Although the flower nail doesn't shell, people don't eat much sand when they eat. This is because the flower nail can spit out the sand very cleanly if it is handled properly. It is estimated that everyone's method is the same. Put the flower nail into the basin, and then use tap water. Add some salt and sesame oil to the water, and the flower nail will spit out the sand very cleanly. Therefore, even if the flower shell is fried, it will not eat sand.

And the two ways to eat the flower shell are stir-fried flower shell and flower shell vermicelli soup, which are the most tender ways to eat flower shell. However, the flower nail meat can remain fresh and tender after stir-frying and boiling, and the biggest contributor is its outer shell. Let's just say that the dish of stir-frying the flower nail, if the flower nail meat is directly picked out and then specially fried, then the flower nail meat will shrink because of the high temperature, which will make the flower nail meat very dry and lose its delicious taste. Some people with poor cooking skills will also fry the flower nail meat, which will be very embarrassing.

In fact, for foodies, the meat with shell is the most delicious. Or take the stir-fried flower nail, the flower nail with shell will open the shell a little bit, and the salty and spicy taste will slowly blend into the flower nail meat from the inside out, so that the flower nail meat is the most delicious. And when eating stir-fried flower armor, it is not the bite of flower armor meat, but the shell of flower armor, and then eat flower armor meat. This is the soul of stir-fried flower armor.

On the restaurant side, they are also unwilling to shell the flower shell. Even if the chef is good at cooking, he can fry the flower shell meat tender and delicious, but it is not cost-effective. It is very troublesome to shell the flower nail, which wastes manpower and material resources. And if you simply stir-fry the flower nail meat, you can stir-fry a plate with a pound of shell flower nail, but if you stir-fry it with flower nail meat, you may not be able to stop with 5 pounds of flower nail. And if a plate of stir-fried flowers is more expensive than twenty kebabs, then who will eat this stir-fried flowers?

Huajia is a delicious food. I believe many people have eaten it, but when we buy Huajia, we basically buy it with shell and meat. Then the question is, why don't these people who fry Huajia just fry it without removing the shell? Actually, in my personal opinion, the reason why

the shell and the meat need to be fried together is mainly due to the following reasons, that is, the cost of the flower shell, the taste improvement of the flower shell and the appearance of the flower shell. Let's talk about the cost of the flower shell first. I don't know if you know

if you buy the flower shell meat directly, it will cost at least 6-8 yuan a catty. Then the retail price will be higher than that of 12 yuan, but the price of a kilo in 12 yuan is still a little expensive for ordinary people, so if you directly fry the flower-shell meat, the number of people who buy it will be less < P >, but if you fry the shell meat together, there will be no such worry, because if you fry the shell meat together, the price will be at most 6 yuan a kilo, while the retail price will be low. Then it's easy to sell it.

Besides, if you don't shell it, it can also play a certain role in improving the taste, because most of the flower shells live in the sea all the year round, and as long as they live in the sea, they have a little taste on the shell. As for what the taste is, I really can't say,

but it can definitely improve the taste, and if the flower shells are fried with meat, it can still be. After all, if the flower shell is fried together with the meat, it still looks good, but if the flower shell is fried directly, it doesn't look so good.

Wouldn't it be better to just shell and fry? This question is more interesting. The restaurant has eaten it so many times without shelling and frying. I once tried peeling and frying it at home, and it was really bad. Then the question is, why is fried with shells more delicious?

What is a flower? People in Shenyang call it little seafood, which is especially delicious all year round, especially in autumn, with the highest nutritional value. There are many kinds of clams, such as flower clams, yellow clams and white clams.

What does the name of the flower beetle mean? The scientific name of the flower beetle is the variegated beetle, which is called the flower beetle in the south, hence the name of the flower beetle powder.

People in Shenyang especially like to eat flavors. It is said that it can sell 1 tons in the farmer's market in Shenyang every day. It is said that the output of Donggang is as high as 1, tons every day, and the seafood is the most affordable and delicious. Produced in the shallow sea of the Yellow Sea, it is the most distinctive little seafood in the Northeast Yellow Sea. The price in the peak season and off season is between 3 yuan and 6 yuan. The large flower clams are more expensive, while the small ones are just as free. More shells and less meat, why not peel off the shells and fry them separately?

The chef told me that after peeling off the shell, there is no fresh juice in it, and it has no fresh flavor when fried. This is that when hot clam meat is put in your mouth, the spicy taste and fresh juice are very enjoyable, which is more satisfying than eating crabs. However, the most delicious thing is not the meat, but the juice in the shell, which is the essence of food. There is another way to wrap it in tin foil and bake it, so as to ensure that the umami flavor will not be lost at all. The third kind is baked in an aluminum lunch box, with the same effect as above.

