Clam with Chili sauce

There are many kinds of hairy clams because of different regions. There is also a big hairy clam in Dandong-Chibei, which many people think is just different in size, but I think the hairy clams I bought are farmed, while Chibei is wild and free-growing. The meat is more chewy than hairy clams, and the hairy clams are relatively tender. It is refreshing to buy for cold salad.

Cooking is not complicated, but cleaning is more troublesome. First, soak for a while, wash off the sediment on the shell, then soak, wash, soak and wash repeatedly until the shell of the clam is handsome.

Add cold water to the pot, add hairy clams, put the cold water into the pot, the water temperature rises slowly, boil the pot for a while, and take it out to cool.

Pull out the meat of the hairy clam, wash it again, cut the big one in half with a blade and put it on a plate.

Shred spicy food, put it on hairy clam meat, squeeze garlic and spicy sauce, and mix it.

Delicious, chewy, and a bit chewy, like eating meat.

Flavor braised pork

Different from other places, the braised pork in Dandong is made of starch. I bought a large piece of braised pork and treated it a little when I came back, which is a delicious cold salad.

Production method:

1. Wash the stew with water and cut it into pieces with even size for later use.

2. Brush the oil in a hot pot, pour the oil into the braised pork pieces, spread them as flat as possible, so that each braised pork piece touches the bottom of the pot, and gently burn it with a small fire. Don't turn the pot over easily, and turn it over when you hear the bottom creaking. Be patient when you burn it, don't worry, and turn it over one side.

3. Burn them all and serve them out.

4. Start mixing sauce, sesame sauce, soy sauce, garlic juice and sesame oil, and the most important feature is shrimp oil.

5. Sprinkle a little parsley.

The most unique feature of this flavor stew is that it has shrimp oil, which tastes delicious. It is mellow with sesame sauce, fragrant but not greasy, and has a particularly good taste.

Vinegar jellyfish skin

How to choose jellyfish skin? Choose yellow or beige, shiny.

Soak the jellyfish skin in water and wash it. Be sure to wash the salt and sediment of the jellyfish skin.

When we soak jellyfish, we start to mix a sauce.

Put more minced garlic in the bowl, and pour in soy sauce, aged vinegar, sesame oil and white sugar. Don't put much, but do. Dropping a few drops of sesame oil.

Peel carrots and cut them into filaments. Wash coriander and cut it into small pieces for later use.

Take out the soaked jellyfish skin, drain the water, put it in a bowl, pour the adjusted sauce, put the shredded carrot, put the parsley section, and sprinkle some white sesame seeds to make the taste more crisp and mellow.

Well, these three dishes will be eaten in jiaozi for the New Year. They are nutritious and delicious!

The benefits of eating jellyfish skin:

1 Jellyfish is an important nutritious food, which contains many nutrients needed by human body, especially iodine that people lack in their diet.

2. It contains substances similar to acetylcholine, which can dilate blood vessels and lower blood pressure.

3. The mannan gum contained in it has certain effect on preventing and treating atherosclerosis.

4. Jellyfish can soften hard mass, remove stasis, clear heat and resolve phlegm, which is beneficial to tracheitis, asthma, gastric ulcer, rheumatoid arthritis and other diseases, and has the effect of preventing and treating tumors; Workers who have more contact with dust such as hairdressing, textile and grain processing often eat jellyfish, which can remove dust and clear the stomach and ensure their health.