question 1: how to make shells delicious? the delicious method of shellfish seafood steps: wash and boil, and add a little salt and oil to the water.

You can also steam the shells. Sprinkle salad oil on a plate, add ginger slices with scallion, monosodium glutamate and salt, and steam in a steamer for ten minutes.

white vinegar or aged vinegar with Japanese mustard and seafood soy sauce, garlic mixed with juice, can be dipped in juice to eat.

You can also stir-fry Pixian bean paste, dried Chili peppers, ginger slices with onion, garlic cloves, onion blocks, allspice powder and aniseed like a snail.

The soaked snail can be cooked with water, fished out and drained, which is more sanitary.

put more oil in the pan, which is twice as much as the usual cooking. Add onion, ginger, garlic, onion pieces and dried Chili spiced powder, stir-fry the chopped Pixian watercress, stir-fry the red oil and Pixian watercress, stir-fry the pepper until it is soft, add the snail, add a little water, stir-fry all the snail, add some monosodium glutamate and add some parsley, and serve.

question 2: how to eat shellfish and seafood well. 1. You can't cook shellfish, but steam them. Put a little water in the pot, put them on the shelf, and cook the food with the steam of water.

2. stir-fry: first, boil the seafood in boiling water until it is 7-8% ripe, then take it out, put oil in the pot, add chopped green onion and garlic after boiling, and add ingredients when the color turns yellow. I like to add garlic sauce, basically just put it on a plate, and then put the cooked seafood in, stir it, add monosodium glutamate, and take it out of the pot to taste like a restaurant.

Question 3: How to make fish fillet soup with crispy skin with shell seafood

Ingredients:

25g of fish fillet (fish fillet), 1g of frozen crab meat and 1g of scallop), 1 lobster, 1 can of cream soup with white fungus, 2 pieces of garlic, a little salt and pepper, and 1 crispy skin.

Practice:

1. Wash the fish fillet and crab meat, drain the water and cut into cubes; Thawing the belt; Boil the lobster in boiling water, take the meat and cut it into small cubes; Remove the clothes from the garlic and cut into pieces.

2. Marinate all kinds of seafood materials with a little salt and pepper.

3. Melt butter in a frying pan, add minced garlic and seafood, and stir-fry over high heat until cooked.

4. Pour the canned soup into the fire pot, add water, pour the seafood, cover the crispy skin, sweep the egg paste, and put it in the fire pot at 2 degrees Celsius for 3 minutes until the crispy skin is golden yellow.

Remarks:

Crispy pastry is available in supermarkets. After purchase, it can be refrigerated in the freezer compartment, taken out in the first half of the day, slowly thawed in the fruit compartment of the refrigerator, and then taken out when it is soft. Sprinkle dry powder first, then roll it thin with a rolling pin to take out the required amount.

ginseng seafood soup (which can greatly replenish vitality and enhance physique)

Preparation method: ginseng 1g, scallop and cooked pork belly 3g each, abalone 5g, winter bamboo shoots 6g, water-soaked sea cucumber and chicken 3g each, crab roe, water-soaked Tricholoma and dried seaweed 2g each, pork rib 2g, onion, ginger and seasoning.

moisten ginseng, cut into thin slices, and soak in wine for 5-7 days to obtain ginseng wine, and keep ginseng slices. Soak scallops, crab roe and dried seaweed in warm water, dice pork tripe, sliced winter bamboo shoots, chicken and sea cucumber, blanch winter bamboo shoots thoroughly with boiling water, blanch belly diced chicken and sea cucumber with boiling water; Put lard in the pot, stir-fry onion and ginger, cook cooking wine and chicken soup to taste, put all the ingredients in the casserole together, simmer until the meat is cooked, add ginseng wine, stew for another 1 minutes, and drink soup to eat meat.

Efficacy: it can greatly replenish vitality and strengthen physique, and is suitable for the elderly and infirm to eat in four seasons.

Tofu Seafood Soup

Ingredients: 8g of fish and cabbage, 12g of shrimp, 1 piece of tofu, 1 slice of ginger, 1 can of clear chicken soup, 2 cans of water and a proper amount of salt.

seasoning: 1 teaspoon of salt, 1/4 teaspoon of sugar and a little pepper.

Method of preparation:

(1) Wash and slice fish, and mix well with shrimp and seasoning.

(2) Wash tofu, drain water and cut into thick pieces.

(3) Boil the clear chicken soup with water, add the Chinese cabbage and cook for a while until cooked, add ginger slices, tofu, shrimps and fish fillets and cook for 1 minutes, then season with salt.

characteristics: the soup is clear and delicious.

cream seafood soup

raw materials: flour, milk, and seafood materials prepared according to your own needs, and abalone, shrimps, etc. can be added.

practice: first, mix the butter and eggs, stir-fry until fragrant, add the milk, stir well and then add the chicken soup. Then add onion and celery, boil it for 15 minutes, and then filter it. At this time, you can season it according to your personal taste and add salt or pepper. Finally, put the prepared seafood ingredients into the soup. Cream seafood soup is made.

Shā rotto Katakuri Seafood Soup

[Formula] 3g of Shā rotto Katakuri, 25g of fresh oysters, 25g of fresh clam, 3g of seaweed, 45g of seaweed, 2 live crabs, 6g of live shrimp, and appropriate seasonings such as onion, ginger, oil, salt, yellow wine and pepper.

[Usage] Boil oysters and clams and peel them. The crab is steamed to get meat, and the crab bone is calcined and ground. Take 6 grams of oyster shell and 3 grams of clam shell, decoct them in water for half an hour, add 3 grams of Shā rotto Katakuri, seaweed and crab bones, cook for another half an hour, remove residues to get juice, add shrimp, crab meat, oyster meat, clam shell and kelp, cook them, and add seasoning to serve. Take it in batches for 1-15 days.

