The first time I saw Haihong was in college. During the holidays, my classmates organized a trip to Dalian. I have long heard that Dalian's seafood is very delicious. The classmates laughed and said that they would have a seafood feast, joking and joking. Poor students can't afford expensive seafood, but Haihong satisfies our desire to eat seafood.
I remember eating at that time, not in an authentic seafood restaurant, but with a few cauldrons on the roadside. We sat around the small table next to the cauldron. There were several bottles of beer and several pots of sea rainbow on the table. We took a sip of beer, peeled a piece of fat sea rainbow meat and threw it into our mouth. That was a success! For a long time after that, I thought it was the best sea rainbow I had ever eaten, until I learned to make it myself.
I couldn't make a sea rainbow at first, because I always heard people say that "cooking a sea rainbow" means adding water, so I always add a lot of water to cook it. As a result, my sea rainbow was always not delicious enough until I met an uncle who grew up by the sea when I bought it. He told me not to add water when making sea rainbow, because sea rainbow lives in water and contains a lot of water, which naturally comes out during cooking.
Haihong produces a lot, so the price is very cheap. We have 2 yuan a catty here, which is basically the same price every year. It can be described as civilian seafood. I saw that Haihong was fresh after work today, so I bought 5 Jin. Below I will share the delicious method of sea red, and my favorite friends can refer to it:
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2. You don't need to add water to the pot. Put a few slices of ginger at the bottom of the pot, then pour in the clean rainbow, cover the pot and cook for 3~5 minutes. At this time, if you pay attention to observation, you will find that there will be a lot of white juice at the bottom of the pot in a short time, which is released by the heating of sea red meat. These juices are especially fresh. I usually keep the sediment and filter it to make seafood soup, which is especially delicious!
When cooking the sea rainbow, put a few slices of ginger at the bottom of the pot to neutralize the coldness of the sea rainbow. When cooking, you don't need to add anything except ginger slices, including salt. Some people add salt when cooking sea rainbow, but it is not necessary, because sea rainbow grows in seawater. After years of accumulation, its meat is salty, and adding salt will be too salty.
3. Haihong will open its mouth after cooking for about 3 minutes. At this time, the sea rainbow is the freshest and most tender, and exquisite people will serve it at this time, but in order to eat more safely, I usually cook it for another minute or two before serving it.
Cooked sea rainbow can be eaten directly or dipped in ginger juice, which is extremely rare!
In addition, Haihong can also be made into garlic juice Haihong, which is also my children's favorite: first, prepare a proper amount of minced garlic and Jiang Mo, then put oil in the pot, add minced garlic and Jiang Mo when the oil temperature is 50% hot, stir-fry until fragrant, add a spoonful of soy sauce, a spoonful of rice vinegar, a spoonful of sugar and a proper amount of water, and then turn off the fire.
Remove the top shell of the cooked sea rainbow and keep the bottom shell, then put it in a plate and pour it in with the cooked ginger and garlic juice. It's very enjoyable to take a bite!