4hw.com.cn: Huajia is a magic thing. People who have tasted Huajia will fall in love with it. It is also a necessary delicacy at the barbecue stand in summer. So how to make flower armour delicious? What are the methods of flower armour? Let's follow Xiaobian to learn more about it~
How to make flower nails: stir fry
Fried sausage
Materials: caraway 500g, coriander a little, edible oil, ginger, pepper, garlic, pepper, vinegar.
Practice:
1. Wash the flower armor and use it as standby. Cut ginger and garlic into small pieces, and cut pepper into sections for standby.
2, boiling water in the pot, pour the flower armor into the shell, and remove the cold water to clean the white foam and sand.
3. Boil the oil in the pot, put the ginger, garlic and pepper into the pot and stir fry. Then put some pepper.
4. Finally, add some salt, vinegar and coriander, stir fry them for a few minutes, and then they will be out of the pot
Fried flower beetle with leek
Materials: 500g of Huajia, 200g of leek, 30g of scallion, right amount of garlic, right amount of ginger, right amount of prickly ash, right amount of dry red pepper, right amount of Pixian bean paste, right amount of salt.
Practice:
1. Prepare the raw materials in advance, soak the nail in salt water to fully spit out the sand, and then clean it for use.
2. Cut leek and scallion, shred ginger and garlic, and cut red pepper for standby.
3. When the oil in the pot is heated to 70%, pour in shredded ginger, sliced garlic, dried hot pepper, scallion, prickly ash, Pixian bean sauce and stir fry the pot.
4. After the auxiliary materials in the pot are fragrant, pour in the cleaned flower armour and stir fry in high heat.
5. Wait until all flower crustaceans are fully opened, pour in leeks and stir fry for 1-2 minutes.
6. Until the leek becomes soft and dark, sprinkle salt on it to make it out of the pot.
Spicy fried sausage
Materials: 1 jin of Huajia, 1 star anise, more than ten prickly ash, 3 dried red peppers, 3 pieces of ginger, 2-3 pieces of chives, 1 clove of garlic, a little coriander, 1 spoon of Pixian bean paste, 1 spoon of sugar and 1 spoon of cooking wine.
Practice:
1. After buying it back, soak it in oil and salt water for a while, spit out the mud and wash it.
2. Boil the water in the pot, blanch it until it's opened and quickly remove it. Drain the water for later use.
3. Slice the shallot, dried red pepper and coriander, pat the garlic clove flat, break the anise into small pieces, mix the bean paste, sugar and cooking wine and mix them for use.
4. Heat the oil in a hot pot, put in the cloves of Chinese prickly ash, ginger and garlic, stir the fragrance, then put in the sections of shallot and dried red pepper.
5. Turn the heat on, stir fry in the flower shell for several times quickly, pour in the mixed bean paste + cooking wine + sugar, stir evenly, then turn off the heat, sprinkle the parsley section, and stir well with the waste heat.
How to cook flower nails
Boiled flower beetle with white wine
Materials: 1 jin of carambola, half of onion (diced), 1 tsp of garlic, 200ml of white wine, 1 / 2 tsp of salt, 1 bunch of nine layer tower, 1 pepper (chopped).
Practice:
1. Stir fry garlic and onion in medium heat until the onion is transparent, then turn to high heat. Add in the carapace and stir fry quickly. Let the butter touch each carapace.
2. Add in the white wine, stir well and cover the back cover for about 30 seconds to help the alcohol evaporate.
3. The flower shell should be opened slowly. After opening the shell, salt can be sprinkled and the nine layer tower is slightly stir fried.
Vermicelli fans
Materials: Flower beetle, vermicelli, Flammulina velutipes, millet pepper, garlic, ginger, shallot, cooking wine, soy sauce, oyster sauce.
Practice:
1. Put the flower beetle into the water, add some salt and oil, soak it for more than 1 hour, let the flower beetle spit out the sand, and then wash it under the tap.
2. Put the vermicelli into cold water to soak their hair. Because there is still boiling water behind them, you can't use hot water, or the vermicelli will melt without chewing.
3. Slice ginger and then shred it. Cut millet and pepper into small sections. Remove the head of Flammulina mushroom. Cut shallot into sections. Cut garlic into small sections.
4. Stir fry ginger, garlic and millet pepper in hot pot and cold oil. Stir fry in flower shell and cooking wine until flower shell opens.
5. Put in some boiling water, then add in the soy sauce and oyster sauce, stir fry until fragrant.
6. Stir in Flammulina mushroom and vermicelli with chopsticks, let Flammulina mushroom and vermicelli fully absorb the soup, cover and simmer over medium heat for about 3 minutes, and finally sprinkle with Scallion to make the pot.
Eggplant stewed flower beetle
Ingredients: 150g flower armour, 100g eggplant, 10g ginger, 1 red pepper. 20 g peanut oil, 10 g salt, 12 g monosodium glutamate, 3 g Sugar, 5 g Shaoxing wine, 5 g sesame oil.
Practice:
1. Peel the fresh eggplant and cut into round pieces, shred the ginger and slice the red pepper.
2. Heat the oil in the pot, put in the ginger and flower armour, and fry with Shaoxing wine for a while.
3. Add in the clear soup, boil the fresh eggplant for 8 minutes, then mix in salt, monosodium glutamate, sugar and red pepper for 3 minutes, pour in sesame oil and pour into the soup nest.
