Stir-fried Flower Armor

Name: Stir-fried Flower Armor
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1000g Sixtieth; 1 teaspoon Cooking Wine; 2 tablespoons Cooking oil; 2 tablespoons Soy sauce; 2 tablespoons Sugar; 4 tablespoons starch; 1 piece ginger; 5 cloves garlic; 4 to 6 Soaked Red Millet Spicy; 2 pieces shallot

by Shu Yun

4.6 (1)

Favorite

2

Difficulty

Normal

Time

15m

Serving

4

After a week of busy work, office workers always want to treat themselves with an appetizer. Whenever this time, I always think of a pan fried sixtieth birthday! The fragrant and not spicy taste of sixtieth, lifted up the temptation of the stomach buds

Stir-fried Flower Armor

1. Put the sixties in salt water for 2 hours to spit out the mud and sand

2. Add water, ginger, cooking wine, pour in the sixties, boil, and wait until the shells of the sixties are all boiled. Put the boiled flower beetle into cold water and rinse again to ensure that the sand is completely rinsed

3. Heat oil, add red pepper to taste spicy, add ginger and garlic slices, the ingredients are fragrant

4. Pour in the dried flower armor and stir-fry on high heat until the flower armor turns red, the moisture is dried, and the aroma is inhaled

5. Pour in the pre-prepared sauce (2 tablespoons of soy sauce, 2 tablespoons of sugar, 4 tablespoons of cornstarch, a small amount of light soy sauce, add the juice), continue to stir-fry evenly, and wait until the juice is absorbed by each flower beetle