Like a light.
19956℃ 20
Ee 2 1. cn- seafood mixed vegetable salad
Seafood salad
1. Wash cuttlefish and slice; Wash the shrimps, remove the intestinal mud, and cut the back slightly for use.
2. Wash and slice snapper; Soak clams in cold water and spit sand. Put it aside.
3. Put the materials made of 1 into a preheated oven, bake at 200℃ for about 10 minutes, and take them out for later use.
4. Mix all seasonings evenly and add a little lemon peel.
5. Wash lettuce, bean sprouts, eye buds and tomatoes, put them into the seafood in method 3, and pour the sauce in method 4.
Salad Seafood jiaozi
1. After mixing the main ingredient (2) and seasoning (1) until they are thick, add the main ingredient (3) and seasoning (2) and mix them evenly, and then put them in the refrigerator for about 2 hours to help the stuffing solidify.
2. Divide the stuffing into 12 equal parts, put 1 stuffing into each big yellow peel, fold it into a semicircle, then pinch out the lace by hand and press it, and make 12 pieces in sequence for later use.
3. Heat the oil pan until the oil temperature rises to 180℃, then fry it in jiaozi until it is golden brown, take it out, drain the oil, put it on a plate, and dip it in salad dressing when eating.
Salad seafood roll
(1) Wash and dry shrimp, and marinate with a little salt and pepper 10 minute.
(2) Dice pork, shred horseshoe and cut pineapple into small pieces for later use.
(3) Cook pork and shrimp in Sichuan until cooked, and let them cool for later use.
(4) Wash coriander, take leaves, add 1/4 cup of water to flour, and mix flour.
(5) Mix pork, shrimp, water chestnut and pineapple together, add seasoning and mix well to form stuffing.
(6) Take a sponge roll, put in 2 tablespoons of stuffing, squeeze in a little salad dressing, roll it up, put in a little coriander leaves, and seal it with noodles.
(7) After all the dishes are cooked, fry them in seven minutes until golden brown, and then set the plate.
Seafood salad
1. Cut the cross stripes on the flower branches (refer to the basic skills of knife cutting) and then cut them into small pieces; Cut the shrimp back to remove the sand intestines; Clams spit sand in salt water.
2. Shred onion, sliced cucumber and sliced tomato.
3. Cook the clams, cuttlefish and shrimp in boiling water, take them out and immediately cool them with cold water.
4. Mix all seasonings into sauce, and add pepper and minced garlic.
5. Mix the materials processed in methods 2 and 3 with the sauce prepared in method 4.
Fried seafood, mayonnaise wrapped in rice paper
1. Shredded crab roe, minced shrimp and diced yellow peach.
2. Then boil the crab roe and shrimp in hot water, and then freeze the water after hot water.
3. Then mix crab roe, shrimp, yellow peach and salad dressing, and put them in the refrigerator 10 minutes or so.
5. Tie the material in a corner, roll it up, leave a small corner, and fold the two corners in half.
6. after that, it will be folded and glued with d egg yolk liquid.
7. Put the wrapped salad seafood roll into the egg yolk liquid and roll it back and forth. Hurry up, the 5 series D paper will dissolve!
8. After rolling, put the bread crumbs and roll around.
9. Pack salad.