Introduction: Eat haihong in spring, do not add water to boil, teach you the correct method, haihong is fresh and tender, not fishy!
The first meeting with Haihong was when I was in college, during the holidays, the students organized to go to Dalian to play together, I had long heard that the seafood in Dalian was very delicious, the students laughed and said that they wanted to come to a seafood feast, laughing and laughing, poor students can't afford to eat too expensive seafood, but Haihong met our desire to eat seafood.
I remember eating at that time, not in the authentic seafood restaurant, just on the side of the road to support a few large pots, we sat around the small table by the pot, a few bottles of beer, several large pots of rainbow on the table, drink a sip of beer, and then peel a fat and tender rainbow meat into the mouth, that is called a pleasure! For a long time afterwards I thought it was the best rainbow I had ever eaten, until I learned to make it myself.
At the beginning I will not do haihong, because the old people say "boiling haihong", of course, is to add water, so every time will add a lot of water to boil, the result of the sea rainbow is always not delicious enough, until once bought a sea rainbow when I met a grandfather who grew up by the sea, he told me not to add water when cooking the sea rainbow, because the sea rainbow is living in the water, itself contains a lot of water, in the boiling process will naturally produce water, so do not worry about dry pot, and if you add water will dilute the umami taste of the sea rainbow itself It won't taste delicious enough.
Haihong's output is very large, so the price is very cheap, we have 2 yuan a pound here, basically every year is this price, can be described as civilian seafood. Today after work to see Haihong is very fresh to buy 5 pounds, the following I will share the good taste of Haihong, like friends can refer to it:
1. First of all, the foot silk entangled in the rainbow is removed, the foot silk of the sea rainbow is naturally grown, in order to resist the wind and waves and entangled with each other, it is best to take it off when eating, and then rinse it several times with clean water, and the exquisite person will also use the brush to brush the surface a little bit, I am too lazy to brush, generally will be rinsed five or six times.
2. Start the pot without adding water, put a few slices of ginger on the bottom of the pot, then pour in the clean haihong, cover the pot and cook for 3 to 5 minutes. At this time, if you pay attention to observation, you will find that after a while, there will be a lot of white juice at the bottom of the pot, which is released by the sea rainbow meat in the heat, these juices are particularly fresh, I will generally leave the sediment to filter and use it to make seafood lump soup to drink, especially delicious!
When boiling Haihong, put a few slices of ginger at the bottom of the pot to neutralize the coldness of Haihong. When cooking in addition to ginger slices, others do not need to be added, including salt, some people cook when adding salt, in fact, do not need, because the rainbow is grown in the seawater, after years of accumulation, its meat has been salty, and then add salt will be too salty.
3. Haihong will open its mouth for about 3 minutes to cook, at this time Haihong is the freshest and most tender, and people who pay attention to it will be served at this time, but in order to eat more assured, I will generally cook for one or two more minutes, and then put it out.
After cooking, Haihong can be eaten directly or dipped in ginger juice, and it is incredibly fresh!
In addition, you can also make the rainbow into garlic juice sea rainbow, which is also my child's favorite: first prepare the appropriate amount of minced garlic and ginger, then add oil to the pot, add minced garlic and ginger when the oil temperature is 50% hot, add a spoonful of soy sauce, a spoonful of rice vinegar, a spoonful of sugar and an appropriate amount of water after stir-frying, boil on high heat and then pour in a little water starch, continue to boil until viscous and turn off the heat.
The boiled rainbow removes the upper shell, keeps the shell below, and then puts it on the plate, and then pours on the boiled ginger and garlic juice, one bite at a time!
Haihong is the first fresh seafood in spring, its nutrition is richer than eggs, like friends don't miss it, use this method to do and taste it, I am Xiaofeng, like Xiaofeng shared food, don't forget to pay attention to the foodie Fengzi Oh!
This article is original by the foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, the threesome will have my teacher ~