This Mix of Sixties Can Preserve The Sea of Sixties to The Greatest Extent

Name: This Mix of Sixties Can Preserve The Sea of Sixties to The Greatest Extent
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Sixtieth; Sugar; ginger; garlic; shallot; pepper; Millet spicy; Corn flour; Soy sauce

by 13829747929

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Flower beetle is a very common kind of seafood. Many people like to eat it. My family also loves to eat flower beetle. So I also make it for them in different ways. After so many methods, I personally think it is the following The sixties made by the method can keep the original flavor of the sixties best. You said that stir-fry with garlic is very fragrant and flavorful. Everyone knows that, but we eat seafood not just to taste it but also want to taste it fresh. Then, share the recipe of this mixed flower beetle with everyone, and friends who are interested can try it.

Ingredients

This Mix of Sixties Can Preserve The Sea of Sixties to The Greatest Extent

1. Rinse the sixtieth piece with clean water, let it spit out sand, and put it aside for later use

This Mix of Sixties Can Preserve The Sea of Sixties to The Greatest Extent recipe

2. Pour the sixties into the boiling water and blanch them until they are cooked. Almost all of them can be fished out. The meat will grow old if it takes too long.

3. In the middle, when the sixties are cooked, you can prepare the juice that will be poured on the sixties later. Take a large bowl and pour the soy sauce. In order to match the freshness of the seafood, I specially use Chubang soy sauce. Don’t forget that there are peanut oil and oyster sauce. , Then pour the chopped green onion, red pepper, and garlic into the mixture and mix well.

4. Remember to watch the opportunity to fish out the sixtieth birthday and put it on the plate.

5. Pour the mixed juice on the sixtieth while it is hot.

6. Finally, use chopsticks to completely mix the sixtieth birthday with the sauce, and you are ready to eat. Is not it simple? But you will find that this mixed flower jelly has a special seafood flavor~

Tips:
The seasonings used in this dish are all Chubang. One is that Chubang’s products are fresher. I have used Chubang soy sauce for a long time. However, I have recently used their 100% pure peanut oil from Chubang, which is also very fragrant. I think, the right sauce can add a lot of color to a dish.