How to fry the best flower nails, how to fry the best flower nails

Sixtieth 3 and a half pounds.

A small piece of hot pot base.

Ginger 4 slices. 1 green onion.

A pinch of sugar.

1 can of beer.

1 piece of pickled ginger.

5 pickled peppers.

Green pepper 2 pcs.

Onion half.

The practice of stir-fried nails at home.

1.Wash the nails with water two or three times after buying them, boil water in the pot, put in a few slices of ginger and two spoons of cooking wine, put the nails under cold water, take them out immediately after the nails are opened, rinse them with water and drain them.

2.Slice the ginger, soak the feet, cut the green pepper into small sections, shred the ginger, cut the onion into small pieces, and cut the green onion into sections.

3.Heat the oil, when the oil is hot for 7 layers, add the pickled ginger and chili peppers, and stir-fry until fragrant.

4.Add the hot pot base, stir-fry until fragrant, pour in the onion and green pepper, and stir-fry evenly.

5.Add the flower nails, a spoonful of seafood soy sauce, a teaspoon of oyster sauce, a little sugar, and stir-fry well.

6.Pour in half a can of beer and let it simmer for about five minutes.

7.Collect the juice on high heat and get out of the pot!

Clean the sixtieth nails, blanch them in a pot, boil them until they open, remove them for later use, prepare some chopped peppers and garlic and ginger, boil the oil in the pot, first put some chili sauce and pickled peppers and stir-fry until fragrant, then pour the sixtieth nails down and stir-fry, put some high liquor and perilla to remove the fishy, adjust the taste, and stir-fry for a few minutes.

Ingredients: 700 grams of clams, 2 tablespoons of refined salt, appropriate amount of cooking oil, 1 tablespoon of soy sauce, 1 tablespoon of oil, 1 tablespoon of pepper, 3 dried chilies, 3 millet peppers, appropriate amount of green onions, ginger and garlic, 1 persimmon pepper, appropriate amount of Sichuan pepper.

Cooking steps:1After washing the nails a few times, put 1 tablespoon of salt and soak for 15-20 minutes.

2.Soaking time to prepare the ingredients, green peppers, millet peppers, green onions, ginger, garlic, Sichuan peppercorns, dried chilies.

3.Cut the ingredients into pieces and set aside.

4.After soaking, put the nails into the pot and bring to a boil. Don't cook it for too long, the meat is easy to get old.

5.After cooking, the nail is opened and broken by hand. Wash several times. Drain the water.

6.Put oil in the pot, put peppercorns, millet peppers, ginger and garlic and stir-fry over high heat until fragrant.

7.Pour in the flower nails and stir-fry a few times.

8.Seasoning: salt, soy sauce, oil, pepper. Stir-fry over high heat.

9.Finally, add the green pepper and chopped green onion and stir-fry evenly.

The cholesterol and 24-methylene cholesterol in it can inhibit the synthesis of cholesterol in the liver, and can also allow cholesterol to be better excreted, which can fundamentally prevent cholesterol. The nail is also rich in iodine, which is useful to the human body, and proper iodine supplementation can prevent hypothyroidism.

Half a catty of celery, half a catty of pickled pepper, two catties of flower nails, blanch the nails and set aside, pour oil into a hot pan, stir-fry the pickled peppers in the pot until fragrant, fry the nails in the pot, and then pour in the celery and fry them together, add a little salt and light soy sauce and fry the fragrance out of the pot.

How do you make fried flower nails? Wash the nails, add garlic and ginger, bean paste, cooking wine, appropriate amount of water to the hot pan, then add the nails, add 13 spices, white sugar, oyster sauce and vinegar, and bring to a boil over high heat.

The best way to fry the nails is as follows:

Ingredients: flower nails, snails, 1 lemongrass, coriander, sesame, kumquat, lemon, garlic, millet spicy, white sesame.

Ingredients: 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of balsamic vinegar, a pinch of sugar, an appropriate amount of mustard, and a pinch of salt.

