material
600 grams of blood stasis, 25 grams of sugar, 80 grams of fish sauce, 25 grams of white vinegar, appropriate amount of rose wine, random pepper, random garlic, random coriander and random ginger.
working methods
1: Brush the shell of Haematococcus with a brush and drain it for later use.
2: Cut pepper, garlic, coriander and ginger into small pieces, add sugar, fish sauce, white vinegar and rose wine and mix well for later use.
3: Boil a pot of water and pick up the blood sucker for about 30 seconds.
4: Put a spoonful of blood sucking worms in the sauce, put them in a dense box and put them in the refrigerator for at least 6 hours, and they will become blood sucking worms pickled in Chaoshan.
Method 2: Tidal curing.
material
food
600g cockroach
therapy
25 g sugar
Fish sauce 80g
25 grams of white vinegar
Rose dew
Zhi Tian jiao sui yi
Garlic at will
Qian Qian Suiyi
Jiang Suiyi
working methods
1. Brush the shell with a brush and drain the water for later use;
2. Cut pepper, garlic, coriander and ginger into small pieces, add sugar, fish sauce, white vinegar and rose sauce and mix well.
3. Boil a pot of water and pick it up in about 30 seconds;
4. Put the scooped clams into the sauce, wrap them in dense boxes or plastic wrap, and put them in the refrigerator for at least 6 hours to make the tidal pickled clams.
Practice three, cold coagulation and blood stasis.
material
Ingredients: 500g of Haematococcus.
Accessories: coriander 100g
Seasoning: mature vinegar 8g, sesame oil 5g, garlic 10g, Chili oil 10g.
working methods
1, brush the mud with a brush.
2. Wash and cut the parsley, chop the garlic and put it in a bowl.
3. Add sesame oil, Chili oil and mature vinegar and mix well to make a sauce.
4. Fill the pot with cold water, open it and put it into the washed mud.
5. After scalding in boiling water for 10 second, quickly pick it up and put it in ice water for a little soaking. Remove and drain, and then pour into step (3).
6. After stirring evenly, remove the shell and eat.
Method 4: Stir-fry clams with shredded potatoes.
material
Potato, clam meat, shredded green pepper, oyster sauce, soy sauce, salt, sugar, monosodium glutamate, chicken essence, clear oil, onion and garlic.
working methods
1. Add 500g of water to the wok and bring to a boil. Add shredded potatoes and cook, add shredded clams and shredded peppers for about one minute, remove and drain.
2. Stir-fry a little lard in a wok, add chopped green onion and garlic slices, add oil consumption, soy sauce, salt, sugar, monosodium glutamate and chicken essence, add drained shredded potatoes and mussels, stir well, and pour bright oil on the plate.
Method 5: Korea Quillas
material
3000 grams of Polygonum cuspidatum, kale and lettuce 100 grams, shredded ginger, fragrant lai, radish peel, Shaoxing wine, Ba Jin chicken powder, pepper, sesame oil and Korean hot sauce.
working methods
1. Maozhu takes the meat, changes the knife and blanchs it for later use.
2. Add base oil to the spoon, stir-fry Korean hot sauce, add seasoning to taste, thicken, stir-fry the main ingredients, and add sesame oil to serve.
Practice six, clear water flower clam shell
material
A kilo of flower mussel shells.
working methods
1, and the shell of the cockroach is washed for later use;
2. Add water (a little more) to the pot to boil;
3. After the water boils, pour the shell into the pot, mix well quickly, and take it out after about 30 seconds.
Practice seven, stir-fry clams.
material
Material: Hong Bei 250g,
Accessories: 50 grams of bamboo shoots, 30 grams of mushrooms (fresh mushrooms) and 30 grams of fungus.
Seasoning: 20g peanut oil, 5g soy sauce, cooking wine 10g, 3g salt, 3g corn starch, 5g sesame oil, 5g onion and 2g ginger.
working methods
1. Take out clam meat (Hong Bei), wash and cut into pieces;
2. Wash and shred bamboo shoots and mushrooms;
3. Chopped onion, ginger and garlic;
4. Add water into the starch bowl to make wet starch;
5. The fungus is rooted, washed and torn into small flowers;
6. Blanch the meat, bamboo shoots, mushrooms and auricularia respectively in the pot, remove and control drying;
7. Heat oil in a wok, add onion, ginger and minced garlic and stir-fry until fragrant, add the meat of clams, bamboo shoots, mushrooms and agaric, add cooking wine, soy sauce, salt and a little water, stir-fry, thicken water starch and pour in sesame oil.