How do you cook seafood? The following practices, so that your seafood in minutes up to the tallest ~

Ingredients

The main ingredients: sting head 40g, sea intestines 30g, scallop meat 40g, abalone boy 40g, conch 40g?

Side: a small handful of cilantro, cucumber, a few pieces of garlic?

Seasonings: chili oil; seafood fishing juice; rice vinegar

Production steps

1, the above several kinds of seafood processed, conch, abalone, scallops, sea intestines blanching to the break, chilled and cooled to be used, the cucumber shot after the rewire into pieces, cilantro choose to wash clean and cut into segments.

2, will be appropriate amount of seafood fishing juice, add rice vinegar and garlic puree and blend into a moderate acidity of the sauce to be used.

3, will shoot a good cucumber into the bowl, add a few seafood ingredients, put the right amount of sauce, cilantro section, chili oil, mix well.

Raw materials

Main ingredients: frozen scallops 200g, 50g of snow peas, fresh two wattle circle a little

Seasoning: salt, monosodium glutamate, cooking wine, egg white, cornstarch, sesame oil, salad oil

Preparation Steps

1, thawed scallops to dry water, salt, monosodium glutamate, cooking wine, egg white, cornstarch, mixed well into the 3 into the temperature of the frying pan to slip through, pour up and drain. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.

2, cut the snow into small grains, blanch for use.

3, the pan under the salad oil, the next into the scallops, snow and pepper circle stir-fry, and then cook the wine, salt, MSG seasoning, stir fry evenly to plate.

Raw materials

Main ingredients: 500g of fresh bird shells, 100g of green bamboo shoots slices, 50g of soybean sprouts, green and red pepper julienne

Spicy sauce: vinegar; sesame oil; red oil; cooking wine; chicken essence; sugar

Preparation Steps

1, slices of bamboo shoots, soybean sprouts boiled in water, placed on the bottom of the taller container.

2, fresh bird shells open shells to take the meat, washed and blanched shellfish, also put into the container.

3, the cool boiled water after boiling add vinegar, spicy fresh dew, cooking wine, chicken essence, sugar mix, let cool and then add spice oil and red oil mix, made of spicy sauce.

4, pour into the spicy sauce, sprinkle green and red pepper can be served.

Raw materials

Main ingredients: about 350-400 grams of a conch, two small Japanese cucumbers, a few rings of Thai pepper.

Seasonings: salt, monosodium glutamate, wet starch, salad oil, sesame oil, pepper each moderate.

Preparation steps

1, pick out the snail meat, wash and cut off the tail, snail head slices, to be used.

2, small cucumber washed, sliced for use.

3, burn the oil to 4 into the heat, into the conch slices over the oil after pouring up to drain the oil.

4, the pan left the remaining oil, scooped into a small amount of boiling water, add salt, pour into the cucumber slices stir-fried to 7 mature, pour up.

5, under the oil, the next cucumber slices, snail slices, Thai pepper rings, salt, monosodium glutamate seasoning flavor stir fry evenly, injected gravy powder, pepper, sesame oil stir fry can be plate.

Raw materials

Main ingredients: clams (2 pounds)

Seasoning accessories: cooking wine (3 tablespoons), seafood soy sauce / soybean paste (2 tablespoons), shredded ginger (10g), green onion white (2-3 sections), green onion green (a little), millet pepper (3-4), salt (a little)

Preparation Steps

1. Buy the clams placed in the light salt water

2. Thoroughly scrub the skin clean of sediment;

3. Boiling water, under the clams, open the shell in time to fish out, rinse with warm water once drained water standby;

4. Prepare all the raw materials, clams, ginger, scallions, millet pepper, cooking wine, seafood soy sauce;

5. Small fire, stir-fried ginger, scallions, out of the flavor of the softened;

6. medium heat under the clam stir fry;

7. under the millet pepper, seafood soy sauce, cooking wine dripping pot;

8. salt a little seasoning, sprinkle green onions out of the pot.

Raw materials

Main ingredients: scallops 5; leek stalks 100g; white jade mushrooms 130g; two eggs; shrimp glue 60g

Seasoning: yellow pepper slices; salad oil; corn starch; salt; monosodium glutamate; soy sauce

production steps

1, white jade mushrooms clean, cut with a knife, stuffed into the shrimp glue, pat corn starch, into the 60% hot oil pot, fry until golden brown;

1.

