food
2 hairtail, 5 ginger slices, scallion 1 root, garlic 10 root, Jiang Mo 1 0g, chopped green onion10g, 30 dried peppers, 35g pepper, 70g Huang Feihong spicy peanuts, 2 tablespoons salt and cooking wine/kloc-0.
working methods
1. Remove the head and tail of hairtail, remove the belly, tear off the black film in the belly, wash and cut into sections for later use;
2. Gently cut several knives on both sides of hairtail, mix chopped green onion, Jiang Mo, cooking wine, salt and pepper, stir well and marinate for more than 30 minutes;
3. Gently pat the salted hairtail with a thin layer of dry starch;
4. Open the electric baking pan, brush it with oil and start the "preheating" program;
5. After preheating, add hairtail, fry until both sides are golden, and take out the fried hairtail for later use;
6. Heat the wok, pour in a proper amount of rapeseed oil and fry until cooked, and then turn to low heat; Add ginger slices, onion slices and garlic cloves and stir-fry until fragrant;
7. Add dried Chili and Zanthoxylum bungeanum, stir-fry until fragrant, add fried hairtail, and stir-fry slightly;
8. Add Huang Feihong spicy peanuts and stir fry, and add appropriate amount of white sesame seeds, salt and chicken powder;
9. After stirring evenly, turn off the fire, take out the pot and sprinkle with chopped green onion and millet.
Second, the sauce-flavored small yellow croaker
food
Yellow croaker 1000g, 2 teaspoons of mushrooms and fermented beans, appropriate amount of refined salt, appropriate amount of onion, 2 teaspoons of salad oil and 4 slices of ginger.
working methods
1. Treat the small yellow croaker and marinate it with fine salt for about half an hour.
2. Preheat the electric casserole, add appropriate amount of oil and ginger slices, and simmer for ten minutes.
3. Put the salted small yellow croaker into an electric casserole.
4. Stew the small yellow croaker for ten minutes, then add mushrooms and lobster sauce to taste.
5. Add mushrooms and lobster sauce evenly into the pot.
6, simmer for 20 minutes, and finally add the right amount of chopped green onion to make it fresh and tender.
7. In this way, a small yellow croaker with a sauce flavor is finished.
Third, dry fried sardines.
food
Sardines, Jiang Mo, chopped green onion, peanut oil and salt.
working methods
1, sardines, the boss will kill them when he buys them in the market, wash them with salt, wash them again and then fry them.
2, the pot is hot, the second cold oil is hot oil, and the small fish directly turn the pot without peeling, slide to one side and go down one by one.
3. Fry until golden brown, turn over and continue frying. After both sides are golden yellow, stir fry in Jiang Mo, and then take out the pan. After all pickling, there is basically no need to add salt.
4, the whole journey takes about ten minutes, that's it, just sprinkle with chopped green onion.
4. Shrimp with garlic
food
500g shrimp, pepper 10g, garlic 10g, 5g ginger, coriander 1, and a little salt.
working methods
1. Wash and dry shrimps.
2. Wash the peppers and chop the ginger, garlic and coriander.
3, hot oil in the pot, fragrant pepper, you can serve.
4. Then saute the ginger and garlic, and then fry the shrimps.
5. Stir-fry until the shrimps change color, then add water and boil for a while.
6. Then stir fry and collect the juice. When the juice is dry, add some salt and sprinkle with coriander.
Five, steamed flat fish
food
2 flat fish, fresh ginger 1 slice, a little yellow wine, red pepper 1 slice, 3 shallots, appropriate amount of steamed fish, appropriate amount of soy sauce and 20g of vegetable oil.
working methods
1, remove gills, viscera and black belly of flat fish, and wash;
2. Pull two flower knives on each side of the flat fish, stuff a piece of fresh ginger and pour a little yellow wine;
3. Heat the steamer for one minute, and send the flounder into the steamer 1 10 degree 15 minutes; The size and thickness of the fish are different, and the time is adjusted according to the situation; The steamer has a visible door, and the fish can be released by observing the narrowing of the knife edge on the fish; If you use an ordinary steamer, steam it for about 8- 10 minutes after the fire.
4. Pour the water out of the fish dish and remove the ginger slices on the surface; Sprinkle chopped green onion and pepper, then pour in hot oil, sprinkle with appropriate amount of steamed fish and soy sauce, and you can eat!
Six, steamed hairy crabs
food
6 hairy crabs, ginger 1 piece, perilla leaf 1 bag, and proper amount of crab vinegar.
working methods
1, clean the hairy crabs with a toothbrush.
2, put enough water in the steamer, put a small bag of perilla leaves, put a few pieces of ginger, perilla can relieve the cold, steamed crabs are good.
3. Put a few slices of ginger on the steamer.
4. Put the processed crab belly up on the steamer, and the crab yellow will not flow up with the belly. The fire will steam for about twenty minutes.
