Seafood Noodles
1.
First rinse the vermicelli with clean water to remove the dust on the surface, then put it in a suitable container, soak in hot water to soak the hair, the specific time depends on the type of vermicelli used, and you can lift a strand of vermicelli if it is soaked well. Put it in your mouth and chew it. If it has a certain amount of strength, it can be fished out if it is soft. Spread the soaked vermicelli under a non-stick pan.
2.
Rinse the flower clams with clean water. Because of the different regions, the name of the flower clams is different in each place, and the treatment is also different. Here, the flower clams are also called clams. The seller has already sold the flower clams when they sell it. Soaked in sea water, the purpose is to allow it to have enough time to spit out the sand in the shell, so that you don’t have to spend time spitting out the sand when you buy it home. Haihong is slightly more troublesome to clean, because Haihong is not like a flower clam They are buried in mud and sand, but raised on rafts and grow together in clusters, so their fixing method is a bit like fruiting on a tree. This causes the sea rainbow to clean the shell when cleaning. Try to pull out the impurities trapped in the sea rainbow shell, and then place the flower clam and sea rainbow on top of the fans.
3.
To make a bowl of sauce, put the soy sauce, oyster sauce, rice vinegar and sugar in an empty bowl and mix well, no need to add salt.
4.
Peel the garlic, chop it into minced pieces, put a little cooking oil in the pan, put the minced garlic in and stir-fry after the oil is hot. Note that at this time, you can't fry the garlic with high fire, otherwise the minced garlic will be fried. Stir-fry the garlic slowly over a low heat, and at the same time, the minced garlic will turn slightly yellow, so it can be prepared for later use.
5.
Pour the fried garlic on the clams and Haihong, then pour the adjusted sauce, try to be evenly, cover the pot and cook over a medium-low heat. Note that there is no need to add a drop of water or salt. Generally, SAIC After that, I started timing, and it was ready to be cooked in about 3 minutes. The specifics depend on the size of the clams and sea rainbows. The larger ones take longer, and the smaller ones can take less time. The standard for cooked is just Almost all have opened their mouths, and they can be tasted out of the pot.
Tips:
1. The clams and sea rainbows must be cleaned up. If the clams contain silt, they can be soaked in sea water. Soaking for a long time can spit out the sand. If there is no sea water, you must not use clean water. You can put a spoonful of salt in the clear water to create an environment similar to sea water and let it spit sand. Haihong is removing the impurities trapped in the shell.
2. When frying garlic, be sure to have a low heat. If the heat is not well controlled, the garlic will be easy to paste.
3. The mixed sauce is not easy to have too much liquid, because the sea rainbow is combined, and the water in the shell will flow out when it is heated. If the sauce is too much, the effect will be watery. That's why there is no need to add a drop of water.
