【Spicy Spicy Sauce with Black Bean and Perilla】Have a delicious seafood meal
Overview
Shellfish at this time are plump, high in protein, and low in fat. Haha, for girls who are afraid of growing fat in summer, you might as well eat more of these! This kind of food needs to be processed, otherwise it is easy to have sand and mud in it. Therefore, it needs to be processed in a certain way before making. Tao Ma's method is very old and troublesome, but when you eat it, it will be plump and clean. It’s not a clever trick, let me tell you about it! In addition to cleaning, some friends will ask how to choose a good sand armor, haha, this is even simpler! Honestly, let's just stand in the seafood stall, watch which sand beetles poke their heads out, and pick them one by one! I guarantee that all the ones you buy are alive, and none of them are dead. Hahahaha... A big piece fell to the ground! Tao's mother grows fresh perilla at her house, and everyone who has eaten it knows that this stuff has a special fragrance, which can be paired with shells. One word, it's absolutely amazing. I served such a dish today. I cooked it once at noon and once at night. At noon, I brought a bowl of soup to our children, and it was all gone. It was not enough, so I had to have another dish at night. So, how does it taste? Everyone who has eaten it knows it!
Tags
Ingredients
Steps
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Put the purchased sand beetle into light salt water, add a piece of iron, soak it for 30 minutes to let the sand beetle spit out the sediment, and then rinse it with water.
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During this half hour, chop the garlic and tempeh, wash the perilla and set aside. 1 tablespoon of light soy sauce, 1 tablespoon of Sichuan hot sauce (if not available, add 1/2 tablespoon of light soy sauce and two chili peppers), 1/2 teaspoon of sugar, 1 teaspoon of cooking wine, 1/4 teaspoon of chicken essence, and 2 tablespoons of water. Make a sauce and set aside. Add sweet potato flour or corn starch to 2 tablespoons of water to make water starch and set aside.
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Boil an appropriate amount of water in the pot, add the sand beetles and scald them until the shells open. Once the shells are opened, pick them up.
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Put them in the water faucet and clean them one by one.
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Burn the pot with the red spot until the red spot turns completely red.
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Add appropriate amount of peanut oil.
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After heating, add minced garlic and black bean and sauté until fragrant.
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Add the washed sand armor.
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Pour in the pre-mixed sauce and stir-fry quickly over high heat evenly.
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Add the perilla and stir-fry a few times.
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Add water starch to thicken.
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Ready to serve.
