food
Ingredients: thorn head 40g, sea sausage 30g, scallop meat 40g, abalone 40g, conch 40g.
Accessories: a handful of coriander, a cucumber and a few garlic?
Seasoning: Chili oil; Seafood juice; rice vinegar
Production steps
1. Wash the above seafood, blanch conch, abalone, scallop and sea sausage until raw, cool thoroughly, then cut cucumber into pieces, and wash coriander into sections.
2. Add rice vinegar and mashed garlic to an appropriate amount of seafood juice and make it into a sauce with moderate acidity for later use.
3. Put the cucumber in a bowl, add several seafood ingredients, add appropriate amount of sauce, coriander and Chili oil, and stir well.
raw material
Ingredients: 200 grams of quick-frozen tape, 50 grams of sauerkraut, and a little fresh Vitex negundo.
Seasoning: salt, monosodium glutamate, cooking wine, egg white, raw flour, sesame oil and salad oil.
Production steps
1. After the belt is thawed, dry the water, mix well with salt, monosodium glutamate, cooking wine, egg white and corn starch, put it in an oil pan with 30% oil temperature, and pour it into the drain.
2. Cut the cabbage into small pieces and blanch it for later use.
3. Add salad oil into the pot, add scallops, Chinese cabbage and pepper rings and stir well, then cook the cooking wine, add salt and monosodium glutamate to taste and stir well.
raw material
Ingredients: 500g of fresh bird shell, 0g of green bamboo shoots100g, 50g of soybean sprouts, and a little shredded green pepper.
Spicy juice: aged vinegar; Sesame oil; Red oil; Cooking wine; Chicken essence; refined sugar
Production steps
1, green bamboo shoots and soybean sprouts are soaked in water and placed at the bottom of a tall container.
2. Take meat from fresh poultry shells, wash them, blanch them and put them in a container.
3. Boil the cold water, add the aged vinegar, spicy fresh dew, cooking wine, chicken essence and sugar and mix well. After cooling, add spice oil and red oil and stir evenly to make spicy juice.
4. Pour in the spicy juice and sprinkle with shredded green and red peppers.
raw material
Ingredients: a conch weighing about 350-400g, two Japanese cucumbers and a little Thai pepper rings.
Seasoning: salt, monosodium glutamate, wet starch, salad oil, sesame oil and pepper.
Production steps
1, pick out the snail meat, wash it, cut off the tail and slice the snail head for later use.
2. Wash and slice the cucumber for later use.
3. Burn the oil to 40% heat, put the screws in and pour them out to drain the oil.
4. There is oil left in the pot, scoop a small amount of boiling water, add salt, pour cucumber slices, fry until 70% mature, and pour out.
5. Add oil, cucumber slices, spiral slices and Thai pepper rings, adjust the taste with salt and monosodium glutamate, stir well, add starch, pepper and sesame oil and stir well before serving.
raw material
Material: Clam (2kg)
Seasoning accessories: cooking wine (3 tbsp), seafood soy sauce/bean paste (2 tbsp), shredded ginger (10g), scallion (2-3 segments), scallion (a little), millet pepper (3-4) and salt (a little).
Production steps
1. Put the bought Meretrix meretrix into light salt water to spit sand 1-2 hours;
2. Thoroughly scrub the sediment on the epidermis;
3. Boil the water, put in the clams, open the shells and take them out in time, rinse them with warm water and drain them for later use;
4. Prepare all raw materials, including clams, shredded ginger, onions, millet peppers, cooking wine and seafood soy sauce;
5. Stir-fry shredded ginger and onion with low fire, and the fragrance will soften;
6. Stir-fry clams in medium heat;
7. Pour millet pepper, seafood soy sauce and cooking wine into the pot;
8. Season with a little salt and sprinkle with chopped green onion.
raw material
Ingredients: 5 scallops; Leek stalks100g; ; Pleurotus eryngii130g; ; Two eggs; Shrimp glue 60g
Seasoning: yellow pepper slices; Salad oil; Corn starch; Salt; Monosodium glutamate; soybean
Production steps
1. Wash Pleurotus ostreatus, cut it with a knife, brew shrimp glue, pat corn starch, put it in a 60% hot oil pan, and fry until golden brown;
2. Wash the scallop, take the meat, slice it from the middle, hang the egg liquid, pat the powder, put it in a 50% hot oil pan, and fry it until golden brown;
3. Take another pot, add seasoning, add leek stalks and stir-fry, add Pleurotus ostreatus and scallops and stir-fry, and serve.