5. Take two slices of ginger, chop them and add them to crab vinegar.
6. When the crab is almost ripe, put the crab vinegar on the steamer and steam it together for a few minutes.
Seven, crispy and spicy shrimp
food
300g of shrimp, 60g of dried pepper, red pepper 10g, 2g of salt, 2g of chicken essence, 2g of pepper, 20g of soy sauce 1 spoon, 20g of raw flour, fried pepper 1 spoon and 2 onions.
working methods
1. Wash the shrimps, put them into a basin, add salt, chicken essence, pepper and soy sauce, and marinate evenly 15 minutes.
2. Cut the dried pepper into sections and reserve the red pepper. It's best to wet the dried and red peppers so that the pot won't burn easily.
3. Cut the onion into small pieces, and stir-fry a spoonful of Chili peppers for later use.
4. Sprinkle a layer of raw flour evenly on the marinated shrimp.
5. Heat the oil in the pot, and fry the shrimp in the pot until the shrimp is slightly shaped.
6. Continue to heat the oil, fry the shrimp in the pot once, and take out the oil control.
7. Leave the bottom oil in the pot and stir-fry the dried and red peppers on low heat.
8. Pour in the fried shrimps, then add a spoonful of fried peppers and stir well.
9. Finally, add a few drops of sesame oil and stir fry a few times.
Eight, red wine roasted mussels
food
600g mussel, half onion, one red pepper, one green pepper, one small piece of ginger, two onions, peanut oil 10g, and one tablespoon of red wine.
working methods
1, onion is cut into rings, onion is cut into sections, red pepper is cut into pieces, green pepper is cut into rings, and ginger is sliced for use.
2. Put a little peanut oil in the non-stick pan and spread the onion in the pan.
3. Then spread the red pepper, green pepper, onion and ginger slices evenly in the pot.
4. Lay the mussels flat on the plate and pour a spoonful of red wine into the pot.
5, you can also use cooking wine instead, then cover it and turn the knob to the maximum firepower.
6. After a few minutes, the mussels will be cooked. Turn off the fire and continue to simmer for half a minute.
Nine, stir-fried clams
food
Razor clam 1 100g, vegetable oil 30g, ginger 1, garlic 30 cloves, millet spicy 10, 2 shallots, 2 parsley, cooking wine 1 tablespoon, 3 tablespoons light soy sauce, 2 tablespoons steamed fish sauce.
working methods
1. Soak the razor clam with clear water for 2 hours in advance to let the razor clam spit sand; You can drop a few drops of sesame oil in clear water to help razor clam spit sand;
2, ginger shredded; Cut off the shallots; Cut coriander into sections; Xiaomi spicy cut circle; Cut garlic into pieces;
3. Heat the wok, pour in vegetable oil and heat it;
4. Add the razor clam, stir-fry with high fire, and turn off the fire after observing the razor clam coming out of the water;
5. Take out the clams and pour out the juice; This step can help the razor clam to remove the fishy smell;
6, another oil pan, add shredded ginger, shredded onion, shredded garlic and millet to stir fry;
7. Add scorpions and stir fry over high fire; Then add cooking wine, soy sauce, steamed fish and soy sauce, and stir fry quickly and evenly;
8. Pour a proper amount of beer on the ingredients, cover and cook for a few minutes;
9. After the ingredients are cooked, collect the juice from the fire, sprinkle it into the parsley section, stir fry evenly, and turn off the fire;
Ten, spicy snails
food
500g of snail, onion 10g, coriander 10g, 5g of red pepper, 5g of garlic, 0.5 spoon of oil, 2 spoons of Pixian bean paste, 0.5 spoon of sugar 1 spoon of oyster sauce, and appropriate amount of water starch.
working methods
1, add a proper amount of water to the pot and put it into the cleaned snail fire to cook.
2, snails can not be cooked for too long, just turn off the fire.
3. Cut onion, garlic, coriander and red pepper into pieces for later use.
4. Pour the oil into the pot and heat it. Add onion, ginger and garlic and stir-fry until fragrant.
5. Add Pixian bean paste, sugar and oyster sauce and stir-fry red oil.
6. Add snail fire and stir fry quickly, and pour in appropriate amount of water starch to collect juice.
7. Sprinkle chopped green onion and coriander to taste and serve.
Xi。 Clam vermicelli pot
food
600g of Meretrix meretrix, 2 small bundles of Longkou vermicelli, 6 cloves of garlic, half of red pepper, 4 shallots, appropriate amount of steamed fish, appropriate amount of soy sauce and 20g of vegetable oil.
working methods
1, cut the vermicelli into short pieces, soak it in cold water, take it out and put it in a steaming bowl, then pour in a proper amount of cold water to soak it;
2. Spread the cleaned clams evenly on the vermicelli, preferably in a slightly higher container to increase the heating area, which can save time;
3. Send the clam vermicelli basin into the steamer, the temperature is 1 10 degree, the screen shows 14 minutes, and the actual time is 20 minutes; Ordinary steamer can also be used, and the time can be adjusted according to the size of firepower and the depth of capacity. When all the clams open their mouths, they can be cooked.
