I believe everyone is familiar with it, and I have eaten it, because it is very common. In fact, it is just a clam, and it is only two homophones in Cantonese, so many people call it Huajia. The correct word should be clam, and it is not very expensive seafood. Many people like to buy flowers and stir-fry them. Many barbecue stalls will sell them. Spicy and slippery flower nail is a very good appetizer, but most of the time we eat it fried.
Why do some people stir-fry flower nails, which not only tastes like firewood, but also does not go to the sand? That's because everyone thinks that the flower nail can wash sand after blanching, so many people blanch the flower nail before frying it, but it will get old after blanching and it won't taste so delicious, because the flower nail will open its mouth after being stimulated by hot water. So the fried flower nail has no soil, but everyone doesn't know that the flower nail is tender. After blanching, the flower is ripe. If fried again, the meat of the flower nail will become hard and old, and it is not delicious at all. So, don't be silly and only know how to drown, plus "this step". The flowers are tender and there is no sand.
Many people ask if the flower nail should be ironed. If you make a mistake, the old wood is not fresh. One more step, and it will be tender and sand-free. In fact, if we want to fry the flower nails delicious without sand, we don't need to blanch them. As long as this step is done well, the flower nail can spit sand easily, and it will be fragrant and delicious when fried. That is, soaking the fresh flower nail in warm salt water for 20 minutes can make the flower nail spit sand thoroughly, quickly and cleanly, because the flower nail will spit sand after being stimulated by warm salt water, and warm water will not burn the flower nail meat, so the fried flower nail is fresh and tender without sand. Let's do it again in the right way.
The practice of frying flowers:
Preparation of ingredients: flower shell, perilla, garlic, pepper, ginger, soy sauce and cooking wine;
Production steps:
1. First, put the fresh flower buds into a big pot, then pour warm water of about 40 degrees into the pot, add a little salt, soak the flower buds for about 20 minutes, and let the flower buds spit out all the sediment. After the soaked flower nail is taken out, rinse it with clear water for two or three times and drain it for later use.
2. Wash perilla, mash garlic, shred pepper, shred ginger, and set aside.
3. Boil the pot, add proper amount of cooking oil, and add ginger, garlic and pepper to stir fry. After the fragrance comes out, pour the flower nail into the pot and stir fry. Add a proper amount of cooking wine and soy sauce and fry for about half a minute, then cover it for a while, then open the cover and add perilla to stir fry, then turn off the heat and take it out of the pot.
Precautions for fried flowers:
1. Flower armor is generally divided into deep sea and shallow sea. There is little sediment in the deep sea, so you can buy it from your boss when you buy it. Of course it's more expensive and tender. Try to buy this kind of flower armor if you can.
2. Many people will blanch the flower nail first and then fry it, thinking that blanching can remove the sediment on the flower nail, but they have never considered that blanching will make the flower nail ripe, and then frying will make the meat of the flower nail hard and old. After blanching, the taste of the flower nail is much worse, so I don't blanch it.