Ingredients: (1) fresh shellfish 200g) water chestnut 50g) minced garlic 10g(4) Jiang Mo 5g(5) pepper 10g(6) chopped green onion 20g.
Seasoning: one (1) egg white 1 (2) l teaspoon starch (3) half teaspoon salt.
B( 1) l spoon of Chili sauce (2) l spoon of sugar (3) l spoon of monosodium glutamate (4) 1 spoon of cooking wine (5) l spoon of vinegar (6) l spoon of sesame oil (7) 1 spoon of water starch.
Practice: 1, wash fresh shellfish, add seasoning a( 1)-(3) and mix well.
2, chopped into fine powder, pepper to seed and cut into powder.
3. Take a hemp bowl and mix seasoning b( 1)-(2) into juice.
4. When the pot is hot, slide it with oil first, then pour in clear oil, then spread fresh shellfish and drain the oil thoroughly.
Leave the base oil. Add materials (2)-(5) and Chili sauce and stir-fry until fragrant, then add fresh shellfish, cook purple juice and chopped green onion, and stir-fry until oily.
Features: the finished dish is bright red in color, and the fresh shellfish is tender and delicious.
B "Mixed fresh shellfish":
Its dishes are Korean.
It is characterized by hot and sour taste, fresh and tender shellfish and unique style.
raw material
Fresh shellfish 100g, soy sauce 15g, vinegar 50g, monosodium glutamate 1.5g, sesame oil 5g, refined salt 1.5g, Chili sauce 2g, onion 10g, ginger 10g, garlic.
manufacturing process
1. Remove inner gills from fresh shellfish, wash, blanch with boiling water, let cool, control drying, and cut into prototype pieces of 1 cm; Peel onion, ginger and garlic, wash and cut into powder. 2. Put it in a porcelain bowl, stir well, add sauce, sesame oil and vinegar, add fresh shellfish, stir well, marinate for half an hour, and taste. 3. Wash and disinfect the fresh shellfish, use them as containers and put them into fresh ones.
"Soft fried fresh shellfish":
Shandong cuisine
Features golden color, soft and refreshing texture, fresh and delicious.
raw material
Fresh shellfish150g. Eggs1(about 50g). Salt 12g, monosodium glutamate 7.5g, Shaoxing wine 25g, salt and pepper 20g, flour 50g, peanut oil 750g (using oil 75g).
manufacturing process
Put the fresh shellfish in a bowl, add salt, monosodium glutamate and Shaoxing wine to marinate and taste. Knock the eggs into two bowls, add flour and clear soup, and stir evenly to form a paste. Then put the fresh shellfish into a wok, add peanut oil into the wok, and when it is heated to 60% with medium fire (about 150℃), sprinkle the fresh shellfish into the wok, stir with a spatula, and stir until the paste on the outer layer is solidified. When the color is the same, take it out and spread it out. When the oil temperature rises to 90% (about 225℃), fry the fresh shellfish until the outer layer is golden, take them out, control the oil and put them on the plate. When serving, bring pepper and salt.
D "Fish-flavored fresh shellfish":
All the cuisines they belong to
raw material
300g of fresh shellfish, egg 1, 2 tablespoons of corn flour, sugar 1 tablespoon, vinegar 1 tablespoon, soy sauce 1 tablespoon, cooking wine 1 tablespoon, refined salt and monosodium glutamate 1 3 tablespoons.
manufacturing process
① Squeeze fresh shellfish, cut a big one into small pieces and marinate it with a little salt and cooking wine. Knock the eggs into the bowl and break them. Add corn flour to make egg paste. Add fresh shellfish and stir well. Chop pickled pepper, onion, ginger and garlic respectively. (2) Put sugar, vinegar, soy sauce, cooking wine, refined salt, monosodium glutamate and water starch into a bowl and mix well to make a sauce. (3) Put the cooking oil into the pot and heat it. Stir-fry the fresh shellfish one by one and take them out. When the oil is heated again, fry the fresh shellfish in the pot for the second time until the color is golden and the skin is crisp, and take them out and put them in a plate. (4) Pour out the remaining oil in the pot and leave a little. Stir-fry pickled pepper powder and onion, ginger and garlic powder in the pot at the same time. When they are fragrant, cook the right juice and stir fry, and add the fried fresh shellfish and stir fry. The water in the fresh shellfish should be squeezed dry, otherwise it is not easy to be compatible with the egg paste. Pickled peppers need to be sauteed to be mellow. It takes 20 minutes to cook this dish.
F "diced chicken and fresh shellfish":
Its dishes are Korean.
It is characterized by bright color, fragrant taste and fresh and beautiful shellfish.
raw material
Fresh shellfish125g, magnolia tablet15g, chicken125g, sesame oil 60g, Lentinus edodes15g, cooking wine15g, monosodium glutamate1.5g, and half an egg white.
manufacturing process
1, cut the fresh shellfish into pieces, cut into pieces, and remove the inner gills; Remove fascia from chicken, wash, and cut into cubes 1 cm square; Cut magnolia slices and mushrooms into cubes with the same size as fresh shellfish; Peel onion, ginger and garlic, wash and chop into powder. 2. Blanch the scallops in a boiling water pot and take them out. 3. Put the diced chicken into a porcelain bowl, add the egg white and starch, and catch well. 4. Heat the wok, add 25g of sesame oil. When it is 50% hot, add diced chicken and take it out. Add 35g sesame oil, heat it, add chopped green onion, Jiang Mo and minced garlic, stir-fry until fragrant, and add magnolia slices, mushrooms, green beans and fresh shellfish. Stir fry a few times, add cooking wine, monosodium glutamate, chicken soup and salt, adjust the taste, add diced chicken, stir fry evenly, thicken with a little wet starch, serve, and sprinkle with roasted sesame seeds evenly.
All right, that's it! See what you like! I hope you like it!