How to burn the sixtieth is delicious, how to burn the sixtieth is delicious

Many people like to eat the nails, but they don't know how to go to the sand in the nails, after the nails are bought home, soak them in water for 4 hours, add water to the pot and cook them a little when they eat, and add some white vinegar to cook the best.

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.

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 eat the nail is to boil it in water, which is the most delicious, and it is also very delicious and delicious when steamed.

If you boil it for too long, it will not be able to bite like a rubber band, and it is just right to boil the water and blanch it for a while.

Braised flower nails, delicious and delicious.

The whole family loves to eat it, so hurry up and try it.

Sixtieth does this super under the rice.

I reminisce about the details of the sixtieth nail.

Stir-fried flower nails. Material.

500g of flower nails, a little coriander, cooking oil, ginger, chili, garlic, Sichuan pepper, 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.Bring water to a boil in a pot, pour the nails into the shell and rinse off the white foam and sand with cold water.

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 in the flower nails 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.

The old godmother fried the king of flowers.

Material. 500g of the king of the sixtieth flower (ordinary sixtieth nails can also be used), minced ginger, chopped green onions, Lao Gan Ma chili sauce, oil, salt.

Method. 1. Boil water, put the king of flowers into the water, and scald the opening (take it out as soon as you open it).

2. Put oil, stir-fry minced ginger, add Huajiawang, add an appropriate amount of Lao Gan Ma chili sauce and salt, stir-fry for a while, and sprinkle in chopped green onions.

Perilla fried flower nails.

Material. 1 kg of flower nails, 1 green pepper, appropriate amount of perilla leaves, appropriate amount of shredded ginger, appropriate amount of minced garlic, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of raw oil, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of chicken powder.

Method. 1.Wash the perilla leaves; Wash the green peppers and cut them into small pieces.

2.Soak the nails in lightly salted water for 1 hour to spit out the sediment.

3.After the water is boiled, pour in the flower nails and blanch them until the shells are opened, then remove and drain.

4.Rinse with clean water to remove the silt inside the nails.

5.Use an appropriate amount of salt, cooking wine, light soy sauce, dark soy sauce, and chicken powder to make a sauce.

6.Put a small amount of oil in the pot, heat it, add shredded ginger and minced garlic, stir-fry until fragrant, then add perilla leaves and stir-fry until soft.

7.Pour in the flower nails and stir-fry, then add the sauce made earlier, cover the pot and simmer for 2 minutes.

8.Add green peppercorns and stir well before serving.

Stir-fried flower nails with minced garlic.

Material. 1 kg of flower nails, 5-6 garlic (chopped), 1 red pepper (shredded and circled), salt, sugar, oyster sauce, white wine, light soy sauce, corn starch.

Method. 1. Wash the nails and fly the water first, remove the drained water and set aside.

2. Heat the oil in the pot, pour in the chopped garlic and red pepper and stir-fry until fragrant, pour in the flower nails flying through the water and stir-fry together a few times.

3. Add a little white wine and stir well, add salt, sugar, and a little oyster sauce to taste.

4. Finally, pour in the juice mixed with light soy sauce and cornstarch and boil to serve!

Ingredients: 1 kg of flower nails, 3 slices of ginger, 1 chives, 2 finger peppers, 2 cloves of garlic, 1 coriander, half a spoon of Pixian bean paste.

Seasoning sauce: 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cooking wine, 1 tablespoon sugar, 1 tablespoon starch, 5 tablespoons water.

Steps: 1. Rinse the nails several times and wash them, put water and a few spoons of salt in the basin, pour in the nails, and let the nails spit sand for 2-3 hours (remember to change the water halfway, and remember to add salt when changing the water).

2. Mix a bowl of sauce: 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar, 1 tablespoon of starch, 5 tablespoons of water, stir well and set aside.

3. The user washes the nails.

4. Stir-fry chives, ginger and garlic in hot oil in a pot, and add half a spoon of Pixian bean paste.

5. Stir-fry the red oil over low heat.

6. Pour in the flower nails and stir-fry evenly over high heat.

7. Pour in the seasoned sauce.

8. Stir-fry over high heat until the nail opens, and pour in water starch to thicken.

9. It is recommended that users sprinkle coriander, millet spicy, and fry until it is broken.

10. One bite at a time, spicy and enjoyable.

11. The sixtieth nail is so delicious.

The above content refers to Encyclopedia - Sixtieth.

The specific steps are as follows:

1. After buying the sixtieth nails, scrub them several times and rinse them clean, then soak them in enough water and spit out the sand, and change the water a few times in the middle. Half an hour before boiling, add a spoonful of salt and an appropriate amount of sesame oil, turn the nails, and soak the sand again.

2. After salt, oil soaked in the nails are rinsed again, cold water into the pot overflows the nails, add cooking wine, flower nails, ginger slices and green onion white blanching, and the water flowers are all opened and fished out, and they must not be boiled for too long.

