Composition:

6 scallops, 50g vermicelli, seafood soy sauce 1 spoon, 50g garlic, 2g salt, 3ml cooking wine, chives 15g oil 10ml, appropriate amount of soy sauce and appropriate amount of red pepper.

Exercise:

1) Wash scallops, soak the vermicelli in cold water until soft, and then blanch it with boiling water.

2) Put the vermicelli into the scallop. Chop garlic, stir-fry and put it on vermicelli.

3) Mix the seasoning into juice and pour it on the vermicelli. Steam in boiling water for eight minutes and take it out.

4) Heat some hot oil in the pot and pour it on it. Add chives and chopped red peppers.

Braised prawn ingredients:

Composition:

300g of fresh shrimp, appropriate amount of oil, appropriate amount of salt, shredded onion, shredded ginger, tomato sauce 1 spoon, appropriate amount of soy sauce, 5g of sugar and appropriate amount of cooking wine.

Exercise:

1) Wash fresh prawns with cold water.

2) Cut off the shrimp legs and whiskers and draw a sand line.

3) Shred onion and ginger for later use.

4) Heat the pan, add a little oil, heat it to 60% to 70%, add prawns and stir fry.

5) Stir-fry until the shrimp shell becomes hard, and add tomato sauce to continue stirring.

6) Add shredded onion and ginger and saute until fragrant. 7) Cook cooking wine, add salt, sugar, soy sauce and a little water to boil. 8) Simmer over medium heat until the soup is concentrated.

Spicy crayfish ingredients:

Composition:

400g of crayfish, 3 tablespoons of Chongqing hotpot ingredients, garlic 10g, onion 5g, 4 slices of fragrant leaves, ginger slices, beer 1/3 bottles, sugar, salt, pepper and dried pepper 15.

Exercise:

1) Soak crayfish in sesame oil and salt for decontamination, then add crayfish into Chinese liquor and shake it evenly for several times;

2) Stir-fry the lobster in the hot pot without putting oil until it becomes discolored;

3) Add chafing dish material, dried chili and prickly ash, stir-fry to get fragrance. 4) Add garlic cloves, fragrant leaves, onion segments and ginger slices and stir fry. 5) Cook the beer, add sugar and salt, and cook until the juice is collected.

Clam steamed egg ingredients:

Composition:

2 eggs, clams 10, 3g of salt, 2 tablespoons of cooking wine 1, 2 slices of ginger, onion 1 root, vegetable oil1spoon, steamed fish and black soybean oil 1g, and pepper/kloc-.

Exercise:

1) Prepare food-soak the clam in light salt water for half a day and wash it.

2) Boil the clam with water and take it out. (Don't pour water)

3) Beat the eggs well, add proper amount of salt, cooking wine, Jiang Shui, chopped green onion, pepper, vegetable oil and boiled clam water, and stir well. Steam for about 5 minutes.

4) Put down the clams and steam for about 3 minutes. 5) Pour in some steamed fish and soy sauce.

Spicy fried clams ingredients:

Composition:

Clam 400g, hot sauce, red pepper, ginger, garlic and chives.

Exercise:

1) The bought clams should be soaked in light salt water in advance to spit out all the sediment;

2) Chop ginger and garlic into powder, and cut red pepper into small pieces with an oblique knife;

3) hot pot cold oil, small hot fragrant ginger and garlic powder and hot sauce;

4) Open the fire, add the clams and continue to stir fry;

5) Keep the fire burning, and don't let water run wild. You can put a little sugar according to your personal taste.

6) Stir-fry until the clams are completely opened. Sprinkle some chopped green onion at this time, then turn off the heat and stir well.

Steamed bass ingredients:

Composition:

400g bass, steamed fish with soy sauce, salt, cooking wine, onion ginger, pepper and vegetable oil.

Exercise:

1) The bass was cleaned by removing gills and internal organs, and a flower knife was scratched on the fish.

2) Pour in cooking wine and put salt on your body.

3) Add onion ginger and red pepper to the bottom of the dish, then add the fish, and add shredded onion ginger to the fish body and belly.

4) Steam the perch in a steamer for 10 minute.

