Stir-fried shellfish with ginger and garlic is sand-spitting treatment. Buy a flower nail one day in advance, raise it with salt water for one day, and let it spit out the sand by itself. Of course, remember to change the water four or five times.

Prepare ingredients: cut the onion. The chopped green onion slices should be soaked in oil for a while, not too small, and the remaining chopped green onion should not be cut too small. Shred ginger and slice garlic. Don't put anything, just pour the filtered flower nail into a hot pot and fry it until it is fully open, then rinse it with running water for two or three times. Main uses: First, stir-fry the water of the flower nail itself and throw it away. This water is dirty and smells like fish; Second, if there is residual sand in the flower nail after opening the mouth, it will be washed away; Third, washing meat with cold water halfway is more tender and tastes better.

Pour the oil, add chopped green onion, shredded ginger, garlic slices, slightly oil and stir-fry until fragrant. Pour in the filtered flower shell, add cooking wine, oyster sauce, soy sauce and chopped green onion in turn, stir-fry for a while, and then take out the pot.

Stir-fried flower nails. Clean the flower nails and put them into the pot. Add some water (as long as you don't touch the nail a little, don't put too much water). Sprinkle some salt in the water and let it stand for about half an hour to let the flower nail spit sand.

Preparation of ingredients: red pepper and green pepper are washed and cut into small pieces, garlic is peeled and chopped, ginger is sliced or shredded, and onion and coriander are diced.

Boil water in the pot, wash the flower shells, pour in, cover the pot and stew for 3 minutes. You can see that the flower shell will open. Turn off the fire, pour the flower nail into clear water, wash and drain for later use.

Put ginger and garlic in a hot pot and stir-fry with cold oil. Stir-fry the drained cauliflower, add the green pepper and stir-fry, and then add the seasoning: salt, soy sauce, pepper, chicken essence and oil consumption. Finally, add coriander and chopped green onion, and collect the juice on high fire to eat.

Wash the flower shell with clear water several times, dice the red pepper and ginger, wash the shallots and cut them into chopped green onion for later use.

Boil a pot of water. After the water boils, pour the flower nail into the pot and boil it. This process takes about two minutes. If it can be boiled, it means that the flower shell is alive, and only the opened flower shell is taken.

Put the hot flower nails in the plate. Spread Laoganma on the flower nails on the plate and add a proper amount of Laoganma's red oil. Then sprinkle diced ginger and diced red pepper on the flower nail, and finally sprinkle a little salt and chicken essence.

Steam in a cage with high fire for 10 minute, and steam the flower shell. Finally, sprinkle chopped green onion on the nail.

Flower nail vermicelli put the flower nail into clear water, add two spoonfuls of salt and soak it for a period of time, so that the mud in the flower nail will spit out automatically, so that there is no sediment to eat; Chop ginger, dried pepper, coriander, onion, garlic, etc. Put it on a plate for later use; Take out vermicelli, filtering, and was with cold water for later use; Pour an appropriate amount of cooking oil into the pot.

Then add ginger, garlic and pepper powder, add a spoonful of bean paste, and finally add cauliflower and stir fry; After the flower shell is fried to the opening, add appropriate amount of cooking wine, soy sauce and rice vinegar and continue to stir-fry for one or two minutes to taste; Stir-fry flower shells, add water to boil, and add vermicelli; After the vermicelli is cooked, it can be taken out of the pot, then sprinkled with chopped green onion and coriander, and served.

Blanch chicken soup with flowers. Don't put anything in it. Cook until it just opens. Don't overcook it. Pick up the flower nail and drain it. This step can be washed with cold water. Cut the chicken into pieces, marinate it with a little cooking wine, salt and ginger slices for 20-30 minutes (the chicken can also be marinated in advance), drain the water in the pot, add a proper amount of ginger slices, add blanched flower shells and mushroom slices, and cook until the water boils.

After the water is boiled, pour in the marinated chicken pieces, boil again and skim off the floating foam. Then you can continue to stew, mix the chicken with the flower shell with a spoon and simmer for about 20 minutes.

After stewing, add a handful of Lycium barbarum, cook for another five minutes, and finally add a little salt to the pot and taste it to see if it is suitable.