Method of flower beetle: soup making
White gourd soup with ribs
Ingredients: 500g fresh Huajia, 500g winter melon, 2 shallots, 1 coriander, ginger slices, cooking wine, salt.
Practice:
1. Soak the ribs for an hour, remove the blood and put them into boiling water for blanching.
2. Soak the flower beetle in salt water, wash it thoroughly and repeatedly, cut the wax gourd into thick slices for standby.
3. Boil with water, put in spareribs, add cooking wine, ginger slices and simmer for 20 minutes.
4. Add in the wax gourd and the flower beetle and stew until the melon boils.
5. Add salt, onion and coriander to taste before leaving the pot, and finish.
Chicken soup
Materials: a clean chicken is about 300g, a flower armor is 250g, a large piece of fresh ginger, a teaspoon of cooking wine is 5ml, a teaspoon of salt is 5g, two teaspoons of sesame oil is 10ml, and two pieces of coriander are used.
Practice:
1. Soak the nail in light salt water for 5 minutes, disinfect it, and then wash it with clear water.
2. Wash the belly, cut off the chicken's claws, cut off the chicken's tip, twist the chicken's head to one side and clamp it under the wings.
3. Cut the cilantro into 1.5-inch sections for later use. Fresh ginger doesn't need to be cut, just beat it hard.
4. Put the whole chicken into the soup pot, sprinkle the flower armor around the chicken body, put in the fresh ginger block, add water, add wine, and turn to a small fire to stew after boiling.
5. In the process of stewing, you should use a spoon to skim off the froth and skim for two or three times to keep the soup fresh and pleasant.
6. About half an hour later, the soup will be stewed. Do not take out the ginger, put salt, sesame oil and put it into the parsley section.
Kelp and lotus root soup
Ingredients: 2 tbsp oil, proper salt, 100g fresh kelp, 300g lotus root, 500g flower armor, 3 pieces ginger, 1 piece onion, 5 bowls water.
Practice:
1. Clean the fresh kelp and cut it into palatable pieces. It's best to soak it for two or three hours in advance.
2. Wash lotus root, peel and knot it, cut it into half centimeter thick slices, wash and dice onion.
3. Rinse the flower armor, boil a pot of water, blanch the flower armor for 20 seconds and scoop it up, which is good for spitting out the sand.
4. Heat the pan and pour in oil. Stir in ginger for more than ten seconds. Pour in water. Bring to a boil and put in lotus root. Cook for 20 minutes.
5. Put in kelp, cook for 15 minutes, add the carapace and bring to a boil. Finally, put in onion and some salt.
Method of flower beetle: steaming
Steamed clams with butter and sake
Ingredients: 4 tsp Japanese sake, 4 tsp Japanese sweet wine, 2 tsp rice vinegar, 560g fresh clam (with shell) (scrub the shell), 3 tbsp butter, 1 tsp soy sauce, 1 chopped green onion.
Practice:
1. Take a large wok or saucepan and preheat over high heat.
2. When the pot is hot, immediately pour in sake, liqueur and rice vinegar.
3. Add the clams, cover the pan, and cook until the clam shell is open, about 3 to 4 minutes.
4, discard clams that do not open after boiling, scoop out floating surface slag or foam with spoons, stir in butter, soy sauce and scallion.
5. When the butter melts, stir fry and spread the butter on the clam shell.
6. Put the clams in a big bowl, pour the soup in the pot and eat them while they are hot.
Steamed Egg with Clams
Materials: 15 clams, 3 eggs, 3 ginger slices, 430cc water, 1 tsp soy sauce, 1 tsp rice wine, a little salt.
Practice:
1. Clean the clams and spit out the sand in salt water.
2. Boil ginger slices in 430cc, put in clam shell, open it and immediately scoop it up, then cool the soup.
3. Add seasoning to the egg and beat well with the beater, then add in the cool soup and mix well.
4. Sift 2 / 3 of the egg mixture through a sieve into a deep dish. Cover the surface with aluminum foil, put it into a large pot, steam for 15 minutes until the egg solidifies.
5. Sift the remaining 1 / 3 of the egg liquid through a sieve into a deep plate, lay the boiled clams on the surface of the steamed egg, cover the surface with aluminum foil paper, and then put them into a rolling pot, steam for 10 minutes until the egg solidifies.
How to cook porridge
Clam congee with carrot
Ingredients: rice, clam meat, carrot, shredded ginger.
Practice:
1. Clean the rice and put it into the electric cooker.
2. Dice carrots with rice.
3. Add some water and choose the porridge cooking procedure.
4. After rice and carrot are cooked, add clam meat and ginger and cook for 10-15 minutes.
Clam and egg congee
Materials: 500g clam, 100g rice, 2 eggs, soy sauce, sesame oil, salt.
Practice:
1. Prepare the raw materials in advance. In order to make the porridge more viscous, soak the rice 30 minutes in advance. When soaking, drop two drops of soy sauce and sesame oil and mix them well (the porridge made in this way is more fragrant and tasty).
2. Pour some water into the pot and boil the rice in cold water.
3. In another pot, treat clams while cooking porridge. Pour some water into the pot to boil, and then pour into clams. When clams are fully shell opened, take out the clams, peel off the shells, and take out the clam meat inside and wash it for use.
4. Mix the egg liquid for steaming. The ratio of egg to water is 1:2. Beat the egg well before adding warm water and proper salt to taste.
5. Add the prepared clams to the porridge and cook for 5 minutes, add some salt to taste, pour the egg liquid on the porridge, cover the porridge and cook for 3-5 minutes.