Ingredients:
6 scallops, 50g vermicelli, seafood soy sauce 1 spoon, 50g garlic, 2g salt, 3ml cooking wine, chives 15g, oil 10ml, appropriate amount of soy sauce and appropriate amount of red pepper.
Practice:
1) Wash scallops, soak the vermicelli in cold water until soft, and then blanch it with boiling water.
2) Put the vermicelli in the scallop. Chop garlic, stir-fry it and put it on vermicelli.
3) Mix the seasoning into juice and pour it on the vermicelli. Steam boiling water for eight minutes and take it out.
4) Burn some hot oil in the pot and pour it on it. Add chives and minced red pepper.
Braised prawns ingredients:
Ingredients:
300g fresh shrimp, appropriate amount of oil, salt, shredded onion, shredded ginger, tomato sauce 1 tablespoon, soy sauce, 5g sugar and cooking wine.
Practice:
1) Wash fresh prawns with cold water.
2) Cut off the shrimp legs and whiskers and draw out the sand line.
3) Shred onion and ginger for later use.
4) Heat the pan, add a little oil, heat it to 60% to 70%, add prawns and stir fry.
5) Stir-fry until the shrimp shell becomes hard, and add tomato sauce to continue stir-frying.
6) Add shredded onion and ginger and saute until fragrant. 7) Cook cooking wine, add salt and sugar soy sauce and a small amount of water to boil. 8) Simmer over medium heat until the soup is concentrated.
Spicy crayfish ingredients:
Ingredients:
400g of crayfish, 3 tablespoons of Chongqing hotpot ingredients, 5g of garlic 10g, scallion, 4 slices of fragrant leaves, appropriate amount of ginger slices, 0//3 bottles of beer/kloc-0, appropriate amount of sugar, appropriate amount of salt, appropriate amount of pepper and 0/5 pieces of dried pepper.
Practice:
1) The crayfish is soaked in sesame oil and salt for decontamination, then added with white wine and shaken for several times;
2) Stir-fry the lobster in the hot pot without putting oil until it becomes discolored;
3) Add chafing dish ingredients, dried peppers and prickly ash and stir-fry until fragrant. 4) Add garlic cloves, fragrant leaves, scallion and ginger slices and stir-fry. 5) Cook beer, add sugar and salt, and boil until the juice is collected.
Steamed eggs with clams Ingredients:
Ingredients:
2 eggs, clam 10, 3g of salt, 2 tablespoons of cooking wine 1 2, 2 slices of ginger, onion 1 root, vegetable oil1spoon, steamed fish black bean oil12 tablespoons, and pepper/kloc-0.
Practice:
1) Prepare the food-soak the clam in light salt water for half a day and wash it.
2) Boil the clam with water and take it out. (Don't pour out the water)
3) Beat the eggs well, add some salt, cooking wine, ginger water, chopped green onion, pepper, vegetable oil and boiled clam water, and stir well. Steam for about 5 minutes.
4) Put down the clams and steam for about 3 minutes. 5) Pour some steamed fish and soy sauce.
Spicy fried clam ingredients:
Ingredients:
400g clam, appropriate amount of spicy sauce, appropriate amount of red pepper, appropriate amount of ginger, appropriate amount of garlic and appropriate amount of chives.
Practice:
1) The bought clams should be soaked in light salt water in advance to spit out all the sediment;
2) Chop the ginger and garlic into powder, and cut the red pepper into small pieces with an oblique knife;
3) hot pot cold oil, small hot fragrant ginger and garlic powder and spicy sauce;
4) Open the fire, add the clams and continue to stir fry;
5) Keep the fire burning, and don't put any water. You can put a little sugar according to your personal taste.
6) Stir-fry until the clams are completely open. At this time, sprinkle some chopped green onion, then turn off the fire and stir well.
Steamed bass ingredients:
Ingredients:
400g bass, steamed fish and soy sauce, salt, cooking wine, onion and ginger, pepper and vegetable oil.
Practice:
1) Remove gills, viscera and wash the perch, and cut a flower knife on the fish.
2) Pour in cooking wine and put salt on your body.
3) Add onion ginger and red pepper to the bottom of the dish, then add fish, and add shredded onion ginger to the fish body and belly.
4) Put the perch in a steamer and steam in the steamer for 10 minute.
5) Take out the steamed fish and remove the onion and ginger from the plate. Fish is covered with shredded onion, ginger and red pepper.
6) Evenly drizzle with Lee Kum Kee steamed fish and soy sauce. Sprinkle with hot oil.
