One, according to the seasonal selection of materials
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Seafood products, the quality of seafood products and flavors, and the seasons have a great deal of relation to what the season to eat what the seafood taste the best, which can be a big learning curve. It's a big learning curve. Therefore, cooking seafood dishes, to accurately grasp the seafood seasonality.
Like eating seafood fish, spring eating yellow croaker, pike, crucian carp; summer eating gogglefish, horsehead fish; fall eating swordfish; winter eating silverfish.
Again, such as eating sea crabs, coastal fishermen have spring to eat sea crabs more fertile said. Another is to eat shrimp, although the market year-round supply of shrimp, but the shrimp is the most fertile season or April-October each year, this period of time, the shrimp taste the best.
Second, seafood due to different places of origin and different texture
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Seafood origin is different, the texture also has a certain difference. Such as scallop production areas for the Shandong Peninsula, Zhejiang, Fujian, Guangdong and the coast of Shanhaiguan, although Shandong Yantai, Qingdao and Zhejiang coast of the highest production, but Shanhaiguan produced the best quality, the best flavor.
Such as the origin of the yellow croaker is mainly distributed along the coast of China, its production is the highest Bohai Sea, and Qinhuangdao produced by the most precious; arkshells in China's north and south coasts are produced, but the Bohai Bay production is the most, the quality is also the best. In short, cooking seafood dishes, first of all, to grasp the origin of seafood and the best eating season.
Three, according to the degree of freshness, choose the cooking method
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Cooking dishes with fresh seafood, dishes with a strong flavor, less fishy, and vice versa, the fishy taste is strong, the fresh taste is less.
In reality, seafood will not be exactly the same level of freshness from day to day, so we need to choose different cooking methods depending on the circumstances.
Such as the fresh yellowtail, we can use steamed, boiled soup, stewed, oil immersion method of cooking, a little less can be used to burn, braised method of cooking; and then not fresh can be used in the sauce burning, dry frying method of cooking.
The same prawns, fresh can be used to steam, white burn; a little less available dry burning, stewing, deep-fried cooking; and a little less can be used for deep-fried shrimp section or soft fried shrimp. In addition, such as arkshells, fresh can be used as shabu-shabu, boil, mixing; poorer can be used as sauce, spicy fried.
Three hundred and thirty-three dishes of 11 kinds of seafood
1, conch
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Dalian conch is large and full of meat, meat, fresh and crisp, in the preparation of the dish method and time to simple, fast appropriate, otherwise the meat is easy to get old. And in terms of matching, it's best to choose light side dishes.
Sauced conch
Raw materials:
Two large conch (each weighing about 600 grams), a little chopped green onion.
Seasoning:
Donggu Yixian, monosodium glutamate (MSG), sugar, salad oil, sesame oil, moderate amount.
Practice:
1, large conch blanch after picking out the conch meat, cut off the conch tail, conch head slices, to be used.
2, conch shells rinsed, blanched, while hot on the plate.
3, the pan under a small amount of salad oil, down into the conch slices, Donggu Yixian, monosodium glutamate, sugar, quickly stir-fry evenly, drizzle a small amount of sesame oil stir fry, can be mounted on the plate, and finally sprinkled with a little green onion into the.
Crisp melon fried conch
Raw materials:
Weighing about 350-400 grams of a conch, Japanese cucumber two, Thai pepper ring a little.
Seasoning:
Salt, monosodium glutamate (MSG), wet starch, salad oil, sesame oil, pepper, moderate amount.
Practice:
1, pick out the snail meat, wash and cut off the tail, snail head slices, to be used.
2, small cucumber washed, sliced, salt pickle out of the water, pour the water, and then press with a heavy weight overnight to the water out, to be used.
3, burning oil to 4 into the heat, into the snail piece of oil, pour up to drain the oil.
4, the pan left oil, scooped into a small amount of boiling water, add salt, pour into the cucumber slices stir-fried to 7 mature, pour up.
5, the oil, the next cucumber slices, snails, Thai pepper rings, with salt, monosodium glutamate seasoning taste and stir fry evenly, injected with gravy powder, pepper, sesame oil and stir fry, you can plate.
