Using mom's favorite seafood to make a refreshing cold dish(yong ma ma zui xi huan de hai xian zuo qing shuang liang cai lao zhi niao bei )

Using mom's favorite seafood to make a refreshing cold dish

Introduction:

"Mom likes seafood. I'm just like her. When we went back to Weihai in October last year, we changed the seafood for her every day. This bird shell is her favorite, so when she went home, she quickly frozen a few bags and brought them back. Until now, there are still two bags left. It's very hot these days. Make a refreshing cold dish with my mother's favorite bird shell. It's very fresh and refreshing. Bird shell is famous for its large body, thin shell, crisp and tender meat and sweet taste. Bird shell is not only tender and delicious, but also has good health care effect on human body. It can be used as the preferred raw material to supplement high-quality protein and calcium, and the bird shell meat contains a variety of amino acids. It is rich in nutrition and has the effect of moistening the lung, benefiting essence and nourishing Yin, which is inferior to other shellfish. In addition, it has the functions of clearing away heat and toxin, nourishing yin and calming liver, improving eyesight and preventing eye diseases. It is suitable for people with Yin deficiency and internal heat

Production steps:

Step 1: cut cucumber, red pepper and Auricularia auricula into shreds.

Step 2: clean the shellfish.

Step 3: Boil the water, turn off the fire, remove the shellfish in 3 seconds.

Step 4: salt, vinegar, green mustard (horseradish), sugar, beef powder, stir into the sauce, taste is acid and green mustard stimulation, after mixing into the refrigerator ice more than half an hour is more ideal.

Step 5: put the dried bird shell together with cucumber, red pepper and shredded Auricularia auricula, and pour in the juice.

Step 6: stir evenly.

Materials required:

Bird shell: right amount

Cucumber: moderate

Red pepper: right amount

Auricularia auricula: right amount

Salt: right amount

Vinegar: right amount

Green mustard: moderate amount (horseradish)

Sugar: right amount

Beef powder: right amount

Note: a little experience: * this sauce belongs to the sauce seafood, seafood with vinegar and green mustard is perfect, so the taste of sauce focuses on the sour vinegar and green mustard stimulation and sweet, green mustard can also remove the fishy smell of seafood to a certain extent, essential! *The most important thing is to blanch the bird shell. You must boil the water, then turn it off and blanch it quickly. You can prepare the basin with eyes in advance. Three seconds after the bird shell is put into the pot, pour it out immediately. The water should be controlled clean. Do not drag mud with water. Move quickly. Otherwise, the blanching time of the bird shell will be too long, and it will be hard to chew as old as rubber without any flavor. *You can choose the side dishes freely, the taste is not strange, not prominent, don't cover up the delicious seafood. Cucumber tastes fresh, so it goes well with cucumber. *It's necessary to mix more juice. It's better to put it in the fridge after freezing. *Although the appearance of fresh shellfish looks very clean, but you need to clean it before eating. First of all, use scissors to cut open the belly of the bird shell, remove the viscera, and wash it with clean water, so that the bird shell can become a good food.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: other

Chinese PinYin : Yong Ma Ma Zui Xi Huan De Hai Xian Zuo Qing Shuang Liang Cai Lao Zhi Niao Bei