How many ways are there to make Chaoshan fresh thin shell? Which one do you like best?

Add red pepper and stir-fry, and finally use gold to enhance the taste, the taste is spicy and strong.

Thin-shelled kuay teow, thin-shell soup, thin-shell porridge, my favorite is stir-fried thin-shell! Less oil in the pot, hot oil put garlic, gold does not change, chili pepper fragrant, thin shell wash and drain the water and put it on the plate, put salt on the top, monosodium glutamate seasoning, after the incense, directly pour the thin shell of the seasoning into the pot and stir-fry, when the shell is slightly open, you can turn off the heat and serve the plate, delicious! Some people also like to put sand tea, not sand tea sauce!

I like stir-frying the most because I think the stir-fried thing is very flavorful, fragrant and spicy, and it makes me feel very refreshed.

I know that there are spicy fried fresh thin shells, thin shell fried rice, thin shell rice scrambled eggs, thin shell roasting, among which I like spicy fried fresh thin shells the most.

I think there are many ways to do it, but one of my favorites is stir-fried with chili peppers and soy sauce and vinegar.

When frying thin shells, it is necessary to "stir fire, thin oil, sweetfish sauce, and stir-fry violently". After pouring in the oil, first stir-fry the garlic, pour the gold into the pot with the fresh thin shell, after three or two explosions, stir-fry with the right hand, pour the fish sauce with the left hand, and the action should be fast, not stagnant. Stir-fry until the shell is "grinning".

There are many ways to do this, but one of my favorites is probably to fry it with very spicy chilies.

The thin shell needs to go through multiple processes such as "de-dinging", "soaking and bleaching", "beating rice", "scooping rice", "scooping the shell", "loading the basket" and so on before it can become thin shell rice.

It can be eaten stir-fried, stewed, and stewed. I like to eat it fried the most, because it tastes more delicious when it is fried.

It can be steamed or stir-fried, and then I personally think that steaming is relatively good, and it is original.

Jin does not change the fried thin shell, lighting up the taste buds of several generations of memory, this is my favorite way to eat.

<> "Method]: 500g of thin shell spitting sand teasing ridge Pi Yetan for half an hour, wash it many times and set aside. Heat the oil in the pot, add the minced garlic and millet and stir-fry until fragrant, add the thin shell, and fry until all the shells are opened. Finally, add a little mint, stir-fry evenly, and start eating.

Thin shell as the main material.

500g gold does not exchange for 2 pieces.

Excipients: light soy sauce, 4 tbsp salt.

5g essence of chicken. 5g fish sauce.

10ml of oil to taste.

5g pepper, 4 garlic cloves, 1 green onion.

Appropriate amount of preserved cabbage.

Step 1Prepare the materials.

2.Heat the oil in a pan and stir-fry the minced garlic until fragrant.

3.Peppers, preserved cabbage, thin shells, and gold are poured into the tripod in turn, only to listen to the two or three sounds of "what", and the left palm is the ding, and the right hand is stir-fried with a shovel.

4.And pour in an appropriate amount of fish sauce, sprinkle with pepper, salt, chicken essence, the action is fast, do not stop shoveling. When you see that the thin shells are in full bloom (shells) in the pot, immediately turn off the heat and start the pot, and a plate of fragrant fried thin shells is completed.

5.Serve. 6.A big picture.

7.The taste never stops.

8.Delicious.

Ingredients:

Thin shell 300g

Gold is not exchanged for a little.

A pinch of minced garlic. A little chili pepper to restrain food.

Light soy sauce recipe recipe method:

1.Wash and drain the shell.

2.Stir-fry garlic, chili pepper and gold in a hot pan with cold oil until fragrant.

3.Pour in the crust and stir-fry a few times.

4.Pour a little light and pull out of the pan.

Use your phone to see how this dish is made.

Recipe Tips:

The thin shell is thinner and cooks after a few quick stir-fries.

Because its shape resembles melon seeds, it is also called "sea melon seeds" in the Chaoshan area. The thin shell can be said to be one of the most widely used aquatic products in the Chaoshan area, up to the officials and nobles, down to the general public, everyone will not miss this delicacy. Chaoshan people eat thin shells, and in the end they don't see anyone, only a bunch of shells, so there is a saying of "thin shell mountain".

Thin shells are cheap shellfish, and it must be because of this that anyone can eat them very well.

