When washing sixty-year-old armor, it is not enough to just add salt. Add these three more, and the sixty-year-old rice noodles will spit out sand like crazy and become cleaner

Sixty-year-old rice noodles are a snack that many people like to eat. The meat is extremely tender and is called "the most fresh in the world". We often eat scallops with sand in them. How can we remove the sand? When washing your sixty-year-old nails, just adding salt is not enough. Add these 3 more things, and the sixty-year-old nails will spit out sand like crazy and it will be cleaner! Many people only put salt inside to make the sixty-year-old beetle vomit sand. In fact, just adding salt will not make the sixty-year-old beetle spit out the sand. You should first put two drops of sesame oil inside. The sixty-year-old will open the shell first, and then sprinkle some salt to stimulate the sixty-year-old to spit out the sand. Sand, the 60-year-old treated in this way is very clean and does not have a strong fishy smell. Today, the editor has prepared a tripe flower armor for everyone. If you like it, please give it a like below!

Beef Tripe 60

By a foodie who can’t cook

Ingredients:

1000g clams, 200g tripe, 3 cabbage, 1 bag of potato flour, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of bean paste, appropriate amount of cooking wine, 1 bottle of beer

Cooking steps:

1. Sixtieth Century Vomiting Sand, add a little salt to speed up sand spitting

2. Blanch water and control the moisture

3. Heat the pan with cold oil

4. Add green onions Stir-fry ginger, garlic, bean paste, and sugar until fragrant

5. Pour in the flower armor

6. Stir-fry

7. Add some cooking wine, beer, and bring to a boil , add tripe as your favorite side dish

8. Remove the juice over high heat and remove from the pot

Cooking tips:

1. Generally, clams are placed in In the aquatic products section of the supermarket, there are pots of clams, and the shapes of clams can be seen through the water. First look at the color and choose one with shiny shells. Different varieties have different colors, white clams are whiter and flower clams are darker. 2. Don’t think that clams that open their mouths are alive. On the contrary, the clams that have opened their mouths in the water are more likely to have been dead for a long time. 3. A closed box must be alive? Not necessarily. If you are not afraid of the fishy smell, you can pick up two pairs and knock them. It will be easy to distinguish the empty ones. 4. Choose the kind with the tongue half out and the kind that shrinks in when touched. It is alive, fresh and has delicious meat. 5. When selecting clams, you can secretly punch a small hole in the bottom of the plastic bag you purchased. While selecting, one side will already be leaking. In this way, you can put a new bag in when weighing, and there will be less water when weighing. , relatively cost-effective.