thin shell cautery

Thin shells are also called sea melon seeds, and their scientific names are Xunyi's muscle clams. They are called thin shells in Chaozhou dialect. They are small sea shells produced in Chaoshan waters. They are not famous in the world, but their delicacy is definitely the most unforgettable among Chaozhou dishes. Because of this, thin shells have become one of the most representative Chaozhou delicacies. Summer and autumn are the seasons for a bumper harvest of thin shells. At this time, thin shells are plump, tender, tender and nutritious. They are popular on the market and also bring prosperity to the industries in the production area of thin shells.
There are many ways to make thin shells. In addition to the most authentic stir-frying method, another unique way to eat thin shells is thin shell raking. This is a delicious dish that allows people to eat several plates without letting go.

Recipe Recommendations

thin shell appropriate amount
pepper appropriate amount
sand tea powder appropriate amount
chives appropriate amount
red pepper appropriate amount
sesame oil appropriate amount
fish sauce appropriate amount
peanut oil appropriate amount

slightly spicy
fried
ten minutes
ordinary

Steps for thin shell cautery

Buy back fresh thin shells;

Pour it out, and then pick out the thin shell with the sand mass, as shown in the red circle in the picture, then hold the thin shell with your left hand and quickly pull out the sand mass with your right hand;(Remember to hold it tightly with your left hand, otherwise the thin shell rice will be pulled out together)

Wash the processed thin shell and drain it for later use;

How to make red peppers so that they will not be spicy to your hand or waste disposable gloves: Cut the washed red peppers in half with a knife, then press them with chopsticks, and slowly scrape off the pepper seeds with the tip of the knife;

Cut the red peppers with seeds removed and set aside;

Wash the chives and cut chopped green onions;

Pour appropriate amount of sweet potato flour into a container;

Add appropriate amount of cold water and stir well;

Filter the sweet potato powder liquid with a sand strainer to remove impurities;

Then add appropriate amount of chives and pepper powder;

Add appropriate amount of pepper powder and sand tea powder and stir well;

Drizzling: Pour appropriate amount of fish sauce into a small butterfly or small bowl, drop a drop of sesame oil and stir well.

Pour appropriate amount of peanut oil into the pan and heat it;

Place a spoonful or two of the mixed sweet potato pulp and pour it into the hot oil in a hot pan;

Spread out the sweet potato pulp and fry it until evenly distributed;

Wait until the sweet potato pulp is fried until it changes color;

You can use a shovel to turn the sweet potatoes over;

Make it fry on the other side;

When the frying is almost done, pour in the appropriate amount of the thin shell, stir quickly until the thin shell is open, and serve on a plate;

When eating, pour the drizzling juice and mix well to taste the delicious thin shell of Chaoshan.

Note: It is best not to make a plate too big for thin shells, but to make a small pot of rice, so that the thin shell rice will be more delicious and delicious.