In Xiamen, go to the food stalls, or at home. There are two classic dishes that must be ordered, one is soy sauce water; the other is boiled three fresh. Boiled Sanxian is derived from boiled live fish and is a modified Szechuan Sichuan cuisine. The three fresh rice is usually: flower bud, squid, shrimp. Of course you want to change, it is ok to use other seafood or add some pieces of meat. The recent oily meat is very full, and the meat is crisper than the flowers. It is recommended to buy, but the price is a bit painful. The essence of boiled three fresh is always the vegetables inside, which absorbs the spicy flavor of the whole soup, like black fungus, bean sprouts, cucumber, lettuce, konjac, soy products, etc. can be added. In the summer, come to a pot at home, and then add a bottle of chilled glass bottle of cola. Nothing is more comfortable than this. Today, I will bring you the boiled three fresh rice that every banquet has. (With my mother stealing, home recipe).
Pour half of the pepper and pepper to the scent.
Add garlic, ginger, shallots, and bean paste.
Pour it into the stockpot.
Add water and bring to a boil.
Add cucumber to the boil.
Then join the squid rings, flower buds, and shrimps.
After adding the seafood, stir it a little and add the konjac knot. (There is no need to stay too long in the middle of each step above, because everything is cooked very quickly.)
When the water in the pot boils again, the material inside is probably cooked. At this point the pot can leave the fire.
Pour the oil and musk the remaining peppers and peppers.
Pour the chopped peppers and pepper into the stockpot and add the 芫荽 芫荽 decoration.
Open the bottle of iced cola!