Fried shell(chao bao ke )

Fried shell

Introduction:

"Shell is a kind of shellfish seafood. It's also called sea melon seed because of its thin shell. It's very cheap and it's not eaten in many places. However, it's quite famous in Chaoshan area for frying shell. It must be accompanied by a kind of" Jin Bu Huan "(that is, nine storey tower). Jin Bu Huan and the fragrance of shell are naturally integrated, which seems to have become a part of shell. Fried shell without "gold does not change", just like smoking without fire, do not eat. Eating thin shells is just as addictive as knocking melon seeds. People can't stop shouting from dish to dish. At the end of eating, there is no one but a pile of shells. Chaozhou people call it "thin shell mountain."

Production steps:

Step 1: prepare appropriate amount of Jiujin, shredded garlic, shredded ginger and Zhitian pepper;

Step 2: wash the shell and drain the water;

Step 3: heat up the frying pan, add a small amount of cooking oil, and saute ginger, garlic and pepper;

Step 4: after smelling the fragrance, pour in the shell, stir fry properly, and add appropriate amount of salt;

Step 5: add some boiling water, pour into the nine layer tower, cover the pot and simmer for about 2 minutes;

Step 6: 2 minutes later, uncover the lid of the pot, stir fry properly, open the shell, and then serve.

Materials required:

Shell: right amount

Gold does not change: appropriate amount

Zhitianjiao: moderate amount

Garlic: right amount

Ginger: right amount

Salt: right amount

Edible oil: right amount

Note: after the shell is bought, soak it with light salt water and let it spit out the sediment.

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Chao Bao Ke