Fan Shao finished school very late today. During the period waiting for Fan Shao to return home, I temporarily decided to change the fried white shellfish with soy pepper to fried white shellfish with kimchi. My kimchi combines the delicacy of seafood and tastes great! Food teenagers can not stop eating rhythm, in front of him, soon filled with white shells hills. ^^ Sudden inspiration is wonderful.
Food Material List
- 1 White shell 1 jin
- 2 pickled pepper 2, 3
- 3 Pickled cabbage stalk Half block
- 4 Pickled bamboo shoots 1 pieces
- 5 Bubble radish 1 pieces
- 6 Pickled Ginger 1 article
- 7 Scallion 3 roots
- 1 The shellfish was washed repeatedly and soaked in water.
- 2 Pick up some pickles from the jar and cut them in reserve. Cut the scallions into sections and try to take the white part of the scallions. The pickles I fished out today are pickled pepper, pickled bamboo shoots, pickled radish, pickled cabbage stalks and pickled ginger. In order to make kimchi series, we choose Laotan kimchi which has been pickled for several months, so that it tastes good enough.
- 3 White shellfish is dried.
- 4 Oil is burned in the pan. When the oil temperature is 80% hot, the pickles are fried fragrantly. The pickles are fried as long as possible to force the taste of the pickles. Dont put the pickled pepper first. This dish is on fire all the way.
- 5 Stir-fry the white shellfish together, constantly turning the spade, so that the taste of pickles and white shellfish fully integrated, cooking in the middle of a little cooking wine.
- 6 Stop turning the spade and wait for two minutes. The shellfish opens slowly, and the water seeps out, proving it is fresh enough.
- 7 Put in pickled pepper and scallion, stir-fry a few times, then you can start the pot and plate.
- 8 Fried white shellfish with pickles. White shellfish all open one by one, there are refreshing kimchi at the bottom of the bowl, oh, quietly put there, it is enough to move peoples hearts.