Can you share the method of frying flowers?

Huajia is one of my favorite dishes, which has never been cooked before. In a group building, my colleagues fried the flower nails delicious, and I studied while shooting a video. After returning home, I studied the flower-seeking tutorial online, and combined with my colleagues' practice, I tried to make one with my own understanding: stir-fried ginger and onion, which was really unexpected!

There is no sand in the flower nail I bought. The stall owner said you don't need to soak it, just wash it and cook it. But I still let him offer water and went home to soak for 2 hours. Put some oil and salt when soaking the flower nail, which can make the flower nail soak cleaner and wash cleaner. Wash it several times after soaking. Be sure to rinse it off.

Now share with you: the steps of stir-frying onion and ginger.

Ingredients preparation: flower shell, shredded ginger, garlic slices, small pepper, dried pepper, pepper (optional) and green onion.

1, first blanch the washed flower nail with cooking wine and ginger slices, so that the blanched flower nail is cleaner and the unopened flower nail is easy to boil;

2. Put oil in the pot, put shredded ginger, garlic slices and pepper in the pot and fry until fragrant, then pour the flower nail into the pot and fry until cooked;

3. Add the chopped green onion;

4. Add some soy sauce, salt and oyster sauce and stir fry. If you like more soup, you can add some water to cook it.

Just stir-fry ginger and onion! Actually, I like to eat onions inside. They are super delicious. Friends who like to eat can also make some.

Cooking by yourself is cleaner and healthier than eating in a food stall outside, and it can also make delicious taste. Although this is my first attempt, the taste is really my favorite. Interested friends can try!

Tip:

1, the flower nail must be washed, soaked in cooking oil and salt, which can wash the flower nail more cleanly;

2. Blanch the flower nail before frying, which can not only deodorize, but also cook the unopened flower nail without frying for too long;

3, pay attention to the heat, avoid the fire to boil the juice dry, use a little water properly, only soup and flowers can eat more tastefully.

I'm Bella, a post-90 s girl. Because she is picky about food, she studies cooking hard. Interested friends can come to exchange research and have dinner together ~

1, cleaning of flower armor:

The degree of cleaning will directly affect the taste, so it must be cleaned from the inside out. How? It's simple,

Put warm water (about 35 degrees) in the basin and add some salt to soak the flower nail for 2 hours. Time is over, leave some water, cover it, and shake the basin up and down or left and right for 3 minutes. These two steps can not only make the flower nail spit out sediment, but also clean the sediment on the surface of the flower nail.

2. Don't perm your nails. I tried it myself. After scalding, the flower nail loses more than half of its flavor.

3, add oil to the fire, add ginger slices, minced garlic and bean paste to stir fry, then add flower buds, add cooking wine, soy sauce and soy sauce to stir fry quickly.

4. Add some sugar to make it fresh, and then pour in water starch to thicken it. This step can not only make the flower nail more tender, but also absorb the fragrance of the ingredients on the surface of the flower nail, which will be more delicious.

5, stir-fry the fire and cook it quickly, so that the flower armor is super delicious! The following is a complete operation video, and interested friends can have a look.

Hello, everyone, I am a four-season foodie. My answer is: I am used to a plate of flower nails and a bottle of beer every night in Qingdao. Qingdao people regard digging nails as a pleasure in life. After spitting sand, add pepper, pepper and other spices, stir fry quickly, pour water and stew for a while, which is a rare dish. It's easy to say, but it's too early to do.

Raw materials: 300 grams of flower armor,

Ingredients: onion, ginger, garlic, dried pepper, 2 grams of salt, sesame oil and coriander.

1. Flower nail spits sand, put the bought flower nail into a basin, add salt to the water, let it stand for about 3 hours, and take it out and control the water for later use.

2. Stir-fry the fragrance. Put the onion, ginger, garlic and dried pepper into a hot pot, and stir-fry with cold oil for fragrance. Add the flower nails and stir-fry for a while, then add a bowl of water and salt.

3. Cover and simmer until the flowers bloom, then simmer for a while, pour in a little sesame oil and sprinkle with coriander.

1. The newly bought flower nail must be marinated with edible salt for 3 hours so that the sand in the flower nail will be spit out. Some people add sesame oil to spit sand, but it is not recommended to do so, because adding sesame oil will kill the flower shell and lose some umami flavor.

2. blanch the flowers. Many people are used to making flower nails and frying them in a pot. Although they taste good, they lose their umami flavor and affect the taste.

About seasoning, it is not so complicated to season the flower nail. Just stir-fry with onion, ginger and garlic, add salt and pepper, add bean paste, consume oil, but lose the flavor of the flower.

When frying clams, the first step is very important If this step is not done well, it will taste bad. First of all, prepare ingredients, such as flowers, fruits, salt, onion, ginger, garlic, red pepper, coriander, soy sauce, cooking wine, sugar, oyster sauce and cooking oil.

