It's super satisfying to serve such a plate of little seafood in summer, and the sauce is fragrant and delicious! Delicious enough to lick the shell of a flower, you must try it. It's simple. (Keep the water for catching the flowers for later use, which will lock the umami flavor. ) Ingredients: flower armor, onion and garlic, millet and spicy, onion practice:

1 Add oil and salt to soak the sand, add cooking wine and cold water to boil the flower shell, take out the flower shell, blanch the flower shell for precipitation, and adjust the sauce. 2 Adjust the sauce:

Pour 2 tbsps of soy sauce 1 tbsps of oil 1 tbsps of soy sauce, 1 tbsps of sugar and 1 tbsps of starch into the precipitated nail polish water and stir well.

3 Less oil, onion, garlic, onion, rice and pepper, add a bean paste, stir-fry red oil, pour in the prepared sauce, collect the juice and sprinkle with chopped green onion.