Recipe: French / Vietnamese style sea rainbow (Qingkou / Mussel)

Home Cooking Recipe: French / Vietnamese style sea rainbow (Qingkou / Mussel)


According to #Canada# Quebec locals said that it is best to eat Haihong in August and September. Ben Shuou took two pounds from the local French practice and the Vietnamese-style shells that Saigon had eaten. Super simple and invincible!



  1. Cold water washes the sea rainbow, spare.

  2. Sliced ​​ginger and garlic, sliced ​​onion and pepper, diced with tomato.

  3. Cut the lemon grass, cut 1/3 from the green one, peel off the two or three leaves that are not fragrant outside, and use the scent of the knife to scent out quickly. If it is too long, it can be knotted.

  4. Put the butter in the wok (if it is salt-free butter, add salt), put the ginger onion and garlic in the middle of the fire, add the wine and turn it on. The basic sauce is ready!

  5. Transfer the sauce made by 4 into a deep-mouth pan and put in sea rainbow, lemon grass, pepper and tomato.

  6. Cover, the fire will boil and turn to the fire, about 10-15 minutes, Haihong can open after the opening!

  7. You can use a baguette to slice the oyster sauce! I want to eat rice and rice. You can also use the left sauce noodles - very delicious! #论华人物尽用的原理#


1. This practice is actually steaming the sea rainbow, so don't add water, two glasses of wine will be enough water vapor. The lid should be tightly closed! 2. You can open it in the middle and look at it. It doesn't matter. 3. Removing ginger, lemongrass and chili is a classic French practice.

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