Ingredients: shrimp tail
Ingredients; Red oil/ginger slices/pepper/salt/chicken essence/monosodium glutamate/sugar/soy sauce/pepper noodles/pepper noodles/garlic slices/green pepper slices/
Pepper/bean paste/oil
Exercise:
1。 Add red oil to the pot, heat it, add ginger slices, add pepper and stir-fry until fragrant.
2。 Stir-fry the shrimp tail, and stir-fry the salt/chicken essence/monosodium glutamate/sugar/soy sauce/pepper noodles/Chili noodles.
3。 Fried garlic/green pepper slices. Stir-fried early pepper/bean paste. Pour in a little oil, stir-fry and take out.
4/ Pan and plate.
Fried razor clam
Soak the razor clam in water for two hours and spit out the sediment.
Pay attention when cooking razor clams. As soon as it opens its mouth, it will be fished out. Drainage standby
Saute garlic, add lobster sauce and shredded pepper, stir-fry for later use.
Hot oil, add ginger slices and choke the pot. Stir-fry the razor clam with fire.
Add the fried seasoning, add wine, soy sauce and pepper to continue frying. Beat the oil out of the pot.
The practice of razor clams;
1, material (key) Take dry razor clam (that is, the kind that has never been touched by water and has a large piece of mud outside). Don't be afraid, this razor clam is actually not too dirty, but the outside is dirty, and the inside is relatively clean, with the best freshness.
2. Wash and cut the tendons behind the razor.
3, sprinkle a handful of salt (purpose, let the meat taste, and let some water seep out)
4. After three or four hours, wash with clear water, find a container, stand up one by one and put it away neatly.
5, there is a pressure cooker steaming, there is a squeak.
6, open the lid, the smell is fragrant and the meat is delicious.
Spicy fried clams
Ingredients: onion, ginger, dried pepper, cooking wine, sugar, chicken essence, salt and salad oil.
Practice: onion and ginger are cut into filaments, and red pepper is cut into sections. When cooking oil, stir-fry onion, ginger and pepper in a pot, and then wash the clams with spit sand.
Stir-fry in a pan, add some salt chicken essence, a little sugar and half a spoonful of cooking wine. Cover the pot, sprinkle some coriander powder after the pot is boiled, and stir-fry until the clams are open. Ginger crab
Raw materials:
Crab 1000g, salt 2.5g, monosodium glutamate 2.5g, pepper 0. 1g, cooking wine 15g, peanut oil 750g, onion 2.5g, Jiang Mo 2.5g, starch 2.5g, balsamic vinegar 2.5g and oyster sauce 25g.
Exercise:
(1) The crab is shelled and washed, and the knife is replaced with pieces; Take a bowl of clear soup, salt, monosodium glutamate, pepper, onion, ginger, garlic, starch, sesame oil and oyster sauce, and make juice for later use;
(2) Put the crabs in a wok and fry them slightly. Leave the oil in the bottom of the pot, saute the shallots, add the crab cooking wine, quickly cover the lid, pour in the prepared juice and turn well.
Casserole crab
Cooking: home cooking
Time:
Ingredients: seafood and seafood
Taste: delicious
Suitable for the season: irrelevant
Cooking type: barbecue
Raw materials:
One crab, three onions, 25g of sugar, monosodium glutamate, cooked lard, garlic, ginger and fresh soup.
Exercise:
1 wok, stir-fry crabs in oil pan, burn Shao wine and ginger juice, cover slightly, add l000 sugar and fresh soup, cover the pot and stew;
2 When the crab is ripe, add monosodium glutamate, boil it, pour it into a big casserole, simmer for 5 minutes on low heat, then move it to medium heat for about 2 or 3 minutes, skim the floating foam, add monosodium glutamate, and pour the onion into the cooked lard. The original pot can be eaten.
Pepper crab
Ingredients: crab (2), garlic (2 tablespoons), ginger (2 tablespoons), onion (1, big), bread oil or clear oil, black pepper (1) or coarse black pepper, salt.