raw material
Ingredients: Bao Bei meat 3000g；; 200 grams of dried bamboo shoots
Accessories: paste spicy oil; Scallion segment; Dried peppers; Dahongpao pepper; Diced pork fat; Chop carrots; Shred onion; Xiaomi spicy; Ginger slices; Eight angles
Production steps
1. Bao Bei meat is thawed and washed, rinsed with trickle water for 2 hours to remove the fishy smell, added with boiling water (add onion and ginger to the water), blanched 1 min, fished out, cooled and drained for later use.
2. Soak 200 grams of dried bamboo shoots in warm water at 60℃, take them out and wash them, cut them into granules, blanch them in boiling water, take them out and drain them.
3. Put Bao Bei meat and dried bamboo shoots together in a pot, pour homemade sauce and spicy oil for soaking, cover and seal, and soak for 1 night.
4. Take Bao Bei150g and dried bamboo shoots 40g, put them into a small dish, pour in spicy oil10g, and sprinkle with chives 5g to serve.
Make Chili oil
1, 700g of dried pepper and 70g of Dahongpao pepper, drained with water.
2. Add 3500g salad oil to the pot and heat it to 40% heat. Add soaked dried Chili and dried Zanthoxylum bungeanum, 600g diced pork,150g steamed chopped carrot,100g shredded onion,100g millet spicy, 50g onion, ginger slices and 2 small star anise (soaked in water in advance). This oil can be reused.
raw material
Ingredients: 500g fresh mango shell.
Seasoning: homemade seafood juice 200; Stir-fry dried shredded chilies; Shred scallion; Coriander powder; onion oil
Production steps
1. Wash the mango shell with seawater, splash it in water at 70℃-80℃ for 30 seconds, and set the plate.
2. Mix the homemade seafood juice, pour it on the mango shell, decorate it with shredded pepper, shredded onion and minced coriander, and drizzle with scallion oil.
Homemade seafood sauce
500g of parsley and celery, 250g of carrot, 200g of steamed fish black soybean oil, 200g of soy sauce, Le Jia steamed fish fresh sauce 1 kg, soy sauce100g, 50g of fish sauce, crystal sugar, chicken powder, salt, monosodium glutamate, dried scallops150g, and dried scallops.
key
The temperature of blanching mango shells should not be too high, otherwise the mango shells will easily get old; But the water temperature should not be too cold, otherwise the shellfish will not be cooked. 70℃-80℃ is the best temperature for blanching.
raw material
Ingredients: soaked and steamed dried clam meat (fresh clam meat is a better substitute for taste. When in use, the cleaned Meretrix meretrix is washed in boiling water to the opening, picked up and put into ice water for supercooling, and then the meat is washed) 150g, lettuce 50g and cucumber 50g.
Seasoning: homemade kelp juice 100g.
Production steps
1. Dice lettuce and cucumber, add proper amount of salt and monosodium glutamate and mix well. After curing 15 minutes, squeeze out water and add appropriate amount of onion oil and mix well.
2. Buckle the mixed lettuce slices and cucumber slices into a plate with a cylindrical mold, code the clam meat on the buckled lettuce slices and cucumber slices, and serve with the sauce.
Homemade kelp flavor juice
5 kg of clean water, 500 g of kelp (washed and soaked in advance), 300 g of rock sugar, 300 g of light soy sauce, 50 g of spicy fresh dew 100, and 50 g of chicken powder, put them in a pot and cook them on low heat 15 minutes. After cooling completely from the fire, add 200 grams of seasoning water. Kelp is added to this flavor of juice, which has a faint seafood taste.
raw material
Materials: Material A (shredded auricularia auricula 10g, chopped green onion and coriander 5g, Undaria pinnatifida 20g and two seashells in summer; 2 live abalone; 1 live sea cucumber
Seasoning: clam soup 150g.
