Meiji fresh shellfish production materials: main ingredients: Meretrix meretrix 125g, razor clam 125g.
Seasoning: onion, ginger, yellow wine, green pepper, red pepper, pepper oil, delicious, salt, monosodium glutamate, fresh chicken soup, sesame oil and white vinegar. Teach you how to make delicious shellfish, how to make delicious shellfish, shell clams and clams, wash the sediment, add onions, ginger and yellow wine to blanch until cooked, and then soak them in other seasonings. The key to making delicious fresh shellfish: among the seasonings used for soaking, ginger is used more. The method of mustard and fresh shellfish introduces the dishes and their functions in detail: home-cooked recipes
Taste: mustard flavor technology: fresh shellfish mixed with mustard raw material: main material: fresh shellfish 300g.
Accessories: coriander leaves 10g.
Seasoning: 20g of yellow mustard powder, 40g of soup, balsamic vinegar 15g, 4g of white sugar, 2g of clear oil 15g, 2g of soy sauce, 3g of monosodium glutamate, 2g of refined salt, 5g of sesame oil 15g, 5g of ginger slices and 5g of onion. Characteristics of mustard fresh shellfish: mustard is spicy and fragrant, fresh and salty, and slightly sour. Teach you how to make fresh mustard shells. How to make fresh mustard shells delicious? 1. Remove a small rib from the edge of each fresh shell and make a leaf into two pieces. Add water, ginger slices, onion slices and 10g clear oil to the pot and bring to a boil. After the fragrance comes out, pat off the ginger slices and onion slices, cook the fresh shellfish in a pot, remove them and put them in a bowl to cool. 2. Put mustard powder into a bowl, add 20g of broth, balsamic vinegar and clear oil and stir well, cover for 30min, add 20g of broth, sugar, monosodium glutamate, salt, soy sauce and sesame oil and stir well. 3. Put the prepared mustard sauce into the fresh shellfish in the bowl, gently stir evenly with chopsticks, put it in a plate and sprinkle with fragrant leaves. Tip: By changing the main ingredients, you can also make mustard duck feet, mustard tendon, mustard fresh cuttlefish and mustard small cuttlefish. The method of stir-frying fresh shellfish with Hawaiian fruit introduces the cuisine and its effect in detail: home-cooked recipes
Technology: stir-fried fresh shellfish with macadamia nuts. Ingredients: 250g fresh shellfish (pickled).
Accessories: 75g of Xia Guo, 25g of celery, 0/0g of straw mushroom slices/kloc-,2g of cauliflower (sliced carrot) and 5g of onion.
Seasoning: salt 1g, monosodium glutamate 3g, sugar 2g, pepper 0.05g, wet starch 5g, sesame oil 5g, soup 15g, peanut oil 10g. Characteristics of stir-fried fresh shellfish with Hawaiian fruit: pure, fresh and salty nuts. Teach you how to cook fresh shellfish with macadamia nuts. How to cook fresh shellfish with Hawaiian fruit is delicious? 1. Fry until cooked, add peanut oil, heat it to 50%, add Xia Guo, add fresh shellfish and celery, and pour it into a colander to drain the oil. Mix salt, monosodium glutamate, sugar, pepper, wet starch, sesame oil and soup into a bowl of juice. 2. Set the pot on fire, add straw mushroom slices, shallots and chopped flowers, stir-fry with the remaining oil, add fresh shellfish and celery, pour in bowl juice, stir-fry over high fire and pour in chicken oil. The practice of raw scallop porridge introduces the cuisine and its function in detail: fine staple food
Taste: salty and savory. Craft: raw scallop porridge. Ingredients: japonica rice100g, scallop150g.
Accessories: yuba 30g.
Seasoning: 3 grams of chives, 2 grams of ginger, 2 grams of salt, 1 gram of pepper, 5 grams of soy sauce, 9 grams of salad oil to teach you how to make raw scallop porridge. How to make raw scallop porridge delicious 1. Washing scallops and cutting into pieces;
2. Add a little salad oil, salt and soy sauce to the fresh shellfish for mixed pickling;
3. Wash onion and ginger, cut into powder and shredded for later use;
4. Wash the japonica rice, soak it in cold water for a while, and mix with salad oil and salt;
5. Soak yuba in warm water and crush it;
6. Add about 1500 ml of cold water to the pot, then add japonica rice and yuba, and boil them with high fire;
7. Then add fresh scallops and shredded ginger and mix well, then cook on low heat;
8. When the porridge is boiled again, add salt to taste, sprinkle with chopped green onion and pepper, and serve.
Pie-food phase grams:
Japonica rice: Tang? 6? 1 Meng Wei: "japonica rice can't eat meat with horses, causing tumors. It is heartbreaking not to eat with Xanthium sibiricum. "
Qing? 6? 1 Wang Yuying: "fried rice is fragrant, but dryness helps fire. People with diarrhea should not use it unless it is cold."