The seasonality of the thin shell is very strong, and it begins to be picked one after another after the solar term of the great heat, and the seventh and eighth months of the lunar calendar every year are the best period for the fat and beautiful of the thin shell, when the shell is big and the meat is thick, and the meat is very delicious. Among them, the seventh month of the lunar calendar is the period of great planting, and the thin shell at this time has orange-yellow paste for the female, and the male is fat and white and round. After the "schedule", I am afraid that it will be difficult to find it, so I can only eat salty shells marinated in salt or fish sauce.

Thin shell, a dish that appears most frequently on the table in Chaoshan in summer. Stir-fried thin shell, must be accompanied by "gold does not change", the fragrance of vanilla and the thin shell naturally blend, has become a part of the thin shell. Frying thin shells without "gold does not change", just like smoke without fire, the pain is unbearable.

Prepare fresh thin shells, cooking oil, garlic rice, golden rice, red peppers, and fish sauce, wash and drain the thin shells. The raw materials are prepared, and the method is surprisingly simple: hot pan and cold oil are first stir-fried with garlic, and chili, thin shell, and gold are not changed into the pot in turn, and you can hear a few slight pops in the process, stir-fry quickly, add an appropriate amount of fish sauce (don't be too much, salty), and the action should be fast.

When the thin shell is full of laughter, immediately turn off the heat and put it on the plate, if you can resist not tasting a grain, you are definitely a master. Thin-shelled rice, bright red particles, attractive color and fragrance, no seasoning except salt, through the original taste of food, to achieve the realm of "tasteless taste".

The thin-shelled rice is a small grain, and the production process is cumbersome. Strangled, dipped, boiled, and fenced, the necessary tools are a large pot and a bunch of large bamboo brushes of more than 1 meter, and the production scene is spectacular. Processed thin-shelled rice, dipped in Puning bean paste as a side dish, served with white porridge; Or fresh, thin-shelled rice tossed with lard, sesame oil and coriander.

Now that logistics are developed, these things can be bought. The thin shell is a strong seasonal thing, and the second is a strong regionality, and when you see the article, you are struggling to find a pro who is not fresh and thin, so don't worry, and prepare other alternatives for you. Like Big Heads!

The size is slightly larger than the thin shell, and the umami is slightly lower than the thin shell. Only this difference makes the fate of the two melon-seed-type small shells thousands of miles apart. In addition to the gold does not exchange for stir-frying, pickling the big head is a typical cooking method in Chaoshan, soy sauce, garlic, chili, oil, coriander, green onion, ginger, the umami of the big head is brought out.

When boiling the big head, the heat to be mastered is that as long as the mouth is open, it will shrink after too long. Before eating the big head, it should be slightly nourished with water to let it spit sand.

What they do in that place is really very diverse.

There are a lot of them.

Chaoshan people eat thin shells, and they don't see anyone until the end.

Of course, it is steamed, and then the dipping sauce is the best.

ForewordOne of the famous dishes of Chaoshan, the thin shell is a small shell, which is very delicious when eaten by hand. The meat is small, and it is a pleasure to eat. When stir-frying, generally under the basil, also known as gold does not change, nine-story tower, the taste is particularly fragrant.

I usually eat it all and then grab it and eat it with my hands. However, the thin shell is generally more in season in summer, and the meat will be fatter, so I missed this taste so much that I bought it today.

No one should miss this delicacy. Chaoshan people eat thin shells, and in the end they don't see anyone, only a bunch of shells, so there is a saying of "thin shell mountain".

The thin shell is a small shell that is eaten by hand and is delicious.

It's really not clear how to make seafood by the sea.

Thin shells are cheap shellfish, and that's probably why they are.

Ingredients: 800g thin shell, 6 garlic heads.

2 millet peppers and 15g oil

Soy sauce 4ml Nine-story tower to taste.

The steps of Chaoshan fried thin shells.

1.If you buy the thin shell and don't eat it right away, you should put it in a bag, and then tie the bag tightly, leaving no gap, and put it in the refrigerator to keep it fresh, otherwise the thin shell will open and not fresh.

2.Filter the water after changing the water several times in the thin shell, at least half an hour, otherwise a lot of water will come out when frying3Prepare the ingredients, remove the seeds from the millet pepper, chop the garlic, and make a nine-story tower. It must be accompanied by a nine-story tower to be fragrant, and basil is also fine.

4.Add the ingredients in a frying pan and stir-fry until fragrant.

5.Pour in the drained crust and stir-fry for a while before covering.

6.Mix soy sauce and cornstarch into water.

7.Open the lid after two minutes, basically open the lid, there is already water out without adding water, pour cornstarch soy sauce in the place where there is water, stir well and stir-fry evenly to get out of the pot.