Then add onion, ginger, garlic and dried Chili, stir fry, add salt and a little soy sauce.
Question 2: How to cook fried shells and how to eat them?
1. Treatment method of snail shells: Wash the dug snail shells slightly with clear water (not too hard), then soak them in a basin of clear water for 24 hours, and change the water twice to make them spit sand when breathing.
2. Before cooking, you can rub the snails a little hard. Boil a pot of boiling water by the way during this time, and boil it at once. Turn off the fire after the water boils, put the snails in boiling water until their mouths open, and then take them out and drain them. PS: You can't cook in cold water or hot water for too long, because the meat of snails will be cooked and the nutrition in snails will be lost to the water. After all, we are not making soup.
3. Add oil and ginger and garlic, stir-fry ginger and garlic, then add drained snail shells and stir-fry over high heat. In the process of cooking, the snail shell will also lose some water, so just fry the water until it is half dry. Add salt during cooking. If you like strong flavor, you can add oyster sauce and soy sauce to stir fry.
Question 3: the method of frying shells, how to do a good job of frying shells and the materials used in daily practice of frying shells.
condiment
salt
Proper amount
chicken essence
Proper amount
oil mixture
Proper amount
The practice of frying small shells
1. Wash the small shells and soak them in clear water for 20 minutes.
2. Add oil and stir-fry shredded ginger.
3. Add small shells and stir fry.
4. Finally, add salt, chicken essence and a little water to boil.
5. The final product.
Question 4: How to fry shells?
Prepare materials ~ including garlic, ginger, onion and pepper ~ a little in Jiang Duo ~
Wash mussels! Remember to put salt in it so that it can spit out the dirty things!
When the oil is hot, stir-fry the ingredients in the pot! Mmm, it smells good!
It's almost ready to fry. Just put the mussels in. I'm arguing ~ now you can put salt, cooking wine, chicken essence and so on ~
Open your mouth. Look, it's cooked ~ I'd better add some water to stew and eat it healthily ~
Ok ~ serve ~ it doesn't look spicy ~ it's actually quite spicy! !
Question 5: How to stir-fry seashells and stir-fry seashells (I don't know what seashells are)?
1
Soak the bought shells in salt water for an hour first. Then put it in a boiling pot and cook it until the shell opens (just open it, not too long, or the meat will fall out). Then wash it with clear water for later use.
2
Cut garlic seedlings into sections, shred ginger and shred red pepper.
three
Put oil in the hot pot and heat it.
four
Add shredded ginger and saute until fragrant.
five
Add the shells and stir-fry for three to four minutes. Fry for too long and the meat will fall out. At the same time, pour cooking wine to remove the fishy smell.
six
Stir-fry garlic seedlings, add salt and soy sauce.
seven
So a plate of delicious shells came out of the pot.
Question 6: How to fry shells? 1. Add water and a little salt to the pot.
2. Add shells after boiling.
3, turn to a small fire, the shell will open, and the dirty things will slowly come out.
4, then turn off the fire, wash the shells, put them in the plate and wait for them to stir fry!
5. Pour a proper amount of cooking oil into the pan, and then pour the chopped garlic and shell into the oil pan.
6. Stir-fry for one minute, then add a small amount of soy sauce to stir-fry, then add chopped green onion, fruit and pepper to stir-fry, add a small amount of water to prevent the pan from sticking, stir-fry for one minute and turn to low heat. Finally, add edible salt to stir-fry evenly, and turn off the heat and take out the pan.
Question 7: How to fry shells? Scallop practice
1
First, clean the scallops and put them on a plate, then put the soaked vermicelli on the scallops, prepare some garlic, fry it in an oil pan, pour garlic-flavored oil and garlic granules on the scallops covered with vermicelli, and then steam the plate. Remember to put the scallops on the plate (steamed fish is the same) and start counting for about 8 minutes. Just open the lid and sprinkle with chopped green onion and soy sauce.
2
The method is complicated and can't be called steamed scallops, but the cooked meat is especially tender.
1. Separate the scallop meat from the shell, wash the shell, boil water in the pot, pour the shell into the pot, add cooking wine and cook for later use.
2. Put salt in the pot, put scallop meat into boiling water one by one with a colander and scald it for about 20 seconds, then put it into a cooked shell.
3. Sprinkle the prepared onion, garlic, lobster sauce and formed fine powder on the scallop.
4. Burn a little oil, boil and pour scallops one by one.
I forgot to mention that scallops will not bite if they are steamed directly without oil. As MM upstairs said, it is to prevent scallops from turning into rubber and tendons.
three
Steamed scallops:
Ingredients: garlic, salt, sugar, cooked peanut oil, vermicelli and chopped green onion.
