As the saying goes: rely on the mountain to eat the mountain rely on the sea to eat the sea. This morning to the pier, other seafood did not see, good guys almost all piles of black piles of sea rainbow! This seafood, in the mind of the old Yu, that is the "spring first fresh" ah!
First of all, rainbows are extremely nutritious, and there is a saying that one rainbow is as good as an egg on our side of the world. So, the rainbow is also called the "egg of the sea" in coastal areas; secondly, the taste of the rainbow is extremely delicious and soft, so it is not too much to say that it is the first fresh seafood! Moreover, the price of sea rainbow is not expensive, 10 yuan 5 pounds, each time the scale 5 pounds, enough for our family of three full meal!
Of course, what Lao Yu likes most about sea rainbows is not only their delicious taste and high nutritional value, but also the fact that they don't require too much complicated cooking - they really just need to be thrown in a pot, without adding a drop of water, and simmered with the lid on! Sea rainbows are delicious and easy to cook, but there are some tips in the cooking process that I'd like to share with you today!
【Casserole with seafood]
Ingredients: seabow, ginger, rice vinegar, flavorful soy sauce, horseradish
1. Although the practice of sea rainbow is simple, there is a lot to be said for cleaning and making the sauce. The first step is to remove the foot silk from the shell of the rainbow. The first step is to remove the foot silk. In fact, this is a substance secreted by the rainbow, which is mainly used to stick to the rubber strings of the rainbow.
One can use scissors to clean up this foot silk of the sea rainbow and cut it short by clinging to the shell of the rainbow. However, this method also requires attention when eating, as the foot silk not only looks like twine, but also chews like it, so eating the rainbow in this way requires pulling off the foot silk separately after stewing.
The second way to clean a rainbow is to pull it out of the shell where it spits out its foot. However, this method can be used to clean the seabow, but most of the time, the flesh is pulled out, and the freshness of the seabow is reduced.
2: After removing all the foot filaments from the rainbow, rinse the rainbow repeatedly with water until the shell is clean of sediment.
3: Drain the rainbow and throw it into the pot. Because the meat of the rainbow itself comes with a lot of water, when heated, the rainbow shells will automatically open, so the water inside will come out, so there is no need to add 1 drop of water!
4: Turn on the heat, and after the rainbow is open, simmer for another minute and then you can take it out to eat!
5, eat sea red can be directly eaten, can also be dipped in juice to eat! Generally divided into 2 kinds of sauce: the first ginger vinegar sauce, the ginger peeled and washed, sliced, then shredded and minced, put into a bowl and pour in the right amount of rice vinegar, stir well; the second soy sauce sauce, material bowl, pour in the right amount of aji fresh soy sauce, and then squeeze in the right amount of horseradish, stir well.
Tip: Do not add water to make the original seabow, because it will reduce the original freshness of the seabow! Secondly, the fire is very important! When the rainbow is just opening, it's about 8 years old, so let it simmer for another minute.
The above is what I shared with you today. In spring, everything is reviving and all kinds of seasonal wild vegetables and seafood are starting to pop up. Don't miss out on these delicacies if you can! I'd like to ask my friends what other ways you know to cook seafood, so please feel free to share in the comments section. Finally, thank you for watching, and thank you!