Exercise:

1, put the vermicelli into a bowl, soak it in boiling water until it becomes soft, take it out and control the water for later use.

2, garlic peeled and chopped into garlic paste, millet pepper cut into pepper rings, parsley cut into the end, put into the plate for later use.

3. Pour more oil into the pot, add minced garlic, stir-fry over low heat until the garlic becomes soft and fragrant, add millet pepper rings, add 2 spoonfuls of steamed fish and soy sauce and stir well.

4. Shell the scallops, rinse them, dig the scallop meat down with a spoon, add 1 spoon of oyster sauce, and catch well.

5. Add 1 tbsp seafood soy sauce and 1 tbsp oyster sauce to the vermicelli and mix well.

6. Put the scallops in a dish, take a pinch of vermicelli, put a piece of scallop meat in the middle, gather all the scallops, add 1 spoon garlic sauce, then flatten all the scallops and gather with scallop meat.

7. Put the plate into the steamer, bring it to a boil, cover it and steam for 10 minute, and steam until scallop meat changes color. Take out and sprinkle with coriander powder.

Second, fish sauce seafood

Exercise:

1. Make red oil first, pour the oil into the pot, and heat it slightly. Add onion, ginger, star anise, fragrant leaves and pepper and stir-fry until the onion and ginger turn yellow. Use a strainer to filter out the ingredients inside.

2, the oil temperature continues to heat up, put the fine Chili powder into the bowl, pour the hot oil into the bowl, and cool the red oil.

3. Put the onion, ginger, fragrant leaves, pepper, star anise, cinnamon and shrimp skin into cold water, boil the water for 10 minute, add laver to soak out the umami flavor, and then filter out all the ingredients with a colander, leaving only the soup base for later use.

4. After the squid is cleaned, peel it and take out its internal organs for later use. Flower nails soak in salt water and spit sand.

5, pour water into the pot to boil, add the flower nails, cook until the flower nails are all open, remove the water control and set aside.

6. Put the fresh shrimp in boiling water, cook for about 5 minutes, turn red, and take it out to cool for later use.

7. Cook the squid in boiling water for about 5 minutes. When the meat is tight, it can be taken out to cool for later use.

8. Cut red and green peppers into pepper rings, and then cut some minced garlic, ginger slices and lemon slices.

9. Add 2 tbsps of light soy sauce, 1 tbsps of aged vinegar, 1 tbsps of oyster sauce, 1 tbsps of white sugar and a proper amount of salt to the soup base, and stir well. The soup base of fish sauce and seafood is ready.

10, put the cooked seafood into a deep bowl, pour it into the bottom of the seafood soup just now, so that all ingredients will not touch the bottom of the soup, put in red and green pepper rings, add some minced garlic, squeeze lemon slices into the bottom of the soup, put lemon slices on it, and finally pour in 1 tablespoon of red oil, and refrigerate 1 hour.

Third, spicy crab.

Exercise:

1. The crab opens the upper shell of the crab, and then cuts the rest of the crab's body from the middle.

2. Prepare a proper amount of dry starch in the dish, hold the crab legs and cover the incision with starch.

3. Add more oil to the pot and heat it until the oil temperature is slightly hot. Take crab legs, fry the starch-stained parts in an oil pan, and then fry other parts. Fry until the color turns red, and take out for later use.

4. Add onion, ginger and garlic into the pot, and stir-fry for fragrance. Add the chafing dish base, Pixian bean paste and white sugar and stir-fry until fragrant.

5. Pour in crabs and stir well.

Fourth, steamed eggs with sea urchin.

Exercise:

1. Buy two sea urchins and let the merchant open them. Go home and take it out and clean it.

2, 2 eggs in a bowl to break up, and then add the right amount of water, 1 tablespoon salt and mix well.

3. Pour the egg liquid into the sea urchin, put a small dish under the sea urchin, and then put the small dish on the steamer.

4. Steam for 8 minutes after the water is boiled. Finally, after steaming, pour in a little steamed fish sauce, sprinkle with chopped green onion and pour in hot oil.

Five, spicy fried flowers

Exercise:

1. Put the fresh flower buds in a bowl and soak them in salt water for a while, so that the flower buds spit sand.

2. Prepare side dishes such as onion, ginger, garlic, onion and pepper, cut red and green peppers into pieces, then cut some onion segments, ginger slices, onion segments and millet pepper rings, and finally cut some coriander powder and garlic slices for later use.

3. Add half a spoonful of Pixian bean paste, half a spoonful of soy sauce, 1 spoonful of soy sauce to the bowl, add a little pepper, and stir well with a spoon.

4. Rinse the soaked flower nail repeatedly with clear water, wash off the sediment on the surface, and control the water for later use.

5. Heat oil in the pot, add onion, ginger, garlic and millet pepper rings, stir-fry until fragrant, then pour in the prepared sauce and stir-fry quickly. If it is too dry, you can add less water.

6. Put the flower shell into the pot and stir-fry over high heat until the flower shell is all open.

7. Pour in onion slices and red and green pepper slices, stir-fry for a while, and finally serve.