what can I do to make seafood delicious? The following practices will make your seafood stand tall in minutes ~

Ingredients

Ingredients: stinging head 4g, sea sausage 3g, scallop meat 4g, abalone 4g, conch 4g?

Accessories: a handful of coriander, a cucumber and a few garlic?

seasoning: Chili oil; Seafood juice; Production steps of rice vinegar

1. Clean the above seafood, blanch conch, abalone, scallop and sea sausage until they are uncooked, and cool them thoroughly before use. After the cucumber is patted, it is cut into pieces, and the parsley is washed and cut into sections.

2. Add rice vinegar and mashed garlic to the appropriate amount of seafood juice to make a sauce with moderate acidity for later use.

3. Put the cucumber in a bowl, add several seafood ingredients, add appropriate amount of sauce, parsley and Chili oil, and stir well.

raw materials

main ingredients: 2g of quick-frozen ribbon, 5g of pickled cabbage, and a little of fresh Vitex negundo

seasoning: salt, monosodium glutamate, cooking wine, egg white, raw flour, sesame oil, salad oil

Production steps

1. Thawing the ribbon, air drying, and adding salt, monosodium glutamate, cooking wine, egg white and salad oil.

2. Cut the cabbage into small pieces and blanch it for later use.

3. Put salad oil in the pan, add scallops, pickled cabbage and bell pepper rings and stir well, then add cooking wine, salt and monosodium glutamate to taste, stir well and serve.

raw materials

ingredients: 5g of fresh bird shells, 1g of green bamboo shoots, 5g of soybean sprouts, a little shredded green pepper

spicy juice: aged vinegar; Sesame oil; Red oil; Cooking wine; Chicken essence; White sugar

production steps

1. Blanch green bamboo shoots and soybean sprouts and put them at the bottom of a tall container.

2. Open the shell of fresh birds' shells to get meat. After washing, blanch the shellfish meat and put it into the container.

3. Bring the cold boiled water to the boil, add the aged vinegar, spicy fresh dew, cooking wine, chicken essence and white sugar and mix well. After cooling, add the spice oil and red oil and mix well to make spicy juice.

4. Pour in the spicy sauce and sprinkle with shredded green and red peppers to serve.

raw materials

ingredients: one conch weighing about 35-4g, two Japanese cucumbers and a little Thai pepper rings.

seasoning: salt, monosodium glutamate, wet starch, salad oil, sesame oil and pepper.

Production steps

1. Pick out the snail meat, wash it, cut off the tail, and slice the snail head for later use.

2. Wash the cucumber and slice it for later use.

3. Heat the oil to 4%, put in the screw and drain it.

4. Leave the remaining oil in the pot, scoop in a small amount of boiling water, add salt, pour in cucumber slices, fry until 7% is ripe, and pour out.

5. Add oil, cucumber slices, spiral slices and Thai pepper rings, adjust the taste with salt and monosodium glutamate, stir-fry evenly, and add starch, pepper and sesame oil to stir-fry evenly before serving.

raw materials

main ingredients: clam (2kg)

seasoning accessories: cooking wine (3 tbsp), seafood soy sauce/bean paste (2 tbsp), shredded ginger (1g), scallion (2-3 segments), scallion (a little), millet pepper (3-4) and salt.

2. Thoroughly brush off the sediment on the epidermis;

3. Boil the water, put in the clam, open the shell and take it out in time, rinse it with warm water and drain the water for later use;

4. Prepare all raw materials, including clam, shredded ginger, onion, millet pepper, cooking wine and seafood soy sauce;

5. Stir-fry shredded ginger and onion with low heat, and the fragrance will soften;

6. Stir-fry clam under medium fire;

7. pour millet pepper, seafood soy sauce and cooking wine into the pot;

8. Season with a little salt and sprinkle with chopped green onion.

raw materials

main ingredients: 5 scallops; Leek stalk 1 g; 13g； of Pleurotus eryngii; Two eggs; Shrimp gum 6g

Seasoning: yellow pepper slices; Salad oil; Corn starch; Salt; Monosodium glutamate; Soy sauce

