Nail powder recipe and recipe, nail powder practice

Ingredients: Sixtieth nails.

200 grams, appropriate amount of ginger and garlic, two spoons of light soy sauce, Pixian bean paste.

Appropriate amount, appropriate amount of soybean paste, a handful of rock sugar, two tablespoons of oyster sauce, cooking wine.

One spoonful, a little chicken essence, a little sesame oil, two millet peppers, an appropriate amount of enoki mushrooms, and a handful of vermicelli.

Step 1: Prepare all the ingredients first, and the vermicelli should be soaked soft before doing so, so that it can be used normally.

Step 2: Tin foil.

It is best to use two layers of tin foil to make a container, so as to avoid the leakage of tin foil.

Step 3: Finely chop the ginger and garlic for later use, and then mix it with other seasonings to make a sauce for later use.

Step 4: Enoki mushrooms can be blanched with water, then spread on the bottom of the tin foil, and then pounce on the soaked vermicelli.

Step 5: Pour in the sauce you just made.

Step 6: Then spread the cleaned nails, garnish with a few broccoli, pour all the sauce just now, and add an appropriate amount of water.

Step 7: Cover the foil and bring to a boil for about 5 minutes.

Step 8: Finally, sprinkle with millet pepper, chopped green onion and coriander and serve.

Soak the vermicelli in boiling water to soften, wash the nails, mix a bowl of sauce (oyster sauce, soy sauce, salt, sugar, water), remove the oil from the pot, fry the nails in the pot and then add the soaked soft vermicelli, pour in the sauce and cook until the juice is collected, sprinkle with green and red peppers and stir-fry rings and coriander.

Huajia powder, also known as Huajia rice noodles, is a dish made of tin foil to boil nutritious soup with flower nails and rice noodles in a closed manner. Now it is mainly popular in the Northeast market, popular in Liaoning, Guizhou, Chongqing, Sichuan, Hunan and other areas, the scientific name of the flower nail is the clam, also known as the clam.

The preparation of the nail powder is as follows:

Ingredients: Appropriate amount of flower nails, a lump of vermicelli, a small handful of enoki mushrooms, 4 1 onions, a small handful of coriander, 3 slices of ginger, 5-6 cloves of garlic, 2 Thai peppers, 3 spoons of light soy sauce, 1 spoonful of steamed fish soy sauce, 1 spoonful of dark soy sauce, half a spoon of sugar, 1 spoonful of cooking wine, 1 spoonful of bean paste, 1 spoonful of cooking oil.

1. Put a little oil and a little salt in the cold water and stir well, put the clams to soak and spit sand, and change the water several times halfway to make the clams more clean.

2. Soak the vermicelli in cold water for more than 2 hours.

3. Cut and wash enoki mushrooms.

4. Shred the onion, cut the coriander into sections, slice the ginger, mince the garlic and cut the Thai pepper into small pieces.

5. Mix bowl juice: 3 spoons of light soy sauce, 1 spoonful of steamed fish soy sauce, 1 spoonful of dark soy sauce, 1 spoonful of cooking wine, 1 spoonful of bean paste, half a spoon of sugar, and 1 spoonful of oil.

6. Heat oil in a pot, divide the chopped garlic into half and pour it into the pot, fry over low heat until golden brown, pour it into a bowl and mix well with the other half of the raw garlic.

7. Spread tin foil in a cast iron pot and press out the shape of the bowl.

8. Put in 2 1 onion bottom, enoki mushroom, vermicelli, flower nails, sprinkle with minced garlic, ginger, Thai pepper, onion, pour bowl juice, and then pour in about half a bowl of water.

9. Wrap the clams with tin foil and seal them, put the pot on the stove cover, and heat over medium heat for about 8 minutes.

10. Open the tin foil, put in the coriander segment, seal it again, turn off the heat and simmer for two minutes.

11. Mix it when you eat it, and the enoki mushrooms and vermicelli at the bottom are also delicious.