Ingredients: shrimp tail
Ingredients; Red oil/ginger slices/pepper/salt/chicken essence/monosodium glutamate/sugar/soy sauce/pepper noodles/pepper noodles/garlic slices/green pepper slices/
Pepper/bean paste/oil
Exercise:
1。 Add red oil to the pot, heat it, add ginger slices and pepper and stir-fry until fragrant.
2。 Stir-fry the shrimp tail and add salt/chicken essence/monosodium glutamate/sugar/soy sauce/pepper noodles/Chili noodles.
3。 Fried garlic/green pepper slices. Stir-fried persimmon pepper/bean paste. Pour a little oil and stir fry before taking out.
4/ Pan and plate.
Fried razor clam
Soak razor clam in water for two hours to spit out sediment.
Pay attention when cooking razor clams. It will be fished out as soon as it opens its mouth. Drain for use
Stir-fry garlic, add lobster sauce and shredded pepper, and stir well.
Hot oil, add ginger slices and choke the pot. Stir-fry the razor clam with high fire.
Add the pre-fried seasoning, add wine, soy sauce and pepper to continue frying. Beat the oil out of the pot.
The practice of razor clam;
1, material (key) Take dry razor clam (that is, the kind that is caught without water and has a large piece of mud outside). Don't be afraid, this razor clam is actually not too dirty, but the outside is dirty, and the inside is relatively clean, with the best freshness.
2. Wash and cut off the tendon meat behind the scorpion.
3, sprinkle a handful of salt (purpose, let the meat taste, and let some water seep out)
4. After three or four hours, wash with clear water, find a container, stand up one by one and put it neatly.
5, there is a pressure cooker to steam, and there is a squeaking sound.
6, open the lid, the aroma is overflowing, and the meat is delicious.
Spicy fried clams
Ingredients: onion, ginger, dried red pepper, cooking wine, sugar, chicken essence, salt and salad oil.
Practice: cut onion ginger into filaments and red pepper into sections. When cooking oil, stir-fry the onion, ginger and pepper in the pot, and then wash the clams with spit sand.
Stir-fry in a pot, add some salt chicken essence, a little sugar, and half a spoonful of cooking wine. Cover the pot, sprinkle some coriander powder after the pot is boiled, and stir-fry until the clams are open. Ginger crab
Raw materials:
Crab1000g, salt 2.5g, monosodium glutamate 2.5g, pepper 0. 1 g, cooking wine/kloc-0.5g, peanut oil 750g, onion 2.5g, Jiang Mo 2.5g, starch 2.5g, balsamic vinegar 2.5g and oyster sauce 25g.
Exercise:
(1) The crab is shelled and washed, and the knife is changed into pieces; Mix a bowl of clear soup, salt, monosodium glutamate, pepper, onion, ginger, garlic, starch, sesame oil and oyster sauce into juice for later use;
(2) Put the crab in a wok and fry it a little. Leave the oil in the bottom of the pot, saute the shallots, add the crabs to boil the wine, quickly cover the lid, pour in the prepared juice, and stir well.
Casserole crab
Gourmet: home-cooked dish
Time:
Ingredients: seafood and seafood
Taste: delicious
Suitable season: it doesn't matter
Cooking type: baking
Raw materials:
One crab, three slices of onion, 25g of sugar, monosodium glutamate, cooked lard, garlic, ginger and fresh soup.
Exercise:
1 wok, stir-fry crabs in an oily pot, add Shao wine and ginger juice, cover and stew, add l000 sugar and fresh soup, cover and stew;
2 When the crab is eight-ripe, add monosodium glutamate, bring it to a boil, pour it into a large casserole, simmer for 5 minutes on low heat, then move it to medium heat for about 2 or 3 minutes, skim the floating foam, add monosodium glutamate, and pour the onion into the cooked lard. The original pot can be eaten.
Pepper crab
Ingredients: crab (2), garlic (2 tablespoons), ginger (2 tablespoons), onion (1, big one), bread oil or clear oil, black pepper (1) or coarse black pepper, salt.
