Hello everyone, I went to the beach to know that we have been eating the wrong flower armor, and it is wrong to blanch the water in the pot when making the flower armor, and the good things in it are lost. Today I will share with you a method of not using a drop of water to fry flower nails, to ensure that all of them are delicious and do not shed their shells.
Ingredient:
2 pounds of clams, green onion, ginger, millet spicy, coriander, light soy sauce, cooking wine, oysters, thirteen spices, starch
1.我们把花蛤里面开裂的张口的花甲给他挑出来，这些花甲已经死了，变质了，一定不能要，否则会影响口感。
2. Then pour the flower nails into a large bowl and add two spoonfuls of salt to it. Add a little cooking oil. Then stir with chopsticks in one direction to shake the nails and stir a little more. Stir well, add a little more water, the amount of water is not more than the flower nail, and then put it aside to soak for half an hour, so that the flower nail can fully spit out the sediment.
3. Next, prepare an appropriate amount of ginger, cut into slices, then shredded, cut and put on a plate for later use. Cut three millet peppers into rings, or use dried chilies if you don't have them. Cut a handful of spring onions into long pieces, cut them and put them on a plate for later use, and cut the coriander into pieces. A few pieces of garlic cut into slices.
4. We prepare another small bowl, add a spoonful of cornstarch, and then add a small half bowl of water to stir it well, stir well and set aside.
5. Now our flower nails are also soaked, and then scrub the flower nails clean by hand, be sure to scrub more for a while, the water at this time has become very turbid, and then put it under flowing clean water to rinse, wash several times, wash until the water is clear. After washing, pour into a colander and drain
6. Do not add anything to the pot, pour the drained flower armor into the pot, and pour a little high-grade liquor from the side of the pot. Then add half a spoonful of rice wine, remove the fishy flavor, then cover the lid, turn on high heat to cook the pot to the top, as the temperature in the pot continues to rise, you can see the flower shell slowly open the shell, and spit out the water, these are the original soup of the flower armor, very delicious. Don't cook it too long, wait until the shell is all open. Then use a slotted spoon to put the flower nail out first and set aside
7. Do not throw out the original soup in the pot, pour it into a bowl for later use. Next, add a little oil to the pot, add millet pepper and ginger shreds, and stir-fry until fragrant. Then pour the original soup of Hanaja into the pot, this step is the key to deliciousness. To start seasoning, add a spoonful of salt, a spoonful of chicken essence, a little thirteen spices, a little oyster sauce, an appropriate amount of light soy sauce, then stir well with a spatula and bring to a boil over high heat. Bring to a boil and cook for one minute to bring out the aroma of the seasoning. Then pour in the seasoned starch water and continue to cook on high heat to thicken the soup.
8. After the soup is thickened, pour the flower nails into the pot, and then turn them evenly with a spatula so that each flower nail can be coated with soup. If we want to stir-fry the carapace shell under the pot for not too long, we must turn on a high heat throughout the process, about one minute of stir-frying, and then add the coriander segments, green onion segments, and garlic slices after one minute, remember to add it last, so that it will be more fragrant. Stir-fry evenly, stir-fry the aroma, simply stir-fry a few times, and finally drizzle a little famous oil, so that the color of the dish will be more beautiful. Well, take out the pot and put it on the plate, and the simple and delicious fried flower nails are ready
9. The flower nails fried in this way are tender and juicy, delicious and fragrant, and do not shed their shells. The traditional seaside people's cooking method retains the nutrition of the flower nail to the greatest extent, and the lazy method is full of praise.
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