The weather turned hot, and it was time to eat barbecue everywhere, and the flower shell became a regular visitor to everyone. So, the shell of the flower shell can not be eaten, why does no one remove the shell, and then use it to fry and eat?
Flower nails
With this question in mind, I asked many foodie friends and professional chefs and came up with the following answer:
1, too time-consuming and energy-consuming
To eat the flower shell is to eat the meat inside, and the meat is closely connected to the shell and is difficult to separate. Usually we have to try our best to make the flower shell spit out the sand before cooking, if we want to remove the shell first, we need to break it one by one, which is too time-consuming and energy-consuming. For catering operators, if the shell is removed and then fried, the cost of such time and energy is too high. Moreover, Hua Jia originally ate very little meat, and presumably no one was willing to do something that was not proportional to the gain.
2, lose the umami taste
Flower nails are also seafood, the meat of the flower nails is easy to shrink at high temperatures, when we fry the flower nails, the heat is first transmitted from the bottom of the pot to the shell of the flower shell, and then from the shell to the meat inside the shell, so that a little bit of heat transfer can ensure the freshness of the flesh of the flower nails. If the shell is removed and then fried, not only will the taste of various spices cover up the original umami taste of the flower nail, but also it is easy to make the flower shell meat old and lose its taste.
3. Lose fun
In addition to filling the stomach, food is also a taste and fun to eat. The same is true for eating flower nails, just imagine, a plate of flower nails without shells, is it still called flower nails?
So, that's why even if there's not much meat to eat, no one will remove the shell and then fry it, what other reason do you think there is?