Step diagram of Chaoshan bubble flower nail, how to do Chaoshan bubble flower nail?

Live flower nail 2 kg

Nail worms or favorite shells are half a catty.

Three big trees of coriander

Garlic has three big heads.

Three sweet peppers.

Chaoshan celery (optional) 1.

Gold remains the same (nine-story tower, optional). Add a little according to taste.

Take the third bottle of soy sauce.

3 tablespoons white vinegar

3 tablespoons sesame oil

High alcohol liquor (optional) 1 bottle cap

How to soak flowers in Chaoshan?

Eating fresh seafood is the most important thing, especially this kind of pickled product. Don't buy boxes from the supermarket, go to the stall in the vegetable market and pick out the live flowers one by one. Remember to share some salt water with the stall, and you can soak in sand when you go back. Today's fingernails are also very fresh, so I bought some. Just match seafood according to your own preferences. )

Spit sand for three hours. This step can't be saved, or a mouthful of sand will really affect the taste. Seafood dies when it touches tap water, so it should be soaked in salt water given by the store to make them spit sand.

There is no diagram in this step.

During sand spitting, the auxiliary materials such as coriander, garlic, pepper, gold and celery are chopped and put into a pickling container for later use. Because it's pickled, it doesn't need to be cut too finely.

This step is still not planned.

Boil a pot of boiling water and prepare a pot for use.

After the flower shell spits sand, wash it twice with clear water and put it into the pot.

Pour hot water into the pot until the flower shell is just submerged, turn on a small fire, close the lid, and turn off the fire when the flower shell is just half open. Put the opened flower nails into the container filled with gravy one by one, and don't want those stale flower nails that haven't even been opened. Don't cook for too long, or the meat will shrink.

The soup after cooking the flower nail can be filtered and used as broth. Super delicious. Don't pour it out

Pour in a little soy sauce, three spoonfuls of sesame oil, three spoonfuls of white vinegar and a bottle of white wine, and scoop up all the marinade. Try the taste of fruit juice, add some cold boiled water or soy sauce, and grasp it according to your own taste. Finally, the juice will basically drown all the flowers. My soy sauce is salty, so I only put a little, mixed with cold white water, and tried more flavors in the process.

Finally, put it in the refrigerator and marinate for an hour or two before eating! Pay attention to seafood not overnight!