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Sea anchovy is a kind of marine fish that lives in shallow seas. Although the size of sea anchovy is not very big, it is more abundant, and the taste is very delicious, even In old Ningbo, there is also a saying that "the market will not open until the fishing mountain and sea anchovy are available", which shows the status of sea anchovy in the hearts of local people. Now the development of transportation conditions has also allowed sea anchovy to spread in the mainland, and sea anchovy has become a popular place in various places. A relatively common food, its recipes are becoming more and more diverse.

Fragrant seedlings and sea anchovy seedlings

[Ingredients] 75 grams of dried sea anchovy seedlings and 25 grams of coriander.

[Seasoning] 3g rice wine, 1g each salt and MSG, 0.2g pepper, 2g sesame oil, 3g onion and ginger juice.

[Operating Procedure]

Soak the dried sea anchovy sprouts in cold water, scald them in a boiling water pot and take them out. Wash the coriander and cut into short sections.

Put the sea anchovy seedlings in a bowl, add coriander (Xiangxi), salt, monosodium glutamate, pepper, sesame oil, green onion and ginger juice, and wine, mix well and serve on a plate.

[Featured Comment] Delicious. Sea anchovy seedlings are a unique product of Zhoushan fishery. They are small in shape, flossy and fresh in taste. They have a unique flavor when soaked until softened and mixed with coriander.

Dried sea anchovy sprouts should be soaked until soft but not over-soaked, otherwise they will lose their freshness.

Chive flowers mixed with sea anchovy

Chive flowers mixed with sea anchovy Production materials: Main ingredients: 75 grams of sea anchovy, 150 grams of chive flowers. Accessories: 1g salt, 1.5g MSG, 4g scallion oil, 3g green onions, 2g ginger slices, 3g rice wine, 0.1g pepper. Teach you how to make leek flowers mixed with sea anchovies. How to make leek flowers mixed with sea anchovies to be delicious: crisp, tender and refreshing. Chive flowers mixed with sea anchovy is a new seasonal variety. The fragrant, crisp and tender chive flowers are paired with the delicious and dry aroma of sea anchovy, which is the best combination.

Wash the sea anchovies and put them in a bowl. Add onions, ginger, rice wine, and pepper, and steam for 10 minutes.

Pick off the buds and lower old stems of the leek flowers and cut them into inch-long sections. Blanch them in a pot of boiling water, then take them out to cool and filter out the water.

Put the chive flowers and sea anchovies into a bowl, add salt, monosodium glutamate and scallion oil, mix well and serve on a plate.

Tip: The sea anchovy should be steamed until soft, and the chive flowers should be fresh.

Seaweed and sea anchovy soup

25 grams of dried seaweed, 10 grams of seaweed, 2 grams of green onions, 5 grams of salt, 5 grams of MSG, and 3 grams of salad oil.

Recipe for seaweed and sea anchovy soup: tear the seaweed into small pieces, and chop the green onions into finely chopped pieces.

Take a Western bowl to hold seaweed and dried seaweed, add salt, monosodium glutamate, salad oil, chopped green onion, and brew with boiling water.

Notes on making seaweed and seaweed soup: Tear selected high-quality seaweed into small pieces and brew with boiling water.