How to make oysters and rainbows?

Sea rainbow is cheaper than oysters and scallops, but the taste is not bad at all. I don't know why oysters are so hot, but the name may sound taller. As a seaside person, oysters are really not very popular. Relatively speaking, Haihong is more popular. Besides being affordable, it has more ways to eat, such as steaming, wrapping jiaozi, cooking, and drying Haihong as a snack. The most common way to eat is to cook sea rainbow, one day 10 yuan.

As the simplest cooking method, Haihong really can't be done right by everyone. Will many people say they won't just be sea rainbow? You still need to teach this? Isn't it just boiled? Keep looking down with three question marks. In fact, there is really a knack for being a sea rainbow. It's easy to cook if you don't cook it. The meat has shrunk and is not delicious. It takes skill to cook the sea rainbow to the right temperature. Learn from me.

When cooking sea rainbow, some people add salt and some people add cooking wine, which is wrong! Teach you the right way, it's too new. Many people are used to adding salt when cooking seafood. In fact, seafood itself is salty, so there is no need to add salt. Some people will add cooking wine to remove the fishy smell. Haihong is fresh and tender, so there is no need to add cooking wine. Just dip it in ginger vinegar when eating. The correct cooking method of Haihong is to clean it first. There are a lot of sediments in the shell of Haihong, which will enter the meat without washing or cooking, affecting the taste. It must be cleaned and removed. Then pour the rainbow into the dry pot. Do not add water. Some people will say, is it called cooking without water? Have you ever heard of dry burning? Because there will be a lot of water in the meat after Haihong is washed, it can be cooked without adding water. After the fire, turn the rainbow evenly with chopsticks for about 2 minutes. When you see the sea rainbow crack one by one, it's cooked. Just open your mouth and the shellfish will be cooked. Don't overcook the meat, it will go bad if you leave it for a long time. This dried sea rainbow is not only delicious, but also can make a lot of soup. These white soups are very delicious. You can keep them for noodle soup. They are very delicious.

The sea rainbow cooked in the dry pot is super fresh and tender, so you don't need to soak in water. The meat is particularly fragrant and fresher than prawns, and the sea rainbow meat is not easy to fall off from the shell. If boiled in water, boiling water will separate many shells from meat, and the sea rainbow meat in the water will be easily cooked, and the umami nutrition will be lost to the water, and the taste will naturally be poor. Remember never to put water into the pot. This is the experience of old fishermen by the sea.