Wash and boil, you can add a little salt and oil in the water.
You can also steam, put the shells on the plate sprinkled with salad oil, put on the large onion segments ginger, monosodium glutamate (MSG), salt, put the steamer steamed for ten minutes.
White vinegar or aged vinegar with Japanese mustard plus seafood soy sauce, garlic sauce, can be dipped in the juice to eat.
You can also fry like fried snails
Pixian bean paste, dried chili pepper segments, scallion segments ginger slices, garlic cloves, onion chunks, five spice powder, spices, can put sharp pepper chunks
Will be soaked clean snails can be boiled with water and fished out and drained, this is more hygienic.
Pan put some more oil, more than usual frying more than double, hot put onion, ginger and garlic, onion blocks, dry chili five spice powder seasoning stir-fried after the chopped Pixian bean flap stir-fry, stir-fry red oil and Pixian bean flap after the aroma of bell peppers will be pepper after stir-frying soft, into the snails stir-fry, add a little water, all the snails stir-fried to taste, put some monosodium glutamate, put some coriander can be out of the pot
But fry this without prior to the shells cooked and then fried, fried to the point where it is not necessary to cook, then fried to the shells. shellfish cooked and then fried, fried to shellfish open mouth on the good.
Shellfish how to do delicious
1. do shellfish can not be boiled, to steam, put a little water in the pot, with something on the shelf, the use of water steam will cook the food;
2. stir-fried, first seafood with boiling water, as long as 7-8 mature, and then fished out of the pot of oil, open after the release of the onion, garlic, the color becomes yellow, add ingredients, I like to add the Garlic sauce, basically a plate to put a belt on the line, and then put the boiled seafood into it, stir, add MSG, out of the pot, with the same taste of the restaurant.
How to make shell seafood
Fish fillet crispy seafood soup
Main ingredients:
Fish fillet (fish backbone) 250 grams, frozen crab meat, scallops about 10 grams each), 1 lobster, 1 can of white mushroom cream soup, 2 garlic, a little salt, pepper, crispy skin 1 sheet.
Method:
1, fish fillet, crab meat wash, drain, cut square; scallops thawed; lobster into boiling water to cook, take the meat, cut into small squares; garlic peeled, cut into paste.
2, will be a variety of seafood materials with a little salt, pepper marinade.
3, butter in a skillet and cook melted, add garlic and seafood, stir fry on high heat until only cooked.
4, pour the canned soup into the fire bowl, add water, pour in seafood, cover the puff pastry, sweep on the egg batter, put into the fire bowl stove at 200 degrees Celsius temperature fire bowl for 30 minutes until the puff pastry is golden brown that is done.
Note:
The puff pastry is available in supermarkets, and can be frozen in the refrigerator in the freezer compartment, half a day before use, take it out, put it in the refrigerator in the fruit compartment and slowly thaw it out, and when it is soft, you can take it out, sprinkle it with dry flour, and then roll it out with a rolling pin to take out the required portion.
Ginseng seafood soup (tonic, strengthen the body)
Preparation: ginseng l0g, dried scallops, cooked pork belly 30g, abalone 50g, asparagus 60g, hairy sea cucumber, chicken 300g, crab roe, hairy mushrooms, seaweed 20g, 200g pork ribs, green onions, ginger, seasoning in moderation.
Ginseng moist and soft cut thin slices, soak into the wine for 5 to 7 days, get ginseng wine, ginseng slices to stay. Dried scallops, crab roe, seaweed soaked in warm water, pork belly, asparagus slices, chicken, sea cucumber diced, asparagus scalded with boiling water, belly diced, chicken diced, sea cucumber scalded with boiling water; pot of lard, onion, ginger sauteed flavor, cooking wine and chicken broth for seasoning, all the raw materials are placed in a casserole together with a gentle fire until the meat is cooked, add ginseng wine, and then simmer for 10 minutes, drink the soup and eat the meat.
Benefits: great replenishment of vital energy, enhance physical fitness, suitable for the elderly and frail people to eat in all seasons
Tofu Seafood Soup
Ingredients: fish, about 80 grams of cabbage, about 120 grams of shrimp, 1 block of tofu, 1 slice of ginger, 1 can of clear chicken broth, 2 cans of water, salt to taste.
Seasoning: 1 teaspoon salt, 1/4 teaspoon sugar, a little pepper.
Preparation:
(1) fish cleaned and sliced, and shrimp with seasoning mix well.
(2) wash the tofu, drain, cut thick blocks.
(3) clear chicken broth with water to boil, add the heart of the vegetables and cook for a few moments until cooked, under the ginger, tofu, shrimp, fish slices and cook for 10 minutes, and then seasoned with salt that is complete.
Characteristics: clear soup and fresh flavor.
Cream of seafood soup
Ingredients: flour, milk, and according to their own needs configured seafood, you can add abalone, shrimp and so on.
Method: first butter and eggs mixed, scrambled flavor, add milk, stir well and then add chicken broth. Then add onions, celery simmer for 15 minutes and strain it, at this time you can season according to personal taste, add salt or pepper. Finally, add the prepared seafood ingredients to the soup. Cream of seafood soup is ready.
Mountain mushroom seafood soup
[Recipe] Mountain mushroom 30 grams, 250 grams of fresh oysters, 250 grams of fresh clams, 30 grams of seaweed, 45 grams of kelp shreds, 2 live crabs, 60 grams of live shrimp, green onions, ginger, oil, salt, wine, pepper, and other seasonings in moderation.
