I like seafood, but I don't know how to start. Bian Xiao has compiled 10 simple seafood dishes for you. Might as well cook a seafood dinner in your own kitchen!
Shrimp with garlic
Ingredients: fresh prawn, onion, ginger, garlic, red pepper, soy sauce, balsamic vinegar, sugar and sesame oil.
Exercise:
1. Wash prawns and cut off shrimps with scissors;
2. Cut along the shrimp back with a sharp knife and pick out the intestinal mud;
3. Chop onion, ginger, garlic and red pepper into paste, mix well with soy sauce, balsamic vinegar and sugar, and pour hot sesame oil to make garlic sauce;
4. Scoop a proper amount of garlic sauce with a small spoon and put it into the gap in the back of the prawn in turn;
5, plate, boil water and steam for 5-6 minutes.
Shrimp balls with cashew nuts
Materials:
Fresh prawns (white shrimps are also acceptable), cooked cashews, an egg (as long as the egg is white) and a cucumber.
Exercise:
1, peeled the new prawn, removed the sand line, cut the back 2/3 (easy to roll into shrimp balls), and hung a thin layer of starch egg white.
2. Boil the oil pan, and then add 40% to 50% heat (boiling is to remove the fishy smell of raw oil, which is higher than 40% to 50% heat, and shrimp balls are easy to fry).
3. Take out all the shrimp balls after rolling.
4. Restart the oil pan, stir fry, add Jiang Mo and shallots, stir fry until fragrant, add cooked cashews and cucumbers, and finally add shrimps, sugar and salt, thicken and take out. These steps are faster.
Fried oyster yellow
Production materials:
Ingredients: Oyster (fresh) 500g.
Accessories: wheat flour 150g.
Seasoning: salt 3g, lard 75g (refined).
Production method:
1, Oyster Yellow (Oyster) Pick out impurities, wash with clear water, drain the water, sprinkle salt and marinate for flavor, and soak in flour evenly;
2. Put the cooked lard into a wok, heat it to 70% heat on medium fire, fry oyster yolk and flour in oil for about 1 min, and take it out immediately after the skin turns Huang Shi;
3. When the oil reaches 90% heat, fry the oysters in the oil and put them in a plate;
4. Bring pepper and salt when serving.
Tips for frying oysters to turn yellow;
1, oyster salted with yellow salt, frozen in the fresh-keeping room of refrigerator and then fried, with good quality and taste;
2, fried oyster yellow must be heavy oil, golden color, tender outside;
3. Because oyster yellow is fried, 750g cooked lard needs to be prepared, and the actual dosage is 75g. Eat like oysters (fresh): Oyster meat should not be eaten with sugar.
Potato and shrimp balls
Ingredients: potatoes and shrimp.
Exercise:
1. Cut potatoes into small pieces, steam them in a steamer for ten minutes, and then crush them with a spoon to make mashed potatoes;
2. Take a shrimp, carefully wrap it with mashed potatoes, and the tail of the shrimp is facing up;
3. Pour the oil in the pot, heat it, carefully pick up a potato and shrimp ball, evenly spread the starch, and put it in the pot to fry;
4, when eating, with ketchup.
Hand-grabbed noodles dragging crabs
Ingredients: blue crab, garlic, ginger, onion, egg, flour, salt, sugar, black pepper, water and oil.
Exercise:
1, wash the blue crab, cut it into two pieces, uncover the crab cover, remove the crab cheeks and pat the crab feet for later use;
2. Chop garlic and ginger, and cut onion into chopped green onion;
3. Flour: water according to the ratio of 1: 2, add the egg batter which is evenly stirred and has no particles, add a proper amount of salt, sugar and black pepper for seasoning, and evenly wrap the processed crab pieces with the egg batter;
4, the oil temperature is 70% hot, slowly add the crab wrapped in egg batter and fry until the crab shell turns red, remove and drain the oil;
5. Add an appropriate amount of olive oil into the pot, add minced garlic, Jiang Mo and scallion, stir-fry until fragrant, then pour in the fried and drained crab pieces and stir-fry evenly, then pour in the remaining egg batter and stir-fry quickly, so that all the egg batter is evenly wrapped on the crab pieces;
6. The batter is slightly solidified, continue to stir fry for a while, sprinkle with chopped green onion and serve.
Spicy fried squid
Ingredients: fresh squid 1, half onion, garlic Chili sauce 1 tablespoon, a little sugar, a proper amount of cooked sesame seeds, oil 1 tablespoon.