Flower clams can also be eaten with hot pot. Isn't the bottom of this pot a bit luxurious? Delicious over prawns! Three yuan and five yuan can't buy any seafood, but they can buy the most delicious flower clams. Compared with the grounding gas of crabs and prawns, gently touching the open flower clams shows that the clams are fresh, and only fresh flower shells are delicious when fried. There are also flower clams with their shells peeled off in the market, which are all dried in the sun. Sometimes eating lobster tails tastes the same as fresh crayfish, and it is delicious only when it is fresh. Some people think that just like eating sunflower seeds and melon seeds, it is a process, and people's pursuit of fresh food is endless.

I often cook flower shells, and the taste is very fresh!

As for why most people don't shell the fried flower nail, I think one is troublesome, and the other is that if the fried flower nail is juicy, it can suck the juice from the shell.

Cooking flower headgear is a very troublesome thing. It is also a waste of time to clean the dirty things on the shell, not to mention removing sand.

If you shell, you need to let the flower nail spit sand first, and then peel off the meat one by one after repeated washing. Moreover, the meat of the flower nail is not so easy to be parted. The flower nail needs to be boiled in water, and then cooled after shell opening, and the meat sometimes sticks to the shell, so it is really not recommended to shell such a troublesome thing unless you want to stutter.

The most important step in eating the flower nail is to let it spit sand. If it is not handled properly, it will be wasted after cooking. Because you will eat a mouthful of sand, you want to soak the bought flower nail in salt water for several hours. If you have enough time, you can put it in the refrigerator for 1-2 hours. The flower nail will slowly open and the dirty things inside will come out.

Selection of flower nail:

The first step is to select flower nail, please choose a fleshy one with a complete shell. If there are many people buying seafood stalls in the market and turning them over, choose a tightly closed shell. If there is no one to choose, the flower nail will stick out a little tongue in the standing water, and if you touch the tongue extended by the flower nail with your hand, it will automatically retract and be alive. That's the freshest.

in the process of selection, you usually choose one by one. By hand, the weight of each flower is almost the same. If it is lighter than usual, it must be an empty shell. If you are not sure, you can have a look. An empty shell can be easily opened even if it is closed. Or if you put it in water, it will float on the water. It must be an empty shell. On the contrary, it may be filled with sediment. Don't choose.

yes, my hometown is Huludao, where there is shelled and grilled meat for sale in the market. You can fry it when you get home!

Hello, I am a literary designer who loves to cook. Let me answer your questions!

Meretrix meretrix, called Huajia in Guangdong, is one of the cheapest seafood and a favorite ingredient of many people. It is a home-cooked delicacy in coastal areas of Guangdong. Flower shell belongs to shellfish, and its nutritional value is also very rich. It is rich in vitamins, protein and trace elements. It is very convenient and easy to make. It is a kind of food with strong compatibility and plasticity. It can be fried or baked with tin foil in various ways, and can be matched with many kinds of food materials. No matter which way, it can't hide its sweetness, which is why most people like to eat flower shell.

As we all know, what we eat when we eat the flower shell is actually a little meat in the shell, so many friends have asked, why do we fry the flower shell with it? Wouldn't it be better to just shell and fry? Anyway, I only eat a little meat in the shell. This question is more interesting. It seems that not many people fry the flower shells. What is the reason? In fact, it's not that people who cook don't notice this, but that they do it on purpose. I have probably summed up a few points. I wonder if my friends agree?

Flower-shell meat is tender. If the shell is removed and fried directly in the pan, it is easy to be overcooked, and the flower-shell meat will shrink and dehydrate due to high temperature, so that the fried flower-shell meat has no moisture, the meat quality becomes old and the taste will be much worse. If fried in a shell, it is less likely to cause problems such as overheating and scorching through the shell to transfer heat to the pork.

Generally, when we stir-fry the flower nail or bake the flower nail with tin foil, we will add various seasonings such as shredded ginger, garlic, chopped green onion or millet pepper. Directly shelling and frying will cover up the sweetness of the flower nail meat itself, so it is best to stir-fry it with the shell, so that the seasoning juice will gradually penetrate into the flower nail meat.

I believe that everyone eats the flower shell just to enjoy breaking the shell, eating the meat inside and sucking the gravy inside. If the shell is removed, this kind of fun will be lost. If the meat is eaten with the gravy with the shell, it will taste more "delicious".

