A list of the contents of this article:

The way mud worms eat?

1. Soak the mud worm in water for half an hour, the body will swell, and then use a small bamboo stick to turn the mud bug over. The aim is to remove the dirt inside the belly, rub it with salt, wash it, cut it into small pieces, and stir-fry it with ginger. Put the cooked porridge together for 5 minutes, and then add onion foam to start the pot.

2. The method of cooking soup with mud worms: 150 grams of dried mud worms, 250 grams of lean meat, 25 grams of Huai Shan, Qi Zi and round meat. Seasoning two slices of ginger, a little salt. Soak the dried ① mud worms in warm water. When softening, cut it open with scissors and wash the sand inside. ② lean meat in boiling water over high heat for 3 minutes, remove and rinse. ③ washes Huai Shan, Qi Zi and round meat.

3. Wash the pork and mud worms, chop the mud worms, slice the pork, and separate the thin and fat. Marinate lean meat slices and chopped mud worms with salt, wine and ginger for 10 minutes. Wash the rice cooker, put in a bowl of water, put in the fat pork and add some peanut oil, then fire and bring the water to the boil. Wash mustard and onions, cut them off and cut them short.

The step diagram of muddy loofah soup, and how to make muddy loofah soup

Step: a towel gourd, peeled and sliced. Stir the eggs into egg liquid. Set aside the shelled shrimp. Pour peanut oil into the pan, heat the oil and stir-fry the shrimp skin. Add the chopped loofah slices and add the right amount of vermicelli to season. Add the right amount of water and bring the soup to the boil. Boil the soup and put in the egg. Stir gently after adding the egg liquid, bring to the boil and add the right amount of salt to the pan. The delicious towel gourd soup is out of the pot.

Wash towel gourd, peel and slice, beat eggs, chopped shallot and set aside. Heat the oil in the pot, add the loofah slices and stir-fry, then pour in the right amount of water and cook. After boiling, season with salt, then pour in the egg liquid to cook and shape, slightly stir up the egg liquid during the period to avoid paste together. Finally, drop in a few drops of sesame oil, add chopped onions, and a delicious loofah soup will be ready.

Prepare a handful of white jade mushrooms, two eggs and two towel gourds. Remove the roots of the newly prepared white jade mushrooms, cut them in half, wash and drain. Peel the towel gourd and cut it into cutters. Beat the eggs and set aside. Add the right amount of water to the pot and blanch the white jade mushrooms we have prepared for about a minute to remove the fishy smell of the white jade mushrooms themselves. Put oil in the pan and stir-fry the eggs we have prepared and set aside.

Peel the towel gourd and cut it into cutters, then rinse with clean water and set aside. Beat 2 eggs into a bowl and beat them with chopsticks. Pour oil into the pan, heat the fire and stir-fry the towel gourd. Stir-fry until towel gourd changes color, add water, season with salt and white pepper, when loofah soup boils. The egg liquid in the bowl is poured into the surface of the loofah soup by circling. After boiling again, the loofah egg soup is ready.

The common practice of loofah soup is as follows: main ingredients: 1 towel gourd and 2 eggs. Excipients: 1 tablespoon of oil, a little chicken essence, a little salt. First put water in the pot and bring it to a boil. Put in the diced loofah. Bring to the boil and pour in the egg liquid. Add chicken essence, salt, oyster sauce and stir well, then pour out, loofah soup is ready.

The practice of mud-diced soup, how to make it delicious, and the common practice of mud-diced soup

1. Soak salted sauerkraut in water for 3 hours, wash off salt, drain and cut into thin shreds. Wash the night fragrance. Wash the wax gourd, peel and cut into small pieces. Wash the ginger slices. Wash lean pork and cut into small pieces. Boil salted sauerkraut, wax gourd, lean meat and ginger in boiling water for 2 hours, add night incense and cook for another 10 minutes. Season with salt.

2. Occasionally, when you are reluctant to eat but greedy, you will buy some shredded radish and stir-fry shredded radish. If you want to stir-fry shredded radish with good craftsmanship, use the tool of wiping shredded radish to cut it evenly. Stir-fry diced mud quickly with ginger and cooking wine in the pot, then pour shredded radish into it and stir-fry it for seasoning. Sprinkle some chopped peanuts on top after loading the plate, so that it is both good-looking and delicious.

3. Practice: cut the shrimp kernel into small sections and scald it with 80 degrees boiling water to remove the fishy smell. Cut the yam into small pieces. Add corn, green beans, carrots, yam to broth, add salt and boil for 15 minutes, then add shrimp to boil for 2 minutes, add light milk, thicken with water and starch, thicken and serve.

Is there any difference between mud and sand worms?

The appearance of different mud D body is about 10 cm long, cylindrical, like a nail, the front end is thinner, and the skin is gray and black. The shape of the sand worm is very similar to that of an intestine, with a long tube shape, a body length of about 10-20 cm, and naked and hairless, with bundles of longitudinal muscles on the body wall and staggered arrangement of each ring muscle to form a square lattice pattern, with a milky white appearance. Different growing environments live in salty meadows in coastal shoals with fresh water injection.

