I believe everyone knows that seafood has high nutritional value. They are not only high in nutritional value but also delicious. How to make it delicious? Below is what I compiled for you. I hope you like it.
1. Spicy fried clams
Ingredients:
Clams (2 pounds), cooking wine (3 tablespoons), seafood soy sauce/bean paste (2 tablespoon), shredded ginger (10g), green onion (2-3 sections), green onion (a little), millet pepper (3-4 pieces), salt (a little)
Method:
1. Place the purchased clams in light salt water to spit out sand for 1-2 hours
2. Thoroughly scrub the surface of the clams to clean the sediment
3. Add the clams to boiling water. Open the shell and take it out in time, rinse it with warm water, drain and set aside
4. Prepare all the raw materials, clams, shredded ginger, green onion segments, millet pepper segments, cooking wine, seafood soy sauce
5. Stir-fry shredded ginger and scallions over low heat until the fragrance becomes fragrant and soften
6. Stir-fry clams over medium heat
7. Add millet pepper, seafood soy sauce, Pour the cooking wine into the pot
8. Season with a little salt, sprinkle with chopped green onions and take out the pot
TIPS:
1. Basically, I use this method for all kinds of seafood. When it's cooked, you don't have to add chili peppers if you don't like it, and you don't have to add ginger. The oil consumption only increases the flavor and color. I think if I make it next time, it would be good to try steaming it.
2. Remember to spit out all the sand. No matter how delicious the meat is, it will only hurt your teeth. When spitting out sand, remember to add a little salt to the water. Razor clams live in sea water and will easily die if soaked in fresh water.
3. Be sure to control the dryness when putting the shells in the pot, because shellfish will still spit out a little water when fried. If you don’t control the dryness, they may become boiled.
2. Scallop Vermicelli
Ingredients: 6 scallops, 50g vermicelli, 1 tsp seafood soy sauce, 50g garlic, 2g salt, 3ml cooking wine, 15g chives, 10ml oil, old Use an appropriate amount of smoke and red pepper
Method:
1) Wash the scallops, soak the vermicelli in cold water until soft, and then blanch them in boiling water.
2) Put the vermicelli in scallops. Chop the garlic, stir-fry and put it on the vermicelli.
3) Mix the seasoning into juice and pour it on the vermicelli. Pour boiling water into the pot and steam for eight minutes. Take it out.
4) Heat some hot oil in the pot and pour it on top before serving. Add chives and red pepper.
3. Braised prawns in oil
Ingredients: 300g of fresh shrimp, appropriate amount of oil, appropriate amount of salt, appropriate amount of shredded green onion, appropriate amount of shredded ginger, 1 tablespoon of tomato sauce, appropriate amount of light soy sauce, 5g sugar, appropriate amount of cooking wine
Method:
1) Wash the fresh prawns with cold water.
2) Cut off the shrimp legs and tentacles and pull out the sand line.
3) Cut the onion and ginger into shreds and set aside.
4) Heat the pot, add a little oil, heat until it is 60 to 70% hot, add the prawns and stir-fry.
5) Stir-fry until the shrimp shells become hard, add tomato sauce and continue to stir-fry.
6) Add onion and ginger shreds and stir-fry until fragrant. 7) Cook cooking wine, add salt, sugar, light soy sauce and a small amount of water and bring to a boil. 8) Simmer over medium heat until the soup is concentrated.
4. Spicy crayfish
Ingredients: 400g crayfish, 3 tablespoons Chongqing hot pot ingredients, 10g garlic, 5g green onion, 4 bay leaves, appropriate amount of ginger slices, 1/ 3 bottles, appropriate amount of sugar, appropriate amount of salt, appropriate amount of Sichuan peppercorns, 15 dried chili peppers
Method:
1) Soak the crayfish in sesame oil and salt to remove dirt, then add white wine, shake and wash for a few times Steps:
2) Heat the pan without adding oil and stir-fry the lobster until it changes color:
3) Add hot pot ingredients, dried chili peppers and Sichuan peppercorns and stir-fry until fragrant 4) Add garlic cloves and stir-fry until fragrant Leaves, scallions and ginger slices are then stir-fried 5) Add beer, sugar, salt, and boil until the juice is reduced!