How to make it: Before frying the clams, we need him to spit out the mud inside the clams. The chef taught me not only to put clams in water, but also to soak them in warm water of about 35 degrees for an hour. Of course, if you are not in a hurry to eat, you'd better soak it for one night in advance, and then we will put the soaked clams in cold water, add a little salt and continue soaking for two hours, so that the taste of the flower stems will be fresher.

After we take the clams out, we need to wash them with clean water several times, because there will be a lot of saris hidden inside. If we don't clean them, they will taste corny. After that, we will chop all the onions, ginger and garlic, as well as peppers and coriander. Then we can start frying. Put a little oil in the pot. When the oil temperature is hot, we will put the cut ingredients in and fry them for reimbursement. After frying for a while, we can put the pedicels in the pot and stir fry together.

After the clams are fried for five minutes, let's add some white sugar, soy sauce and cooking wine to the pot first, because the clams should not be fried for too long, otherwise the taste will be very old and stale. When the clams are all open, you can pour a little oyster sauce and a little salt, and finally put some water starch on the pot.

So when we fry clams, the first step is very important. Although cooking at home is a bit troublesome, the fried clams will not bite their teeth, taste earthy, and will be tender and delicious. So a simple fried clam is ready, which looks more delicious than anything cooked in a restaurant. You don't have to go out to eat if you want to eat again. I don't know if you like fried clams.

The following is master Jiang's hand-written answer

Master Jiang, let's talk about how to make fried flower nails delicious.

Let's talk about the most basic choice of ingredients. First, you'd better go to the seafood market to buy flowers. When flowers are put into water, they sometimes stick out "small tongue". If you see some flowers sticking out, you should try to pick them out.

After buying home, clean it and soak it in salt water for 2-3 hours. The purpose of this step is to let the flower nail spit sand by itself to avoid affecting the taste when eating.

The next step is blanching. Note that the blanching of flower shells is different from that of other meats. Be sure to use boiled water, and it will take 15-20 seconds to take it out (the shell will get old after a long time). Those unopened flower shells are dead flower shells that jump out and throw away.

Take out the blanched flower nail, rinse it with cold water and drain it for later use. Then put the base oil in the pot, add the shallots and boil the scallion oil (the purpose of using the scallion oil is to enhance the fragrance of the flower nail and also to remove the fishy smell).

After the onion oil is boiled, bring it to a large pot to heat it, and then add ginger, garlic foam, pepper segments and pepper. After frying, pour the blanched flower nail into the pot and stir fry. Stir-fry, while pouring cooking wine from the side of the pot, then add soy sauce, salt and sugar (a small amount is for refreshing), stir-fry for about 1 minute, and then take out the pot. When setting the plate, add the color of coriander.

(The above pictures are partly from the Internet. )

The above is Master Jiang's answer to how to stir-fry flowers. I hope the landlord likes it.

I grew up in Bohai Bay, and clams (flower shells) have always been the cheapest seafood. It's rare to eat since childhood.

We have been eating fried clams since childhood. Let's heat the oil directly into the pot and stir fry. Nothing was put. Clam itself is very fresh. When fried, it contains a lot of soup, which is not only delicious, but also fresh.

Grow up slowly, you can eat Chili, and then you start to smell Chili, and then you start to eat clams. The same fried method, spicy fried clams.

Then there is the frying method. After the clams are put into the pot, they are constantly stirred. When they start to have openings, they are picked up with chopsticks. When they are picked up, they will find all the openings. At this time, they should hurry out of the pot, or they will be old.

Later, the flower armor appeared, and a lot of aniseed was put in it, which emphasized the taste. Personally, I think this thing is very fresh. After adding aniseed, the umami taste of clams is covered up.

Mei Tao will answer.

Mei Tao's two uncles are engaged in catering, the first uncle runs a seafood restaurant, and the second uncle runs several barbecue stalls. So both of them can't live without little seafood, which is cheap and good.

As long as Mei Tao is in the winter and summer vacations, she will work in their two houses, usually in restaurants during the day and in food stalls at night. So they are exposed to all kinds of little seafood's frying methods.

This thing, flower armor, has a thin shell, high moisture and heavy smell, which is not easy to taste. So if you want to fry well, the key is sauce. As long as this sauce is boiled, not only flowers, but also everything in little seafood can be fried. It tastes delicious.

Mei Tao private version of spicy fried flower nail is as follows:

What's up, babies? Mei Tao, is it not difficult to stir-fry flowers with hot sauce? In fact, you can make a bottle of sauce and keep it in the refrigerator. You can use it directly when you want to eat it How simple and convenient. Stir-fried snails, clams, small crabs, octopus, squid, miscellaneous fish and peeled fish are all acceptable. Isn't it necessary?

Flower armor is a seafood that most people like to eat, and it is cheap.