In China's vast food culture, seafood dishes have always occupied a place that cannot be ignored, and stir-fried flower nails, a classic dish originating from the coastal region, are one of the shining pearls. Since ancient times, it has become a frequent guest on the table of people by the sea because of its tenderness, deliciousness and rich nutrition. In the Song Dynasty, there is a record of eating shellfish in the "Mengxi Bi Tan", although it does not directly mention the flower nails, but it is enough to prove that the ancients loved seafood. With the passage of time to modern times, stir-fried flower nails have gradually swept the country with their simple and fast cooking methods and evocative taste, and have become the star dishes of street and alley food stalls.
Cooking Steps:
**Preparation materials (2 servings)**
- 500 grams of fresh nails
- 3 garlic cloves (about 20g)
- 1 piece of ginger (about 10g)
- 3 millet peppers (can be adjusted according to taste)
- 1/2 green and red pepper (about 100g)
- 1 green onion
- Cooking wine 15 ml
- Light soy sauce 10ml
- Dark soy sauce 5 ml
- 3 grams of sugar
- Salt to taste
- Cooking oil to taste
1. **Cleaning the nails**: Put the nails in clean water, add an appropriate amount of salt, let them stand for 2 hours, make them spit sand, and then rinse them repeatedly.
2.**Preparation**: Slice garlic, shred ginger, dice millet pepper and green and red pepper, and cut green onion into sections for later use.
3. **Blanching**: Add water to the pot and bring to a boil, put in the nails, and remove them immediately when the shells are opened, and remove the unopened nails.
4. **Stir-fry seasoning**: Add oil to the pot, add garlic slices, ginger shreds, millet pepper after the oil is hot, and quickly stir-fry to bring out the fragrance.
5. **Stir-fried flower nails**: Add flower nails, diced green and red peppers, stir-fry quickly and evenly, add cooking wine, light soy sauce, dark soy sauce, sugar, salt, and stir-fry for 1-2 minutes on high heat.
6. **Before cooking**: Sprinkle in the green onions, stir-fry evenly, and finally add a few drops of sesame oil to enhance the fragrance, and then you can get out of the pot.
Tips:
1. Soak the nails in salt water to make the sand to ensure that the taste is pure and free of impurities.
2. The whole process is on high heat, and the high-temperature fast stir-fry can quickly lock in the freshness and juice of the flower nails, and avoid excessive cooking that will cause the meat to become old, but be careful not to scorch.
3. First add heavy flavor seasonings such as light soy sauce and dark soy sauce to enhance the color and flavor, and then add salt and sugar to balance the taste to ensure that the taste is layered.
Sixties can also do this:
- **Steamed flower nails with garlic vermicelli**: The flower nails are spread on the soaked soft vermicelli, poured with garlic sauce, and steamed over high heat, so that the vermicelli absorbs the fresh juice of the flower nails, which has a unique flavor.
- **Sixtieth Nail Soup**: Sixtieth Nail and Winter Melon or Loofah are boiled together, sweet and delicious blend, which is a good product for summer heat.
When a plate of stir-fried flower nails is presented in front of you, the golden garlic slices, bright bell peppers and the light brown shell of the flower nails are intertwined into an attractive picture, the air is filled with the rich garlic aroma and the sweetness of the seafood. This dish is not only a pleasure for the taste buds, but also a comfort for the soul, allowing people to find a peace and satisfaction in their busy lives. Let's immerse ourselves in this feast of fire and sea, and feel the joy and happiness brought by every chew.