Boiled Sea Rainbow

Name: Boiled Sea Rainbow
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g mussels; 1/2 tbsp Vinegar; 3 slices ginger

by Flute

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

It’s said that this product also has a name, mussels, but I’ll call it Haihong. The name of mussels is such a high-end and elegant name that doesn’t match its low price~~Longkou people eat Haihong, but it’s no exception. Almost these kinds, boiled, scrambled eggs, and marinated noodles. Although simple, they are the most authentic. Other fancy methods, although they look good, are more or less flashy. The most important thing for ordinary people is to live their lives. In fact, a large bowl of Haihong is good enough to serve. The last friendly reminder: Haihong before May 1 is the fattest, and it won't work after May 1, pick the cheapest as soon as possible.

Ingredients

300g Mussels
1/2 tbsp Vinegar
3 slices Ginger

Boiled Sea Rainbow

1. Haihong is cleaned, at least three or four times with clean water until there is no sediment

2. The washed and dried Haihong is directly placed in the pot without adding a drop of water or any seasoning, or even a little salt, but it is still very salty in the end

3. Turn on high heat, turn off the fire as soon as the pot is opened, lift the lid immediately, and serve immediately

4. When eating Haihong, it is very fresh without any seasoning, but if you want to add freshness to it, you can dip it in ginger vinegar sauce as you would eat crabs. Method: cut ginger into fine pieces and add vinegar