The peacock opens the screen(kong que kai ping zhi tian ran yu cheng hai hong ping )

The peacock opens the screen

Introduction:

"Haihong's scientific name is" mussel ". We call it Haihong in the north, dancai in the south, or" Madame Donghai ". Her scientific name and nickname are very poetic. Haihong is delicious and nutritious. The dried product contains 53.5% protein, 6.9% fat, 17.6% sugar and 8.6% inorganic salt, as well as various vitamins, iodine, calcium, phosphorus, iron and other trace elements and a variety of amino acids. Mussels are suitable for growth in Qingdao. They are also home-made seafood products. Today, I saw in the market that the shell meat just went out to sea is very fat. The price of 10 yuan and 2 jin (market Jin) is much cheaper than that of green vegetables. So I bought 2 jin. The seafood in Qingdao is very interesting. Generally, the price is 2 jin. The clam is 13 Jin and the scallop is 16 Jin. The common people buy it very much, and most of them are 2 Jin and 2 jin. It's the weekend to make a beautiful Kaiping Haihong, because the Haihong shell itself can be made into the shape of a bird, and the single piece is wedge-shaped, too much like a peacock feather. The natural jade becomes "peacock Kaiping Haihong shell."

Production steps:

Step 1: cucumber, carrot, onion and garlic

Step 2: Haihong, the main material, I shot in the market, a lot

Step 3: Chop shallots, garlic and carrots, mix with soy sauce to make seasoning

Step 4: wash the rainbow and put it into the pot. Add a few water without the amount of rainbow. Boil for 3-5 minutes. Open the shell. Don't cook too much. The meat will lose weight

Step 5: take a bigger rainbow shell as the peacock body, trim the carrot into the peacock top feather, clip it into the top of the rainbow shell, and put it on one side of the plate. Ha, it's really the shape of the original bird

Step 6: decorate the peacock body with tomato skin and put it on one end of the plate

Step 7: the two shells of each rainbow are symmetrically arranged in pairs on a plate, and the other rainbow meat is placed in an empty shell. The peacock feather plume made in this way has a beautiful appearance

Step 8: decorate the plate with carrot and cucumber slices around the edge. Use a small spoon to add a little seasoning to each shell

Step 9: beautiful peacock screen - Haihong screen, enjoy delicious!

Materials required:

Haihong: 500g

Carrot: right amount

Cucumber: moderate

Scallion: right amount

Garlic: right amount

Soy sauce: moderate

Note: gout patients avoid food.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: light

Chinese PinYin : Kong Que Kai Ping Zhi Tian Ran Yu Cheng Hai Hong Ping