Flower armor is a very unusual small seafood, eat barbecue must be ordered a small dish, Flower armor fried to eat is more delicious practice,The best flower armor practice is spicy flower armor. In addition to the spicy flower armor, there are also home fried flower armor, flower armor steamed eggs and other practices , I share with you today the home fried flower armor practices and flower armor steamed egg practices.
Home cooking practicePrepare ingredients: a catty of flower armor (clams), green and red pepper, half an onion, cilantro green onion, ginger and garlic moderate. Lao Gan Ma hot sauce and oil, salt, soy sauce and vinegar in moderation. Wash and blanch the pan to remove sand, cool and standby. Ginger shredded, green onions cut scallions, dried chili peppers broken section, cilantro cut section spare.
Cooking steps: frying pan oil, oil is hot, add ginger, scallions, dried chili pepper stir fry flavor, stir fry flavor, add bean paste, stir fry red oil, add the drained clams, stir fry for a moment. Stir fry well and then pour in an appropriate amount of beer, cook until the clams are cooked through, add an appropriate amount of salt, sugar, oyster sauce, monosodium glutamate over high heat to collect juice, sprinkle parsley, stir fry well and then turn off the fire, plate.
Technical Points: Flower armor (clams) itself is relatively tender, after blanching, its meat is already close to maturity, so the next frying time should not be too long, otherwise it will make the flower armor (clams) meat old, affecting the taste. If the flower armor (clams) after blanching do not control dry directly into the pan frying, the pan will seep out a lot of water, and so the water completely evaporated, it will take a certain amount of time, at this time, the meat of the flower armor (clams) will certainly become old, so you have to control the water control dry, high heat and fast frying, so that the pan does not have a large amount of water residue to affect the final texture.
Steamed eggs with flower armor1, flower armor cleaned and blanched in the pot to remove the sand inside, if the family has a sea crystal can be hooked up to a pot of water to put the flower armor in to let it spit out their own sand, raised half a day after the fish out of the wash directly cooking.
2, pour water in the pot, pour wine and salt, water boiled into the clams with good sand, cook until the clams open and then take out and drain. Take a bowl, play a few eggs in the bowl, pour the appropriate amount of boiled clams of the soup, egg and clam soup ratio of 1:2 or so, after playing into the clams, cover a layer of plastic wrap.
3, put the bowl into the steamer, steam for ten minutes to ventilate, and then take it out, drizzled with soy sauce and sesame oil, sprinkled with scallions. Steamed eggs with flower armor is ready. You can ask the seller for a little sea salt when you buy the flower nails. It must be sea salt (sea crystal), selling seafood stalls should have it, if not, buy it online for spare. Blanching to remove sand, dripping oil to spit out sand, shaking to spit out sand are not as effective as soaking in sea salt to spit out sand.
Conclusion: Above is what I share with you the practice of flower armor, in addition to spicy flower armor there are many kinds of ways to eat, the original flavor of the flower armor is fresh, do not use chili pepper to do out of the flower armor can better reflect its original flavor.