Sauced snail ingredients:
Ingredients:
500g snail, appropriate amount of oil, appropriate amount of sauce, appropriate amount of celery, appropriate amount of pepper, appropriate amount of ginger, appropriate amount of sugar, appropriate amount of soy sauce, appropriate amount of raw flour and appropriate amount of cooking wine.
Practice:
1) Keep snails in clean water for half a day, and then wash them;
2) Chop ginger and pepper;
3) Add ginger and pepper into the frying pan;
4) then pour in snails;
5) Add cooking wine after a little stir-frying;
6) Add a proper amount of sauce;
7) add some soy sauce;
8) Add clear water that overflows the snails;
9) Add appropriate amount of sugar and cook for five minutes;
10) and then add a proper amount of raw powder water;
1 1) Add celery root to enhance fragrance.
Perilla snail ingredients:
Ingredients:
500g snail, oil, salt, dried Chili, garlic, ginger, perilla, coriander, Laoganma, cooking wine, pepper, soy sauce and onion.
Practice:
1) Wash the snail, spit out the sediment and rinse it. Slice ginger and garlic, and wash perilla leaves;
2) Put ginger, garlic and dried chili into a warm oil pan and fry until the fragrance comes out;
3) Pour in the snail, stir fry quickly, add salt, soy sauce, Laoganma, stir fry with cooking wine;
4) When water comes out, add perilla leaves and simmer for a while;
5) Add pepper and chopped green onion and coriander.
Shrimp with minced peppers and pippi ingredients:
Ingredients:
500g of Pipi shrimp, 30g of chopped red pepper, green pepper 1 piece, appropriate amount of oil, salt, onion, garlic, oyster sauce and sugar.
Practice:
1) Wash the shrimps, soak them in boiling water, and take them out after slightly changing color and setting;
2) Heat the hot oil in a hot pot, pour in the red chopped pepper and stir-fry the red oil;
3) Add onion and garlic and saute until fragrant;
4) Pour in the shrimps and stir fry quickly;
5) seasoning with oyster sauce, sugar and salt;
6) Then pour in green pepper and stir fry.
Braised cod with black bean sauce Ingredients:
Ingredients:
Cod 1 strip, appropriate amount of onion, 8 garlic cloves, 30g of lobster sauce, 20ml of cooking wine, soy sauce 15ml, 5g of sugar, appropriate amount of water starch, appropriate amount of egg liquid and appropriate amount of ginger.
Practice:
1) Prepare all the ingredients.
2) Wash cod, cut into pieces, and put it into egg liquid and wrap it evenly.
3) Pour the oil into a non-stick pan and fry the cod pieces wrapped in egg liquid until.
4) Fry on medium and small fire until both sides are slightly yellow.
5) Pour oil into the wok and saute shallots, ginger and garlic.
6) Pour in lobster sauce and stir-fry until fragrant.
7) Add the fried cod pieces.
8) Add cooking wine.
9) Add sugar and soy sauce.
10) Add a proper amount of clear water and simmer.
1 1) Cook until the soup is almost dry, and add appropriate amount of water starch.
12) stir fry evenly and turn off the heat.
Spicy fried razor clam ingredients:
Ingredients:
800g razor clam, appropriate amount of onion, appropriate amount of ginger, appropriate amount of dried pepper, appropriate amount of pepper, appropriate amount of Pixian watercress and appropriate amount of liquor.
Practice:
1) the razor clam is kept in salt water for several hours to spit sand, and two drops of sesame oil are dropped on the water. After spitting, wash it several times and drain it.
2) Put the oil in the pot and fry the pepper slowly with a small fire.
3) Add dried chili segments, shredded ginger and chopped green onion and stir-fry until fragrant.
4) Add a small amount of Pixian watercress and stir-fry the red oil slowly.
5) Turn to high heat, add the razor clams and stir fry, cook a little white wine and stir fry until the shell is opened.
6) Finally, add some shallots and stir well.
Sauté ed fresh squid with ginger and onion
Ingredients:
500g fresh squid, appropriate amount of dried pepper, appropriate amount of pepper, appropriate amount of ginger and onion, appropriate amount of rice wine, appropriate amount of soy sauce and appropriate amount of peanut oil.
Practice:
1) Clean the squid.
2) The squid is cut open to remove the internal organs and tear off the surface film.
3) Change the flower knife on the squid surface and slice it.
4) Cut the ginger, onion and pepper for later use.
5) Add water to the pot to boil and blanch the squid.
6) Blanch the squid and put it away for use.