5. Fried screws
Ingredients: < /p>
500 grams of screws
Seasonings:
20 grams of Sichuan peppercorns, 15 grams of dried red pepper, chives, ginger, garlic, salt, white wine, dark soy sauce, sugar
Method:
1. Soak the screws in salt water overnight (you can add a few drops of oil) and spit out the sand.
2. Cut the green onion into sections and shred the ginger. Slice the garlic
3. Heat the oil in a pan and sauté the Sichuan peppercorns and dried red pepper until fragrant. Add shredded ginger, green onions and garlic slices and stir-fry until fragrant. Add the washed screws and stir-fry for five minutes. Add white wine and Stir-fry dark soy sauce, sugar, and salt until cooked and remove from the pan.
Soak the sea screws for one hour, spit out the sand, wash and set aside; mince the garlic and ginger and set aside; cut the dried chilies into shreds and set aside; boil water and blanch the sea screws (30~60 seconds) while blanching Add ginger slices, a little salt, a little rice wine, take out and drain and set aside; heat a pot, add an appropriate amount of oil, add dried chili peppers and stir-fry until fragrant. When the chili peppers are about to change color, add ginger and garlic, stir-fry until the aroma is released ~ add in seaweed For the screws, add an appropriate amount of rice wine and an appropriate amount of salt, and stir-fry constantly. There is no need to add water during this period. The sea screws come with their own water. Take them out of the pot and put them on a plate. When they come back from the supermarket, they will be soaked in water for about two hours. Drain the sand in a row. Wash it several times and put it on a plate for later use.
Preparation materials: pepper, ginger, green onion, garlic. Wash the coriander and set aside. Prepare two sauces. Cut ginger, onion, and garlic into powder and set aside. Mix the sweet noodle sauce and garlic sauce in a ratio of one to one, add an appropriate amount of sugar and mix thoroughly. Heat the pan, add appropriate amount of oil and turn to low heat. Add onions, ginger, garlic, and peppercorns to the pot and saute until fragrant. Add the prepared sauce and sea screws into the pot and stir-fry. Then add the coriander. After about three minutes, when the coriander is soft, it is ready to serve. The beautiful sea screws are ready to enjoy. Wash the sea screws, blanch and set aside. Cut coriander and dried chili into sections. Cut ginger and onion into shreds and set aside. After the pot is hot, add an appropriate amount of salad oil, add chili sauce and stir-fry until fragrant, then add chili peppers, onions and shredded ginger and stir-fry until fragrant. Then add the sea screws and stir-fry. Then add light soy sauce, oyster sauce, and sugar to taste. Add the coriander segments and stir-fry evenly before serving.
The materials required are actually very simple, and they are the most common ones in our lives. We might as well try the above methods during family dinners and show off our talents in front of others. Be sure to pay attention to the heat when making it, and don't rush it, otherwise it will lose its flavor. Hope it helps everyone.
6. Ingredients for seafood soup
Seafood soup is bright red in color and mouth-watering. It is the first choice for appetizers on the menu. Yield: 2 people Preparation time: 15 minutes
Method
Time: 20 minutes
Ingredients
1 tablespoon olive oil, minced garlic 1 onion, 1 tablespoon diced onion, 1/2 bay leaf, 250 ml tomato juice, 50 ml white wine, 150 ml fish soup, a little red pepper powder, 4 prawns, 30 g fish fillet, 30 g mussels , 20 grams of clam meat, appropriate amount of salt and pepper.
Preparation method
(1) Sauté the onion and minced garlic with olive oil, and add bay leaves.
(2) Add the prawns and cook until the shell changes color, then add other seafood ingredients.
(3) Add white wine. After the alcohol evaporates, add tomato juice and fish soup.
(4) Add red chili powder and cook for about 5 minutes or until the seafood is cooked.
(5) Season with salt and pepper, pour the soup into a soup bowl, and drink while it is hot.
7. Menthol Milin Seafood Ingredients
200g Jikang vegetables (fresh scallops) 50g medium prawns 1 tail alfalfa sprouts 20g onions a little Brazilian (for decoration) 2 egg yolks, 1/4 tsp mustard powder, 1 tsp salad oil, 2 cups 240c.c/cup mirin, 3 tbsp mint julep, 1 tbsp
Method
1. Wash the fresh scallops and prawns separately, blanch them in a pot, take them out and chill them with ice water, drain them and set aside.
