I believe many people like to eat a pot of river shrimp, which is very delicious and nutritious, and is deeply loved by everyone. There are many ways to make a pot of shrimp, and the ingredients used are different. Generally, it is made of crab, shrimp, fish and screws. You can put the ingredients according to your own preferences, and you must choose fresh ingredients, which are very delicious. Let's share the cooking method of a pot of river shrimp.
First, the method of frying a pot of seafood 1. Prepare ingredients: crucian carp, shrimp, yellow croaker, crab, chicken essence, monosodium glutamate, salt, lard, white vinegar and ginger.
2. Clean the scales, gills and internal organs of crucian carp and yellow croaker, clean the black film in the belly of the fish, rinse it, remove the shrimp line from the river shrimp, wash the shrimp head and wash the river crab for later use. .
3. Boil the oil, add a little oil to the pot, and then add a little lard. In order to prevent the pan from sticking, you can add a little salt, turn on a small fire and put the processed fish in.
4. Add ginger slices, fry the fish until both sides are golden, add a little white vinegar, and after the fish is fried, add an appropriate amount of water. It is advisable to boil the water with high fire, and then turn to the torch crab for cooking.
5, prepare a little green pepper, wash and cut into sections to remove seeds, put it in a colander, and cook it in soup. Just cook the taste and add chicken essence and monosodium glutamate to taste.
6. Put the shrimp in and cook it. It doesn't need to be cooked for a long time, or it will taste old. Turn the fire and boil the soup. When the soup is thick, it can be cooked. Sprinkle with chopped green onion. Just smelling it makes your mouth water. It's delicious.
Second, the seafood pot tips 1, make a seafood pot, you can choose ingredients according to your own preferences, you can use river shrimp, various fish, river crabs, snails, loach and so on. , are very delicious.
2, the ingredients must be fresh, be sure to clean, so that the taste will be more delicious, when the fish is fried, it should be fried with a small fire, and don't keep turning it over when frying to prevent frying.
3, make a pot of fresh river, different ingredients, cooking time is different, can not be cooked for too long, otherwise it will affect the taste, do not put too much seasoning, it will affect the umami flavor.
Summary: A pot of seafood is delicious, nutritious and delicious, and it is also very simple to make. Cooking at home is delicious and affordable. Everyone does it differently. You can choose ingredients according to your own preferences. The ingredients must be fresh and cleaned. Don't put too much seasoning. Only in this way can this pot of seafood be delicious and rich.
As a delicious dish, a pot of seafood is often loved by everyone. Here's how to cook a pot of seafood.
Specific steps:
(1) Remove and wash the fish head and intestines, and fry them with plants until golden brown.
② Stir-fry the fat with oil.
③ Add onion, ginger, garlic and onion, stir-fry until fragrant.
(4) Add pickled pepper and ginger, stir-fry until fragrant.
⑤ Add Pixian watercress and chafing dish bottom material in turn, and finally add broth.
⑥ Add Pleurotus eryngii and Lentinus Edodes to the soup base, and then add fried fish loach, shredded onion and shredded celery.
⑦ Add celery leaves and shallots before cooking, and you're done.
The above is a pot of seafood, hope to adopt [wit]
Now anything, as long as it is given more TV platforms, will look tall. Sister Wang's private kitchen is ordinary home cooking, cooked by chefs in medium-sized hotels, and often given opportunities by TV stations. It's strange that she is not welcome!
Hello, I'm Jingjing's father, a non-famous gourmet. I'm glad to answer your question. I will directly dry the goods, not to mention.
I grew up in Shanghai at the mouth of the Yangtze River in the East China Sea. I remember growing up eating all kinds of fish, shrimps and crabs. When I was a child, my father would stew all kinds of fish, shrimp and crabs in one pot, so delicious that I could really lose my eyebrows. This is an authentic can of seafood.
Preparation of ingredients: production process: a pot of seafood! Materials are diverse! It tastes fresh! Mussel meat! Crab and shrimp screws! Huaha! Shellfish! Boil the soup! Put ham and stir-fry in the pot! Marinate with tender bamboo shoots! Shanghainese like summer! The oldest dish is called hun xing! Cold eater! Learn from each other!
This pot of seafood in Shanghai is delicious and memorable. This dish can be eaten in ordinary restaurants and hotels in Shanghai. Every time I go to a Shanghai restaurant, I will order this pot of seafood. This dish is basically available in hotels and restaurants in Hangzhou, but it is not called a pot of seafood, but called "hot pot with miscellaneous fish". The materials and tastes are basically the same. A friend invited me to dinner the day before yesterday and went to the hotel to order a hot pot fish. The three of us have a hot pot of miscellaneous fish, and two dishes are enough. If you can't finish eating, pack the miscellaneous fish hot pot and go home. This dish is easy to cook and can be cooked at home. Now I'll show my friends the specific production method.
A pot of seafood (fish hotpot),
1, food preparation,
All kinds of wild miscellaneous fish caught in the river, such as small crucian carp, loach, wild white striped fish, white stickleback, river shrimp, snails, mussels, etc., can be selected according to their own preferences, ginger, garlic, soy sauce, sugar, chopped green onion, millet spicy,
2. Manufacturing method,
Wash all kinds of wild fish you like for later use, put a little cooking oil in the pan, turn on medium heat, when the oil is heated to 80%, add ginger, garlic, millet and spicy, stir fry, then put the washed miscellaneous fish in the oil pan, do not turn over, so as not to break it, add old sprinkles to remove fishy smell, add water as long as the miscellaneous fish are not caught, and add light soy sauce, appropriate amount of salt and a little sugar after boiling.
This dish is especially suitable for winter. It's steaming and delicious. It is not greasy to eat, and it is also very affordable to drink and eat. This is my experience at home, and I will share it with my friends. Please forgive me if there is anything wrong.
Good ingredients only need to be cooked, and bad ingredients need to be seasoned.
What is famous is not necessarily a good thing. The famous private cuisine may not be as good as my specialty.