Cantonese New School Seafood Recipes: Steamed Seabass

1. Prepare ingredients: Seabass cleaned and washed, scallions cut into pieces, ginger shredded

2. fish body slices a few cuts, smeared with salt and cooking wine marinade for 10-15 minutes (the fish belly stuffed with a little scallion and ginger shredded can be tasted)

3. Steamer preheated with water, the water boils after boiling The water is boiling and then put into the fish steam on high heat for about 8 minutes

4. Steaming fish time can be seasoning sauce: soy sauce + soy sauce + sugar mix well to be used

5. Steaming fish will have part of the broth, pour off. Spread the ginger and green onion on the fish

6. Heat the oil in a hot pan and bring it to a boil, and let the smoke come out

7. Pour the boiling oil over the fish from the beginning to the end, and quickly pour in the sauce in the same way. A nutritious and delicious, refreshing and delicious steamed sea bass is completed ^o^

Tips

1, steamed fish secretion of the soup is very fishy will affect the taste, to be poured out; 2, the fish belly of the onion and ginger can be retained; 3, the sauce contains salt, marinated fish salt, the subsequent operation does not need to put salt.

Cantonese new seafood recipes: rich seafood mix

Raw materials

The main ingredients: 40 grams of stinging head, 30 grams of sea intestines, scallop 40 grams of meat, 40 grams of abalone, 40 grams of conch

Accessories: 10 grams of cilantro, cucumber 80 grams

Seasoning: 25 grams of chili oil, seafood fish sauce 25 grams, garlic paste 8 grams 25 grams, 8 grams of garlic puree, 18 grams of rice vinegar

Production steps

1, the above several kinds of seafood treatment, conch, abalone, scallops, sea intestines blanching to the raw, chilled and cooled to be used, the cucumber patted after the knife into a piece of parsley choose and wash and cut into 0.5 centimeters of. Segment.

2, will be appropriate amount of seafood fishing juice, add rice vinegar and garlic puree and blend into a moderate acidity of the sauce to be used.

3, put the patted cucumber into a bowl, add several seafood ingredients, put the appropriate amount of sauce, cilantro segments, chili oil, mix well.

Cantonese new school seafood recipes: snow cabbage scallops

Raw materials

Main ingredients: 200 grams of frozen scallops, 50 grams of snow cabbage, fresh two wattle circle a little

Seasoning: salt, monosodium glutamate, cooking wine, egg whites, cornstarch, sesame oil, salad oil, each appropriate amount

Preparation Steps

1, scallops thawed and dried water, with salt, monosodium glutamate, cooking wine, egg white, cornstarch mix, into the 3 into the oil temperature of the frying pan to slip cooked, poured up to drain the oil.

2, cut the snow into small grains, blanch for use.

3, the pan under the salad oil, into the scallops, snow peppers and pepper circle stir fry, and then cook the wine, salt, MSG seasoning, stir fry evenly to plate.

Cantonese new school seafood recipes: spicy sauce bird shells

Raw materials

The main ingredients: 500 grams of fresh bird shells, 100 grams of sliced green bamboo shoots, 50 grams of picking soybean sprouts, green and red pepper julienne each a little.

Spicy sauce: 500 grams of cold water, 50 grams each of aged vinegar, spicy fresh dew, spice oil, 200 grams of red oil, 25 grams of cooking wine, monosodium glutamate (MSG), chicken essence, a little sugar. Boil the cold water and add the vinegar, spicy fresh dew, cooking wine, monosodium glutamate (MSG), chicken essence, sugar, mix well, let it cool and then add the spice oil and red oil can be adjusted.

Preparation steps

1, green bamboo shoots slices, soybean sprouts boil water, placed in a tall container in the bottom.

2, fresh bird shells open shells to take the meat, washed and blanched shellfish, also put into the container.

3, pour into the spicy sauce, sprinkle green and red pepper shreds can be served.

Cantonese New School Seafood Recipes: Sliced Conch with Cucumber

Raw Materials

Main Ingredients: one conch weighing about 350 - 400 grams, two small Japanese cucumbers, and a few rings of Thai peppers.

Seasoning: salt, monosodium glutamate, wet starch, salad oil, sesame oil, pepper powder.

Preparation steps

1, pick out the snail meat, wash and cut off the tail, snail head slices, to be used.

2, small cucumber washed, sliced for use.

3, burn the oil to 4 into the heat, into the snail piece of oil after pouring up to drain the oil.

4, the pan left the remaining oil, scooped into a small amount of boiling water, add salt, pour into the cucumber slices stir-fried to 7 mature, pour up.

5, under the oil, the next cucumber slices, snail pieces, Thai pepper rings, salt, monosodium glutamate seasoning taste and stir fry evenly, injecting gravy powder, pepper, sesame oil stir fry can be plate.