Exercise:
1。 Wash crabs, open the lid, remove gills, and cut into 2 or 4 pieces according to the size of crabs.
2。 Mash or chop garlic and ginger, cut onion into coarse grains, and mash pepper into coarse powder.
3。 Heat butter or clear oil, add the seasoning in item 2, stir-fry until fragrant, then add crab and proper amount of salt and stir-fry.
4。 Add a little water, cover it, simmer on low heat until it is cooked, and then steam off the excess water with strong fire.
note:
1。 If you use butter, the boiled crab tastes like butter. If you don't like it, you can use clear oil.
2。 The dosage of garlic, ginger and pepper can be increased or decreased according to your own taste.
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Stir-fried crab with Chili sauce
Ingredients: meat crab
Seasoning: onion, salt, sugar, white wine, dried pepper, ginger, cooking wine, vinegar, pepper, chicken essence and cooking oil.
Exercise:
1. Put the meat crab into a vessel and add a proper amount of white wine. After the crab is drunk, remove the gills, stomach, intestines and cut into pieces;
2. Wash onion and ginger, cut onion and ginger;
3. set fire to the pot and drain the oil. When the oil is 30% hot, add pepper and dried pepper, stir-fry until spicy and fragrant, add ginger slices, onion segments and crab pieces, add cooking wine, vinegar, sugar and salt, stir-fry evenly, and take out.
Features: hemp, fragrant and fresh.
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Crab with garlic and butter
Materials:
Crab (two), garlic (1/3 cups), onion (one teaspoon), butter (half an ounce), corn flour (one tablespoon).
Filled juice:
Water (1/4 cups), salt (1/3 teaspoons), sugar (1/3 teaspoons), pepper (small amount) and corn flour (one teaspoon).
Exercise:
(1) Treat the crabs, wash and drain them, chop them up, sprinkle a little salt and mix well.
(2) Chop garlic and onion.
(3) Heat six tablespoons of oil, drain the crab pieces, sprinkle with cornstarch and mix well. Put it in medium-high heat oil, fry until it turns red, turn it over and cook for a while.
(4) Take out the crab pieces, leave two tablespoons of oil, saute garlic, add butter and saute until fragrant, return the crab pieces to the pot, add juice and garlic and mix well.
(5) Sprinkle chopped green onion and serve.
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Steamed crab with ginger vinegar
200g live crabs (2) ginger 15g coriander 5g soy sauce, half a tablespoon rice vinegar 1 tablespoon sugar 1 tablespoon.
1. Wash live river crabs, tie their feet with ropes, and steam them in a steamer over high fire for later use. 2. Peel the tender ginger and cut it into fine powder for later use. 3. Put soy sauce, rice vinegar, sugar and Jiang Mo into a small bowl to make ginger vinegar sauce. 4. Remove the toes and tails of the cooked crabs, cut them into pieces, neatly stacked in two pots, poured with ginger vinegar sauce, and sprinkled with coriander segments.
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Ginger crab
Raw materials:
Crab 1000g, salt 2.5g, monosodium glutamate 2.5g, pepper 0. 1g, cooking wine 15g, peanut oil 750g, onion 2.5g, Jiang Mo 2.5g, starch 2.5g, balsamic vinegar 2.5g and oyster sauce 25g.
Exercise:
(1) The crab is shelled and washed, and the knife is replaced with pieces; Take a bowl of clear soup, salt, monosodium glutamate, pepper, onion, ginger, garlic, starch, sesame oil and oyster sauce, and make juice for later use;
(2) Put the crabs in a wok and fry them slightly. Leave the oil in the bottom of the pot, saute the shallots, add the crab cooking wine, quickly cover the lid, pour in the prepared juice and turn well.
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Red mud crab
Material: live white crab or swimming crab.