Exercise:
1. Cut the squid whiskers, cut them open, gut them and wash them.
2. Draw a cross knife on the surface of the squid, and then cut it into large pieces; Wash and shred onions.
3, the pot is hot, put the oil, add the onion and stir fry until soft.
4. Add the chopped squid and stir-fry until the fish turns white.
5. Add garlic hot sauce and sugar.
6. Stir well and sprinkle with sesame seeds.
Spicy fish pieces
Materials:
A fish, a proper amount of fresh soup, pickled peppers, ginger slices, garlic slices, scallions, dried red peppers and pepper.
Method:
1. Wash the fish after slaughter, cut into sections every 3 cm, and add cooking wine and salt to the pot 1 hour.
2, the pot is hot, pour the oil, put the fish pieces, fry, shovel on both sides.
3. Stir-fry the remaining oil in the pot with pepper and dried red pepper, add pickled pepper, add ginger, onion and garlic, cook wine, add soy sauce, salt and sugar, add broth and boil.
4. Pour in the fish pieces, boil them again, and turn to medium-low heat to taste thoroughly.
5. When the soup is basically dry, add vinegar and chicken essence. Drain the juice until it becomes bright and serve it from the pot.
Dry-fried small yellow flowers
Raw materials:
Yellow croaker, salt, cooking wine, soy sauce, sugar, pepper.
Exercise:
1. Wash small yellow flowers, remove scales and viscera, cut two sides of the fish (with better taste), and marinate with salt, cooking wine, soy sauce, sugar and pepper for one hour;
2. Heat the pot, put a little oil and fry it slowly.
Braised Sea Cucumber with Scallion
Recipe ingredients:
Water-soaked sea cucumber 1000g, refined salt 2g, onion 105g, monosodium glutamate 3.5g, green garlic 15g, wet starch 10g, Jiang Mo 5g, chicken soup 200g, ginger juice 27.5g, onion oil paste 50g and sugar 27.5g.
Production method:
1. Wash the tender sea cucumber, put it into a cold water pot as a whole, boil it with strong fire, take it out for about 5 minutes, and drain it;
2. The green onion is cut into 5cm (100g) and ends (5g) respectively, and the green garlic is cut into 3cm.
3. Put the wok on a strong fire, pour in the cooked lard, add the onion when it is 80% hot, remove the wok end from the fire when it is fried to golden brown, put the onion in a bowl, and add chicken soup (50g), Shaoxing wine (5g), ginger juice (2.5g), soy sauce (2.5g), white sugar (2.5g) and monosodium glutamate (6544).
4. Put the wok on a big fire, pour in cooked lard (25g), when it is 80% hot, add sugar (25g), stir-fry until golden brown, add chopped green onion, Jiang Mo and sea cucumber, stir-fry for a few times, then add Shaoxing wine (10g) and chicken soup (150g). Move to low fire and cook for 5 minutes. When the soup is boiled to 2/3, turn to high fire again. At the same time, turn the wok upside down, pour in diluted wet starch to thicken it, so that the juice can be hung on the sea cucumber, and then pour it into the plate;
5. Put the wok on a big fire, pour in onion oil (30g), heat it, add green garlic and steamed onion, stir fry a little, sprinkle it on the sea cucumber, and serve the onion and sea cucumber together.
Cooking skills:
Method for making 1. Onion oil paste: put 500g of cooked lard into a frying pan, add onion 100g, ginger 75g and garlic 50g when it is 80% hot, fry until golden brown, then add coriander 100g, and take out the above main ingredients after frying, and the remaining oil is onion oil paste;
2, thicken the juice into the pot, do not stir immediately, wait for three or four seconds and then stir evenly, starch gelatinization, become bright and bright.
Squid barbecue
Materials:
1. Pork belly (marinated with a little wine/spiced powder/soy sauce for one hour), fresh squid or dried squid, washed and put in clear water.
2, add a little baking soda to soak overnight, change the water once in the meantime, use pure water to soak overnight, carve flowers and cut into thick pieces, and blanch bamboo shoots.
3. Pepper, ginger, garlic, chopped green onion, star anise, spiced powder and cinnamon leaves.
Seasoning: rice wine, sugar, soy sauce, soy sauce, balsamic vinegar and sesame oil.
Exercise:
1, 1 tablespoon sugar/1 tablespoon oil until brown, add pork belly/ginger/garlic and stir-fry until the color is the highest and the fragrance overflows, then pour in two bowls of water.
2. Add an star anise and three laurel leaves, and cook bamboo shoots on medium heat for 30 minutes. Add squid, pepper and appropriate amount of soy sauce/rice wine/balsamic vinegar/sesame oil.
3. Turn the fire until the soup is half closed and sprinkle with chopped green onion.