Stir fried shell(jin bu huan chao bao ke )

Stir fried shell

Introduction:

"For those of us who grew up in Chaoshan area [Chaoshan gold does not change fried shell], we will drool when we hear the name, which is the common food on the Chaoshan dinner table in summer. For those of us who grew up in Chaoshan area [fried shell], we will drool when we hear the name, which is the common food on the Chaoshan dinner table in summer. Simple ingredients, simple taste and shellfish taste very delicious The shell itself is easy to cook, and the meat will shrink when the fire is big. When you cook this dish, you must pay attention not to stir for too long to ensure that your shell is fresh and juicy

Production steps:

Step 1: prepare materials

Step 2: choose Chaoshan local garlic, stir fry taste more fragrant (left: local garlic with reddish, right: ordinary white garlic)

Step 3: wash the shell with water (no need to raise the sand with salt)

Step 4: wash and pick the gold without changing

Step 5: beat chili and garlic and cut them into small pieces

Step 6: put 3 spoonfuls of oil into the pan and add garlic

Step 7: stir fry the pepper and pour in the shell.

Step 8: stir fry with salt and cooking wine

Step 9: the final gold do not change, then stir fry.

Materials required:

Shell: right amount

Pepper: right amount

Garlic: right amount

Gold does not change: appropriate amount

Oil: 3 teaspoons

Salt: right amount

Cooking wine: moderate

Note: 1. Gold does not change the last taste is better, too early under the aroma is easy to volatilize. 2. Stir fry quickly in high heat, then you can get steam.

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Jin Bu Huan Chao Bao Ke