1, stir-fry the flower armor
Heat the oil, minced garlic and pepper in the wok, then add the flower nail and keep stirring until it is heated evenly. If you want more soup, you can add more water and less starch. If you want thicker soup, you can add less water and more starch.
2. Huajia Decoction
Add cold water to the pot, and add some cooking wine to the water. After blanching, let it cool and wash for later use. Heat the pot, stir-fry the whole garlic cloves until golden, add ginger and cauliflower, stir-fry with a little cooking wine for a while, add water and cook for about 5 minutes. Add a little pepper and salt before cooking.
3, cold flower armor
Wash the flower nail carefully after buying it and let it boil for about 5~6 minutes. If you are afraid that the parasite is not dead, you can cook 1~2 minutes. Pick up the colander. In order to put it on the plate, you can throw away some shells that have fallen from the meat, or break off the half without meat. Put it into a large container (easy to stir), chop coriander, pepper and garlic, add a proper amount of soy sauce and a spoonful of vinegar, and add a little boiling water to dilute the mixture. So there is no need to add salt, and the salt content is moderate. Finally, mix well and pour it on a plate.
4, homemade tin foil flower armor
Put cold water in the pot, flowers in the basin, and open a big fire. After all the fish are picked up, change the water and drain for later use. Stir-fry dried Chili, ginger slices, garlic and pepper, add Pixian bean paste and stir-fry red oil with low heat. Add green onions for a while, then add soy sauce (a little more), cooking wine, a little water, and then add flower nails and stir well. Serve. Pour a little oil into the wok, then spread a layer of tin foil, press it tightly with your hands, let the tin foil stick to the pan surface, and then spread a piece of tin foil with the bright side up. Finally, put in the prepared flower nail and seal it with tin foil.
5, Hong Kong-style typhoon shelter fried flowers
Boil a pot of boiling water, pour in the flower shell, and drain it when the flower shell opens its mouth slightly. Grind a whole garlic into garlic paste, add oil to the pot, and stir-fry the garlic paste with low heat until it is fragrant. Don't fry garlic too yellow. Add onions, peppers, shredded ginger, or some peppers, stir-fry over high heat, and add a proper amount of chicken powder. Smell the fragrance of seasoning, pour in the drained bud, add some soy sauce, cooking wine and sugar and stir fry. Thicken the soup, sprinkle with some shallots and serve.
6.perilla frutescens
Clean the purchased snail, and cut perilla, pepper and sour bamboo shoots into strips, preferably purple pepper. Heat the pot, put the washed snail in, add some salt without oil, and let the snail spit out muddy water. After the snail changes color, drain the water and take it out for use. Heat the pan, add proper amount of peanut oil, stir-fry shallots, ginger, garlic and peppers, then add sour bamboo shoots, pour the fish-flavored snails into the pan and stir-fry, then add perilla, add salt, a few drops of rice wine and soy sauce, season and stew for 5 minutes, and then take out.