Production steps

1. Wash Pleurotus ostreatus, cut it with a knife, brew shrimp glue, pat corn starch, put it in a 6% hot oil pan, and fry it until golden brown;

2. Clean scallops, take the meat, cut it from the middle, hang the egg liquid, pat the powder, put it in a 5% hot oil pan and fry it until golden brown;

3. Take another pot, add seasoning, add leek stalks and stir-fry until fragrant, add Pleurotus ostreatus and scallops and stir-fry evenly, then serve.

raw materials

main ingredients: Bao Bei meat 3g；; Dried bamboo shoots 2g

Accessories: spicy oil paste; Scallion segment; Dried peppers; Dahongpao pepper; Diced pork fat; Chopped carrot; Shredded onion; Xiaomi spicy; Ginger slices; Production steps of star anise

1. Thaw and wash Bao Bei meat, rinse it in trickle water for 2 hours to remove the fishy smell, soak it in boiling water (add onion and ginger to the water) for 1 minute, take it out and let it cool, and drain it for later use.

2. soak 2g of dried bamboo shoots in warm water at 6℃, take them out and wash them, change the knife into granules, blanch them in boiling water, take them out and drain them.

3. Put Bao Bei meat and dried bamboo shoots into the basin together, pour in homemade spicy paste oil and soak for 1 night.

4. Take 15g of soaked Bao Bei and 4g of dried bamboo shoots, put them into a small dish, pour 1g of spicy oil, and sprinkle 5g of shallots before serving.

making chili oil paste

1. Soak 7g of dried chili and 7g of Dahongpao Zanthoxylum bungeanum in water and drain.

2. Add 35g salad oil to the pot and heat it to 4%. Add blanched dried pepper and dried prickly ash, 6g diced pork fat, 6g steamed carrot, 15g shredded onion, 1g millet spicy, 5g chopped onion, 5g ginger and 2 star anise (soaked in water in advance) and simmer for 15min. This oil can be reused.

raw materials

main ingredients: fresh mango shell 5g

seasoning: homemade seafood juice 2; Fried dried Chili shreds; Shredded scallion; Coriander powder; Production steps of scallion oil

1. Wash mango shells with seawater, splash in water at 7℃-8℃ for 3 seconds, and set the plate.

2. Mix the homemade seafood juice, pour it on the mango shell, garnish with shredded pepper, shredded scallion, minced coriander and drizzle with scallion oil.

homemade seafood juice

add 5g of coriander and celery, 25g of carrot, 2g of steamed fish black bean oil and 2g of soy sauce, 1kg of steamed fish fresh sauce with Jiale, 1g of soy sauce, 5g of fish sauce, rock sugar, chicken powder, salt and monosodium glutamate, 15g of dried dried dried seaweed and scallops, and 7.5kg of clear water to boil together.

Key

The temperature of blanching mango shells should not be too high, otherwise the mango shells will get old easily; But the water temperature should not be too cold, otherwise the shellfish will not be cooked. 7℃-8℃ is the best temperature for blanching.

raw materials

ingredients: 15g of soaked and steamed dried clam meat (fresh clam meat is better to replace the taste, and when in use, the washed clam is scalded in boiling water until the mouth is opened, and then it is scooped up and cooled in ice water, and the meat is washed clean), 5g of lettuce and 5g of cucumber.

seasoning: 1g of homemade kelp juice.

Production steps

1. Cut lettuce and cucumber into pieces, add proper amount of salt and monosodium glutamate and mix well. After marinating for 15 minutes, squeeze out the water and add proper amount of onion oil and mix well.

2. The mixed lettuce slices and cucumber slices are buckled into the plate with a cylindrical mold, and the clam meat is coded on the buckled lettuce slices and cucumber slices, and the sauce is poured on the table.

homemade kelp flavor juice

put 5 kilograms of clear water, 5 grams of kelp (washed and soaked in advance), 3 grams of crystal sugar, 3 grams of soy sauce, 1 grams of spicy fresh dew and 5 grams of chicken powder in a pot, boil it on low heat for 15 minutes, and then put 2 grams of flavor shower after cooling completely from the fire. The kelp is added to this flavor juice, which has a faint seafood taste.

raw materials

main ingredients: material a (1g of shredded auricularia, 5g of chopped green onion and parsley, 2g of developed Undaria pinnatifida); 2 seashells in summer; 2 live abalone; 1 live sea cucumber

Seasoning: 15g of clam soup

Production steps

1. Wash the scallops, remove the edges, take clean meat, and slice one scallop into three pieces.

2, abalone to black, a abalone slice 5 pieces.

