ingredients: half a catty of sea rainbow, appropriate amount of onion, 3 slices of ginger, appropriate amount of salt, and 1 bottle of dried tempting (small bottle). ?

Practice:

First, separate the sea rainbow, wash off the sediment and drag off the silk in the middle of the sea rainbow.

second, stir-fry onion and ginger with hot oil in an oil pan, pour in white wine, and pour half a bottle, which will soon open.

third, put the sea rainbow, you can add some water appropriately and cook it on high fire. Add some salt to taste, and the sea rainbow will open in a moment.

Fourth, after the Haihong opens its mouth, cook it for one more minute, and the shell will be more open. Haihong meat is just cooked, very tender and juicy, and it will get old if cooked for a long time. Take out the pot and put it on the plate.

1. The inner surface of the sea rainbow shell is grayish white, and the edge is blue with pearl luster. The hinge is long and the ligament is dark brown, which is about the same length as the hinge. Hinged teeth, underdeveloped. The posterior obturator muscle degenerates or disappears. Feet are small and soft.

2. Fresh sea rainbow is a popular seafood. You can steam and cook it, or you can peel it and stir-fry it with other vegetables. It tastes delicious. Due to the large yield of mussels, it is not easy to preserve after harvest, and it has always been cooked and processed into dried mussels. The mussel has high nutritional value and certain medicinal value.

3. Haihong contains various vitamins and trace elements such as manganese, zinc, selenium and iodine, which are necessary for human body. It is worth mentioning that the high nutritional value of mussels is also due to its eight essential amino acids, such as valine and leucine, which are needed by human body in protein, and their contents are much higher than those of eggs, chickens, ducks, fish, shrimps and meat.