Grilled sea anemone
By HoseaKuvalis
There are many ways to make anemones, which can be stir-fried or simmered. The simmered soup is as white as milk and has a unique delicious taste. Nowadays,"hot and sour anemone soup","braised anemone","cold anemone", etc. have become popular dishes in local restaurants. I prefer to use a dry pan to make sea anemones. They are crispy on the outside and tough on the inside. They taste like pork crispy bones. They are crispy and have a lot of feeling to bite. Let's not talk about the above pictures for everyone to experience them ~~~
Recipe Recommendations
- quail eggs appropriate amount
- onion appropriate amount
- bean paste appropriate amount
- salt appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- cooking wine appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Grilled sea anemone
1
Sea anemone 2 kilograms.
2
Cut the anemone with a knife, add salt, and knead it with vinegar (as hard as you can) until there is no foam.
3
Mix the bean paste, soy sauce, salt, monosodium glutamate, and cooking wine into juice, and cut the onions into the ground for later use.
4
Spread the minced onions on the bottom of the pan and dry.
5
Put oil in the frying pan.
6
Saute the spice sauce.
7
Add anemone and quail eggs and stir-fry.
8
Pour in stock or water.
9
Bring to a boil and pour into a dry pan with onions.
10
Heat the dry pan over low heat, and remove it when the juice becomes thick.