Jinbuhuan fried thin shell

Jinbuhuan fried thin shell

During the Mid-Autumn Festival holiday for a few days, I had nothing to do and went to the market with LG. He likes to eat seafood. He wanted to buy clams, but he didn’t see his favorite. Occasionally, thin shells (also called sea melon seeds) look very good. It’s fresh and big. It’s just right to use the luxuriant Jinbu grown in the family for frying. It’s a big pot that will be wiped out in a short time. LG likes this taste very much~

Difficulty

Easy

Time

10m

Serving

2

by Jackey cat

4.6 (1)

Ingredients

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How to make it (Jinbuhuan fried thin shell)

1. Wash the thin shells with water a few more times to clean the mud and sand, and then prepare some green onions, ginger, garlic, red peppers, and no change in gold
Jinbuhuan fried thin shell recipe
2. Heat the pot, add oil, stir-fry the chives, ginger, garlic
Jinbuhuan fried thin shell recipe
3. Then add red pepper and cook
Jinbuhuan fried thin shell recipe
4. Then put the drained thin shell into the pot and stir fry
Jinbuhuan fried thin shell recipe
5. Dip the cooking wine along the side of the pot to increase the aroma and remove the fishy
Jinbuhuan fried thin shell recipe
6. When the thin shell in the pot is slowly opening, add the right amount of salt, sugar, light soy sauce, and oyster sauce
Jinbuhuan fried thin shell recipe
7. When all are ripe, add golden bun and stir-fry chopped green onion
Jinbuhuan fried thin shell recipe
8. When it comes out of the pot, use a little cornstarch water to make a thick
Jinbuhuan fried thin shell recipe
9. Stir-fry, finish, ready to eat
Jinbuhuan fried thin shell recipe
Tips:

1. In the process of cleaning the shell, change the water several times to wash away the sand inside.
2. When frying, you don't need to cook for too long, basically as long as you open the mouth, it is ripe and ready for seasoning.
3. Don't put too many seasonings and ingredients for such savory ingredients, so as not to steal the original sweetness of the ingredients.


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