4. Prepare seasoning when steaming: mince garlic, mince onion and mince sweet pepper;
5. After the clams are out of the pot, sprinkle minced onion and garlic and pepper evenly on the surface, and then sprinkle with appropriate amount of steamed fish and soy sauce;
6. Burn the vegetable oil until it is about to smoke, pour it on the minced onion, garlic and pepper, stir the clams and vermicelli a few times, and you can eat!
Twelve, steamed scallops with garlic
food
8 scallops, appropriate amount of oysters, half a garlic, one chive, one spoon of chopped pepper, half a spoon of soy sauce and two slices of ginger.
working methods
1. First clean the scallop, stick it on the scallop, insert a knife, cut off the scallop column, and the scallop can be easily opened.
2. Brush the black part of scallop slices with a wire brush, and then rinse them with clean water. Scrape off the internal organs with a spoon.
All scallops are processed and put in a flat plate.
4, garlic chopped into garlic paste, ginger minced, onion cut into chopped green onion for use.
5, put a little oil in the pot, take half of the garlic and put it in the pot, stir fry until it is slightly yellow.
6. Put raw garlic, cooked garlic, chopped pepper and shallots into a small bowl and put a spoonful of soy sauce.
7. Stir well with chopsticks and scoop the mixed juice into scallops.
8. Put the oysters on the bottom of the rice steamer.
9. Put the scallop on the upper floor, fill the water tank with purified water, start the power supply, and turn the timing knob to 10.
10. Sprinkle a little chopped green onion after cooking. It tastes best when it's hot.
Thirteen. Spicy squid
food
500g squid, 2 green peppers, 3 green garlic, 2 millet peppers, 4 coriander, 3 tablespoons coarse spicy oil, a little salt, and a little soy sauce.
working methods
1, squid tears off the outer membrane, washes the internal organs and drains the water;
2. Green pepper, green garlic, coriander and oil pepper are ready;
3, green pepper is cut into thick strips, green garlic is cut obliquely, coriander is cut into inches, millet is cut into circles, and the amount of oil pepper varies with taste;
4. Pour a proper amount of oil into the wok, first stir-fry the coarse pepper and millet spicy ring with low fire to make red oil;
5, then put the squid into the pot, stir-fry over high fire, and the body slightly discolors and straightens;
6. Stir-fry the pepper slices and green garlic slices in the pot, and the color changes, and the squid completely changes color. Pour a little soy sauce and sprinkle a little salt;
7. Put the coriander into the pot, turn off the fire, turn it over a few times, and put it on the plate.
Fourteen, steamed abalone with garlic flavor
food
6 abalones, 5 cloves of garlic, soy sauce 10g, Gu Yue Long Shan Diao Jiu 10g, Lee Kum Kee garlic hot sauce 5g, oyster sauce 10g, millet spicy 1 slice, 2g of sugar, 2 slices of ginger, appropriate amount of chives, and vermicelli/kloc-0.
working methods
1. Abalone Wash abalone shell, skirt and bottom. Dig it out with a spoon
2. Take out the stomach and wash it again.
3. put the flower knife in front of the abalone, don't cut it.
4, 5 cloves of minced garlic, take 2/3 cloves of minced garlic, put it in the oil pan and fry it on low heat.
6. Golden garlic gives off bursts of fragrance. Be careful not to blow it up.
7. Put it with the remaining 1/3 garlic.
8, 2 slices of ginger shredded, scoop a spoonful of Lee Kum Kee's garlic and spicy sauce.
9. Add 10g cooking wine, 10g light soy sauce, 10g oyster sauce and 2g white sugar and mix well.
10, pour the mixed juice on the abalone.
1 1. Soak the vermicelli in hot water quickly and put it in the middle of the plate.
12, after the pot is boiled, put it in a cage and steam for 3 minutes.
13, turn the fan up and down and sprinkle with chopped green onion and millet.
Fifteen, dragging noodles crab
food
2 crabs, brown sugar 2 tablespoons, 40g shredded ginger, 2 tablespoons corn starch, 1 tablespoon salt, a little sugar, a little cooking wine, a little white pepper, a little pepper powder, a little chopped green onion and a proper amount of vegetable oil.
working methods
1, wash the crab, open the back shell, cut two halves from the middle of the abdomen with a knife, and remove the gills.
2. Pour a little cooking wine, salt, sugar, white pepper, starch and egg white into the crab pieces and marinate for a while. Deep-fry in hot oil until cooked.
3. Put aside the fried crab pieces, make a bowl of juice with starch, a little water, pepper powder and salt, and fry for a while to thicken.
4. Pour a little oil into the pot, saute chopped green onion and shredded ginger, pour the squeezed crab pieces, and then pour the bowl juice prepared in the last step along the edge of the pot. Quickly turn to medium heat and serve.