seasoning must be prepared in advance, otherwise, when the frying is old, it will not be so delicious. 4. About seasoning, I don't have chili, so I use sauce. If there is chili, I put chili directly. As for how much I put, I think it depends on your taste. If you don't eat chili, you can not put it. But if you add chili, it's very offensive!

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Chi Xiang Zi Su La Bao Sha Jia Lai Yi Dun Xian Mei Wu Bi De Hai Xian Can