Arctic shellfish is a kind of shellfish, which originated from the cold deep sea of the North Atlantic. It grows slowly at a depth of 50 to 60 meters and takes 12 years, thus forming a natural and unique sweet taste. The growing environment is clean, it is not easy to be polluted, and the meat is fat and delicious. It can be used to make sashimi, and boiled in white water is also delicious.

Fish-flavored arctic shellfish

1, 250g arctic shell, defrosted in the refrigerator, washed and drained for later use.

Fish-flavored arctic shellfish

2. 1 tbsp olive oil, 1 tbsp spicy bean paste, 1 tbsp garlic, 1.5 teaspoon Jiang Mo and 3 teaspoons chopped green onion.

3. 1 tbsp Shaoxing wine, 1.5 tsp Zhenjiang balsamic vinegar, 1 tsp sugar, 1 tbsp swastika soy sauce.

4. Mix 2 teaspoons of cornmeal with 2 teaspoons of water, 1/4 teaspoons of chicken essence and 2 teaspoons of sesame oil.

Exercise:

Put 1 tbsp olive oil in a large wok, put it on the stove, turn on medium heat, add 2 teaspoons of garlic, Jiang Mo and chopped green onion, stir-fry until fragrant, then add 3 and 4 ingredients in turn to make juice, then pour it into oyster shells and stir well.

* Note: The bought Arctic shell is ripe, so it doesn't need to be fried for a long time, otherwise it will get old.

Beijibei sushi

Ingredients: Arctic shell, rice, sushi vinegar.

Production method:

1. First steam the rice, add sushi vinegar, mix well and let it cool.

2. Wash the arctic shellfish and pick them up for later use.

3. Knead the mixed sushi rice into a trapezoid (about 20g rice ball), and finally cover the Arctic shell on the rice ball to eat.

Pepper shellfish

Raw materials: 500g of fresh shellfish.

Pepper (green tip) 150g.

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

Exercise:

1. Wash the meat of the arctic shell, slice it, put it in a pot and oil it for later use;

2. Cut the pepper into small balls;

3. Change ginger into tablets for later use;

4. Heat the oil and pepper in the pot, stir-fry, put ginger slices, and stir-fry the fragrance;

5. Add shellfish, salt, monosodium glutamate, pepper, cooking wine and sesame oil and stir well.

Tips:

1. The meat of the arctic shell should not be too much, and the oil temperature should not be too high;

2. Pepper should be fragrant when fried, but it should not be too old, otherwise it will affect the taste.

Scallop sashimi

Take it out and thaw it for an hour before eating. You can't thaw with water or microwave oven, you can only thaw naturally. Just cut it in half with a blade, the meat is so thick and textured, as well as the internal organs of shellfish, and then dipped in mustard and Japanese soy sauce. Remember to buy good quality, and don't try those with bad stomach.

Fried arctic shellfish

Soak some fungus ~ melt some shellfish ~ ~ cut some cucumber slices ~ ~ onion, ginger and garlic ~ ~ for frying ~

Put oil in the hot pan ~ ~ After the oil is hot ~ ~ Add onion, ginger and garlic to the wok ~ ~ Add cucumber slices ~ Stir-fry slightly ~ Add good fungus ~ Add soy sauce (absolutely failed! ! ! ! ! ! ! 1. I'm embarrassed ~~2. The flavor of soy sauce and soy sauce destroys the delicate flavor of shellfish ~ ~ I'm dizzy ~ ~ So ~ I suggest using soy sauce ~ ``````) salt ~ ~ Chicken essence ~ Continue to stir fry ~ Add some water and starch ~ ~ Turn the spoon out of the pot ~ ~.

Fried vegetables with arctic shellfish

Ingredients: Arctic shell, Dutch beans, quick-frozen corn kernels, dried black fungus.

Seasoning: healthy and balanced salt, monosodium glutamate and soybean salad oil.

Practice: Clean peas, cut off both ends and cut them in half with an oblique knife. Put the dried fungus into a small bowl, soak it in warm water for a while, then rinse it with clear water, drain the water, and tear it into small flowers by hand for later use. Quick-frozen corn kernels are taken out of the refrigerator in advance and thawed at room temperature for later use. Rinse the arctic shell with clear water and cut it into thin slices.

Take a large soup pot, pour half the water into it, and bring it to a boil. Then pour all the auricularia auricula, corn kernels, peas and scallops into the pot, quickly blanch, remove and drain.

Pour the soybean salad oil into the wok, fire, when the oil temperature is 60% hot, pour the peas, auricularia auricula, corn kernels and scallops into the wok, stir fry quickly, sprinkle a little healthy balanced salt and monosodium glutamate, stir fry evenly, and then take the pan and plate.

Cold arctic shellfish

Ingredients: Arctic shell, onion ginger, fresh soy sauce, sesame oil.

Making:

1. Wash the arctic shell after thawing and remove the garbage in the belly.

2. Boil a pot of water, add the arctic shell and scald it.

3. Pick up the arctic shell, shred it, mix in ginger juice, chopped green onion, fresh soy sauce and sesame oil, and put it on a plate.

Baked seafood with cream cheese

Ingredients: prawn, diced fish, scallop, Hong Bei, arctic shell, green pepper, red pepper, onion and potato.

Seasoning: cream, salt, pepper, cheese, butter.

Exercise:

Wash the seafood, blanch it with boiling water and pick it up. Seed green pepper and red pepper, wash and chop. Peel, wash and chop onions. Peel potatoes, wash them and cut them into strips.

Cook potato chips in water and season with salt and pepper.

Put butter in the pot, add chopped green onion and stir-fry until fragrant, add seafood and appropriate amount of cream, salt and pepper, adjust the taste, and when the juice in the pot is dry, take out the seafood and put it neatly on the plate.

Sprinkle chopped green and red peppers fried with butter on the packed seafood, and then add the processed potato chips. It's best to sprinkle some cheese and put the plate in the oven until the cheese is cooked.

Pepper shellfish

Raw materials: 500g of fresh shellfish.

Pepper (green tip) 150g.

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

Exercise:

1. Wash the meat of the arctic shell, slice it, put it in a pot and oil it for later use;

2. Cut the pepper into small balls;

3. Change ginger into tablets for later use;

4. Heat the oil and pepper in the pot, stir-fry, put ginger slices, and stir-fry the fragrance;

5. Add shellfish, salt, monosodium glutamate, pepper, cooking wine and sesame oil and stir well.

Hope to adopt. Consamda ~ \ (≧▽≦)/~

Is this ok?