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The practice of clearing sand and white

Add some oil to the sand and water to keep it clean. Beat the eggs with salt, sift and pour into the plate. Boil a bowl of boiling water in the pot, put the sand in, cover and boil until the opening immediately cease fire, and remove the sand in about minutes. Pour the hot water into the plate, gently stir and mix with the egg liquid.

In the process of steaming, attention should be paid to the control of heat. Generally speaking, after the steam in the steamer, put the sand white and steam it over medium heat for 5 to 8 minutes, the specific time should be determined according to the size and thickness of the sand white. Steaming time should not be too long, otherwise the sand white meat will become too hard and lose the tender and slippery taste. When the sand is steamed to just ripe, the meat is the most fresh and tender, delicate taste, endless aftertaste.

Prepare ingredients: soak the sand white in clean water in advance and let it spit sand. Change the water several times until there is no sand in the water. Slice the ginger, cut the green onions, beat the garlic cloves, wash and chop the parsley and set aside. Clean sand white: wash the soaked sand white thoroughly and remove the residual sand and impurities. Boil water: add the right amount of water to the pot, add slices of ginger and green onions, bring to the boil.

First of all, steaming sand white is a good way to retain its delicious taste. After washing the sand, put it in a steamer and add an appropriate amount of ginger and onions to improve the flavor. the steaming time should not be too long to prevent the white meat from getting old. Steamed sand white meat is fresh and tender, with simple seasonings such as soy sauce and sesame oil, you can taste the sweetness and delicacy of sand white itself. Secondly, stir-fried white garlic is also a popular practice.

The practice of baking sand white mainly includes the following steps: preparation of ingredients, handling of sand white, cooking process and seasoning. First of all, preparing ingredients is the key. Sand white, also known as sand shellfish, is a small shellfish seafood, its meat is fresh and tender, suitable for braised cooking. In addition to sand white, we also need to prepare some basic seasonings such as ginger, green onions, cooking wine, light soy sauce, sesame oil and so on. These seasonings can enhance the freshness of sand white and remove the fishy smell.

First of all, the traditional sand white soup, its main raw materials are potatoes and white radish, with the right amount of lean meat or fresh shrimp, and then add seasoning ingredients, you can cook delicious sand white soup. When cooking soup, we should pay attention to the heat, slow heat and slow stew in order to fully release the nutrients in the raw materials. If you want to increase the taste of the soup, you can put appropriate amount of ingredients such as fungus or tofu.

A complete Collection of the practice of Sha Bai Tang

1. Ingredients: 1 jin of sand white, pieces of ginger, 2 chopped onions, 1 piece of tofu. Go to the supermarket to pick out fresh sand shellfish, brush the shell clean with a brush when you come back, and then soak it in salt water. You can add a few drops of cooking oil to facilitate sand spitting. It is recommended to soak for about 1 hour. Cut sliced ginger, chopped garlic and chopped onions. Garlic can be as much as you like, but it is best to add ginger to remove the fishy smell.

2. Soak Sha Bai in salt water, soak until Sha Bai spits and fishes out. Wash Sha Bai with clean water again. The wax gourd is peeled, washed and cut into small pieces. Boil the water in the pot and add the chopped wax gourd. After the water is boiled, add white sand and sliced ginger to bring to a boil. Add chopped onions, sesame oil and salt to cook and serve.

3. Wash the fish, take out the fish bones and meat dregs and boil the soup, put water in the hot pot, add the washed fish bones and meat dregs, add celery, a piece of bay leaf, a glass of dry white wine, boil, remove the white foam, add a spoon of salt and coarse pepper, then boil for 20 minutes, filter out the soup and cut the fish into pieces, add salt, remove the shell of the shrimp, remove the mud sausage, and add salt.

4. Pour the soup back into the pot, season with salt and pepper, boil over low heat and stir well. Finally, put the fried abalone, sea cucumber and dried scallops into the soup and boil it hot. The key to sand and white soup is to make soup. The combination of fresh milk and clear chicken soup can make the soup more mellow. The step of "laying eggs" is to make the soup thicker.

How to cook Guangdong steamed sand white is delicious

1. In the process of steaming, attention should be paid to the control of heat. Generally speaking, after the steam in the steamer, put the sand white and steam it over medium heat for 5 to 8 minutes, the specific time should be determined according to the size and thickness of the sand white. Steaming time should not be too long, otherwise the sand white meat will become too hard and lose the tender and slippery taste. When the sand is steamed to just ripe, the meat is the most fresh and tender, delicate taste, endless aftertaste.

2. First of all, choose and buy fresh sand white, which is the basis of successful production. Fresh sand shell luster, no smell, fresh and tender meat. Wash the sand white, remove sediment and impurities, and set aside. Next, prepare the steamer, add the right amount of water, and put in the steam rack. After the water is boiled, put the sand white evenly on the steam rack and pay attention to keeping the proper spacing so that the steam can penetrate evenly.

3. Sha Bai can be cooked by steaming, stir-frying minced garlic or making Sha Bai soup to maintain its original taste and add rich taste. First of all, steaming sand white is a good way to retain its delicious taste. After washing the sand, put it in a steamer and add an appropriate amount of ginger and onions to improve the flavor. the steaming time should not be too long to prevent the white meat from getting old.

4. Add some oil to the water to keep it clean. Beat the eggs with salt, sift and pour into the plate. Boil a bowl of boiling water in the pot, put the sand in, cover and boil until the opening immediately cease fire, and remove the sand in about minutes. Pour the hot water into the plate, gently stir and mix with the egg liquid.

5. Sha Bai can be made into a variety of seafood delicacies, such as steamed Sha Bai, stir-fried Sand White with garlic and so on. In the cooking process, the delicious taste of sand white can be perfectly integrated with other ingredients and seasonings, bringing delicious enjoyment to people. In a word, Sha Bai is a popular seafood variety, which has attracted much attention because of its delicious taste and nutritional value. Whether it is cooking or as an ingredient, Sha Bai shows its unique charm, adding rich flavor to people's dining tables.

Preparation method of boiled sand white of cauliflower

1. First of all, in order to ensure the cleanliness of the shellfish, soak it in light salt water for a while to let it naturally discharge the possible sand, a process also known as sand spitting, which helps to improve the taste of the ingredients. Next, prepare fresh cauliflower and cut it to the right size for subsequent cooking.

2. Seasoning Shabei (right amount) seasoning salt (right amount) ginger (right amount) green and red pepper (right amount) cauliflower (right amount) none of the cooking utensils soak the sand with light salt water, for fear of being dirty and sandy, let it spit. 2 cut the cauliflower for use. Fry ginger, garlic and pepper. Stir-fry cauliflower a little bit. Five, flip it. Bring it to a boil with water. Seven white shellfish. Close the lid of the pot and cook until the pot boils. Add a little salt to taste, and you can get out of the pot. It tastes good.