Exercise:
1。 Wash crabs, open the lid, remove gills, and cut into 2 or 4 pieces according to the size of crabs.
2。 Mash or chop garlic and ginger, cut onion into coarse grains, and mash pepper into coarse powder.
3。 Heat butter or clear oil, add the seasoning in item 2, stir-fry until fragrant, then add crab and proper amount of salt and stir-fry.
4。 Add a little water, cover it, stew until cooked, and then evaporate the excess water with strong fire.
note:
1。 If you use butter, boiled crabs smell like butter. If you don't like it, you can use clear oil.
2。 The amount of garlic, ginger and pepper can be increased or decreased according to your own taste.
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Stir-fried crab with Chili sauce
Ingredients: meat crab
Seasoning: onion, salt, sugar, white wine, dried pepper, ginger, cooking wine, vinegar, pepper, chicken essence and cooking oil.
Exercise:
1. Put the meat crab into a vessel and add a proper amount of white wine. When the crab is drunk, take out the gills, stomach and intestines and cut them into pieces;
2. Wash the onion and ginger, cut the onion into sections, and cut the ginger into pieces;
3. Set fire to the pot and let out the oil. When the oil is 30% hot, add pepper and dried pepper, stir-fry until fragrant, add ginger slices, onion segments and crab pieces, add cooking wine, vinegar, sugar and salt, stir-fry evenly, and serve.
Features: hemp, fragrant and fresh.
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Crab with butter and garlic
Materials:
Crab (two), garlic (1/3 cups), onion (one teaspoon), butter (half an ounce), corn flour (one tablespoon).
Brewing juice:
Water (1/4 cups), salt (1/3 teaspoons), sugar (1/3 teaspoons), pepper (small amount) and corn flour (one teaspoon).
Exercise:
(1) Treat the crabs, wash and drain them, chop them up, sprinkle a little salt and mix well.
(2) Chop garlic and onion.
(3) Heat six tablespoons of oil, drain the crab pieces, sprinkle with cornstarch and mix well. Put it in medium-high heat oil, fry it until it turns red, and cook it upside down for a while.
(4) Take out the crab pieces, leave two spoonfuls of oil, stir-fry garlic, add butter and stir-fry, return the crab pieces to the pot, add the juice and garlic and mix well.
(5) Sprinkle chopped green onion and serve.
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Steamed crab with ginger vinegar
200g live crabs (2 crabs), ginger 1 5g coriander, 5g soy sauce, half a tablespoon rice vinegar 1 tablespoon sugar1tablespoon.
1. Wash live river crabs, tie their feet with ropes, and steam them in a steamer over high fire for later use. 2. Peel the tender ginger and cut it into fine powder for use. 3. Put soy sauce, rice vinegar, sugar and Jiang Mo into a small bowl to make ginger vinegar sauce. 4. Remove the toes and tails from the cooked crabs, cut them into pieces, neatly stack them in two pots, pour ginger vinegar sauce on them, and sprinkle with parsley segments.
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Ginger crab
Raw materials:
Crab1000g, salt 2.5g, monosodium glutamate 2.5g, pepper 0. 1 g, cooking wine/kloc-0.5g, peanut oil 750g, onion 2.5g, Jiang Mo 2.5g, starch 2.5g, balsamic vinegar 2.5g and oyster sauce 25g.
Exercise:
(1) The crab is shelled and washed, and the knife is changed into pieces; Mix a bowl of clear soup, salt, monosodium glutamate, pepper, onion, ginger, garlic, starch, sesame oil and oyster sauce into juice for later use;
(2) Put the crab in a wok and fry it a little. Leave the oil in the bottom of the pot, saute the shallots, add the crabs to boil the wine, quickly cover the lid, pour in the prepared juice, and stir well.
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Red mud crab
Material: live white crab or swimming crab.