1, scallops are cut in the middle, and the dirty parts are removed and washed for later use.
2. Put the cooked vermicelli on the bottom of the plate (think that the soup of steamed scallops is delicious, so that vermicelli absorbs all the nutrients of the soup and tastes better)
3. Add half a spoonful of salt, half a spoonful of sugar, half a spoonful of water and three spoonfuls of cooked peanut oil to the minced garlic in the bowl and stir well.
4. Spread the mashed garlic evenly in each scallop, and then put it on the vermicelli, one by one.
5. After the water is boiled, put the scallops in the pot, steam for 8 minutes on high fire, then open the lid and put the chopped green onion on the pot.
1. Steamed scallops with garlic vermicelli
Ingredients: some semi-washed scallops (you can ask the fish shop owner to process them when you buy them), vermicelli (I personally like Longkou mung bean powder, but I don't have it at home today), a little garlic, ginger and a little onion.
Seasoning: salt, light soy sauce (optional) and vegetable oil.
Practice: very simple. Soak the vermicelli in water until it becomes soft. Chop garlic, ginger and onion, mix together, add salt, and optionally add appropriate amount of soy sauce. Spread the mixed vermicelli on the shellfish and put the scallops on the plate. Cover the lid and steam for about 5 minutes, take it out and pour a little bright oil.
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2. scallops with garlic
Wash scallops, cut open to remove meat, and wash shells for later use. Shells are put on a plate, and shellfish meat is washed out in turn and put in shells. Garlic powder is mixed with soy sauce, balsamic vinegar, salt and monosodium glutamate (according to personal taste) and poured on the meat. There is steam in the drawer. Boil the pot for 3-5 minutes.
Scallops, after removing meat, are put into clear water and stirred in one direction with chopsticks, and the sediment will precipitate by itself. Sometimes it will stick more sediment when you buy it, so you must clean it carefully, especially the edges of some shellfish are not easy to clean, so you must be patient!
In fact, garlic has the simplest way:
Wash fresh scallops from the outside with a toothbrush. Personally, I think there will be no sand in scallop meat! At least I haven't eaten scallops.
Put it in a steamer and steam it in water. Turn the heat down for two or three minutes. Remove the steamed scallops, put them on a plate, pour garlic evenly, and take them out.
This garlic is fried in an iron pan. Just put a little oil in the wok and the garlic in the wok will slip. You can put some seasonings such as chicken essence and salt, but you don't have to put them. I usually fry a little red pepper first, and then add garlic. )
Steamed scallop
Ingredients: a pile of fresh scallops, a handful of vermicelli, onion, ginger, soy sauce, cooking oil, hot sauce.
Practice: Prepare vermicelli first, cook it in boiling water and rinse it with cold water for later use. Wash scallops, shred onion and ginger, put some shredded onion and ginger on scallops, and steam them in a steamer. If there is no steamer, you can also steam it in other utensils. Wait until scallop meat turns white. Don't steam for too long, scallop meat will shrink. My experience is 5- 10 minutes. After filling the pot, I can spread vermicelli, which can be spread above or below scallops according to my preference. I like to spread it on it and eat it with scallops.
? At the same time, put the oil in the pan, add the remaining onion ginger and a little spicy sauce until the fragrance comes out, add the soy sauce, I will add the scallop juice left over from steaming scallops, heat it to boiling, and pour it directly on the scallops. ?
My personal preference is to add vermicelli, combined with the different texture of scallops, and have different feelings in chewing. Try it, it's simple but rich, and it can be compared with what restaurants do. After the vermicelli is soaked, put it directly on the washed scallop, and then add the lobster sauce. You can add some salt (8 can be more) and steam it in a cage. Big > & gt
Question 8: What can shells do to taste delicious shellfish? Steps: Wash and boil, and add a little salt and oil to the water.
You can also steam the shells, sprinkle salad oil on the plate, add ginger slices, green onions, monosodium glutamate and salt, and steam in a steamer for ten minutes.
White vinegar or aged vinegar with Japanese mustard and seafood soy sauce, garlic mixed with juice, can be dipped in juice to eat.
You can also fry it like a snail.
You can put Pixian bean paste, dried Chili, onion ginger slices, garlic cloves, onion segments, spiced powder, aniseed and pepper segments.
Boil the soaked snail with water, take it out and drain it, which is more hygienic.
Put more oil in the pot, twice as much as usual cooking. Stir-fry onion, ginger, garlic, onion slices and dried Chili until fragrant. Stir-fry chopped Pixian watercress, stir-fry red oil and Pixian watercress, stir-fry Chili until soft, add snail, add a little water, stir-fry all snail until tasty, add a little monosodium glutamate and coriander, and take out.
But you don't have to cook the shells before frying, just fry them until their mouths open.