On the practice of seafood, I like steamed, original flavor, and Haihong is also so
Ginger slice spare
Sea rainbow wash
Prepare a deep pot or wok, pour in the sea rainbow, and add ginger.
Then cover the lid and steam it. (Yes, you are not mistaken, just put the sea rainbow and ginger in the pot, you don't need to add a little bit of water and salt, you don't have to worry about the pot to dry, because the fire will open a lot of water. )
Don't walk away when steaming, because it won't take long for Haihong to spit out the water, and when the water rolls, Haihong is almost all open. Open the lid and mix the sea rainbow with chopsticks to make them evenly heated. I like to eat tender. At this time, you can install the plate, and the whole process is not used for 5 minutes. If you find a rainbow that hasn't been opened yet, pick it up and throw it back into the pan for a few more seconds.
This kind of sea rainbow is very tender and delicious, original. Although there is no salt and no wine, it is not awkward or light. Give it a try. With red wine, enjoy it ????
--------- Gorgeous dividing line ---------
Do you want to make your Haihong look taller? The following is an advanced version, collect the ????: Haihong loaded into a beautiful platter, cut a few pieces of lemon freely placed on top, if there is parsley at home, you can also pick a few leaves to decorate. The final effect is shown in the picture. Now pick up your phone, SLR, and take a photo. When you eat, squeeze the lemon juice on the sea rainbow meat, you will find that this way of eating is another flavor, no less than oysters.
After steaming the sea rainbow, there will be a lot of juice in the pot, don't throw it away. Put the water through the sieve and steam the eggs, which is also very delicious. (The specific steamed egg recipe, please move to https://www.xiachufang.com/recipe/102264764/) After you finish, remember to hand in your homework.