Seasoning: pepper, salt, monosodium glutamate, sugar, wine, pepper. Practice: 1. Boil the seasoning, cool and add rice vinegar. 2. Knot the onion and soak it in the cooled feed water with the ginger slices. 3. Wash the crabs with cold boiled water and crush them with crab tongs. 4. First remove the cover, remove the cheek feathers on the side and the sand sac in the crab cover, and finally remove a hexagonal white piece in the middle of the crab abdominal cavity. Divide the crab into four parts. 5. Dip the divided crab pieces into the wok. If there is red paste, dip them together and eat them one day later.
Note: 1. Every 500g crab needs about100g salt, and the amount of water is subject to the covered crab pieces. Because this dish is eaten raw, it's best to mix it with wine and dip it in ginger vinegar juice for sterilization and health care. At the same time, don't eat fruit within a few hours after meals to avoid poisoning. 3. If you feel unwell after eating, you can pound ginger into juice, or take it after frying ginger and perilla leaves to detoxify.
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Curry crab
Ingredients: crab 1 crab, 200g celery, 50g onion and 30g coriander powder; 1 tablespoon chopped red pepper, 1 tablespoon chopped red onion and 1/2 onions. Seasoning: 2 tablespoons curry powder, brown sugar 2 teaspoon; 2 tablespoons fish sauce, 1 teaspoon soy sauce, 3 teaspoons coconut milk and 1/2 cups of water. Practice: 1. Handle crabs, remove inedible parts such as gills, wash and cut into pieces for later use; Remove leaves from celery, wash, cut into sections obliquely, and shred onion for later use. 2. Take the oil pan, pour a little flour on the crab pieces, fry until the appearance is golden, and remove. Add 2 tablespoons of oil to a hot pot, stir-fry chopped red pepper, chopped red onion and onion until fragrant, then add curry powder and brown sugar until the curry fragrance dissipates. Pour in the fried crab pieces, celery pieces, onion pieces and the rest of the seasoning, stir-fry and serve with minced coriander.
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Crab salad
Ingredients: 2-3 meat crabs, 65,438 papaya, 0/2 honeydew melon, 2 strawberries, 65,438 lettuce and 2 spoonfuls of salad dressing. Practice: 1. Wash the meat crabs and steam them in water. 2. Take out the meat after cooling and keep the crab cover. 3. Peel papaya, remove seeds, peel honeydew melon and cut into pieces, soak strawberries in light salt water for a while, take one piece and put it in the refrigerator for freezing. 4. Wash the lettuce, drain the water and spread the plate. 5. Papaya, honeydew melon and crab meat are stuffed into crab shells and decorated with strawberry pieces. Serve with salad dressing.
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Golden bread crab
Choose the sea crab "Prism Crab", which has thin meat and a gap between the shell and the meat, and is very suitable for making bread? . Wrap the crab in noodles and add cheese and milk. When boiled, milk is fragrant. Cut the crispy bread, and the hot air with cheese flavor will come out in an instant. Crab meat completely absorbed the flavor of cheese and milk, and the gap between shells was filled with sauce. Bite it down, and the sauce permeates the crab meat, which is really attractive. Peripheral bread can also be used as a staple food, not oily or greasy.
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Pepper radish crab
According to Compendium of Materia Medica, crabs have the functions of relaxing muscles and tendons, benefiting qi, harmonizing stomach, promoting digestion, dredging meridians, clearing away heat and removing blood stasis, and the fat red crab soup is the most nourishing. First, add radish to the old turkey soup and stew for an hour, then add red crab and pepper and cook until the crab is cooked. Radish is permeated with the sweetness of chicken soup, and occasionally reveals the slightly spicy pepper. All the ingredients complement each other. The red crab paste is soft and thick, which is perfectly matched with radish and pepper to form an autumn throat-moistening and wind-dispelling soup rich in vitamins. In the dry season of autumn wind, it is most suitable for ladies to enjoy. At this time, a glass of golden crab carved red wine is a great enjoyment of life!
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Tiger crab
Guan Zhiquan, the owner of Dahua Restaurant, thinks that in order to enjoy the original and free taste, it is best to wash your hands and eat directly. Just like the fried crab in the typhoon shelter, it is a delicious accompaniment, which always makes people want to eat it in one breath. Tiger and crab are deep-fried first, and then fried with garlic, pepper and lobster sauce. This is a historical food handed down from Hong Kong, and it is best served with white wine.