3. Take out the nails and rinse them with cool water. Because it was for children, it was convenient to take meat and it didn't take up space, so I broke off all the meatless side of the shell.

4. Peel and chop the garlic, you can stir it with the help of a small tool, cut the chive leaves into small sections, and shred a piece of ginger.

5. Pour oil into the hot pot, add garlic and ginger shreds to stir-fry until fragrant, add a spoonful of bean paste and fry the red oil (if there is none), pour in the processed flower nails, add oyster sauce (if there is none), stir-fry lightly, add some boiling water, boil for two minutes to taste, add some sugar to enhance freshness, (taste and adjust the taste), and then reduce the juice over high heat for a while, add green onion leaves and stir-fry out of the pot.

Ingredients: 3 pounds of nails. Excipients: garlic, ginger, millet spicy taste, green onion segments, perilla, cooking wine, light soy sauce, dark soy sauce, oyster sauce.

Steps: 1. Soak the purchased nails in water, add some sesame oil, boil water in the pot, pour the nails in, wait for all the nails to be fried, take them out and wash them.

2. Garlic (cut and slice according to personal preference).

3. Ginger and millet are spicy.

4. Green onion segments, perilla.

5. Heat the oil, add ginger, garlic and millet spicy.

6. Pour in the flower nails and stir-fry.

7. Pour in cooking wine and stir-fry.

8. Pour in light soy sauce, dark soy sauce and oyster sauce (you can put some thirteen spices).

9. Add a little to boil (you can cover and cook, remember to stir-fry).

10. When it is almost out of the pot, add the green onion and perilla.

11. Stir-fry and prepare to remove from the pan.

Ingredients: 2 catties of flower nails, 1 handful of enoki mushrooms, 1 piece of ginger, cooking wine, half a garlic, salt, oyster sauce, light soy sauce, peanut oil, chopped green onions, etc.

The detailed steps are as follows:

Step 1: Prepare 2 catties of nails first, first scrub the nails twice by hand, and wash the dirty shells outside. Step 2:

Boil water in a pot, boil until slightly boiled, add a few pieces of ginger slices prepared in advance, then pour in the scrubbed flower nails to blanch it, add a little cooking wine, you can remove the muddy smell, boil the flower nails until the lid is opened, immediately turn off the heat and take it out. Step 3: After blanching the nails, rinse it with running water, so that the sand can be thoroughly washed, and the lid without meat on one side should be removed, and the meat side should be washed and put in the draining basket to drain the water.

Prepare a larger plate, put the washed enoki mushrooms on the bottom of the plate, arrange them in the way you like, and when you are ready, place the drained carapace meat face up on top of the enoki mushrooms. Step 6: Prepare half of the garlic to peel and wash it, then chop it into minced garlic, put it in a bowl, add a little salt, some oyster sauce, a little light soy sauce, a little peanut oil, and stir it well.

Step 7: After the garlic sauce is adjusted, pour it on the surface of the sixtieth nail, pour it evenly, try to pour each sixtieth nail, boil water in the pot, put it in a steaming rack, put the sixtieth in and put it on the steaming rack, cover the pot and steam it over high heat for 6 minutes. Step 8:

This time to cut a little green onion for later use, wait for the nail to be steamed, turn off the heat and take out of the pot, if there is more juice in the plate, you can pour some of it, then sprinkle with chopped green onions, and then boil some hot oil and pour it on.

Ingredients: 500 grams of flower nails, appropriate amount of minced ginger, appropriate amount of minced garlic, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of sugar, appropriate amount of millet spicy, appropriate amount of chopped green onion, 2 spoons of light soy sauce, 1 spoon of oyster sauce, 1 teaspoon of dark soy sauce, 1 spoon of starch, appropriate amount of sesame oil, 1 spoon of bean paste.

Steps: 1. Prepare materials.

2. Put the nails into clean water, drop in two drops of sesame oil and a little salt and spit sand for 15 minutes.

3. Add two scoops of light soy sauce to a bowl.

4. A spoonful of oyster sauce.

5. A small spoonful of dark soy sauce.

6. A teaspoon of sugar.

7. A spoonful of starch.

8. Add an appropriate amount of water and mix thoroughly.

9. After spitting out the sand nails, wash them, put them in a pot, add cold water, ginger slices, a spoonful of cooking wine, and cook over high heat until the nails open.

10. After taking out the boiled nails, wash them with water several times.

11. Heat oil in a pot and add minced ginger and garlic.

12. Add a spoonful of bean paste.

13. After stir-frying the red oil.

14. Pour in the washed nails and stir-fry for a while.

15. Pour in the seasoned sauce and stir-fry.

16. After frying, add the spicy millet and chopped green onions.

17. a finished product.