2. Peel the Jikang vegetables into small pieces; wash the alfalfa sprouts and cut the onions into rings.
3. Arrange the ingredients for steps 1 and 2 on a plate respectively, refrigerate at 4 degrees C for 20 minutes and set aside.
4. Take a clean container, wipe it dry with kitchen towels, add 2 egg yolks, and add salt and mustard powder at the same time, beat with a whisk until emulsified.
5. Make sure to dissolve the salt particles, then pour in the salad oil in sequence, pouring the oil on one side and stirring slowly with the other hand to condense it into a creamy form.
6. Finally add the melamine and mint julep and mix well.
7. When eating, pour the menthol rice sauce over the pre-refrigerated ingredients.
8. Ingredients for potato seafood soup
2 potatoes, 1 onion, 1 flower branch, 250g shelled prawns, 150g RAKORUTANSKAL↑↑15 clams, minced garlic, 2 tablespoons white wine, 2 tablespoons stock 250ml appropriate amount of salt and appropriate amount of black pepper
Method
1. Prepare the main ingredients. Use the tip of a knife to mark the flower branches and cut them into appropriate size pieces. Soak the clams in water and spit out sand for later use.
2 Cut the onion into thin strips and slice the potato into thin slices.
3 Heat an appropriate amount of oil in the pan, add onion shreds and potato slices in sequence and saute until fragrant.
4 Pour 400ml of water into the pot and bring to a boil, then turn down the heat, cover the pot and simmer for about 15 minutes until the potatoes are soft.
5 Step 4: Let cool slightly and pour the soup into a juicer. Beat until it becomes a thick soup.
6 Pour the thick soup into the soup pot, add the stock and an appropriate amount of black pepper and bring to a boil over low heat. (You need to stir regularly during cooking to avoid sticking to the bottom)
7 Heat a small amount of oil in a pan and saute the minced garlic until fragrant, then add the flower branches, RAKORUTANSKAL shelled prawns, white wine and 1/4 teaspoon of Add salt and black pepper and stir-fry until the flower branches are about half cooked, then turn off the heat.
8 Pour step 7 into the soup pot together with the soup released by stir-frying, then add the clams and cook until the clam shells open, then add a small amount of salt to adjust the taste.
9. It is full of seafood ingredients and uses potato soup to bring out the unique freshness and sweetness. It does not add dairy products but is still rich and not greasy. It is a rich delicacy that can be served in time when guests come to visit.
9. How to make Pumpkin Stewed Seafood
Ingredients: fresh prawns, fresh clams, fresh scallops. Accessories: pumpkin, old tofu, green beans, onions, and garlic.
Seasoning: salt, cooking wine, vinegar, black pepper.
Method:
1. Put the three main ingredients into a pot, add water and cook, then take them out, peel off the skin, rinse the meat with clean water and set aside.
2. Peel the pumpkin and cut into small dices, and cut the old tofu into small dices for later use.
3. Heat the wok, add a small amount of peanut oil, wait until the oil is hot, add onions and minced garlic to the pan, add diced pumpkin and stir-fry until 70% to 80%.
4. When mature, pour in diced tofu, shrimps, clams, and scallops, stir-fry evenly, then pour in an appropriate amount of water (the amount of water should be equal to the ingredients in the pot), add salt, cooking wine, vinegar, After bringing to a boil over high heat, switch to medium-low heat and simmer until the ingredients are fragrant. When the soup becomes thicker, sprinkle with green beans and black pepper, stir well, remove from the pot and put it into a soup plate.
10. Italian seafood braised recipe
Ingredients: 2 tiger prawns, 4 scallops, 2 small squid, 2 garlic cloves, 1 tablespoon butter, tomato sauce, Olive oil, 1/2 cup of dry white wine, a little dry red pepper, appropriate amount of salt, 1-2 pieces of baguette or 1 small portion of pasta, 1 fresh lemon.
Method:
1. Put olive oil and butter in a pot over medium heat; when the butter melts, put down the prepared or commercially available tomato sauce.
2. Pour in the white wine, keep the lid open over medium heat and cook briefly to allow the wine to evaporate.
3. Add a little bit of dry red pepper; add finely minced garlic; first add shrimp, scallops and squid feet and cook for about 3 minutes.
4. Then add the squid segments, turn off the heat and cover, and simmer for 30 seconds using the residual heat.
5. Finally, arrange it on a plate, add fresh lemon, and put a piece of baguette on it.