How to eat sea intestines, how to eat sea intestines raw?

Salt burst sea intestines.

Ingredients: 500 grams of net sea intestines, 100 grams of coriander.

Seasoning: 500 grams of vegetable oil (about 50 grams of actual consumption), 40 grams of shredded green onions, 15 grams of shredded ginger, 15 grams of garlic slices, 5 grams of rice vinegar, 10 grams of chicken fat, 8 grams of monosodium glutamate, 3 grams of salt, 50 grams of chicken broth.

Cooking process: 1Cut off both ends of the sea intestines, cut them open, wash them in clean water and cut them into elephant eye pieces. Use coriander, shredded green onion, shredded ginger, garlic slices and chicken broth, salt, monosodium glutamate, and rice vinegar to make a sauce.

2.Put a frying spoon on the heat, boil the vegetable oil until it is 9 hot, fry the sea intestines for 2 minutes, and then pour them into the drain and drain the oil. When the original spoon is boiled, pour in the sea intestines, immediately cook the right juice, and then pour in the chicken fat and turn it a few times.

Flavor characteristics: Sea intestines are fresh and tender, smooth and refreshing.

Stir-fried sea intestines with leeks.

Ingredients for stir-fried sea intestines with leeks:

Ingredients: 500 grams of sea sausage, a little leek, salt, and chicken essence.

Teach you how to make fried sea intestines with leeks and how to make fried sea intestines with leeks.

Remove the head and tail of the sea intestine, clean the internal organs, wash and cut into 3 to 4 cm long, elephant eyes.

Cut the leeks into 3 to 4 cm lengths and set aside.

Put a little oil into the wok, the oil temperature is hot, fry the sea intestine until it is seven ripe, put in the leek, fry on high heat, and adjust the flavor with refined salt and chicken essence to start the pot.

Preparation of garlic sausage:

Start the oil pan, put in the chopped garlic after the oil is hot, stir-fry the garlic fragrant, add an appropriate amount of water, refined salt, a little vinegar and sugar to scald the sea sausage, and then use the water starch to thicken it (do not be sticky), and finally add the scalded sea intestines, stir-fry quickly for 5 10 seconds, and pour a few drops of sesame oil on the plate.

A new way to eat sea intestines.

Ingredients: 300 grams of sea intestine skin, 200 grams of Italian pasta, 200 grams of lettuce (you can also choose your favorite vegetables).

Method: Stir-fry the wheat cabbage and put it on a deep plate, cook the macaroni for 10 minutes, put the wheat cabbage on top, cut the sea intestines into sections, and heat the sea.

Remove it for half a minute and put it on top of the macaroni (pay attention to control the water).

Put a little peanut oil in the pot, stir-fry chopped chives and minced garlic, add 20 grams of curry powder, 30 grams of Lee Kum Kee hoisin sauce, 150 grams of broth, bring to a boil, add salt, monosodium glutamate, appropriate amount of pepper, add 30 grams of red oil, pour it on the sea intestines after boiling, pour 30 grams of old vinegar, and sprinkle some chopped coriander.

There are many ways to eat it.

The most common, stir-fried sea sausage with leeks.

It can be made into fried sea sausage with leeks.

Ingredients: 100 grams of sea sausage, 200 grams of leeks, 30 grams of fungus (water hair).

Excipients: 20 grams of carrots, 15 ml of peanut oil, 1 gram of salt.

How to fry sea sausage with leeks:

1. Prepare the ingredients: wash the sea intestines and cut them into small pieces, soak the fungus in advance and blanch it with water.

2. Blanch the sea sausage quickly with water.

3. Remove and wash to control the moisture.

4. Put oil in a hot pan, add leeks and stir-fry a few times.

5. Add shredded carrots and stir-fry a few times.

6. Add the fungus and stir-fry a few times.

7. Add the sea intestine and stir-fry a few times.

8. Add a little salt and stir well.

9. The delicious fried sea sausage with leeks is ready.

It seems that Koreans are cold salad, and my house is fried.

Mix with boiling water for 5 seconds, stir-fry leeks and eat them raw.

A fried sea sausage with leeks Method: first remove the two ends of the sea intestine, scrape off the internal organs, cut into half an inch, boil the water, flush it with ten percent hot oil, fry the leeks and sea sausage in the pot slightly, add Shao wine, salt, soy sauce, stir well, add a little sesame oil.

Characteristics: The color is purple and red, and the taste is crisp and delicious.

b Money Salon.

Method: First remove the two ends of the sea intestine, scrape off the internal organs, cut it into half an inch, put the green onion, ginger and garlic slices and stir-fry until fragrant, put in the sea intestine, Japanese tofu, add Huadiao wine, oyster sauce, dark soy sauce and other seasonings, add broth, pour sesame oil, and put it on the plate.

Features: The sea sausage is crispy, the Japanese tofu is smooth and tender, and the taste is excellent.

Fresh sea sausage can be sliced directly into sashimi.

1. Select a thick live sea sausage, remove the blood water, wash the remnants of the blood sausage, and cut it obliquely into sections.

2. Wash and mince the coriander and garlic.

3. When the water temperature reaches 90 degrees, go into the sea and take it out to cool down.

4. Mix the sea sausage with vinegar first, then adjust the seasoning, minced garlic and coriander, and put it on a plate.

Here's how to make delicious sea intestines:Tools and materials: scissors, basins, plates, kitchen knives, cutting boards, pots, shovels, sea sausages, chrysanthemum, cooking oil, salt, chicken essence.

1. Thaw the sea intestines naturally, and then cut them into inch segments with scissors and put them in the panzhi hail for later use.

2. Clean the chrysanthemum prepared by Zhuan Ming, then remove the leaves and leave only the stems, and cut them into inch segments for later use.

3. After the oil is hot, pour the chopped chrysanthemum into the pot and stir-fry over high heat.

4. After frying until raw, add the prepared sea sausage and continue to stir-fry.

5. Stir-fry until the sea intestines are bulging, then turn off the heat, then add an appropriate amount of salt and continue to stir-fry.

6. After stir-frying evenly, add an appropriate amount of chicken essence and continue to stir-fry.

7. After stir-frying well, you can take it out of the pot and put it on a plate.