Seasoning: pepper, salt, monosodium glutamate, sugar, wine and pepper. Practice: 1. Boil the seasoning, cool and add rice vinegar. 2. Knot the onion and soak it in cold water with ginger slices. 3. Wash crabs with cold boiled water and crush them with crab tongs. 4. First, remove the cover, remove the cheek feathers on the side and the sand sac in the crab cover, and finally remove a hexagonal white piece in the middle of the crab abdominal cavity. Divide the crab into four parts. 5. Dip the divided crab pieces into the wok. If there is red paste, put them together and soak them, and then eat them one day later.
Note: 1. Every 500 grams of crab needs about 100 grams of salt, and the amount of water is subject to the crab block. Because this dish is eaten raw, it's best to go with wine and dip it in ginger vinegar juice for sterilization and health care. At the same time, don't eat fruit within a few hours after eating to avoid poisoning. 3. If you feel uncomfortable after eating, you can mash ginger into juice, or take it after frying ginger and perilla leaves to detoxify.
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Curry crab
Ingredients: crab 1 piece, 200g celery, 50g onion and 30g coriander powder; 1 tablespoon chopped red pepper, 1 tablespoon chopped red onion and 1/2 onions. Seasoning: 2 tablespoons curry powder, brown sugar 2 teaspoon; 2 tablespoons fish sauce, 1 teaspoon soy sauce, 3 teaspoons coconut milk and 1/2 cups of water. Practice: 1. Deal with crabs, remove inedible parts such as gills, wash and cut into pieces for later use; Remove leaves from celery, wash, obliquely cut into sections, and shred onion for later use. 2. Take the oil pan, pour a little flour on the crab pieces, fry until the appearance is golden, and then remove. Add 2 tablespoons of oil to a hot pot, stir-fry chopped red pepper, chopped red onion and onion until fragrant, then add curry powder and brown sugar until the curry fragrance dissipates. Pour in the fried crab pieces, celery pieces, onion pieces and the rest of the seasoning, stir-fry and serve with coriander powder.
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Crab salad
Ingredients: 2-3 meat crabs, 65438 papaya and 0/2 honeydew melon, 2 strawberries, 65438 lettuce and 2 spoonfuls of salad dressing. Practice: 1. Wash the meat crabs and steam them in water. 2. Take out the meat after cooling and keep the crab cover. 3. Peel the papaya, remove the seeds and dice, peel and dice the honeydew melon, soak the strawberry in light salt water for a while, take a slice and freeze it in the refrigerator at the same time. 4. Wash the lettuce, drain and set the plate. 5. Papaya, honeydew melon and crab meat are stuffed into crab shells and decorated with strawberry pieces. Serve with salad dressing.
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Golden bread crab
Choose the sea crab "Prism Crab". Its meat is very thin and there is a gap between the shell and the meat, so it is very suitable for making bread? . Wrap the crab in noodles and add cheese and milk to it. After cooking, the milk smells good. Cut the crispy bread, and the hot air with cheese flavor will come out in an instant. Crab meat completely absorbed the flavor of cheese and milk, and the gaps between shells were filled with sauce. When you bite it, the sauce penetrates into the crab meat, which is really tempting. Peripheral bread can also be used as a staple food, not oily or greasy.
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Pepper radish crab
According to Compendium of Materia Medica, crabs have the functions of relaxing muscles and tendons, benefiting qi, harmonizing stomach, promoting digestion, dredging channels and collaterals, dissipating heat and removing blood stasis, and the fat red crab soup is the most nourishing. First, add radish to the old turkey soup and stew for an hour, then add red crab and pepper and cook until the crab is cooked. Radish permeates the sweetness of chicken soup, occasionally revealing the slightly spicy taste of pepper. All the ingredients complement each other. The red crab paste is soft and thick, which is perfectly matched with radish and pepper to form an autumn throat-moistening and wind-dispelling soup rich in vitamins. In the dry season of autumn wind, it is most suitable for ladies to enjoy. At this time, a glass of golden crab carved red wine is a great enjoyment of life!
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Tiger crab
Guan Zhiquan, the owner of Dahua Restaurant, believes that in order to enjoy the original flavor and free taste, it is best to wash your hands and eat directly. Just like the fried crab in the typhoon shelter, it is a fragrant side dish, which always makes people want to eat it in one breath. Tiger-headed crabs are fried in heavy oil first, and then stir-fried with garlic, pepper and lobster sauce. It is a historical food handed down from Hong Kong, and it is best served with white wine.