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Braised crab with instant noodles
Choose a tiger and crab cover coated with sweet ointment, which is filled with noodle soup boiled with crab juice, just as dazzling as uncovering clam shells and finding dazzling pearls. The unique flavor of crab roe is wrapped around the noodles, and with some sprouts, it is sweet and refreshing, with endless aftertaste. The amount of pasta is properly matched according to the size of the crab cover. It is absolutely low in fat and oil, and greedy ladies can enjoy it.
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Steamed red crab with carved flowers
Brewed from aged carved wine, it can neutralize the coldness of crab meat without covering up the sweetness of crab. When serving, the wine aroma of carved wine drives the rich meat aroma to diffuse in the air, but the wine aroma is rich but not bitter, which makes people salivate. The red crab is steamed with eggs, and the golden juice is soaked in the dish, as if it were born. Chewing the down-to-earth red crab, the smell of old red wine flows inadvertently between the lips and teeth.
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Braised vermicelli in red crab pot in wheat field
Choose fresh cream crab, and use the special seasoning of Mattelli, vermicelli and chef? Made of. The cream crab is not only fresh and sweet, but also full of game after absorbing the aroma of Madaili. This practice is also very innovative. It is a very bold attempt to match Madieli with cream crab.
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Yolk crab
Ingredients: 2 crabs, proper amount of cooking wine, ginger slices, garlic slices, onion slices and 6 salted duck eggs. Practice: ① The crabs are shelled and washed, the salted duck eggs are deproteinized, and the yolk is ground with a spoon for later use; (2) Heat the pan with oil, add onion, ginger and garlic to saute until fragrant, add crab and cooking wine, and stir-fry the pan slightly; (3) Leave the oil at the bottom of the pot, pour the salted egg yolk into it and stir fry thoroughly, then add the crab and stir fry until the egg yolk is evenly wrapped on the crab. Note: Don't use too much oil for frying eggs in Huang Shi.
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Fried crab
Ingredients: crab
Accessories: egg white, green garlic
Seasoning: salt, cooking wine, pepper, chicken essence, vinegar, chicken soup, sesame oil, flour, onion, ginger, garlic and cooking oil.
Exercise:
1. Wash the crabs, cut them from the abdomen, cut four pieces each, put them in a container, sprinkle with salt and pepper, and marinate them with cooking wine.
2. Put the egg white into a vessel, add flour and appropriate amount of water to make an egg white paste, wash and shred the onion and ginger, cut the garlic into sections, wash and cut the green garlic into inches, and then put the chicken soup, cooking wine, salt, vinegar, chicken essence, shredded onion and ginger, garlic slices and green garlic sections into the vessel and mix well to make juice for later use;
3. Put the oil into the pot. When the oil temperature reaches 6-7%, dip the crab pieces in the egg white paste one by one and fry them in the pot until golden.
4. Put the oil into the pot and light it. When the oil temperature is 40% hot, pour in the fried crab pieces, cook the prepared juice, turn it over evenly, and pour the sesame oil into the plate.
Features: Delicious, smooth and slightly sour.
Tip every day: crabs must be eaten fresh and alive.
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Cream crab
Material: taste adjustment:
Two crabs,
An onion,
Two fresh mushrooms. Six tablespoons skim milk,
A spoonful of salt and sugar,
A tablespoon of Shao wine, a little monosodium glutamate,
Half a tablespoon of pepper,
Garlic 10.
How to do it:
(1) Wash and chop the crabs, and the crab pincers crack slightly. Add Shaoxing wine and refined salt and marinate for 10 minute.
② Wash and shred onions and fresh mushrooms.
③ Remove the film from garlic, slice it, add light milk and stir-fry for 3 minutes.
④ Add onion, fresh mushrooms, crabs, monosodium glutamate, pepper, white sugar, and stir-fried light milk garlic into the container, and cover it with high fire for 8 minutes.