Production steps
1. Wash scallops, remove the edges, and take clean meat, one scallop with three slices.
2, abalone to black, an abalone slice 5 pieces.
3. Slaughter and clean the sea cucumber, put it in a pressure cooker for 8- 10 minutes, and take out 6 pieces.
4. Wash the material A, put it into a container together with the raw materials in step 1, pour the hot clam soup into the ingredients, and blanch it until it is cooked.
Clams soup
Wash mud and sand of Meretrix meretrix 1 kg, clean the pot, add 5 kg of clear water, add Meretrix meretrix, monosodium glutamate10g and pepper 5g after boiling, cook for 2-3 hours on medium fire, add 20g of rock sugar and pepper 5g, add 0/00g of white vinegar100g, turn off the fire, mix well and filter.
raw material
Ingredients: 6 scallops and100g garlic.
Seasoning: white vinegar; White sugar; Material A (salt, scallion oil and soy sauce 3g each, monosodium glutamate and chicken powder 2g each, sesame oil 1 g, mushroom soy sauce 8g); Onion segment; Shredded red pepper
Production steps
1. Clean the scallop, take out the meat of the scallop, blanch it in a pot 1 min, take it out and cool it with cold water, split it in two, and change the knife.
2. Slice a head of garlic, rinse it for 5 minutes, then soak it in white vinegar and white sugar for two days (the water level just covers the garlic slices), then blanch it with hot water, take it out and take a bath;
3. Put scallop meat and garlic slices into a pot, add material A and shallots and mix well. Serve with shredded red pepper.
key
When scalding scallops, the water temperature in the pot should not exceed 80℃, otherwise it will not taste good when scalded.
raw material
Material: scallop 750g；; 200 grams of celery.
Seasoning: dried Chili Festival, green pepper Festival, pepper, fried peanuts, hot sauce, spicy garlic powder, bread crumbs, ginger and onion water, salt, monosodium glutamate, chicken essence, pepper and salad oil.
Production steps
1. Take the scallop out of the meat, wash it, put it on a flower knife, put it in a pot and add ginger, onion, salt and pepper.
2. Stick scallop meat with spicy garlic powder, wrap it with bread crumbs, fry it in an oil pan until the color is golden, and drain the oil.
3. Leave the oil at the bottom of the pot. Stir-fry dried chili festival and pepper, stir-fry a little chili sauce and celery, stir-fry scallops and green peppers, add salt, monosodium glutamate, chicken essence, sesame oil and pepper oil, and sprinkle with fried peanuts.
raw material
Ingredients: 200g of fresh bird shell, 50g of cucumber flower/kloc-0, and some beautiful peppers.
Seasoning: salt, monosodium glutamate, wet starch, sesame oil and salad oil.
Production steps
1, wash cucumber flowers for later use; Wash the peppers and cut off both ends for later use.
2. Open the shell of the bird shell to get the meat, cut the shell meat from the middle 3\4 (the tip position does not need to be cut), open it and wash it for later use.
3. Stir-fry cucumber flowers and sweet peppers with a little oil and salt water until they are 80% cooked, and pour in.
4. Birds and shellfish are drowned and hung upside down.
5. Put oil in the pot, pour "3" and "4" into the pot, adjust the taste with salt and monosodium glutamate, stir fry evenly, then thicken and pour in a little sesame oil to serve.
Picking a small sea to say seafood:
? Xiaohai comes from Zhanjiang, the city of seafood, where there are more than 520 kinds of fish, 28 kinds of shrimp and 47 kinds of shellfish. Xiaohai, who grew up nourished by these seafood, is of course an avid fan of all kinds of seafood!
? Come and play with me, and I'll take you to eat the most authentic seafood (≧? ≦)?