Seafood roasted tofu

Ingredients: Cut tofu into one catty, one or two pieces of scallop meat, clam meat and razor clam meat respectively.

Seasoning: a little light soy sauce, 20g Donggu soy sauce, 13 spices and a half teaspoon, a little pepper powder, a proper amount of soybean oil, a teaspoon of monosodium glutamate, a half teaspoon of chicken powder, onion, ginger and garlic and rice wine.

Production steps:

1, fry tofu until golden, and cook scallop and mussel meat for later use;

2. Stir-fry onion, ginger and garlic with soybean oil, then add 1.5kg water and a little cooking wine. Break onion, ginger and garlic, add the above seasoning and fry until cooked. When the soup is almost dry, make it thin and add seafood to stir fry.

Lianshang seafood

Materials: 750g of sea crab (selected variety), 25g of litchi/kloc-0, 75g of towel gourd strips, 20g of carrot strips100g, and 20g of wax gourd strips.

Ingredients: 500g of light salt water and soup, 5g of salt, and material A (8g of Le Jia chicken essence, 0g of Guangdong Hakka Niang wine10g, 2g of white pepper, 3g of salt).

Production steps

1. Peel and core fresh litchi, and soak in light salt water for 3-5 minutes;

2. Put the soup, wax gourd strips and carrot strips into a container, seal it, steam it in a cage for 1.5 hours, take it out and put it in a pot, add litchi meat, and stew it for 5 minutes with low fire to form a litchi soup base;

3. Boil 1kg water, add litchi peel and salt, boil, cool off the fire to form litchi water, add washed sea crabs and marinate for 30 minutes, take out the sea crabs, steam them in a cage for 20 minutes, and take them out for later use (it will be easier to taste if the knives are changed);

4. Put the prepared litchi soup base into the pot, add the towel gourd strips to a small fire, season with material A, pour into the pot, and add the steamed sea crab to serve.

Although making litchi dishes is very simple, we should pay more attention to the following four points:

1. Litchi must be soaked in 5% light salt water for a few minutes after peeling and coring, which can play a role in dispelling fire;

2. When cooking lychee dishes, be sure to pay attention to the amount of salt. Because litchi is a very sweet fruit, if you put too much salt, the taste of the dish will be very strange;

3. Litchi is suitable for stewing soup, frying seafood, or steaming;

4. When paired with crabs, you need to soak the crabs in boiled litchi water, which can reduce the coolness of crabs.

A bucket of seafood cattle

Ingredients: fat beef 250g, squid 100g, cuttlefish, braised pork belly, sea shrimp, cucumber slices, Chinese cabbage leaves and bean sprouts 50g.

Seasoning: 50 grams of Meiji fresh spicy juice, 300 grams of broth, 6 grams of salt, soy sauce, dried Chili, chopped green onion, celery, wet starch, salad oil 10 gram.

Production steps

1. Blanch squid, cuttlefish, shrimp, cabbage leaves and bean sprouts in hot water with salt. Don't blanch for too long to prevent the taste from getting old. After the squid is rolled, take it out and put it at the bottom of the bucket.

2. Blanch the fat beef with hot water until it is cooked, season it with hot sauce and light soy sauce, add the ingredients blanched in step 1 (except squid) and cucumber slices, cook together, thicken, sprinkle with pepper, chopped green onion and celery, and drizzle with oil.

Ningxiang hot and sour arctic fish

Ingredients: 250g arctic fish.

Accessories: 1 red pepper, 4 okra, 60g squid whiskers, 1 tablespoon olive oil, 2 peppers, 2 tablespoons fish sauce, 1 tablespoon sugar, 2.5 tablespoons lemon juice, 50g water and half a yellow pepper.

Exercise:

1, prepare ingredients, and all vegetables and squid must be cleaned.

2. Slice the pepper, pour it into the pot with sugar, fish sauce, lemon juice and water, boil it and let it cool.

3. Add olive oil and stir well to make Thai hot and sour juice.

4. Thaw the northern herring slightly after shelling, pay attention to keep the shrimps and put them aside.

5. After the water in the pot is boiled, boil the okra and cool it with ice water.

6, squid must also be scalded with boiling water, and ice water is too cold.

7. Cut the colored pepper and okra into oblique slices.

8. Put all the ingredients into the container, pour in the hot and sour juice and mix well.

9. Thai hot and sour juice is suitable for ingredients with high crispness, such as beans in vegetables, scalded squid in melon seafood, shrimp and fish with tight meat. This juice can be refrigerated for 3 days.