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Beer crab
Material: taste adjustment:
600 grams of swimming crab,
Three proteins. Have a beer,
A little starch and coriander;
(1) Half a spoonful of salt and a little pepper.
How to do it:
① After washing the crab, keep the crab cover intact, chop the crab meat into several pieces, wash and drain.
② Mix the crab pieces with a little starch.
③ Add seasoning (a) into egg white and stir well, then add beer and stir well.
(4) Put the crab pieces into a deep pot, cover the crab, and pour the egg white beer.
⑤ Cover the fire for 6-8 minutes and sprinkle with coriander.
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First, the practice of chilli shrimp
Raw materials: live shrimp (about 1 kg 2 Liang)
Ingredients: potatoes, winter bamboo shoots, celery and green onions.
Seasoning: crab sauce, crab oil, monosodium glutamate, chicken essence, sugar, dried pepper.
Production process:
Step 1: Peel and dice potatoes, dice winter bamboo shoots, cut celery into strips, and cut green onions into sections, a little for later use.
Step 2: Clean the live shrimps, and then cut a knife on the back of each shrimp for post-production.
Step 3: Add a proper amount of crab oil into the wok, and then add a little dried pepper and stir-fry twice. Put shrimps, potatoes, winter bamboo shoots, celery sticks and green onions into a wok and stir-fry them back and forth.
Step 4: Stir-fry a few times, the ingredients are almost cooked, add crab sauce, add a little monosodium glutamate, chicken essence and sugar, and continue to stir fry.
Step 5: Stir-fry until the shrimp body curls and turns orange-red, that is, the shrimp has been cut off and can be taken out of the pot.
Taste of dishes: the sauce is fresh and slightly spicy, and the shrimp meat is tender and delicious.
Features: This dish is an authentic Sichuan dish. Shrimp contains high protein, which can meet the needs of human body. It also contains a lot of calcium, which can supplement the calcium needed by the human body. Eating in autumn and winter can enhance the cold resistance.
Note: First of all, you can't fry crab sauce. Crab sauce is a secret recipe of the store, so if you want to make it, you can use a mixed sauce of sweet noodle sauce and seafood sauce instead. Try to make a spicy shrimp!
Second, spicy shrimp
Materials:
500 grams of fresh shrimp
5 dried peppers
Chopped garlic 1 tbsp (15g)
2 tbsp shredded ginger (30g)
Shredded onion 1 tbsp (15g)
2 tbsp oil (30ml)
2 tablespoons cooking wine (30 ml)
Soy sauce 1 tablespoon (15ml)
2 tablespoons sugar (30g)
Salt 1 teaspoon (5g)
Production method:
1. Cut the shrimp from the back, remove the shrimp line, wash and marinate with cooking wine 10 minute.
2. Heat the oil in the pot with medium heat. When it is 70% hot, add dried chili shreds, minced garlic, shredded ginger and shredded onion, stir fry for a while, then add white sugar, salt and soy sauce, stir fry evenly, then cover and stew for 5 minutes.
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Seafood porridge!
Ingredients: A Shrimp, Crab, Worm, Snail, Shrimp, Rice, Oyster, Fish (scallop can improve the umami taste), shredded ginger and shredded tamarisk.
B salt chicken cooking wine white pepper sesame oil cooked rice porridge.
Practice: 1. Cook a large pot of rice porridge first, and then pour all the ingredients A and A into the rice porridge. Because seafood is easier to cook, first cook porridge with high fire, now cook it with medium and small fire, and stir it with a spoon to prevent bottoming out.
2. Add salt, cooking wine and chicken essence and mix well.
3. Add white pepper, sesame oil and coriander according to personal preference after cooking.
Practice of fresh mushroom seafood porridge
Ingredients: 2.5 tbsp glutinous rice, 0/.5 tbsp glutinous rice 1, 0/50g clam/kloc-0 (about 4 ounces), 50g fresh mushroom or straw mushroom (about 1 half), and shrimp 100. Seasoning of rice: half a teaspoon of salt and half a tablespoon of oil. Seasoning for shrimp: salt 1/8 teaspoons, a little pepper.
