Peppermint shrimp is a kind of nutritional tender seafood, which contains a lot of water, but also rich in unique fresh flavor, because Chutian is the spawning season of the Peppermint shrimp, so it is the most suitable for spring to eat a kind of seafood. When you buy leather shrimp, you need to pick the color green, shiny fresh leather shrimp, pinch it with your hand, sturdy and not empty, and there is a red line in the middle.

Spicy fried Peppermint shrimp practice:

1. First of all, the onion, ginger and garlic washed and cut into pieces, green and red pepper washed and cut into circles, Peppermint shrimp deal with rinsing clean, and then pour into the cooking wine and mix well and marinate for a few moments, and then pour the oil into the pot, put onion, ginger and garlic, and green and red pepper stir-fried out of the aroma

2. After the pouring into the Sichuan Hot Sauce, stir-fry fragrance, pour into the Peppermint shrimp stir-fried! A few moments, pour in cooking wine and soy sauce, evenly sprinkle some salt, seasoned to Peppy shrimp color can be put out of the fire, sprinkle some parsley seasoning can be sheng out to taste.

Mussels are marine bivalve mollusks that are rich in protein and have a greenish-blackish-brown shell, and it is recommended that you buy them before and after the Ching Ming Festival and Mid-Autumn Festival because they are drunk and fat during this time.

Spicy fried mussels practice:

1. Directly to the mussels to deal with clean, and then dry water, and then poured into the pot, open the lid and boil directly, remove the mussel meat, and then remove the mussel foot wire, and then the ginger and garlic washed and cut, dry red pepper cut into segments

2. Peppers cut into chunks, and then pour the oil into the pot, add dry chili peppers and ginger and garlic, stir fry out After the aroma poured into the sharp pepper, stir-fry a few moments over high heat and pour into the mussels, stir-fry evenly over high heat, pour into the cooking wine and soy sauce, and finally seasoned with salt can be.

sea oysters in winter and spring is the most fertile, and because of the nutrient-rich, rich in calcium carbonate, calcium phosphate and trace elements, and therefore is called the sea milk, you can calm the liver and sun, nourishing yin and essence, in the purchase of the time to choose the shell closed oysters, do not buy those openings, the color of the dark, because these sea oysters are not fresh.

Steamed eggs oysters practice:

1. First of all, the eggs knocked into the bowl, mix well and put a little salt mix, and then pour a little water to continue to mix well, filter the bubbles, and put into the pot of water steaming until solidified

2. And then the oysters evenly into the steamed eggs, and then continue to steam for 3 minutes, and then pour in a little soy sauce can be slowly tasted.

winter early spring scallop is the most fat and tender, because winter is the best fishing the best season, because this period of the scallop in order to winter and stored a lot of fat, so the meat is thick and oily, the most delicious, we should buy the time to pick the elasticity of the good, the head of the body is small and thick, the gills within the bright red, the silver fat uniform scallop.

Scallop with tomato sauce:

1. First of all, rinse the scallop and cut it into sections, and then into the salt, pour into the wine and mix for a while to marinate, and then dry, and then into the starch inside the fully wrapped, and then pour the oil into the pot and heat, and then into the scallop fried to golden brown and then fished out

2. After the little oil poured into the pot, and then put into the ginger and garlic stir-fried flavor, and then poured in the tomato sauce, salt and sugar. tomato sauce, salt and sugar, then pour in the scallops and stir-fry until fully wrapped in the sauce, sprinkle some chopped green onions can be.