Cook for 5 minutes and you can eat.

Clean it well, throw away the openings that are already dead, boil a pot of water, and drop it in when it boils. The water boils again, the sea rainbow shells are open, it is ready. Do not open the pot more than 5 minutes, or boil pumped, not delicious. Meat peeled out, dipped in ginger vinegar sauce or dipping sauce to eat.

The usual way to eat a sea rainbow is to boil it, so that it has a more original flavor. In fact, there are some other ways to do sea rainbow:

One, steamed to eat. After washing the sea rainbow, put it into the steamer, steam it for five or six minutes over high heat, and then you can eat it.

Two, steamed sea rainbow with garlic. Mix fried and raw garlic paste, open the shell of the sea rainbow, pour the garlic sauce on the meat of the sea rainbow, steam and drizzle a little bit of steamed fish oil, sprinkle with small green onions, pour a little hot oil, and you are ready.

Third, make soup. Sea rainbow soup is particularly delicious, with a little loofah with cooking, put onion and ginger, put salt, MSG and pepper to boil, and finally drizzle a little egg, sea rainbow loofah soup is ready.

Four, fried to eat, dry fried or soft fried rainbow. Sea rainbow meat out, into the egg starch flour batter, fried golden brown out, soft fried sea rainbow, crispy and fragrant.

Fifth, cold sea rainbow. Sea rainbow to do cold dishes usually with accessories, such as spinach, vermicelli, cabbage heart, baby vegetables, etc., the accessories will be processed or boiled mature, and boiled sea rainbow meat add the appropriate seasoning mix can be. Or savory, or sour and spicy, or sweet and sour spicy can be. Can also be put on the Northeast big ramen as a three fresh ingredients to use, made of three fresh big ramen.