1. Mix water + salt + sesame oil evenly, put in the flower nails, and let the flower nails quickly spit out sand.

2. Slice the lemon, cut the kumquat in half, cut the lemongrass into small slices, and cut the coriander into sections.

3. 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of balsamic vinegar, a little sugar, an appropriate amount of mustard, and a little salt stir well and set aside.

4. Boil the water in the pot, add ginger slices, put the cooking wine into the snails and cook for 5 minutes, then put the nails in the snails and cook for 1-2 minutes, then remove them and soak them in ice cubes for a while.

5. Put the snail in a bowl + minced garlic + millet spicy + lemongrass + adjusted sauce + kumquat + lemon + coriander and mix well.

6. Put the eggplant on ice and refrigerate for 30-40 minutes, which will be more flavorful and delicious.

The best way to fry the nails is as follows:

Ingredients: 1000 grams of flower nails.

Ingredients: 2 cloves of garlic, a pinch of salt, 5 finger peppers, an appropriate amount of Sichuan pepper, an appropriate amount of oyster sauce, an appropriate amount of cooking wine, a small onion, and an appropriate amount of chopped green onions.

1. Wash the surface of the nails.

2. Add ginger slices of cooking wine in cold water, pour in the flower nails after the burn is boiled, don't boil for too long when the flower carapace is half open (the meat will fall off if boiled for too long), pour out the boiling water in the pot, rinse with a small water, and eat it yourself, so as to ensure that there will be no sand in each.

3. Cut the ingredients in advance, and add a small amount of water to half a bowl of onions, ginger and garlic.

4. A small spoonful of oyster sauce and bean paste should also be used.

5. Slightly more oil, after heating, add ginger and garlic, finger pepper, pepper, a spoonful of oyster sauce, a spoonful of bean paste to fry until fragrant, add onions, and continue to stir-fry. After one minute, add a bowl of boiled water and pour it into the condiments to adjust the juice, add an appropriate amount of salt and light soy sauce to taste during the period, add half a bowl of starch water (stir well) after the juice boils for one minute, and immediately pour in the washed and filtered flower nails.

6. Stir-fry all the time, fully wrap the soup around the nails, add a small amount of cooking wine and chicken essence and stir-fry evenly before starting the pot.

7. Sprinkle with chopped green onions after serving.

The delicious stir-fry method of the sixtieth nail is as follows:Ingredients: 500g of flower nails, 6 dried red peppers, a little Sichuan pepper, an appropriate amount of coriander, 1 shallot, a little ginger, 2 cloves of garlic, 1 spoon of bean paste, 2 spoons of cooking wine, 1 spoon of oyster sauce, a little sugar, a little chicken essence, an appropriate amount of cooking oil.

Steps: 1. Wash and cut green onions, ginger and garlic for later use.

2. Soak the nails in salt water overnight in advance, wash them and set aside.

3. Put cold water into the pot, pour in a spoonful of cooking wine, two slices of ginger, put in the flower nails, bring to a boil over high heat, blanch to remove the fish.

4. Remove the blanched nails, wash them and drain them for later use.

5. Heat the oil, put in the peppercorns, dried chili peppers, minced garlic and ginger shreds in turn, fry the fragrance and then put in a spoonful of Pixian bean paste, a spoonful of oyster sauce, a spoonful of cooking wine, and fry the red oil.

6. Add two tablespoons of water, add the flower nails and stir-fry for a while.

7. Add a little sugar and chicken essence to taste before cooking, and finally sprinkle with chopped green onion and coriander, and stir-fry two or three times.

8. Remove from the pot and serve on a plate.

Materials. Sixtieth Nails; chili rings; Green onion; minced garlic; sand tea sauce; Wet starch.

Method. Heat the pan with oil, minced garlic and chili peppers, and then add the nails, keep stir-frying to make it evenly heated, slowly, the nails will open the shells one by one, and the open nails will be used as a spatula to pull up a little and let it be returned.

The nails without opening their mouths continue to heat in the center of the fire until all the nails have grown shells, then add chopped green onions, stir-fry a few times, and then fit.

The amount of pure chop is missing sand tea sauce (l according to personal taste, depending on the amount) starch added.

