#2020 Vitality Conference # Tomorrow is the first solar term of the twenty-four solar terms of winter" "Li Dong", the weather in the north gradually becomes colder at the beginning of the winter, and now it has also entered the annual heating period in the north.
There is a small seafood in the sea that used to be full of beaches and no one ate it. But in recent years it has become sought-after, and this is the anemone.
The anemone is also called "sea belly root" in our place, and I remember that when I rushed to the sea in the past, I could see it everywhere, naughty children would poke it with their hands, and the anemone would shrink when it encountered danger. However, at that time, I did not eat anemones, and in everyone's mind, this seafood was too common and too cheap! Eating it will be laughed at.
Sea anemones are now rumored to be very delicious in the circle of friends, and eating sea anemones is the same as eating sea oysters, the colder the day, the more delicious, generally selling sea anemones is also sold after the winter, and the colder the day, the more delicious the taste of the anemone.
The season when the anemones are on the market is also when the sauerkraut in the northeast has just been pickled, and these two seemingly incompatible ingredients have become a delicious taste praised by the circle of friends.
【Main ingredients】: sea anemone, sauerkraut, green onion, ginger and garlic, star anise, cooking wine, a poinsettia of fresh soy sauce, pepper
【Preparation Method】:
1. Sprinkle salt on the fresh anemone and scrub it to remove the mucus, then cut the anemone from the middle and add white vinegar to scrub it clean.
2. Sauerkraut from the vegetable gang into the blade a few knives, the thinner the slice, the better, and then the top knife cut into thin wires. Soak the chopped sauerkraut in clean water, then drain the water and set aside.
3. Fry chives, ginger and garlic in oil, add a clove of star anise to fry the aroma, then put the dried sauerkraut into the pot and sauté, after frying the water vapor of the sauerkraut, cook in cooking wine and a little fresh soy sauce to fry the sauerkraut to color.
4. Add the chopped anemones to the pot, stir-fry until the anemones come out of the water, turn the lid to low and simmer.
5. Simmer until the anemone shrinks and the broth thickens, then add pepper to taste and taste.
【Delicious Tips】:
The anemone itself is very watery, so the water of the anemone used to make this dish is enough to stew the sauerkraut, so there is no need to add water.
The anemone must be cut and scrubbed inside and out, otherwise there will be mud and sand, and the taste will be sticky and refreshing.
Both sauerkraut and anemones themselves have a salty flavor, so this dish doesn't need to be seasoned with salt.
When buying anemones, choose the living anemones, that is, touch it with your hands, and it will shrink.