[haihong Stir-fry]-the Cheapest Seasonal Seafood Stir-fry in Spring

Name: [haihong Stir-fry]-the Cheapest Seasonal Seafood Stir-fry in Spring
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Haihong Meat; Some Cucumber; Some Red chili; Some Black Fungus; Some shallot; Some ginger; Some garlic; Some salt; Some Soy sauce

by Jun Meng dark blue

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Haihong will always be a small seafood that we can eat all year round in our small seaside town. In spring, Haihong is the fattest and cheapest time. At one end of the dining table, immediately let your dining table be tall, big, and served... If you can’t finish eating Haihong, you can peel the meat out, and by the way, keep the white soup at the bottom of the pot during steaming. You can also make a soup or a soup for the next meal. Making noodles, very delicious (potato sea rainbow soup http://huajun005.blog.sohu.com/276363837.html).
This time I used Haihong meat to make a small stir-fry. The method is simple and can't be simpler, but the taste is quite delicious, and it is also very small and fresh. The red Haihong meat, green cucumber and red pepper are added. The combination of red, yellow, and green colors will surely make you look better. "

Ingredients

200g Haihong Meat
Some Cucumber
Some Red Chili
Some Black Fungus
Some Shallot
Some Ginger
Some Garlic
Some Salt
Some Soy Sauce

[haihong Stir-fry]-the Cheapest Seasonal Seafood Stir-fry in Spring

1. Ingredients: 200 grams of Haihong meat. Side ingredients: 1 cucumber, 1 red pepper, a little black fungus, green onions, ginger, garlic Seasoning: salt, light soy sauce

[haihong Stir-fry]-the Cheapest Seasonal Seafood Stir-fry in Spring recipe

2. Cut the cucumber slices, cut red pepper into circles, and tear the black fungus into small pieces. Change the onion, ginger, and garlic with a knife.

3. Make oil in the pan. When the oil temperature is 70% hot, put the condiments into the pan and fry. After the condiments are fragrant, put the cucumber slices and red pepper rings into the pan and fry

4. After frying for a while, stir-fry the sea rainbow meat and black fungus in the pot

5. Add appropriate amount of salt and light soy sauce respectively, stir-fry for a few times before serving

Tips:
1. There is no need to add water when Haihong is steamed. After washing, it is directly steamed in the pot. Because Haihong contains a lot of water, a lot of white soup will be produced when heated;

2. The peeled sea rainbow meat must be stored at a low temperature, and it must be digested in a short time. Once the sea rainbow meat is too long or the storage temperature is not suitable, it will deteriorate;

3. Haihong itself is very salty and umami, so the amount of salt should be appropriate when frying.