When it comes to seafood in fact, no one will be unfamiliar with, because seafood as a major ingredient in our lives, whether it is in the daily diet or when entertaining friends and family, seafood is essential. Especially in the New Year festivals, many friends like to buy a lot of seafood, because the seafood production method is generally relatively simple, steamed or boiled can be done, just need to match with some delicious sauce can be, so in the crowd buy some seafood, directly make a seafood dinner to greet friends, both can take the hand, but also convenient and simple. Today we will teach you a creative way to eat seafood, in the traditional steamed with some innovation, this seafood is called "garlic sucking finger seafood curry". Learn how to make this seafood meal, entertaining friends will not have to worry about messy!

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The ingredients used in this "Garlic Sucking Finger Seafood Café" are so abundant that a single serving can be equivalent to half a table's worth of food, and it's very hassle-free to make. I use the ingredients here are abalone two, half a catty of fresh shrimp, razor clams half a catty, half a catty of clams, half a catty of snails, octopus four or five, vermicelli, enoki mushrooms, garlic, cooking oil, soy sauce, sugar, salt, water, chicken essence, small pepper, ginger, small onions. The preparation of this seafood meal is very simple, but the ingredients used are relatively rich, so the steps for handling the ingredients will be slightly more tedious.

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First of all, separate the ingredients, step by step to deal with the abalone process is more complex, you need to use a small brush, the abalone inside and outside are brushed clean, and then use a knife along the abalone shell and abalone meat connected to the place where the cut, the inside of the viscera and some excess impurities are removed, and finally rinsed clean can be; fresh shrimp processing way! is more special, is generally taken out of the shrimp line, to retain a complete fresh shrimp without removing the shrimp shell, so that the shrimp shell in the nutrients will also be with the process of steaming and cooking penetrate into the ingredients.

Then you need to put the clams and snails and razor clams into the water to soak, add a little salt, soaking is to let these ingredients spit out the sand, and then wash a few more times until the water is no longer cloudy, on behalf of the cleaning has been almost. Then you can deal with the octopus, the octopus body of a layer of film and the impurities in it can be removed. At this point the seafood part has been processed almost.

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Put the vermicelli into cold water to soak for about 3~5 minutes, clean the enoki mushrooms and set aside. At this time, you can prepare a large steaming plate, first soaked and loosely drained vermicelli spread on the bottom of the steaming plate, and then evenly spread the enoki mushrooms on top of the vermicelli first arrange these two ingredients into the plate and set aside. In addition, the garlic will be tapped and chopped into garlic, the small sharp pepper is also chopped into minced, ginger cut into ginger julienne. This time you can put the processed fresh shrimp into the container, add the appropriate amount of ginger, a spoonful of soy sauce, a spoonful of oyster sauce, a little edible salt and sugar, will be stirred to marinate for a few moments.

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Then prepare a pot of water, add an appropriate amount of ginger slices, scallion knots, a tablespoon of cooking wine and bring to a boil, pour shellfish into the pot of water for blanching, when you see that the shellfish are open shells, you can quickly fish them out and set aside. At this time you can make a sauce, add the right amount of cooking oil to the pot, pour the garlic into the cooking oil to stir-fry, so that the cooking oil coated with garlic, and fry it into a golden brown color.

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Then add an appropriate amount of crushed bell peppers and stir-fry for a few minutes, then add soy sauce, sugar, salt and chicken seasoning, and at the same time add half a bowl of water, bring it to a boil and then turn down the heat to thicken the sauce a little. Finally, turn up the heat to reduce the sauce, so that a special sauce with seafood is ready. Finally, the cleaned seafood evenly spread on top of the mushrooms, and then drizzled with the sauce just boiled, and finally put into the steamer, steam over high heat for 20 minutes, until the seafood is cooked through, so a "garlic sucking finger seafood curry" is completed.

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In the process of making this "Garlic Sucking Finger Seafood Curry", the seafood can be prepared according to personal preference, and I used my favorite ingredients here. When dealing with shellfish, note that it must be soaked in salt water in advance, so that the sediment can be dealt with a little cleaner. It is also important to note that blanching the meat for too long will cause the meat to become old, so that it will not taste as tender. At the same time, the final production of pesto, it is very critical to simmer it well, can largely enhance the taste of this seafood, so in the simmering of the pesto should also spend some effort. As long as the ingredients are handled in accordance with the steps, I believe we can make this seafood meal, interested friends try to make it!