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What kind of shell does Bu Bu Bei belong to? How to make Bu Bu Bei delicious?

Bu Bu shell means that the shells will make a "bo bo" sound when they are cooked in a pot and explode. It is not a type of shell. Many people don't understand it. Let's take a look!

What kind of shell does Bu Bu Bei belong to? Bu Bu Bei is called Bu Bu Clam in Cantonese.

Shells are also white shells, and bu bu refers to the sound made when the shells are opened from raw to ripe.

It is a delicacy originating from Shunde, the hometown of cooking. The main ingredient is seafood white clams.

Fresh white clams are cooked in a simple way and cooked in front of diners' eyes. When they are cooked, the shells open one by one and the sound of "bubble" can be heard.

You can not only taste the delicious original flavor of the ingredients, but also satisfy the "freshness" that seeing is believing.

How to make delicious Bu Bu Bei. Ingredients: four pounds of white clams, three millet peppers, one garlic, two spoons of cooking wine, one spoon of oil, water (according to the amount of white clams). Wash it twice after buying it, and then soak it in salt.

Cut some small chili rings and soak them to stimulate the white clams to release the sand (actually, I also learned this method of pepper rings to stimulate the white clams to release the sand. To be honest, I think it’s a bit confusing) and then boil it again before boiling.

Put it in the pot. Add water to the position close to the white clams. You don’t need to submerge it. The white clams will release water during the cooking process. My portion is four pounds of white clams, add two spoons of cooking wine and one spoon of oil. Slice the ginger, mince the garlic, and cut the millet and pepper into rings.

, add garlic, millet, pepper, etc., it depends on the amount of white clams you have and your personal taste!

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Finally, just put the prepared ingredients on the white clams and boil!

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You can buy some hot pot ingredients such as sausages, crab sticks, stuffed balls, cheese balls, shrimps, crabs, fish, baby cabbage, etc... Add them to the stove when you finish eating the white clams. I think you must have the baby cabbage, this and the white clams.

Are the big shells in the supermarket white? The shells are slightly oblate and have a smooth surface; they are grayish-yellow or yellowish-white, with a bluish-gray back and white fine lines; most have orange-red fine lines, and some

The back is grey-green or blue-grey, with a few having 3 inconspicuous dark bands and brown spots.

The smell is slight and the taste is salty.