As we all know, washing flower nails has become the most troublesome thing compared with cooking. If the sand is not cleaned, the sand in your mouth will scratch your teeth, which will seriously affect the taste, and the fried flower nails will lose their appetite no matter how delicious they are. If you have to shell after removing sand, it will be time-consuming and laborious, and it will be thankless. Moreover, if you buy a catty of flower nail without shelling, put it in a plate with shell and meat, and fill it properly. If you shell and fry it, a lot of "space" will be wasted, and the flower nail meat will shrink when it is directly heated. In this case, if you want to fill a plate, it is estimated that you have to buy more than 4 kilograms to fill a plate, which increases the cost, especially in restaurants.

I think it is for the above reasons that it is better not to shell and fry, regardless of cost or taste! What do you think?

I'm the second sister. Let me answer the question: Why doesn't anyone shell and fry the flower nails? If they are fried, they won't eat them. Wouldn't it be better to shell and fry them directly?

The second sister analyzed the reasons why she didn't shell the flower, and now I will share my thoughts with you.

actually, when second sister saw this problem, she didn't think about what kept us from removing the flower shell. Because when people fry the flower armor, they will automatically and consciously think that they should fry the flower armor with their shells, so I think it is quite interesting to encounter this problem. Later, the second sister thought for a moment and thought that there should be the following reasons for not shelling, so the second sister will analyze this reason with everyone.

1. Keep the sand in the flower nail from getting into the flower nail meat

I think everyone has encountered this problem. Usually, we need to soak it in salt water before frying the flower nail. The salt in the salt water can absorb water, which will make the flower nail spit out sand. This step must be done in advance. If we don't do it, we will feel, why is it all sand when we eat it? In fact, it is the reason for not spitting clean sand. And even if salt is added, the sand in the flower nail will not be completely spit out, and the black part of the flower nail meat itself will remain some sand, which cannot be removed. Therefore, we can't completely remove the sand from the molars in the flower nail after soaking it in salt and blanching it.

So when we fry, we fry together with the shell, so a small amount of sand left during the frying will be stirred out with the frying process. Therefore, wearing a shell of the flower shell can protect the flower shell. In this way, we won't feel toothache when we eat the flower nail, because the skin has wrapped a little sand, so it will be better to eat the flower nail like this.

2, to prevent the taste of the flower nail from being fried is too heavy

Have you found that flower nail is an essential ingredient in a restaurant food stall or barbecue, and the most popular method of flower nail in food stalls is spicy fried flower nail, which is very enjoyable to eat as a appetizer? When I went to the restaurant, my second sister found that all the flowers with shells were served. Looking at the bright red shell and the flower skin, the second sister will also feel particularly appetizing. So in retrospect, it seems that no one took out the flower nail meat and put it in it to fry a plate.

Second sister thought for a moment, if a plate of flower-shell meat is fried by stir-frying, the seasoning will taste very heavy and a little greasy. There is another angle to consider, that is, the meat quality of the flower armor itself is very small, and as a seafood, the meat quality is very delicate. So if you stir-fry in the pot, it will become dry and flat, so you can't eat any nutrition and you won't have any appetite.

3. It's very delicious to take a bite of the shell connected with the flower shell.

When people eat it, they won't take a bite of the flower shell and then take a bite of the shell on it, just like the second sister. Suck down the connected flower skin meat, and you can eat delicious sauce, so the taste is not to mention delicious.

So these are the reasons that Sister Er summed up that I don't spend my shell. I thought about it for a moment, and that's why I don't spend my shell when I eat or fry it. Because it tastes like this, I personally feel that it is much more delicious than removing the flower skin. If you have to remove the flower shell, my second sister sometimes removes the shell when she makes soup occasionally, so I like it when I make soup. At other times, I still suggest keeping this shell.

That's an interesting question. I believe who will cook, and I won't peel off the flower shell and fry the meat directly. This fried flower nail not only affects the taste and appearance, but also increases the unnecessary labor cost, and still feels that the flower nail has an appetite with a shell.

I think there are four main points that are not feasible. First, directly frying the meat by shelling will affect the taste of the flower nail. The flower nail is wrapped in the shell and fried, which can avoid burning the flower nail meat because of the fire cooking. Second, if the shop owner shelled and fried the flower nail, a flower nail would have more shells and less meat. After shelling, it will look too thin on the plate. Third, the pleasure of eating this kind of delicious food is to enjoy choosing the dishes and personally.