How to stir-fry the best (how to stir-fry the best)

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List of contents for this article:

• 1、How to stir-fry flower armor
• 2、Stir fry the manga, remember not to blanch the water or directly fry it. The old fishermen do this. It is tender, juicy and clean without sand.
• 3、Use the right method to stir-fry the garlic, tender and delicious, without sand
• 4、Sau-fried Hua Jia (stir-fried Hua Jia is even better than outside)

How to stir-fry flower armor

Clean the sand and sand with the flower nails, and use a toothbrush to brush the shell of each flower nail clean. Minced garlic, shredded ginger, cut green and red peppers into long slices, and cut green onions into sections. Heat the pan, add in the oil, add in the minced garlic and shredded ginger and saute until fragrant. Add in flower armor and stir fry over high heat. Add seasonings, salt, chicken powder and a dash of soy sauce. At this time, the armor exploded one after another. Add in the double peppers and stir fry. At this time, you can sprinkle with water to stir the starch.

The specific method is to add appropriate amount of water and white vinegar to the pan, put the flower shells into the water and boil until they open, take them out, and place them in the refrigerator to freeze for about 10 minutes. This can further remove the fishy smell and enhance the aroma. After blanching, the garlic can be used for the next step of cooking. Under normal circumstances, put the blanched flower shells into an oil pan and stir fry quickly for about 10 minutes.

Stir-frying steps: Heat the pan and saute until fragrant: Pour the oil in the pan and heat it, add the onions, ginger and garlic to saute the pan. If you like spicy flavor, you can add dried chili or millet spicy at the same time. Fast fry over high heat: Pour in the flower shells and turn on high heat to stir fry for half a minute to heat the flower shells evenly. Simmer and open: Cover the lid and simmer for half a minute, until the shells gradually open. The unopened shells may be dead shells and need to be picked out and discarded.

That is, put the fresh flower nail in warm salt water and soak it for about 20 minutes, so that the flower nail can spit out the sand completely, quickly and cleanly, because the flower nail will keep spitting out the sand after being stimulated by warm salt water. Moreover, warm water will not burn the flower nail meat. In this way, the fried flower nail is fresh, tender and without sand. Let's do it according to the correct method. It is very simple.

It can reduce sediment residue. Heat control: Blanch the water over medium heat, stir-fry over high heat to avoid turning the meat into firewood. Seasoning levels: First stir-fry the base until fragrant, then season and stir-fry, and finally finish with onion fragrance, with clear layers. Ingredient substitution: If you don't like the spicy flavor, you can omit the pepper and pepper and use garlic sauce or tempeh sauce instead. Stir-fried in this method, the meat of the flower shell is tender and tender, the sauce is rich, and it is spicy and sweet in the mouth. It is suitable for serving with beer or rice.

Stir fry the manga, remember not to blanch the water or directly fry it. The old fishermen do this. It is tender, juicy and clean without sand.

Next, let's make a delicious spicy fried flower shells. Heat the pan with oil, add shredded ginger and dry red peppers and saute until fragrant. The spicy flavor is strong. Pour in the cleaned cordyceps, saute over high heat for 2-3 minutes, then cover the lid and simmer for 1 minute. You will find that the flower buds will automatically open all their mouths. The meat of the flower shells fried in this way is tender and tender, without sand, and is just right. This tip for cleaning the flower armor is the secret weapon of our seaside people.

Wait for about 10-15 minutes, and you will see the flower buds begin to stick out its neck and spit out sand. At this time, find a cover and put it on the basin, and then constantly shake it up and down for about 1 minute. At this time, you will see There is a lot of sand in the basin. Next, wash it off, soak it in warm water and shake it once. The flower buds almost spit out the sand and sand completely.

Today, I will share with you a little trick to make the flower nails automatically spit out the sand, and I will also use the processed flower nails to share with you a method of frying the flower nails.

Use the right method to stir-fry the garlic, tender and delicious, without sand

Warm salt water can stimulate the flower nail and make it constantly spit out sediment from its body. Moreover, warm water at 40 degrees will not cook the flower nail meat, ensuring that the subsequent stir-fried flower nail is tender and tender.

Shorten sand spitting time), edible oil (or sesame oil) and white vinegar. Shake gently evenly to stimulate the nail to spit out sand. After 3 - 5 minutes, the nail will spit out sand completely.

Put the flower buds into a basin, add water to cover the flower buds, add a small amount of salt and cooking oil, and let stand for 2 hours to spit out sand. During this period, you can gently shake the basin to speed up the sand spitting, but avoid using too much force that will cause the death of the carnions or the shell to break. After spitting sand, remove the carnions, rinse them with clean water and drain them. Avoid wrong operations and don't fry directly in the pan: the unsprayed flower shells will leave sediment, which will affect the taste and have a fishy smell.

So when you fry the manna, don't be foolish enough to only know how to blanch it with water. Add more "this step", and the manna will be fresh, tender and without sand.

Slice pepper. Saute the side dishes: Heat the oil pan, first saute the red onions, garlic and fermented beans. Add the peppers and continue to fry until fragrant. Stir fry garlic: Add garlic garlic and stir quickly over high heat. Add 1 bottle cap of cooking wine and continue to stir fry. Quickly add 1 teaspoon of sugar and a few drops of light soy sauce, and stir fry twice. Key points: Stir fry until all the shells are opened and remove from the pan to ensure that the meat is tender and tender. Follow the above steps and you can make a delicious saut-free stir-fried flower shell.

Sau-fried Hua Jia (stir-fried Hua Jia is even better than outside)

Add the processed garlic and stir fry for 3 minutes. Add oyster sauce, soy sauce, vinegar, and white sugar in turn, and continue to stir for 5 minutes.

To make stir-fried flower nails delicious, you need to control the entire process from material selection, processing, frying to seasoning. The key steps are as follows: Select key points for flower nails, give priority to live flower nails with smooth, non-damaged shells, full and firm meat quality, and avoid dead flower nails that have peculiar smells or are not tightly closed. After purchase, you can soak it in light salt water (1 liter of water +15 grams of salt) for 2-3 hours, or drop a few drops of sesame oil to speed up sand spitting, and change the water 2-3 times halfway.

Stir fry the flower shells and pour them in the blanched water and stir fry, then add appropriate amount of salt, a drop of sugar, and soy sauce, and continue to stir fry.

Pour in the garlic, turn to maximum heat, pour in the sauce, stir quickly for 10 seconds, allowing the sauce to coat evenly.