5) Take out the steamed fish and take the onion and ginger out of the plate. The fish is covered with shredded onion, shredded ginger and red pepper.

6) Sprinkle Lee Kum Kee steamed fish and soy sauce evenly. Sprinkle with hot oil.

Sauce snail ingredients:

Composition:

500g snail, oil, sauce, celery, pepper, ginger, sugar, soy sauce, raw flour and cooking wine.

Exercise:

1) Soak the snail in clear water for half a day, and then wash it;

2) Chop ginger and pepper;

3) Add ginger and pepper into the wok;

4) Then pour in snails;

5) Stir-fry slightly and then add cooking wine;

6) adding a proper amount of sauce;

7) Add some soy sauce;

8) adding clear water overflowing snails;

9) Add appropriate amount of sugar and cook for five minutes;

10) and then add a proper amount of raw powder water;

1 1) Add celery root to enhance fragrance.

Perilla snail ingredients:

Composition:

Snail 500g, oil, salt, dried pepper, garlic, ginger, perilla, coriander, Laoganma, cooking wine, pepper, soy sauce and onion.

Exercise:

1) Wash the snail, spit out the sediment and rinse it off. Slice ginger and garlic, and wash perilla leaves;

2) Put ginger, garlic and dried pepper into a warm oil pan and fry them until they are fragrant;

3) Pour in the snail, stir fry quickly, add salt, soy sauce and Laoganma, and stir fry with cooking wine;

4) After the water comes out, add the perilla leaves and simmer for a while;

5) Add pepper, chopped green onion and coriander.

Shrimp with minced peppers and pippi ingredients:

Composition:

500g of Pipi shrimp, 30g of red chopped pepper, green pepper 1, appropriate amount of oil, salt, onion, garlic, oyster sauce and sugar.

Exercise:

1) Wash shrimps, soak them in boiling water, take them out after a little discoloration and setting;

2) Heat the hot oil in a hot pot, pour in the red chopped pepper and stir-fry the red oil;

3) Add onion and garlic and saute until fragrant;

4) Pour in shrimps and stir fry quickly;

5) Seasoning with oyster sauce, sugar and salt;

6) Then pour in the green pepper and stir fry.

Braised cod with black bean sauce ingredients:

Composition:

1 cod, appropriate amount of onion, 8 garlic cloves, 30g of lobster sauce, 20ml of cooking wine, soy sauce 15ml, 5g of sugar, appropriate amount of water starch, appropriate amount of egg liquid and appropriate amount of ginger.

Exercise:

1) Prepare all the ingredients.

2) Wash the cod, cut into pieces, and put it in the egg liquid and wrap it evenly.

3) Pour the oil into a non-stick pan and fry the cod pieces wrapped in egg liquid until.

4) Fry on medium and small fire until both sides are slightly yellow.

5) Pour oil into the wok and saute shallots, ginger and garlic.

6) Pour in lobster sauce and stir-fry.

7) Add the fried cod pieces.

8) Add cooking wine.

9) Add sugar and soy sauce.

10) Add appropriate amount of water and simmer slowly.

1 1) Cook until the soup is almost dry, and add appropriate amount of water starch.

12) Stir well and turn off the fire.

Spicy fried razor clam ingredients:

Composition:

800g razor clam, appropriate amount of onion, appropriate amount of ginger, appropriate amount of dried pepper, appropriate amount of pepper, appropriate amount of Pixian watercress and appropriate amount of liquor.

Exercise:

1) the razor clam is kept in salt water for several hours to spit sand, and two drops of sesame oil are dropped on the water. After vomiting, wash it several times and drain it.

2) Put the oil in the pot and stir-fry the peppers slowly.

3) Add dried chili segments, shredded ginger and chopped green onion, stir-fry until fragrant.

4) Add a small amount of Pixian watercress and stir-fry the red oil slowly.

5) Turn to high heat, add the clams and stir fry, and cook a little white wine and stir fry until the shell is opened.

6) Finally, add some shallots and stir well.