[Usage] Oysters and clams scalded and peeled meat. Crab steamed to take the meat, crab bone calcined and ground. Take 60 grams of oyster shells, 30 grams of clam shells, water fried for half an hour, add mushrooms, seaweeds and crab bone end 30 grams, and then cook for half an hour, remove the slag to take the juice, add shrimp, crab meat, oyster meat, clam meat and shredded kelp **** cooked, blended into the seasoning can be eaten. Serve in divided doses as appropriate for 10-15 days.
Shellfish seafood practice book shellfish how to do delicious
Step
1. Wash, preferably four times.
2. Use a knife to cut some on its back where the shell joins to help open the shell earlier when cooking.
3. Add the right amount of monosodium glutamate, add goji berries
4. Put them upright tightly into a bowl
5. Into the pot steaming (put the bowl into the pot, pour water around it, do not need to add water to the bowl. Water and about half the height of the bowl can be)
6. Steaming time, you can control yourself, not too long, I'm in this picture is because of the time control is not good, razor clams a little dry.
How to do shells delicious?
Fried razor clam practice:
Main ingredients: 500 grams of razor clams
Seasonings: salt, cooking wine, scallions, ginger, vegetable oil, each in moderation
Practice: 1, first cut the scallions into sections, ginger slices, and then razor clams washed, put into the salt water, add a little cooking oil, so that they spit out the mud and sand, and then washed for use.
2, frying pan oil burned to eighty percent heat, into the onion segments, ginger slices burst pot, pour into the razor clams quickly stir-fried, while stir frying add wine, salt, fried to the vermiform shell openings, revealing razor clam meat, out of the pan into the plate.
Characteristics: This dish is white, tender and refreshing.
Clam and tofu soup: main ingredients: clams 250 grams tofu (North) 200 grams Side: Seasoning: ginger 10 grams salt 3 grams pepper 2 grams
>> more Clam and tofu soup practice introduction 1. clams soaked clean;
2. tofu washed, cut into thick slices;
3. rape heart washed; ginger washed and cut into julienne;
How shellfish should be eaten
Ingredients
Shellfish Garlic
Red and green chili peppers Scallions
Oil Consumption Abalone Juice
Vinegar
Directions
1
Wash the outside of the shellfish first, then add water and oil, and let it stand for 30 minutes
2
Into the bottom oil add garlic
3
Add consumed oil, abalone juice. Stir fry well. Turn off the heat and add 2 drops of vinegar (a little less vinegar will do)
4
Spread a large packet of salt on the bottom of the pan.
5
Place the grate in the pan and put the seafood on it when it feels a little toasty to the touch. Bake for about 5 minutes
6
Finally drizzle with garlic sauce and continue to cook for 2-3 minutes
How to cook shells
How to make fried shells step by step
1. PS: the treatment of conch shells, digging in the conch shells with water to wash slightly (can not be too forceful, they will be washed to death), and then use a pot of water to put a little salt or cayenne pepper, soak for 24 hours. Soak for 24 hours, change the water twice in the middle, let them spit out sand when they breathe.
2. You can scrub the conch shells a little harder before cooking. In the meantime, boil a pot of water, a little bit to boil all the way. When the water boils, turn off the heat, put the conch shells into the boiling water to scald, scald them until they open their mouths can be fished out and drained. ps: can not boil in cold water or hot water for too long, because this conch shells meat will be boiled old, and conch shells nutrients will be lost to the water, after all, we are not in the cooking soup.
3. Put oil and ginger and garlic, sautéed ginger and garlic, drain the water into the snail shells, stir-fry over high heat, in the process of stir-frying, snail shells inside will lose out some water, just to stir-fry this water to half dry on the fried. Stir frying process add salt, like the flavor of a little heavy, you can add oyster sauce and soy sauce and stir fry. As shown in the picture, the fried shellfish is very fragrant, a bite to eat it all
How to make soup delicious shell seafood
can be made into seafood soup is more delicious, shell seafood with hot water blanch, peel off the shell, clean the seafood meat, blanching seafood water filter, leave broth, add a little oil in the pot, add onions and ginger stir fry the flavor add broth to boil, add flour with a little water stirred into a pimple-like, and then add a few pinches of flour, and then add a few pinches of water. Under the pot to boil, add seafood, put a little green vegetable leaves, open the pot put salt, sesame oil seasoning can be, and can be used as a dish, can also be used as a porridge, that is, healthy and nutritious.
Shellfish seafood practices
Clams of a class to cook, clams and sea red can be washed and put directly in the pot to cook, wash that a little bit of water can be, so that the shellfish cooked out of the original flavor, like baked, to look at the pot, otherwise the foam will overflow. The time should be short, the opening is good. Or turn off the fire when you hear no clatter in the pot.
Scallops (summer mussels) can not be boiled, but steamed, the opening is cooked, the time is long, it is not tender.
Summer mussels steamed after the top of the shell removed, diced in the diced shells painted on the cross flower knife, put a little oil in the pot, put the garlic mushrooms burst incense, add a little soy sauce, salt, chicken a little bit of sugar, add a small amount of water, into the boiled fine fan smooth a little water starch, and then pour the juice to the neatly placed summer mussels on the Garlic Mushroom Steamed Summer Mussels into the.