3. Kill the sea cucumber, make it clean, press it in an autoclave for 8-1 minutes, and take out 6 pieces.

4. Wash the material A, put it in a container with the raw materials in step 1, pour the hot clam soup into the ingredients, and blanch it until it is ripe.

Meretrix meretrix soup

Wash 1 kg of Meretrix meretrix, clean the pot, add 5 kg of clear water, bring it to a boil, add Meretrix meretrix, 1 g of monosodium glutamate and 5 g of pepper, cook for 2-3 hours on medium fire, add 2 g of rock sugar and 5 g of pepper, add 1 g of white vinegar, turn off the fire, mix well and filter.

raw materials

main ingredients: 6 scallops, 1g

seasoning: white vinegar; White sugar; Material A (3 grams of salt, scallion oil and light soy sauce, 2 grams of monosodium glutamate and chicken powder, 1 gram of sesame oil and 8 grams of Donggu soy sauce); Onion segment; Production steps of shredded red pepper

1. Clean scallop, take out the meat of scallop, blanch it in a pot for 1 minute, take it out and cool it with cold water, and split it into two pieces and change it into a knife

2. Slice garlic, rinse it for 5 minutes, then soak it in juice with white vinegar and white sugar for two days (the water level just covers the garlic slices), and then put it into hot water.

3. put the scallop meat and garlic slices into a pot, add the ingredient a and shallots and mix well. serve with shredded red pepper.

key

when scalding scallops, the water temperature in the pot should not exceed 8℃, otherwise it will taste bad when scalded.

raw materials

main ingredients: scallop 75g；; Celery block 2g

Seasoning: Dried Chili Festival, Green Pepper Festival, Zanthoxylum bungeanum, fried peanuts, chilli sauce, spicy garlic powder, bread crumbs, ginger water, salt, monosodium glutamate, chicken essence, pepper and salad oil.

production steps

1. remove the scallop, wash it, put it on a flower knife, and add ginger and onion water, salt and pepper to the pot for later use.

2. Stick scallop meat with spicy garlic powder and wrap it with bread crumbs, fry it in an oil pan until the color is golden, and drain the oil.

3. Leave the oil in the bottom of the pot. First, stir-fry the dried Chili and pepper, then stir-fry a little spicy sauce and celery pieces for several times. Then, add the fried scallops and green peppers, add salt, monosodium glutamate, chicken essence, sesame oil and pepper oil, and finally sprinkle with fried peanuts to serve.

raw materials

main ingredients: 2g of fresh birds' shells, 15g of cucumber flowers, and several sweet peppers

seasoning: salt, monosodium glutamate, wet starch, sesame oil and salad oil

Production steps

1. Wash the cucumber flowers for later use; Wash the pepper and cut off both ends for later use.

2. Open the shell of the bird shell to get the meat, cut the shell meat from the middle 3\4 (the tip position does not need to be cut), open it and wash it for later use.

3. Stir-fry the cucumber flower and sweet pepper with a small amount of oil and salt water until they are 8% ripe, and pour them out.

4. Blanch the bird shells and pour them up.

5. put oil in the pot, pour "3" and "4" into the pot, adjust the taste with salt and monosodium glutamate, stir-fry evenly, then thicken it and pour in a small amount of sesame oil to serve. Picking a small sea to say seafood:

? Xiaohai comes from Zhanjiang, the city of seafood, where there are more than 52 kinds of fish, 28 kinds of shrimp and 47 kinds of shellfish. Xiaohai, who grew up nourished by these seafood, is of course an avid fan of all kinds of seafood!

come and play with me, and I'll take you to eat the most authentic seafood (≧? ≦)?