7) Take the oil pan, saute the peppers, ginger and dried peppers, and stir-fry the squid for a while.
8) Add rice wine along the edge of the pot, then add the onion and stir well, and add a proper amount of light soy sauce to taste.
Steamed turbot ingredients:
Ingredients:
350g of Duobao fish, 2g of refined salt, steamed fish soybean oil 15ml, white wine 10ml, 50g of onion and 30g of ginger.
Practice:
1) Clean the internal organs and gills of the turbot after washing. Cut onion into filaments for later use;
2) cutting a diamond-shaped flower knife on the fish body;
3) coat a layer of vegetable oil on the plate, and code ginger slices on the bottom of the plate;
4) coating the surface with salt and Chinese liquor, and pickling for 15 minutes;
5) After the water boils, put it in a pot and steam it over high fire for 10 minutes, then take it out;
6) Sprinkle shredded onion and ginger, put a little base oil in the pot, add steamed fish soy sauce and steamed juice, boil and pour it on the fish.
Kung Pao Shrimp Ball Ingredients:
Ingredients:
500g prawn, 200g almond, onion, ginger, garlic, dried pepper, pepper, salt, sugar, cooking wine, vinegar, sesame oil, starch, water and edible oil.
Practice:
1) Wash the prawns, remove the head and shell, cut the middle of the back with a knife, and remove the shrimp line;
2) Mix the processed shrimps with cooking wine, starch and a little salt, and marinate for a while;
3) Dried pepper is seeded and cut into small pieces, garlic is sliced, and onion and ginger are cut into small pieces for later use;
4) Mix salt, sugar, cooking wine, vinegar, starch, water and sesame oil to make seasoning juice for later use;
5) Heat the oil in the pot to 60% heat, stir-fry the dried chili and pepper to get the fragrance;
6) Add shrimps and stir-fry;
7) Stir-fry until the shrimps are cut off, and add onion, ginger and garlic to stir fry quickly;
8) Add the sauce and stir well; 9) Finally, put almonds into the pan and mix well.
1, 700g of dried pepper and 70g of Dahongpao pepper, which are soaked in water and drained. Add 3500 grams of salad oil to the pot and heat it to 40%, then add soaked dried pepper and dried prickly ash, 600 grams of diced pork fat, 600 grams of steamed chopped carrot, 0/50g of shredded onion100g of millet spicy100g, 50g of onion, ginger slices and 2 pieces of star anise (soaked in water in advance). This oil can be reused.
2. Thaw and wash the Bao Bei meat, rinse it under a trickle for 2 hours to remove the fishy smell, add boiling water (add onion and ginger to the water) to soak it 1 min, remove it for cooling, and drain the water for later use.
3. Soak 200 grams of dried bamboo shoots in warm water at 60℃, take them out and wash them, change the knife into granules, blanch them in boiling water, remove them and drain them.
4, Bao Bei meat, dried bamboo shoots together into the basin, poured into the homemade paste spicy oil immersion, covered with sealed immersion 1 night.
5. Take 50 grams of Bao Bei/KLOC-0 and 40 grams of dried bamboo shoots, put them into a small dish, pour spicy oil 10 grams, and sprinkle 5 grams of shallots to serve.
1, homemade kelp flavor juice100g: 5 kg of clear water, 500g of kelp (washed and soaked in advance), 300g of crystal sugar, 300g of soy sauce, 50g of spicy fresh dew100g, and 50g of chicken powder are put on fire to boil, and then boiled over low heat/kloc. The kelp is added to this flavor juice, which has a faint seafood taste.
2. Cut the lettuce and cucumber into pieces, add appropriate amount of salt and monosodium glutamate and mix well. After curing 15 minutes, squeeze out the water and add appropriate amount of onion oil and mix well.
3. The mixed lettuce slices and cucumber slices are buckled into the plate with a cylindrical mold, and the clam meat is coded on the buckled lettuce slices and cucumber slices, and the flavored juice is poured on the table.
1, ingredient a: 3g of salt, 3g of scallion oil and 3g of light soy sauce, 3g of sesame oil 1 g, 8g of Donggu soy sauce.
2. Clean the scallops, take out the scallop meat, blanch it in a pot for 1 min, take it out and cool it with cold water, split it in two and change it into a knife.
3. Slice the garlic with one head, rinse it for 5 minutes, then soak it in juice with white vinegar and white sugar for two days (the water level just covers the garlic slices), then blanch it in hot water, take it out and take a shower;
4. Put the scallop meat and garlic slices into the basin, add the A material and shallots and mix well. Serve with shredded red pepper.