Scallion oil splash conch slice
Raw materials:
A large conch (weighing more than 500 grams of the best), picked mung bean sprouts 50 grams, green onion, red pepper wire each a little.
Seasoning:
Lee Kum Kee Steamed Fish Soy Sauce and Homemade Scallion Oil, each in appropriate quantity.
How to do:
1, pick out the conch meat, wash and cut off the tail, the conch head sliced into thin slices, to be used.
2, the mung bean sprouts with a little oil and salt water fried to 9 mature, put into the plate on the bottom.
3, put the conch slices on a strainer, blanch in boiling water for 2-3 seconds can be arranged on the bean sprouts.
4: Top with shredded green onion and red pepper, pour in hot homemade scallion oil and fill with steamed fish soy sauce to finish.
Homemade scallion oil:
Burn 2500 grams of salad oil to 3% heat, add 500 grams of scallion segments, 250 grams of onion pieces, 150 grams of dried scallions slow simmer until the aroma overflows, the color of the oil is not too black can be.
2, fresh abalone
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Dalian fresh abalone is nationally famous, in Dalian, according to the size of the local, will be divided into three levels of large, medium and small (farmed). Wild fresh abalone, on the other hand, is oversized and has tougher meat, which needs to be pressed in a pressure cooker before it can be eaten.
Fresh Abalone and Liao Ceng Rice
Raw materials:
one medium-sized fresh abalone (about 200 grams), one piece of Liao Ceng (120 heads), 150 grams of cooked rice, two pieces of Chinese cabbage, and one egg.
Seasoning:
Salt, chicken powder, abalone juice, wet starch, salad oil, chicken oil, moderate.
Practice:
1, abalone scooped out the meat, remove the viscera, with a Pepsi cloth to abalone side scrub clean abalone, cut small grain to be used.
2, Liaoshen cut small grain, to be used.
3, the small Tang vegetable knife, as long as the part of the vegetable gall bladder, to be used.
4, egg beaten, to be used.
5, the pan under the salad oil, under the cooked rice, stir fry slowly injected into the egg, stir fry until each grain of rice are coated with egg, and then under the salt, chicken powder stir fry, stir fry dry body, scooped into the container.
6, small Tong vegetable with oil and salt water blanched, put fried rice on the arrangement.
7, Liaoshen grain blanching, pour up; abalone grain oil, pour up and drain.
8, the pot under the appropriate amount of abalone juice, into the Liaoshen grain and abalone grain a little bit, and then thickening, dripping into the appropriate amount of chicken oil and mix well, can be poured on the surface of the rice on the table.
Shark's fin soup with abalone
Raw materials:
Two large abalone (each weighing about 400 grams), a tomato, a little chopped green onion.
Seasoning:
Salt, chicken powder, 1000g of shark's fin soup.
Practice:
1, scoop out the abalone meat, remove the internal organs, wipe clean the abalone edge with a Pepsi cloth, slice into thin slices and arrange on a plate; blanch the abalone shell and clean it, also put it on a plate.
2, tomato wash, a open eight, with another plate; the shark's fin soup hot, with salt, chicken powder to adjust the flavor, to tall containers, with abalone slices with the table.
3, in front of the guests in the abalone slices and tomato pieces in a bowl, the shark's fin soup boiled again and poured into the bowl, sprinkled with a little green onion can be enjoyed.
Shark's fin soup
Raw materials:
100 pounds of water, 25 pounds of scallop bones, skinned pork belly, 15 pounds of chicken, 5 pounds of chicken claws, 3 pounds of shark bones.
Practice:
1, in addition to the skinned brisket of all the ingredients were respectively flying water, wash; the brisket fried incense, to be used.
2, put several pieces of bamboo separator with bamboo sticks, put in a vat bottom.
3, filled with water, boil to half-open and then layered into the fan bone, old chicken, shark bone, flower brisket, chicken claws, boil again and then change to medium heat to simmer for 6.5 hours, and then use high heat to simmer for 1.5 hours until the soup color milky white, thick soup can be turned off the fire. The remaining 60 pounds of shark's fin soup after separating the dregs.