Haihong's fattest season in early spring(chu chun hai hong zui fei shi zhan zhi qing kou )

Haihong's fattest season in early spring

Introduction:

"Haihong: it's called Haihong in the north, Qingkou in the south, and mussel in science. April is the fattest season for Haihong. Among shellfish and mollusks, Haihong is the cheapest seafood, but its nutrition is comparable to that of sea cucumber. Haihong meat contains a kind of delta 7-cholesterol and 24 methylene cholesterol, which can reduce serum cholesterol. They can inhibit the synthesis of cholesterol in the liver and accelerate the excretion of cholesterol, so as to reduce the cholesterol in the body. They are more effective than the commonly used antidepressant sitosterol

Production steps:

Step 1: clean Haihong,

Step 2: cut the seaweed into piles with scissors.

Step 3: add half a cup of water to the thick bottom steamer, just cover the bottom of the steamer. Put the cleaned rainbow into the steaming rack.

Step 4: steam over high heat for five or six minutes until Haihong has opened its mouth.

Step 5: Chop ginger and garlic into minced meat.

Step 6: mix the vinegar into the sauce. If you like spicy food, you can add some horseradish or spicy mustard oil.

Step 7: eat hot.

Materials required:

Haihong: right amount

Ginger: right amount

Garlic: right amount

Vinegar: moderate

Note: Tips: 1, fresh Haihong had better not be boiled in water, cooked Haihong flavor discount, the best way is to dry steam without water. Use a thick bottom steamer to heat Haihong and slowly open its mouth. Use the soup dripping from Haihong to steam for three or five minutes until Haihong is fully opened. The steamed Haihong tastes the most delicious. Be careful not to drag out a lot of seaweed. It's best not to cut out the excess seaweed. After steaming, it is more convenient to use the part of seaweed left to eat shellfish. 3. Haihong comes out of the pot in two colors, yellow and white. My second sister said that the reason why the meat turns white is because it was soaked in steam when steaming.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Chu Chun Hai Hong Zui Fei Shi Zhan Zhi Qing Kou