Raw materials

Main ingredients: abalone meat 3000g; 200g dried bamboo shoots

Accessories: paste chili oil; scallions; dried chili peppers; big red robe pepper; pork fat meat; carrot mushrooms; shredded onions; millet chili pepper; ginger; star anise

Production Steps

1, abalone meat defrosted and washed, put into a fine stream of water rinse for 2 hours to get rid of fishy flavor. Into the boiling water (water plus green onions, ginger) for 1 minute, out of the cool, drain water spare.

2, 200 grams of dried bamboo shoots soaked in 60 ℃ warm water, removed and washed, cut into pieces, into the boiling water cooked, removed and drained.

3, abalone meat, dried bamboo shoots together into the basin, pouring homemade paste chili oil submerged, covered with a sealed soak 1 night.

4, take 150 grams of soaked and flavored abalone, 40 grams of dried bamboo shoots into a small dish, pour 10 grams of paste chili oil, sprinkle 5 grams of scallions to go.

Paste spicy oil production

1, 700 grams of dried chili pepper, 70 grams of red robe pepper boiled and drained.

2, the pot into the salad oil 3500 grams burned to 40% hot, down into the boil dry chili, dry pepper, and pork fat, steamed carrot mush 600 grams, 150 grams of shredded onion, millet chili 100 grams, scallion, 50 grams of ginger, star anise 2 (in advance of the soak) simmering on low heat for 15 minutes, to be the fat meat diced color golden, dry chili pepper into a brownish-red, hit the residue that is the paste of the spicy oil. The oil can be reused. This oil can be reused.

Raw Materials

Main Ingredients: Fresh Mango Shells 500g

Seasoning: Homemade Seafood Sauce 200; Fried Dried Chili Peppers; White Onion Shredded; Minced Cilantro; Scallion Oil

Preparation Steps

1. Mango Shells are cleaned with seawater, and then put into 70℃-80℃ water for 30 seconds to arrange on a plate.

2. Mix the homemade seafood sauce well, pour it over the mango shells, garnish with shredded chili peppers, shredded scallions, chopped cilantro and drizzle with green onion oil.

Homemade seafood sauce

500 grams of cilantro, celery, 250 grams of carrots, plus soy sauce, 200 grams of soy sauce, Knorr Steam Fish Fresh Dew Juice 1 kg, 100 grams of soy sauce, fish sauce, rock sugar, chicken powder, salt, monosodium glutamate 50 grams of dry seaweed, dried scallops 150 grams of dry seaweed, add 7.5 kg of water and boil together for 30 minutes, filtering impurities can be.

Key

Mango shellfish into the water blanching temperature should not be too high, otherwise the mango shellfish easy to old; but the water temperature should not be too cool, otherwise the shellfish is not cooked. 70 ℃ - 80 ℃ is the best temperature blanching.

Raw materials

Main ingredients: soak steamed dried clam meat (with fresh clam meat instead of better taste, with the cleaned clams into the boiling water to the opening, fishing up into the cold water, take the meat can be washed) 150 grams of lettuce 50 grams, 50 grams of cucumber.

Seasoning: 100 grams of homemade kombucha sauce.

Steps

1, the lettuce and cucumber were cut into slices, add the right amount of salt, monosodium glutamate and mix well, marinate for 15 minutes after squeezing out the water, add the right amount of green onion oil and mix well.

2, mixed lettuce and cucumber slices with cylindrical mold buckle into the plate, clam meat code in the buckle lettuce and cucumber slices, pouring sauce on the table.

Homemade Kombucha Sauce

In the pot, 5kg of water, 500g of kombucha (washed and softened in advance), 300g of rock sugar, 300g of soy sauce, 100g of chili powder, 50g of chicken powder, boil on the heat, turn the heat down and simmer for 15 minutes, then remove from the heat and cool to the taste of the drizzle of 200g can be added. This flavor sauce add kombu, have a light seafood flavor.

