Information required for mixing clams with shallots: 2 kg of clams, scallions 1 handful, proper salt and oil, sesame oil 1 spoon, 5-6 dried chilies, rice wine 1 spoon, 2 tablespoons of soy sauce, a little white sugar, and the process:/kloc-. 2. Add water to the pot, bring it to a boil, add rice wine, add clams, and keep mixing with a spoon so that the clams are evenly weighed when they are hot. When all the clams open their mouths, they can be fished out. After fishing, rinse the clams with clear water, so that they will not be gnawed. 3. Remove the clam meat from the shell by hand and put it in a basin for later use.
4. Remove the yellow leaves and skins from the green onions, rinse them, and then cut the green onions with an oblique knife. 5. Cut the dried chili into sections in the kitchen of the restaurant, and the chili seeds are unnecessary. Put the dried chili into a high-temperature resistant bowl, add oil to the pot and heat it, pour hot oil on the dried chili, and fry the dried chili into fragrance. 6. Put the green onion into a pot filled with clam meat, pour in the fried oil chili pepper, add sesame oil, salt, white sugar, soy sauce, stir well with chopsticks, and serve out. A delicious plate of green onions mixed with clams is ready.
Information required for steamed oysters with garlic: raw consumption of 2 kg, garlic 1 head, small peppers, oil, seafood soy sauce 1 spoon, white pepper 1\2 teaspoons, process: 1. The raw consumption brush bought will also clean these green moss in the oyster shell. That's definitely not fresh. You must buy that kind of closed consumption, and you should take a closer look at whether the level of consumption and consumption is close or not. Once you find a slight mouth opening, press the shell of Du Li. If it is closed, Du Li is alive, but if it is not all reflected, it is dead. 2. Open the consumptive shell with a fruit knife, select the right place to cut, find the gap between the inner shell and the inner shell, break it with a knife, draw a circle along the mouth, and pick off the muscles, but the consumptive shell is opened, remove the upper shell, save the lower shell, and do everything else as usual.
3. Let's make fried garlic. Remove the skin of the garlic, cut the garlic cloves into pieces first, and then cut them into pieces. The garlic doesn't have to be broken and then cut, so the fried garlic is more spicy. 4. Put appropriate oil into the pot, heat it to 30%, then put in 2/3 of the garlic paste, stir-fry the garlic paste with a small torch until it is light yellow, and stir-fry it slowly with slow fire, so don't be impatient. Some people take the trouble to stir-fry it directly, because the fried garlic powder doesn't give off its fragrance completely and is easy to stir-fry, so we must stir-fry the garlic powder with slow fire.
5. Turn off the fire, put in the remaining 1/3 garlic paste, then add white pepper and monosodium glutamate (you don't need to put it in if you don't like chicken essence) and stir-fry, so that the garlic powder will be fried well, and the flavor of raw garlic and garlic oil will be combined, which will make the garlic powder taste more suitable. White pepper can refresh the dish and remove the fishy smell, which is also a tip for frying garlic. 6. Place the raw materials on the interlayer of the wok, put some minced garlic on each raw material, steam for 7-8min, and adjust the cooking time according to the size of the raw materials. 7. After the time is up, remove the raw materials, put them in a dish, and drop a small amount of seafood soy sauce on each raw material. The raw materials themselves contain a salty taste. Put as little seafood soy sauce as possible, sprinkle some pepper powder on them, add some oil to the pot, heat them to smoke, and pour a little boiling oil on each raw material, so that steamed oysters with garlic will be ready.
Materials required for steamed oysters with garlic vermicelli: oysters 10, vermicelli 1 handful, proper salt and oil, scallion 1 plant, garlic 1 head, 2 tablespoons of seafood soy sauce, and the process: 1. Put the vermicelli in clear water to soak in advance. You can't soak your hair in hot water. Fans are very fragile. Chop the garlic and cut the green onion into chopped green onion. 2. It is also possible to prepare a clean soft brush or a soft toothbrush. Carefully wash the oysters, clean the black sticky substances on the surface and around the oysters, and brush off the black chemicals on the abalone meat. Clean the shell, too. Black mucous membranes will appear on the bought oysters, which need to be cleaned.
3. Then, put a spoon along the gap between the pearl oyster and the abalone meat, scoop up the abalone meat and take it off. 4. It is unnecessary to remove the black intestines of the oysters, and it is also unnecessary to remove the sashes of the oysters together. Wash the oysters and drain the water. 5. cut the abalone meat with a cross knife, which will make it easier to cook and taste. just cut it deeply by 2/3, and you don't have to cut it thoroughly. 6. Tie the soaked vermicelli into bundles and make 10 copies. Put the tightly bound vermicelli in the abalone shell, put the oysters on the top, do well one by one, and put them on the plate.
7. Add oil to the pot, heat it, add half of the garlic paste, stir-fry with slow fire, stir-fry the garlic until it smells like garlic and its color is light yellow, add the other half of the garlic paste, stir-fry evenly, and turn off the fire. Scoop out the fried minced garlic and pour them on the oysters. Add water to the wok and bring it to a boil. Put it into a dish filled with oysters, cover the pan, and steam for 7-8min after the water is boiled. When the time is up, remove the disk. 8. Pour a little seafood soy sauce on each oyster, then sprinkle with onion segments, add oil to the pot and heat it, and pour a little boiling oil on each oyster to make it fragrant. A plate of garlic-scented oysters is ready.