Stir Fried Haihong

Name: Stir Fried Haihong
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Haihong; 1 piece shallot; 1 piece ginger; Some Peanut oil

by Xuefenger

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Haihong, the scientific name of mussel, is one of the important economic shellfish in my country and a well-known seafood treasure at home and abroad. The meat is delicious and nutritious. The dry product contains 53.5% protein, 6.9% fat, 17.6% carbohydrate, 8.6% inorganic salt, various vitamins, iodine, calcium, phosphorus, iron and other trace elements and various amino acids. Red has high nutritional value and is called "Eggs in the Sea".
Although Haihong has high nutritional value, the price is very cheap. Every spring is the fattest season for Haihong, and there will be a large number of Haihong on the market. My family and I like the delicious taste and the plump texture of Haihong. . . .

Ingredients

500g Haihong
1 piece Shallot
1 piece Ginger
Some Peanut Oil

Stir Fried Haihong

1. Haihong cleaned, sliced green onion and ginger

2. Put peanut oil in the pot, add green onion and ginger until fragrant

3. Add Haihong and stir fry

4. Put the lid on and simmer for about 2 minutes, then Haihong will open the mouth.

5. Serving, the plump sea rainbow

Tips:
1. Haihong is a shellfish in the sea, and it has salt in itself, so there is no need to put salt in it, otherwise it will be too salty.
2. Haihong will be tender after frying, so don't worry about frying.