Although mud and sand worms are similar in appearance, there are obvious differences between them. Niding, also known as tasty leather cysticercus, has a dark fleshy color and usually lives in the mangrove beach area by the sea. This kind of organism is distributed in the coastal areas of China, such as Dongxing City in Guangxi to Shankou in Guangxi and Zhanjiang in Guangdong Province, and can be excavated all year round.

Different shapes: the shape of the mud is similar to a chubby cylinder, one end is round and the other is pointed, the surface is covered with soil and looks rough, while the sand worms are thin and long, with uniform size at both ends, and the surface skin shows a square lattice pattern, which looks smooth. The growth environment is different: mud mainly lives in coastal mud or mud ponds at the confluence of sea water and river water, while sand worms live in coastal shoals, which have higher requirements for water quality and sand quality.

Mud and sand worms are two common marine organisms. Although they are similar in appearance, they are not the same. Mud Ding, also known as mud worms or soil nails, is mainly distributed in coastal areas such as Zhanjiang City, Guangdong Province and Beihai City, Guangxi Province. They can be dug all year round, especially during the period of Double-ninth Day, when the individuals were larger, and locals would go to the beach in droves to dig and use them as food.

The growth environment of mud worms is different from that of sand worms. Mud worms live in the soil, while sand worms live along the beach, and sand worms can not survive in the polluted environment, so they are very sensitive and more adaptable. And sand worms are slightly longer and thicker than mud worms. Sand worm is also known as sea ginseng, scientific name square star worm, also known as naked star worm, commonly known as sand worm.

Do people in Guangxi like making soup?

1. What are the methods of making soup with Maidong? People in Guangxi like making soup very much. As a dietitian, I have studied soup a lot. Apart from choosing meat such as ribs, chicken, duck, mutton and beef, and pairing it with vegetables such as yam, corn, turnips, potatoes, lotus roots and mushrooms, I often add some Chinese herbs of the same origin to supplement my body according to the needs of the season and my body.

2. In fact, people in Guangxi also like to cook soup, and their eating habits are similar to those in Guangdong. As an authentic native of Guangxi and a dietitian, he has more research on the matter of making soup. Making soup is not only a kind of food culture, but also contains a wealth of health knowledge. Making soup is not a simple thing, according to the season, physique, climate, choose the corresponding ingredients, the soup is not the same. A bowl of soup, including the four seasons, cohesion of love, the achievement of health.

3. The Winter Solstice eats chicken as well as duck. The Winter Solstice's custom of eating duck is more common in Nanning. In Nanning, there is a saying that the Winter Solstice is "hot" and wants to eat duck. When it comes to the Winter Solstice, people accumulate more heat in their bodies and need to get rid of it, while duck meat tastes mild and stewed soup and stir-fried are very delicious. Most people in Guangxi like to cook a steaming old duck pot to ward off the cold with their families. The Winter Solstice, a historical origin, is one of the 24 solar terms.

4. Therefore, although people in Guangxi like to cook old hot soup, the habit of cooking one pot a day should be changed. It is better to cook once a week. Usually, we should also pay attention to eating more green vegetables and eating more crude fiber and balanced diet. Soup is a very nutritious food, and it is good for digestion. It is good to drink soup. Making soup is not as long as possible, but the time should not be too short, which depends on the temperature and the type of ingredients.

5. The weather in Guangxi is so hot that of course it is best to eat porridge. Rice Congee is easy to swallow and is convenient and comfortable to eat. In summer, people in Guangxi cook a large pot of Rice Congee, and then copy a large plate of sour hollow vegetable stalks, remember to point to Tianjiao. Sauerkraut stalks with Rice Congee, it tastes so good! Mainlanders' misunderstanding that Guangxi people like to eat porridge: the weather in Guangxi is so hot that Guangxi talents like to eat porridge so much.

6. Hezhou was in charge of Wuzhou before. Due to geographical reasons, Wuzhou is a relatively marginalized city, so there is no sense of regional belonging. Wuzhou is the east gate of Guangxi, bordering with Guangdong, and is the closest city to Guangdong in Guangxi. In theory, Wuzhou must develop very well, and the level of economic development should at least be passable.

How do you cook porridge with mud?

With pre-cooked bone porridge bottom, after boiling, add mud nails, add minced ginger, a little wine, salt and other seasonings, mud nails cooked can be out of the pot, put some pepper before eating better.

Soak the mud in cold water for a period of time and let it absorb water and expand, which can make the mud more crisp and tender after being cooked. Put the mud into boiling water and cook it over high heat. Quick cooking can keep the mud crisp and keep it from overcooking. After cooking, put the mud into cold water to cool quickly, which can make the outer layer of the mud more compact and maintain the crisp and tender taste.

The practice of Chaoshan seafood porridge is as follows: dried flower crab, shrimp and abalone, and sliced abalone. Wash two cups of pearl rice and soak them in water. Put half a pot of water in the casserole, bring to the boil, put in the soaked rice, bring to the boil, skim off the foam. Pour in the flower crab, abalone and shredded ginger and cook. When the soup in the pot thickens, put the prawns in the pot.