Stir-fried fresh squid with ginger and onion

Composition:

500g fresh squid, appropriate amount of dried pepper, appropriate amount of pepper, appropriate amount of ginger and onion, appropriate amount of rice wine, appropriate amount of soy sauce and appropriate amount of peanut oil.

Exercise:

1) Clean the squid.

2) Cut the squid open, remove the internal organs and tear off the surface film.

3) Replace the squid noodles with flower knives and slice them.

4) Ginger, onion and pepper are cut into sections for later use.

5) Add water to the pot to boil and blanch the squid.

6) Blanch the squid and put it away for use.

7) Take the oil pan, saute the pepper, ginger and dried Chili, and stir-fry the squid for a while.

8) Add rice wine along the side of the pot, then add onion and stir well, and add a proper amount of soy sauce to taste.

Steamed turbot ingredients:

Composition:

350g of Duobao fish, 2g of refined salt, steamed fish and soybean oil15ml, liquor10ml, 50g of onion and 30g of ginger.

Exercise:

1) After the fish is washed, wash the internal organs and gills. Cut onion into filaments for later use;

2) cutting a diamond flower knife on the fish body;

3) coat a layer of vegetable oil on the plate, and code ginger slices on the bottom of the plate;

4) coating salt and liquor on the surface, and curing for 15 minutes;

5) Boil the water, put it in a pot, steam for 10 minute, and then take it out;

6) Sprinkle shredded onion and ginger, put a little base oil in the pot, add steamed fish soy sauce and steamed juice, and pour it on the fish after boiling.

Kung Pao shrimp ball ingredients:

Composition:

500g of prawn, 200g of almond, onion, ginger, garlic, dried pepper, pepper, salt, sugar, cooking wine, vinegar, sesame oil, starch, water and edible oil.

Exercise:

1) Wash prawns, remove the head and shell, cut the middle of the back with a knife, and remove the shrimp line;

2) Mix the processed shrimps with cooking wine, starch and a little salt, and marinate for a while;

3) Dried peppers are seeded and cut into small pieces, garlic is sliced, and onions and ginger are cut into small pieces for later use;

4) mixing salt, sugar, cooking wine, vinegar, starch, water and sesame oil to make sauce for later use;

5) heating the oil in the pot to 60% heat, adding dried peppers and prickly ash, and stirring to give fragrance;

6) Add shrimps and stir fry;

7) Stir-fry until the shrimps are cut off, and add onion, ginger and garlic to stir-fry quickly;

8) Add the sauce and stir well; 9) Finally, put the almonds into the pot and mix well.

1, 700g of dried pepper and 70g of Dahongpao pepper, drained with water. Add 3500g salad oil to the pot, heat it to 40% heat, then add soaked dried Chili and dried Zanthoxylum bungeanum, 600g diced pork, 650g steamed chopped carrot,150g shredded onion,100g millet spicy, 50g sliced onion, 50g sliced ginger and 2 star anise (soaked in water in advance). This oil can be reused.

2. Thaw and wash Bao Bei meat, rinse it with trickle water for 2 hours to remove fishy smell, add boiling water (add onion and ginger in water) 1 min, take it out, let it cool, and drain the water for later use.

3. 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.

4. 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.

5. 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.

1, homemade kelp flavor juice 100g: 5kg of clean water, 50g of kelp (washed and soaked in advance), 300g of rock sugar, 300g of soy sauce, spicy fresh dew 100g, 50g of chicken powder, put them in a pot and cook them on low heat15min. Kelp is added to this flavor of juice, which has a faint seafood taste.

2. Change the lettuce and cucumber into pieces, add appropriate 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.

3. Buckle the mixed lettuce slices and cucumber slices into a plate with a cylindrical mold, code mussel meat on the buckled lettuce slices and cucumber slices, and pour the sauce on the table.

1 and material a: 3g of salt, 3g of onion oil, 3g of soy sauce, 6g of sesame oil and 8g of mushroom soy sauce.

2. Clean the scallop, take out the scallop meat, put it in a pot and blanch it 1 min, take it out and cool it with cold water, split it in two, and change the knife.

3. 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;

4. Put scallop meat and garlic slices into a pot, add material A and shallots and mix well. Serve with shredded red pepper.