Inputs:
Flower armor; chili pepper rings; green onion; minced garlic; salsa; wet starch
Practice
: Heat the pan with the oil, put down the minced garlic and chili peppers, and then put down the flower armor and keep stir-frying to make it heat up evenly. Slowly one by one will open the shells, open the shells with a spatula up a little bit, so that
not open the mouth of the shells in the center of the fire continue to heat until all of the shells are open, and then under the green onion stir-fry for a few times, under the appropriate
amount of salsa, you can thicken the gravy. You can add more water and less starch if you want more soup, less water and more starch if you want thicker soup, and keep stirring while putting down the wet starch and mixing the wet starch and the flower armor evenly, and then put the plate on the table.
2. black bean pepper fried flower armor
Information
:flower armor 500g; small chili 3; green chili (not too spicy kind) 1; garlic moderate; ginger moderate; cilantro 1; black bean sauce two spoons
practice
: ginger and garlic chopped into mince, small chili cut into dices, green chili pepper cut into chunks, cilantro cut into segments.
Put the flower armor in water, put in a spoonful of salt, soak for two hours, let the flower armor spit out all the sand.
After two hours, change the water and scrub the nails with your hands. Once washed, place in a sieve to dry the water.
Seat the hot oil, put in the minced ginger, garlic and small chili peppers, stir-fry to taste, then put in two tablespoons of black bean sauce.
When the flavor of the black bean sauce comes out, put in the flower nails, add two tablespoons of soy sauce, half a tablespoon of salt, and stir-fry the flower nails and the ingredients together well.
Pour a suitable amount of water into the frying pan, just enough to soak the nails, cover the pan with a lid and cook the nails over high heat.
After about 3 to 5 minutes, all of the shells in the wok will have opened their mouths, which means that the shells are cooked.
Pour the starchy water into the pot, add the green chili pepper slices, and stir-fry well.
Spoon the slices into a serving dish and top with the cilantro.
3. Laoyou flower armor snails
Ingredients
:Fresh flower armor 500g; perilla leaves two two; a handful of sour bamboo shoots; a small handful of edamame beans; 4 finger peppers; oil and salt sauce discretionary; onion, ginger and garlic discretionary; cooking wine/white wine three tablespoons
Practice
: Fresh flower armor soaked in salted water for half an hour, you can add a bit of white wine/cooking wine, to deodorize the flower armor drunk.
Shiso leaves chopped, onion, ginger and garlic do not cut too small pieces.
Heat a little oil, the onion, ginger, garlic and chili peppers burst incense.
Add the pickled bamboo shoots (preferably blanched before) and stir fry, you can add a little soy sauce.
Pour in the flower armor, stir-fry over high heat. Pour in a little tempeh.
Add perilla leaves. This time will stir fry a lot of water. Add salt and other seasonings. Turn down the heat and slightly reduce the juice to serve.
4. flower armor soup
Ingredients
:300 grams of flower armor; 5 grams of nori; 5 cloves of garlic; ginger a piece; coriander 1
Practice
:flower armor cold water in the pot, add some wine in the water, blanch, because some of the flower armor has sand inside. Blanch well after a little cool and then wash and spare
Pot hot, under the whole garlic cloves slowly fry until golden, under the ginger, flower armor, add a little cooking wine fried for a while, add water, cook for about 5 minutes can be
Pepper, salt before leaving the pot. Purple cabbage with a pan on a low flame roasted, sprinkled on the soup, too much trouble can be thrown directly into the purple cabbage to cook. Then sprinkle cilantro or green onion
5. Garlic Flower Nail
Ingredients
: 250g of flower nails; garlic paste; butter
Practice
: Soak fresh flower nails in salted water with a few drops of oil (spit out the sand)
Wash and drain the flower nails, and sauté them in oil until the shells open.
Heat small pieces of butter in the microwave and stir in the mashed garlic, oil and black pepper.
Arrange the sizzling nails on a plate, use a small spoon to spoon the seasoning mixture over the nails and place in the oven! (Seasoning can be slightly put a little bit of salt, according to personal taste)
Five minutes out of the oven, sprinkle with chopped green onions can be.
6. cold mix flower armor
Ingredients
:water; fresh live flower armor about 500g; cilantro 3-4; garlic half head; soy sauce; vinegar
Practice
:flower armor clean, let go of the water to boil, cook until they are open shells. About 5-6 minutes, if you are afraid of parasites not dead can be cooked more 1-2 minutes.
Leaky spoon up, naturally cool or cool water rinse.
Put into a large container (better mix), cilantro, finger day pepper, garlic chopped, add the right amount of soy sauce, a spoonful of vinegar, add a little water to dilute the above mixture. This does not need to put salt, salty and moderate.
Then mix well, pour on the plate can be.
7. home made tinfoil flower armor
Accessories:
Flower armor (clams); green onions; ginger; garlic; cooking wine; soy sauce; Pixian soybean paste; vinegar; dried chili peppers
Practice
: flower armor spit out the sand and scrubbed clean, in the pot of cold water, under the flower armor, turn on the high heat. Use chopsticks to pull out the open flower nails (one by one) into the cold water (ice water is better). All fished up after the water to drain spare
Will dry chili, ginger, garlic, pepper burst incense, add Pixian bean paste stir-fried red oil over low heat.
Add green onions for a few moments and put soy sauce (a little more), cooking wine, a little water and then put the flower armor stir fry evenly, sheng out.
Pour a little oil into the iron pot, then lay a layer of tinfoil, press firmly with your hand so that the tinfoil is close to the surface of the pot.
Lay another sheet of tinfoil, shiny side up.
Place the prepared flower nails.
Lift up the corners of the tin foil and tighten them in the center to seal the nails inside the foil.
Cover the pot with a lid (I don't have a lid at home, so I'll use tinfoil instead.) After 5 minutes, open the lid and turn it over, then cover it as is.
After another 5 minutes, rise and serve.
8. Hong Kong flavor typhoon shelter fried flower armor
Materials
:flower armor 1 catty; garlic 1 head; onion; red pepper; ginger; sugar; cooking wine; soy sauce; chicken essence
Practice
: Boil a pot of boiling water, pour into the flower armor, when the flower armor is slightly open mouth on the fish, drain.
Crush a whole head of garlic into a garlic paste, the pot into the oil, stirring garlic paste over low heat, smell the aroma can be, do not stir the garlic paste too yellow.
Add onions, chili peppers, ginger, you can also add some peppercorns, open high heat and stir fry, add the right amount of chicken powder.
Smell the aroma of the ingredients, pour in the drained flower armor, add appropriate amount of soy sauce, cooking wine, sugar, stir fry.
The soup thickens, sprinkle some green onion, you can start the pot.
9. Shiso flower armor snail
Ingredients
:flower armor snail 500g; Haitian soy sauce moderate; shiso 100g; sour bamboo shoots 80g; chili pepper 30g; salt moderate; rice wine 1 ~ 2 tablespoons; green onion, ginger, garlic moderate
Practice
:flower armor snail soaked in water for 15 minutes, cleaned
, the shiso, chili peppers, sour bamboo shoots cut into strips,
Heat the pot, put the cleaned flower armor snails, no oil, add some salt, let the flower armor snails spit out the muddy water
When the flower armor snails become colorful, drained and fished out and set aside
Heat the pot, add the appropriate amount of peanut oil, onion, ginger, garlic and chili peppers stir-fried, and then add the sour bamboo shoots
Poured into the pot, the previous deodorization of the good flower armor snails Stir fry together, then add perilla, put salt, a few drops of rice wine, soy sauce seasoning color
Simmer for 5 minutes, then you can get out of the pot.