After water, you can thicken it, if you want to have more soup, you can add more water and less starch to this base, and if you want to thicken, you can use less water and more starch

While adding the wet starch, keep stirring, then mix the wet starch and the nails evenly, and put it on a plate

Material. 500g of flower nails, a little coriander, cooking oil, ginger, chili pepper, garlic, peppercorns, and dusty vinegar.

Method. 1.Wash the nails and set aside, mince the ginger and garlic, and cut the chili peppers into sections for later use.

2.Boil water in a pot, pour the nails into the shell pie and open the ants, scoop up the cold water and rinse off the white foam and sand.

3.Pour oil into the pot and bring to a boil, put ginger, garlic and chili pepper into the pot and stir-fry until fragrant, then pour the flower nails into the flipping branches and stir-fry, and put a little peppercorns.

4.Finally, add an appropriate amount of salt, vinegar, and coriander and stir-fry a few times with a little water.

Clean the sixtieth nails, blanch them in a pot, boil them until they are opened, take them out for later use, prepare some chopped peppers and garlic and ginger, boil the oil in the pot, first put some chili sauce and pickled peppers to fry the disadvantages to make a fragrant grinding guess, and then pour the sixtieth nails down and stir-fry, put some high liquor and perilla to remove the fishy, adjust the taste, and stir-fry for a few minutes.

1.Stir-fried flower nails.

Material: Sixtieth Nails; Chili rings, chopped green onions, minced garlic, sand tea sauce, wet starch.

Method: 1. Heat the oil in the pan, add the minced garlic and chili pepper, and then add the flower nails, keep stir-frying to make them heat evenly, and slowly, the flower nails will open the shells one by one.

2. Use a spatula to pull up a little bit of the open nails, so that the nails that have not yet opened their mouths continue to heat in the center of the fire until all the nails have grown shells, then add chopped green onions, and stir-fry a few times.

3. After adding water, the starch can be thickened. If you want more soup, you can add more water and less starch, and if you want to be thicker, you can use less water and more starch.

4. Keep stirring while adding wet starch, and then mix the wet starch and the nail evenly.

2. Stir-fry the nails with soy sauce.

Material: 500g of flower nails; 3 small peppers; 1 green chili pepper (not too spicy); garlic to taste; ginger to taste; 1 coriander; Two spoonfuls of tempeh paste.

Method: 1. Cut the ingredients: cut the ginger and garlic into minced pieces, cut the small pepper into cubes, cut the green pepper into pieces, and cut the coriander into sections.

2. Spit sand: Put the nails in water, put a spoonful of salt, and soak them for two hours to let the nails spit out all the sand.

3. After two hours, change the water and scrub the nails by hand. After washing, place in a sieve to dry.

Sit in hot oil, add minced ginger, minced garlic and chili peppers, stir-fry until flavored, and add two spoonfuls of tempeh paste.

4. After the aroma of the tempeh is stir-fried, add the flower nails, add two spoons of soy sauce and half a spoon of salt, and stir-fry the flower nails and ingredients together.

5. Pour an appropriate amount of water into the wok, take the soaking of the flower nail as the standard, cover the pot, and cook the flower nail on high heat.

6. After about 3 5 minutes, all the nails in the pot are opened, which means that the nails are cooked. Sideshow.

7. Pour the starch water into the pot, add the green chili flakes, and stir-fry evenly.

8. Shovel the nails into a dish and spread some coriander on top.

3. Sixtieth nail soup.

Ingredients: 300 grams of nails; 5 grams of seaweed; 5 cloves of garlic; a piece of ginger; 1 coriander;

Method: 1. Add some cooking wine to the water and blanch the nails in a pot under cold water, because some of the nails have sand in them.

2. After blanching, cool a little and then wash the spare pot and heat it, slowly fry the whole garlic clove until golden brown, add a little cooking wine and fry for a while, add water, and cook for about 5 minutes.

3. Roast the seaweed in a pan over low heat, sprinkle it on the soup, and throw the seaweed directly into it to cook if you are troublesome.

4. Then sprinkle with coriander or chopped green onions.