Arctic Shellfish is a kind of shellfish originating from the cold deep sea of the North Atlantic Ocean, which grows slowly on the seabed at a depth of 50 to 60 meters and takes 12 years to develop a natural and unique fresh and sweet flavor. The growing environment is very clean and difficult to be polluted. The meat is plump and very tasty, and can be used for sashimi or boiled in plain water.

Arctic shellfish

1, 250 grams of Arctic shellfish, thawed in the refrigerator, washed and drained.

Fish Scallops

2. 1 tbsp olive oil, 1 tbsp hot bean paste, 1 tbsp minced garlic, 1.5 tsp freshly minced ginger, 3 tsp finely chopped green onion.

3) 1 tbsp shaoxing wine, 1.5 tsp Zhenjiang balsamic vinegar, 1 tsp sugar, 1 tbsp light soy sauce.

4) 2 tsp corn starch mixed with 2 tbsp water, 1/4 tsp chicken broth mix, 2 tsp sesame oil.

How to make the sauce:

Place 1 tbsp olive oil in a large sauté pan on medium-high heat, add 2 tsp minced garlic, ginger and green onion and sauté, then add Ingredient 3) and Ingredient 4) in order to make the sauce, and then pour in the arctic shells and stir fry well.

*Note: The scallops are already cooked, so you don't need to stir-fry them for a long time, otherwise they will get old.

Arctic shellfish sushi

Ingredients: Arctic shellfish, rice, sushi vinegar.

Methods:

1. Steam the rice and add sushi vinegar, mix well and let cool.

2. Wash the scallops, pick and set aside.

3. Shape the sushi rice into trapezoidal shapes (20g rice balls) and cover the rice balls with the shellfish.

Pepper and scallops

Information: 500g of fresh scallops.

Pepper (green, sharp) 150g.

Ginger 10g salt 8g monosodium glutamate 2g salad oil 25g sesame oil 5g pepper 2g wine 15g each.

Operation:

1. Wash the meat of Arctic shellfish, slice, and put it into a pot of oil to be used;

2. Cut the pepper into small rounds;

3. Change the ginger into slices and set aside;

4. Put the pepper into a pot of boiling oil and stir-fry it, then put in the ginger slices and stir-fry it to make it smell good;

5. Put in the Arctic shellfish, salt, monosodium glutamate, pepper powder, cooking wine, sesame oil and stir-fry it well. Start the pot.

Tips:

1. Arctic shellfish meat over the oil should not be too hot, the oil temperature should not be too high;

2. Peppers frying to stir-fry flavor, but should not be too old, otherwise it affects the taste.

Arctic shellfish sashimi

Before defrosting, take it out and defrost it for an hour before eating. Can not be thawed with water or microwave oven, only natural thawing. After opening with a knife, just split in two, the meat is so thick and textured, and the shellfish guts, and then dipped in WASABI and Japanese soy sauce on it. Remember to always buy good quality, do not try with a bad stomach.

Fried Arctic shellfish

Soak some fungus ~ chemical point of the Arctic shellfish ~ ~ ~ cut some cucumber slices ~ ~ onion, ginger and garlic ~ ~ ~ is bursting the pot with the ~

Hot pot of oil ~ ~ ~ when the oil is hot ~ ~ ~ into the onion, ginger and garlic choking the pan ~ ~ bursting the flavor ~ ~ ~ into the cucumber slices ~ slightly stir-fried ~ ~ into the hair of the fungus ~ add dark soy sauce (an absolute loser !!!!!!) 1. the sale lost ~ ~ 2, that stock of soy sauce of the old soy sauce flavor ~ ~ destroyed the freshness of the Arctic shells ~ ~ make a strong dizzy ~ ~ so ~ recommended to use soy sauce ~ ``````) salt ~ ~ chicken essence ~ continue to stir fry ~ add a little thickening of the water starch ~ ~ turn the spoon out of the pan ~ ~ to get ````

Arctic shellfish fried seasonal vegetables

rawing materials: the Arctic shellfish, Dutch beans, frozen corn kernels, dried Black fungus

Seasoning: healthy balance of salt, monosodium glutamate (MSG), soybean oil

Practice: clean the Dutch beans, remove the two ends of the diagonal knife cut into two halves. Take a small bowl of dry black fungus into, add warm water to soak for a few moments, so that it rises and then rinsed with water, drained, torn by hand into small dots, to be used. Remove frozen corn kernels from the refrigerator and thaw at room temperature. Rinse the shellfish with water and cut into thin slices.

Take a large soup pot, pour in half of the water, turn on the heat and bring the water to a boil, then pour the black fungus, corn kernels, Dutch beans, and Arctic shellfish into the pot, blanch them quickly, remove them, and drain them.

Pour soybean oil in the frying pan, turn on the heat, when the oil temperature of 60% hot, the Dutch beans, black fungus, corn kernels, Arctic shellfish together into the pan, quickly stir fry, sprinkle a little healthy balance of salt, monosodium glutamate (MSG), stir fry evenly, you can put out of the pan on the plate.

Cool Arctic Shells

Materials: Arctic Shells, green onion and ginger, fresh pump, sesame oil

Making:

1, Arctic Shells thawed and washed, remove the garbage in the stomach

2, Boil a pot of water, put in the Arctic Shells, scalded.

3, the Arctic shellfish fish up, shredded, mixed with ginger juice, scallions, fresh pump, sesame oil, plate

Baked seafood with cream cheese

Raw materials: prawns, diced fish, Australian scallops, russet scallops, Arctic shellfish, green peppers, red peppers, onions, potatoes

Seasoning: cream, salt, pepper, cheese, butter

Practice:

Wash the seafood, blanch it in boiling water and fish it out. Remove seeds from green and red bell peppers and wash, chop. Peel and wash onions, chop. Peel and wash potatoes, cut into strips.

Boil the potato strips in water, season with salt and pepper and set aside.

Put butter in the pan, add chopped onion and sauté, add seafood and appropriate amount of cream, salt and pepper, season to taste, wait until the sauce in the pan is reduced to dry, take out the seafood and put it neatly into the plate.

Spread the green and red peppers sautéed in butter over the seafood, then add the processed potato strips. Sprinkle with a good amount of cheese and place the dish in the oven until the cheese is baked and melted.

Arctic scallops with bell peppers

Information: 500g of fresh scallops.

Pepper (green, sharp) 150g.

Ginger 10g salt 8g monosodium glutamate 2g salad oil 25g sesame oil 5g pepper 2g wine 15g each.

Operation:

1. Wash the meat of Arctic shellfish, slice, and put it into a pot of oil to be used;

2. cut the pepper into small rounds;

3. change the ginger into slices and set aside;

4. put the pepper into a pot of boiling oil and stir-fry, then put in the ginger slices and stir-fry to get out the flavor;

5. put in the Arctic shellfish, salt, monosodium glutamate, pepper powder, cooking wine, sesame oil and stir-fry well. Start the pot.

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