Production process:
(1) Mix glutinous rice with glutinous rice, wash it, soak it in hot water for 1 hour, drain the water, and marinate it with seasoning for 15 minutes.
(2) Soak the peel and wash it.
(3) Wash the shrimps and marinate them with seasonings for a while.
(4) Wash the mud and season with a little pepper.
(5) Put the rice in a pot or a deep container, heat 1 1,000 ml of water to peel it, cover it, dry it, leave an opening for air to escape, cook it with high fire for 10 minute, and then cook it with medium fire for 20 minutes.
(6) Wash Lentinus edodes or Volvariella volvacea and cut into granules.
(7) Add the mushrooms, straw mushrooms, mud and shrimps into the porridge, and continue to cook for 65,438+00 minutes on medium fire, and serve.
Shrimp porridge
Ingredients: half a catty of shrimp, half a catty of chrysanthemum, two celery roots, five or six coriander (coriander), rice, soy sauce.
1, wash the rice first, then put it in the soup, add cold water and start cooking porridge.
2. First remove the leaves of celery, and then chop them up; Coriander is also washed and chopped.
3. After the porridge was cooked with slow fire for nearly 40 minutes, it was basically good. At this time, we can supplement what we have prepared. Add the chopped celery first, then add a spoonful of salt and stir.
4. Boil celery for about 5 minutes, then put coriander in half, and then pour in a little cooking oil or sesame oil.
5. Pour in fresh shrimp, stir slightly, and add chrysanthemum. Finally, add the remaining half of coriander and a little soy sauce, about two to three teaspoons.
After all the above materials are put in, do not cover them and cook for about three to five minutes. Keep stirring. Prevent sticking to the bottom.
Seafood Porridge
material
Sliced snapper ... 30 grams
Shrimp ... 20 grams
Onions, ginger ... a little.
Haval (Shell) ... 40g
M... 1/4 cups
The way of doing things
1. Remove the mud intestines from the shrimps, wash them and cut them from the middle slice. Cut the turtle into small pieces, soak in water and spit sand, and cut the onion and ginger into fine powder.
2. Shrimp and fillets are cooked in boiling water.
3. Wash the rice, add appropriate amount of water to make porridge, add seafood and seasonings and cook for 2 minutes. When the clams are completely opened, add onion and Jiang Mo and stir well.
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Seafood risotto
Raw materials:
Shrimp, mussel, chicken, rabbit, squid, cuttlefish, clam, rice, mung bean, white kidney bean, tomato, olive oil, saffron powder, onion powder, red pepper powder, salt.
Exercise:
1. Wash the main ingredients, and dice chicken, rabbit meat, squid and cuttlefish, and dice tomatoes.
2. Put olive oil in the pot, add chicken, rabbit meat, squid, cuttlefish and clams, stir-fry for a while, then add water and add uncooked rice, green beans, white kidney beans, saffron powder, red pepper powder, onion powder and salt to cook.
3. Cook for 15 minutes, then add shrimp and mussels, cook for a while, and serve.
4. Cook the rice in an oven at 150℃ for 5 minutes.
You can choose your own seafood. Stir-fry the wok with chopped green onion, then stir-fry ham and various seafood in the wok. Stir-fry for a while, then pour in rice and stir-fry with a lot of vegetables. Almost at the same time, add salt and black pepper to taste, then take out the pan, put the fried rice neatly in a glass bowl, then spread the sliced cheese on the fried rice, cover it and heat it in the microwave for 2 minutes. Delicious home version of seafood risotto is ready!
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There are many kinds of seafood soup, as long as it can be eaten with seafood, such as; Laver, laver, grouper, kelp, clam, oyster, abalone, etc.
The kind of McDonald's is actually a very common seaweed seafood soup.
Stir-fry onion and ginger, add water and seaweed, boil, season, thicken and add egg white. Feel free to add some small vegetables.