【Jinbuhuan Fried Thin Shells】

【Jinbuhuan Fried Thin Shells】

Overview

For those of us who grew up in the Chaoshan area [Chaoshan Jinbu Huan Fried Boiled Shells] will make you drool when you hear the name. It is a common delicacy on the Chaoshan dining table in summer. For those of us who grew up in the Chaoshan area, [Fried Boiled Shells] will make us drool when we hear the name. It is a common delicacy on the Chaoshan rice table in the summer. It has simple ingredients and a simple taste. Shellfish tastes especially summery~~~ The thin shells themselves are easier to cook, and the meat will shrink when the fire is too high. When making this dish, you must pay attention not to stir-fry for too long to ensure that your thin shells are tender and juicy (ps: Jinbu Huan, also known as Nine-layer Pagoda, also known as Basil)

Tags

Ingredients

Steps

  1. Prepare materials

    【Jinbuhuan Fried Thin Shells】 step 1

  2. Using Chaoshan native garlic, the stir-frying tastes more fragrant (left: native garlic is reddish, right: ordinary white garlic)

    【Jinbuhuan Fried Thin Shells】 step 2

  3. Wash the thin shell with water (no need to use salt to keep the sand)

    【Jinbuhuan Fried Thin Shells】 step 3

  4. If the gold does not change, wash it and pick it fine

    【Jinbuhuan Fried Thin Shells】 step 4

  5. Beat the chili garlic and chop finely

    【Jinbuhuan Fried Thin Shells】 step 5

  6. Put 3 tablespoons of oil in the pot and add the garlic

    【Jinbuhuan Fried Thin Shells】 step 6

  7. Stir-fry the chilies until fragrant and pour in the thin shells.

    【Jinbuhuan Fried Thin Shells】 step 7

  8. Add salt, cooking wine and stir-fry over high heat

    【Jinbuhuan Fried Thin Shells】 step 8

  9. In the end, just place the gold without changing and then stir-fry.

    【Jinbuhuan Fried Thin Shells】 step 9