The practice of Haihong jerky, how to make dried Haihong delicious

We can first soak it, and finally add some shiitake mushrooms and some chili peppers, and the taste is still relatively good when it is fried, especially with rice.

And if you want to make the rainbow into jerky, I think it is best to have a dryer, and use it directly to dry, if not, then you can only use the sun to put it in a ventilated place, and then dry it.

You can cook the sea red directly for him, and then put it in the sun to dry.

The meat must be sun-dried and then cut into small stems and stir-fried with the sea red, which is very delicious and very tasty.

Summary. The delicious ways to dry Haihong are:1

Dried Rainbow Stew: Soak the dried Rainbow with water and some wine, wash the sand and set aside. Cut the pork belly into cubes, wash and blanch before removing and setting aside.

Put oil in the pot, fry the ginger slices until fragrant, then put the meat pieces and stir-fry the oil, then add the dried sea rainbow and stir-fry together, add cooking wine, light soy sauce, dark soy sauce, a little sugar to taste, and continue to stir-fry evenly. Pour in enough water to bring to a boil, skim the foam, and turn to low heat and simmer for an hour and a half.

The delicious ways to dry Haihong are:1Rainbow Dry Stew:

Soak the dried rainbow with water and some wine, wash the sand and set aside. Cut the pork belly into cubes, wash and blanch before removing and setting aside. Put the oil in the pot, fry the ginger slices until fragrant, then put the meat pieces and stir-fry the oil, and then add the sea rainbow to stir-fry after the loss of rent, add cooking wine, light soy sauce, dark soy sauce, a little sugar to taste, and continue to stir-fry evenly.

Pour in enough water to bring to a boil, skim the foam, and turn to low heat and simmer for an hour and a half.

2.Haihong steamed ham: Haihong dried first soaked in water, sue Hongxiao and then cleaned, put the ham socks cut manuscript into the absolute plate, and put the cleaned Haihong dry on the ham. Pour in the cooking wine, put it in the pot and steam for 15 minutes, remove the chopped green onions, it is simple and delicious.

3.Stir-fry the dried sea rainbow, soak the dried sea rainbow in water and wash it, then put it in the pot and stir-fry, and add the green onion and ginger cooking wine on the bent hand to taste. It is a side dish.

Duan Qiao Haihong is a mussel, made into a dried product to become a mussel, this shellfish in China's Yellow Sea and Bohai Sea region, as well as the coastal area of Guangdong is more numerous, belongs to the popular seafood buried suspicion. It is a good porridge for Chaoshan people.

Good afternoon, dear I'm glad to answer for you: dried sea rainbow meat can be cooked in porridge. Here's how; 1. Raw materials:

Dried rainbows, scallops, fresh lean meat, vegetables, ginger, chopped green onions, salt, rice. Second, Kaixian quietly specific methods: 1. Wash the dry sea rainbow and put it on a plate.

2. Cut the fresh lean meat into minced meat. 3. Put fresh lean meat into ginger water to remove the fishy smell. 4. Put an appropriate amount of water in the pot.

5. After the water boils, add an appropriate amount of rice, dried rainbow, scallops, and lean meat. 6. Add the chopped vegetables after the rice is completely boiled. 7. Boil the pie until it boils, add an appropriate amount of salt.

1. Drain the water after soaking the dried sea rainbow, soak it in salt water for 15 to 20 minutes, scrub it with your hands, and then soak it in clean water and rinse it well. Let's take a look at the specific method: soaking:

After soaking the dried rainbow, you need to soak the soaked rainbow in salt water for 15 to 20 minutes, soak out the impurities on the surface of the rainbow, and then remove and clean.

2. Cleaning: Take out the rainbow and soak it in clean water, and at the same time scrub the impurities inside the rainbow by hand, and rinse and drain the water after scrubbing the dust in the rainbow.

3. Boiling: After boiling water in a hot pot, add salt and cooking wine and stir, throw the soup into Haihong and boil for 5 minutes, so that you can remove the fishy smell of Haihong.

4. Standby: After taking out the rainbow, drain the water, you can prepare for cooking, which can be used to steam and eat, shout or stew soup with other ingredients to drink.

5. Iodine supplementation Haihong also contains a large amount of iodine, which can be used to supplement iodine for the human body, and is an excellent health food.

6. Cholesterol reduction: There are more unsaturated fatty acids in the fat contained in Haihong, which has the effect of maintaining the normal physiological functions of the body, promoting development, and lowering cholesterol.

7. Prevention of anemiaHaihong is not only rich in protein, but also rich in iron, which is conducive to hematopoiesis, can replenish blood, and is suitable for people with anemia and body weakness.

8. Enhance physical fitnessThe nutritional value of Haihong is very high, rich in calcium, phosphorus, iron, zinc, vitamin B, niacin, etc.

Ingredients: dried sea rainbow, garlic, oil, steamed fish soy sauce.

1. Clean the dried sea rainbow, then cut it with a knife, separate the meat from the shell, and clean it again.

2. Chop the garlic into minced garlic and set aside for later use.

3. Pour oil into the pot, then pour in the garlic paste and stir-fry until the garlic turns golden brown.

4. Place the dried rainbow on the plate, with the meat side facing up, then evenly pour the fried garlic paste on the rainbow meat, and add some steamed fish soy sauce.

5. Put it in a pot, steam it in water, and it will be ready for 5-6 minutes.

Precautions: Haihong should not be steamed for too long, otherwise the umami will be lost.

Here's how to stir-fry the rainbow pork:Haihong is always a small seafood that we can eat all year round in our seaside town, Haihong in spring is the fattest and cheapest time, a pound of money, buy five yuan to go home and steam, to the end of the dining table, immediately make your table high, big, on the Ha can not finish eating Haihong, you can peel the meat out, by the way, the white soup at the bottom of the pot when steaming, you can also make a soup or make noodles at the next meal, non-Tan Que Cong is often delicious (potato Haihong soup. I used the rainbow meat to make a small stir-fry this time, the method is simple can not be simpler, but the taste is quite delicious, and it is very small and fresh, red rainbow meat, green cucumber and red pepper, red, yellow, green top color matching, will make you eat color.

1 5 Ingredients: 200 grams of Haihong meat Side ingredients: 1 cucumber, 1 red pepper, a little black fungus, green onion, ginger, garlic seasoning:

Salt, light soy sauce 2 5 slice cucumbers, cut red pepper rings, tear black fungus into small pieces, green onions, ginger, garlic knife for backup 3 5 make oil in the pot, when the oil temperature is 7 hot, the condiments will be fried in the pot, and after the condiments are stir-fried, the yellow years of hidden melon slices and red pepper rings will be fried in the pot 4 5 After stir-frying for a while, the Haihong meat and fungus will be fried in the pot respectively, add an appropriate amount of salt and light soy sauce, and stir-fry a few times to get out of the pot 5 5 Add the appropriate amount of salt and light soy sauce respectively, and stir-fry a few times to get out of the pot.

Eating tips 1, there is no need to add water when steaming, and it is steamed directly into the pot after washing, because the water content of Haihong is very large, and a lot of white soup will come out when heated; 2. The peeled Haihong meat must be stored at low temperature, and it must be digested in a short time. 3. The saltiness and umami of Haihong itself are very sufficient, and the amount of salt should be appropriate when stir-frying.