Raw materials

Main ingredients: A material (10 grams of shredded fungus, green onion, cilantro 5 grams each, 20 grams of hairy kohlrabi); summer shellfish 2; live abalone 2; live sea cucumber 1

Seasoning: 150 grams of clam broth

Preparation Steps

1, will be the summer shellfish washed, remove the sides, take the clean meat, a shellfish slice of three pieces.

2, abalone to remove the black coat, an abalone slice 5 pieces.

3, sea cucumber slaughter system clean, with a pressure cooker pressure 8-10 minutes, take out the slice 6 pieces.

4, wash the A material, and step 1 in the ingredients together in the container, the hot clam soup poured into the ingredients, rinse mature can be served.

Clam soup

1 kg of clams washed sediment, net pot on the fire, into the water 5 kg, after boiling into the clams, 10 grams of monosodium glutamate, 5 grams of pepper, medium heat to cook for 2-3 hours, into the 20 grams of rock sugar, 5 grams of pepper, add 100 grams of white vinegar, turn off the fire and mix well, filter.

Raw materials

Main ingredients: 6 shellfish, 100g of garlic

Seasonings: white vinegar; sugar; A material (salt, onion oil, soy sauce 3 grams each, monosodium glutamate, chicken powder 2 grams each, 1 gram of sesame oil, 8 grams of soy sauce, Dongguan); small green onion; red pepper

Preparation Steps

1. The shellfish system is clean, take out the meat of the shellfish, blanch for 1 minute, remove with cool water. 1 minutes, fish out with cool water, cut in half and change the knife

2. will be one head of garlic slices, rinse water for 5 minutes, and then put into the addition of white vinegar and sugar in the juice of the two days of soaking (the water level is just over the garlic slices can be), and then into the hot water blanch, fish out of the cool;

3. will be the meat of the scallops, garlic slices in a pot, add the A material and the scallion section and mix, on the table with the red pepper wire decorations can be.

Key

When scalding the scallops, the temperature of the water in the pot should not exceed 80 degrees Celsius, otherwise the scalded old taste is not good.

Raw materials

Main ingredients: scallops 750g; celery pieces 200g

Seasonings: dried chili pepper knots, green and red pepper knots, peppercorns, fried peanuts, spicy sauce, spicy garlic powder, breadcrumbs, ginger and green onion water, salt, monosodium glutamate (MSG), chicken essence, pepper, salad oil, each in moderation.

Steps

1, the scallops pick out the meat, wash, hit the knife, the pot with ginger and onion water, salt, and pepper flavor, to be used.

2, the scallop meat stick on the spicy garlic powder and wrapped in breadcrumbs, into the frying pan until the color of golden brown, pour up and drain the oil.

3, the bottom of the pan oil, first under the dried chili pepper and pepper stir-fry, and then put a little spicy sauce and celery pieces stir fry a few times, and then under the fried scallops and green and red pepper section, add salt, monosodium glutamate (MSG), chicken broth, sesame oil, and pepper oil stir fry, and finally sprinkle fried peanuts on the plate can be on the table.

Raw materials

Main ingredients: 200 grams of fresh bird shells, 150 grams of cucumber flowers, a number of bell peppers

Seasonings: salt, monosodium glutamate, wet starch, sesame oil, salad oil, each moderate

Preparation Steps

1, cucumber flowers cleaned and ready to go; bell peppers cleaned, cut off the two heads, ready to go.

2, bird shells open shell meat, shellfish from the center 3\4 cut a knife (tip position without cutting), turn over and wash for use.

3, the cucumber flowers, beautiful pepper with a small amount of oil and salt water fried to 8 mature, pour up.

4, bird shellfish blanch, pour up.

5, the pot of oil, the "3" and "4" are poured into the pot, with salt, MSG seasoned flavor and stir fry evenly, and then thickening, dripping a small amount of sesame oil can be mounted on the plate.

Chai said seafood:

? Xiao Hai from the seafood city of Zhanjiang, where there are more than 520 kinds of fish, 28 kinds of shrimp and 47 kinds of shellfish. Since I was a child, I have been nourished by these seafood, of course, I am a fan of all kinds of seafood!

Come and play with me, I'll take you to eat the most authentic and local seafood food(≧? ≦)?