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Braised crab with instant noodles
Choosing a tiger's mouth crab cover coated with sweet ointment and filling it with spaghetti boiled with crab juice is as dazzling as uncovering mussels and finding dazzling pearls. The unique flavor of crab roe wraps noodles, and then some bean sprouts are added to make them sweet and refreshing, which makes people memorable. The amount of pasta is properly seasoned according to the size of the crab cover. It is absolutely low in fat and oil, and greedy ladies can enjoy it.
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Steamed red crab with carved flowers
It is made of aged carved wine, which can neutralize the cold of crab meat without masking the sweetness of crab. When serving, the bouquet of Huadiao wine drives the rich meat fragrance to diffuse in the air, and the bouquet is rich without the bitterness of wine, which makes people drool. Red crabs are steamed with eggs, and golden juice is soaked in vegetables, which seems to be natural. Chewing the down-to-earth red crab, the fragrance of old red wine flows inadvertently between the lips and teeth.
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Red crab pot vermicelli
Choose fresh cream crabs and use special seasonings from Martelli, fans and chefs? Made of. The cream crab is not only fresh and sweet, but also full of game after absorbing the wine aroma of Madieri. This practice is also very innovative. It is a very bold attempt to match Madieli with cream crab.
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Yolk crab
Ingredients: 2 crabs, proper amount of cooking wine, sliced ginger, garlic and onion, and 6 salted duck eggs. Practice: ① The crabs are shelled and washed, the salted duck eggs are stripped of protein, and the yolk is ground with a spoon for later use; (2) Add oil and heat the pan, add onion, ginger and garlic to saute until fragrant, add crab and cooking wine, and stir fry for a while; (3) Leave the oil in the bottom of the pot, pour the salted egg yolk into it and stir-fry thoroughly, then add the crab and stir-fry until the egg yolk is evenly wrapped on the crab. Note: Don't use too much oil for frying eggs in Huang Shi.
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Fried crab
Ingredients: crab
Accessories: egg white, green garlic
Seasoning: salt, cooking wine, pepper, chicken essence, vinegar, chicken soup, sesame oil, flour, onion, ginger, garlic and cooking oil.
Exercise:
1. Wash the crabs, cut them from the abdomen, cut four pieces each, put them in a container, sprinkle with salt and pepper, and marinate them with cooking wine.
2. Put the egg white into a vessel, add flour and appropriate amount of water to make an egg white paste, wash and shred the onion and ginger, cut the garlic into pieces, wash and cut the green garlic into inches, and then put the chicken soup, cooking wine, salt, vinegar, chicken essence, shredded onion and ginger, garlic slices and green garlic segments into the vessel and mix well to make juice for later use;
3. Put the oil in the pot. When the oil temperature is 6-7%, dip the crab pieces in the egg white paste one by one and fry them in the pot until golden.
4. Put the oil into the pot and light it. When the oil temperature is 40% hot, pour in the fried crab pieces, cook the prepared juice, stir it evenly, and pour the sesame oil into the plate.
Features: Delicious and tender, slightly sour.
Daily Tip: Crabs must eat fresh and live wonderfully.
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Cream crab
Material: taste adjustment:
Two crabs,
An onion,
Two fresh mushrooms. Six tablespoons of condensed milk,
A spoonful of salt and sugar,
A tablespoon of Shaoxing wine, a little monosodium glutamate,
Half a tablespoon of pepper,
Garlic 10.
How to do it:
(1) Wash the crab and chop it into pieces. When the crab pincers are slightly cracked, add Shaoxing wine and refined salt and marinate for 10 minute.
② Wash and shred onions and fresh mushrooms.
③ Remove the film from garlic, slice it, add evaporated milk and stir-fry for 3 minutes.
④ Put onions, fresh mushrooms, crabs, monosodium glutamate, pepper, white sugar and fried light milk garlic into a container, and cover it with high fire for 8 minutes.