Question 4: How to prepare shellfish seafood? Steps

1. Wash it, preferably four times.

2. use a knife to cut some at the joint of the back shell to help open the shell earlier when cooking.

3. Add proper amount of monosodium glutamate and Lycium barbarum

4. Put them upright and close together in a bowl

5. Steam in a pot (put the bowl in a pot and pour water around it, without adding water in the bowl. The water and the height of the bowl are about half)

6. Steaming time can be controlled by yourself, not too long. In this picture, the clams are a little dry because of poor time control.

question 5: how to cook shells well? How to stir-fry razor clam:

Main ingredient: 5g razor clam

Seasoning: salt, cooking wine, scallion, ginger and vegetable oil in appropriate amounts

Practice: 1. First, cut the onion into sections and slice the ginger, then wash the razor clam, put it in salt water, add a little cooking oil to make it spit out sediment.

2. Add oil to the wok and heat it to 8%. Add onion and ginger slices to the wok, pour the razor clam into the wok and stir fry quickly. Add cooking wine and salt while frying until the leech shell opens, exposing the razor clam, and then take it out of the wok and put it on a plate.

characteristics: the meat of this dish is white, tender and refreshing.

clam tofu soup: main ingredient: clam 25g tofu (North) 2g auxiliary material: seasoning: ginger 1g salt 3g pepper 2g

> > More introduction to the practice of clam tofu soup 1. Wash the clam in a bubble;

2. Wash the tofu and cut it into thick slices;

3. wash the rape heart; Wash and shred ginger;

4. put a proper amount of water in the pot to boil, and add tofu, clam and shredded ginger to boil;

5. put in the rape heart, season with salt, and turn off the heat;

6. sprinkle with white pepper to taste. Spicy fried Meretrix meretrix: raw material: 4g live Meretrix meretrix, 5g green and 5g red pepper. 2 tablespoons of seasoning oil and hot sauce, 1 tablespoon of Shaoxing wine and soy sauce, 1/2 teaspoon of vinegar and sugar, 1/5 teaspoon of pepper, 1/2 teaspoon of monosodium glutamate, a little of onion, ginger and garlic, and 1/2 teaspoon of sesame oil. Practice 1. Wash and clean the tender clams; Put a small amount of boiling water in the pot, add the clam to the mouth, take it out immediately, and then rinse the tender clam with the original soup for later use. Gourmet. com, a great food website. 2. Heat the wok, add the base oil, stir-fry the wok with onion, ginger and garlic, add spicy sauce, cook Shao wine, vinegar, add soy sauce, white sugar, pepper, monosodium glutamate, add green, red pepper and clam, stir-fry quickly, and pour sesame oil. Replace the clam with an arctic shell, which is called spicy fried arctic shell. Remove the hot sauce, vinegar and pepper from the seasoning and add onion oil, which is called fried clam with onion oil.

Question 6: How to eat shellfish seafood

Shellfish garlic

Red and green peppers and shallots

Abalone juice

vinegar

Practice

1

First, wash the shells, then add water and oil, and let them stand for 3 minutes

2

Add base oil and garlic. Stir fry evenly. After turning off the fire, add 2 drops of vinegar (less vinegar is enough)

4

Spread a big bag of salt on the bottom of the pot.

5

put the griddle in the pot, and put the seafood on it when you feel a little roasted. Bake for about 5 minutes

6

Finally, drizzle with garlic juice, and continue to cook for 2-3 minutes

Question 7: How to prepare shells for eating fried shells. Steps

1. PS: Treatment method of snails, wash the snails dug up with clear water (not too hard, it will kill them), and then put some salt or pepper in a basin of clear water.

2. Before cooking, you can rub the snails with a little force. Boil a pot of boiling water by the way during this time, and boil it all at once. When the water boils, turn off the fire, put the snails in boiling water and scald them until they open their mouths, then they can be fished up and drained. PS: You can't boil in cold water or boil in hot water for too long, because the meat of snails will be cooked and the nutrients in snails will be lost to the water. After all, we are not cooking soup.

3. Add oil and ginger and garlic, stir-fry ginger and garlic, then add the drained snail shells and stir-fry them with strong fire. During the frying process, some water will also be lost in the snail shells, which will be cooked when they are half-dried. Add salt in the process of stir-frying. If you like a strong taste, you can add oyster sauce and soy sauce to stir-fry. As shown in the figure, the fried snail shells are very fragrant, and they can be eaten in one breath.

Question 8: How to make the soup with shell seafood is delicious? It can be made into seafood soup with bumps. Blanch the shell seafood with hot water, peel off the shell, clean the seafood meat, filter the boiled seafood water, leave the clear soup, add a little oil to the pot, add onion and ginger to stir the fragrance, add the clear soup to boil, and add a little water to the flour and stir it into bumps.

question 9: how to cook shellfish and seafood? clams should be cooked, clams and sea red can be washed and boiled directly in the pot, and a little water is enough when washing, so that the cooked shellfish is authentic, just like baking, so watch the pot, otherwise the foam will overflow. If the time is short, just ask. Or turn off the fire when you hear that there is no clatter in the pot.

scallops (mussels) can't be cooked. If you want to steam them, they will be cooked when you open them, but they won't be tender after a long time.

after the mussel is steamed, remove the shell, draw a cross knife on the mussel, put a little oil in the pot, add garlic to saute, add a little soy sauce, salt chicken essence and a little sugar, add a little water, add boiled fine vermicelli to smooth a little starch, then pour the juice on the neatly packed mussel, and steam the mussel with garlic.