1. Steamed eggs with clams
Materials:
A dozen clams, a spoonful of salt, a little onion and ginger, two spoonfuls of soy sauce and a spoonful of lard.
Exercise:
1) boil a pot of water. After the water is boiled, put the ginger slices and onion knots together with the clams into the pot.
2) The opening hours of clams are not synchronized. Take one out after opening it, then wash it with cold water and put it on the plate.
3) Pour the eggs into a bowl and beat well, and add a spoonful of salt.
Generally, the ratio of eggs to water is 1: 1.5. In fact, you don't have to worry about the ratio of eggs to water. You should control it according to the size of your steamed egg tray. There are 65,438+0 eggs in the small plate and 2-3 eggs in the large plate (if the eggs are thick, I like to use 3 eggs). Plates are more delicious than bowls. Take half a plate of warm boiled water for standby (you can use clams to blanch and remove floating water).
4) Filter the egg liquid, add it to the clam dish, cover it with a lid or high-temperature plastic wrap, boil the water, steam it for 12 minutes, and stew it for 3 minutes (shallow bowls are easier to cook than deep ones).
5) Mix the soy sauce and lard evenly with a little hot water, pour it on the steamed eggs, and add some chopped green onion. So you're finished!
2. Steamed oysters with garlic
Materials:
Garlic 1, onion 2, onion 1 small pieces, oyster 6, oyster sauce 1 spoon, cooking wine 1 spoon, steamed fish soy sauce 2 tablespoons, soy sauce 1 spoon, sugar 1 spoon, and millet pepper 2.
Exercise:
1) Clean the outside of the oysters with a brush, and then pry them open with a knife or stainless steel spoon. When handling oysters, it is best to wrap them with a rag to avoid cutting your hands.
2) Cut the millet pepper, onion, onion and garlic foam, preferably by hand.
3) Put the oil in a cold pot and dip the chopped millet pepper, onion and garlic foam with warm oil. When fragrant, add cooking wine, oyster sauce, steamed fish and beans, sugar and soy sauce, stir-fry for a while, or directly cover the fried garlic on the oysters and steam for 10 minute.
4) Sprinkle chopped green onion on the pan.
3. Freshwater prawns
Materials:
Scallop shrimp 1 kg, 4-6 slices of ginger, 2 tablespoons of cooking wine, 2 tablespoons of salt, 4-5 shallots, soy sauce 1 tablespoon, and a little vinegar.
Exercise:
1. Put water in the pot, add ginger slices, cooking wine (more) and salt (two teaspoons, slightly more), tie the shallots, bring them to a boil with high fire, and then cook them with low heat.
When boiling water, treat the shrimp sausage with shrimp line, break the shrimp head and squeeze out the internal organs of the shrimp head, then pull out the internal organs, and the internal organs will bring out the shrimp line together. If the shrimp line is not successfully taken out, toothpicks can be inserted in the second and third segments of the shrimp, so that the shrimp line can be picked out.
2. Wash the shrimps again after removing the intestines, adjust the fire to boil, then pour the shrimps into the pot, spread them out with a colander, stir them evenly, cook them until they turn red without covering, take them out on time within 3 minutes (other kinds of shrimps with extremely large heads can be cooked for 5 minutes), and serve them on plates.