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Beer crab
Material: taste adjustment:
600 grams of swimming crab,
Three egg whites. Have a beer,
A little starch and coriander;
Half a spoonful of salt and a little pepper.
How to do it:
① After washing the crab, keep the crab cover intact, chop the crab meat into several pieces, wash and drain.
② Mix the crab pieces with a little starch.
③ Add seasoning (a) into egg white and mix well, then add beer and mix well.
(4) Put the crab pieces into a deep pot, cover the crab, and pour the egg white beer.
⑤ Cover the fire for 6-8 minutes and sprinkle with coriander.
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First, the practice of chilli shrimp
Raw materials: live shrimp (about 1 kg 2 Liang)
Ingredients: potatoes, winter bamboo shoots, celery and green onions.
Seasoning: crab sauce, crab oil, monosodium glutamate, chicken essence, sugar, dried pepper.
Production process:
Step 1: Peel and cut potatoes, cut winter bamboo shoots, cut celery, and cut green onions, each with a little spare.
Step 2: Clean the live shrimps, and then cut a knife on the back of each shrimp for post-production.
Step 3: put a proper amount of crab oil in the wok, and then add a little dried pepper and stir fry twice. Stir-fry shrimp, potatoes, winter bamboo shoots, celery sticks and green onions in a wok.
Step 4: After frying for a few times, the ingredients are almost cooked, add crab sauce, add a little monosodium glutamate, chicken essence and sugar, and continue to stir fry.
Step 5: Stir fry until the shrimp body curls and turns orange-red, that is, the shrimp has been cut, and then it can be cooked.
Taste of dishes: the sauce is fragrant and slightly spicy, and the shrimp meat is tender and delicious.
Features: This dish is an authentic Sichuan dish. Shrimp contains high protein, which can meet the needs of human body. It also contains a lot of calcium, which can supplement the calcium needed by the human body. Eating in autumn and winter can enhance cold resistance.
Note: First of all, you can't fry crab sauce. Crab sauce is made in secret by the store, so if you want to make it, you can use a mixed sauce of sweet noodle sauce and seafood sauce instead, and try to make a spicy shrimp!
Second, spicy shrimp.
Materials:
500 grams of fresh shrimp
5 dried peppers
Chopped garlic 1 tablespoon (1.5g)
2 tbsp shredded ginger (30g)
Shredded onion 1 tbsp (1.5g)
2 tbsp oil (30ml)
2 tablespoons cooking wine (30 ml)
Light soy sauce 1 tablespoon (15ml)
2 tablespoons sugar (30g)
Salt 1 teaspoon (5g)
Production method:
1. Cut the shrimp from the back, remove the shrimp line, wash and marinate with cooking wine 10 minute.
2. Heat the oil in the pot with medium heat. When the heat is 70%, add dried shredded Chili, minced garlic, shredded ginger and shredded onion and stir-fry until fragrant, then add marinated shrimp and stir-fry for a while, then add sugar, salt and soy sauce and stir-fry evenly, then cover and stew for 5 minutes.
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Seafood porridge!
Ingredients: a shrimp, crab, worm, snail, shrimp, rice, oyster and fish (scallops can improve the umami taste), shredded ginger and shredded tamarisk.
Brine chicken cooking wine boiled rice porridge with white pepper and sesame oil.
Practice: 1. Cook a large pot of rice porridge first, and then pour all the ingredients A and A into the rice porridge. Because seafood is easier to cook, first boil the porridge with high fire, and now cook it with medium and small fire, and stir it with a spoon to prevent the bottom from touching.
2. Add salt, cooking wine and chicken essence and mix well.
3. Add white pepper, sesame oil and coriander according to personal preference after cooking.
Practice of fresh mushroom seafood porridge
Ingredients: 2.5 tbsp glutinous rice, 1.5 tbsp glutinous rice, 1 pericarp, 1 50g mud clam (about 4 ounces), 50g fresh mushroom or straw mushroom (about1half),100g shrimp (about 2 ounces). Rice seasoning: half a teaspoon salt and half a tablespoon oil. Seasoning for shrimp: salt 1/8 teaspoons, a little pepper.
