This fried flower is derived from the mother-in-law, the primary practice, the master's taste, and the people who have eaten say that it is 100 times better than the taste of the outside restaurant! ! This practice applies to any shellfish.
The first step: put cold water in the pot over the flower armor, cover the lid, boil water until the armor opens, the flower armor opens a few times, and immediately ripens and drains the water for use. (Don't roll for too long, the meat will get old and shrink. The fresh flower that I bought is water, and the flower is almost open at the same time. It will be fished up after a few turns. If you have time, you can give the other half of the shell. Open.) Step 2: Stir fry the garlic in the pan for 5 seconds, then simmer the oil + chili sauce + onion and garlic, stir the flower and pour it into the dish. Hands and feet are fast, don't stir fry for too long, the flower armor is evenly wrapped in sauce and immediately start the pot, otherwise the oyster sauce will be fried more and more.) [Can't grasp the fire, fear that the sauce can be fried at the same time as the simmering oil and the pepper. A small spoonful of hot water, a spoonful of soup. 】
The mother-in-law teaches that the stove of the household is never able to reach the firepower of the restaurant, so the first step is to cook the flower armor in a short period of time, and the meat is not old. Otherwise, if you fry in the pot for a long time, it will not open, but instead will stir up a pile of water. . Regarding the problem of sand, when I pick the kind of squirting cleansing, it is more convenient. I have not tried to buy it and spit it out. The market is selling good squirting squid... and the boiled broccoli will also The sand rushed out a lot. If there is still more sand, you can remove the pot and pick out the more white flowers and rinse them with cool white.