Production process:
(1) Mix glutinous rice with glutinous rice, wash it, soak it in hot water for 1 hour, drain the water, and marinate it with seasoning for about 15 minutes.
(2) Soak the peel and wash it.
(3) Wash the shrimps and marinate them with seasonings for a while.
(4) Wash the mud and add a little pepper to taste.
(5) Put the rice in a pot or a deep container, heat 65,438+0,000 ml of water, peel it, cover it, dry it, leave an opening for air to escape, cook it with high fire for 65,438+00 minutes, and then cook it with medium fire for 20 minutes.
(6) Wash mushrooms or straw mushrooms and cut them into granules.
(7) Add dried shiitake mushrooms, straw mushrooms, mud and shrimps into the porridge, and continue to cook for 65,438+00 minutes with medium fire, and serve.
Shrimp porridge
Ingredients: half a catty of shrimp, half a catty of chrysanthemum morifolium, two celery roots, five or six coriander (coriander), rice and light soy sauce.
1, wash the rice first, then put it into the soup and add cold water to start cooking porridge.
2. First remove the leaves of celery, and then chop them up; Coriander is also washed and chopped.
3. After the porridge is cooked with slow fire for nearly 40 minutes, it is basically good. At this time, we can add what we have prepared. Add chopped celery first, then add a spoonful of salt and stir.
4. Boil celery for about 5 minutes, then put coriander in half, and then pour in a little cooking oil or sesame oil.
5. Pour in the fresh shrimp, stir it a little, and put the chrysanthemums in. Finally, add the remaining half of coriander and a little soy sauce, about two to three teaspoons.
After all the above materials are put in, do not cover them, and cook for about three to five minutes. Keep stirring. Prevent sticking to the bottom.
Seafood Porridge
material
Sliced snapper ... 30 grams
Shrimp ... 20 grams
Onions, ginger ... a little.
Haval (Shell) ... 40g
M... 1/4 cups
Way of doing things
1. Remove the mud intestines from the shrimps, wash them and slice them from the middle. Cut the turtle into small pieces, soak in water and spit sand, and cut the onion and ginger into fine powder.
2. Shrimp and fillets are cooked in boiling water.
3. Wash the rice, add appropriate amount of water to make porridge, add seafood and seasonings and cook for 2 minutes. When the clams are completely opened, add onion and Jiang Mo and mix well.
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Seafood risotto
Raw materials:
Shrimp, mussel, chicken, rabbit, squid, cuttlefish, clam, rice, green beans, white kidney beans, tomatoes, olive oil, saffron powder, onion powder, red pepper powder, salt.
Exercise:
1. Wash the main ingredients, dice chicken, rabbit meat, squid and cuttlefish, and dice tomatoes.
2. Put olive oil in the pot, add chicken, rabbit meat, squid, cuttlefish and clams and stir-fry for a while, then add water and add uncooked rice, green beans, white kidney beans, saffron powder, red pepper powder, onion powder and salt to cook.
3. Cook for 15 minutes, then add shrimp and mussels, cook for a while, and then serve.
4. Bake the cooked rice in the oven at the temperature of 150℃ for 5 minutes.
You can choose your own seafood. Stir-fry a pan with chopped green onion, then stir-fry ham and various seafood in the pan. Stir-fry for a while, then pour in rice and stir-fry with a lot of vegetables. At about the same time, add salt and black pepper to taste, then take out the pot, put the fried rice neatly in a glass bowl, then spread the shredded cheese slices on the fried rice, cover it, and heat it in a microwave oven for 2 minutes. The delicious home version of seafood risotto is finished!
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There are many kinds of seafood soup, as long as you eat it with seafood, for example; Seaweed, laver, grouper, kelp, clam, oyster, abalone, etc.
The kind of McDonald's is actually a very common seaweed soup.
Stir-fry onion and ginger, add water and seaweed, boil, season, thicken and add egg white. Feel free to add some small vegetables.