NO.1 red-roasted whole shrimp
After the prawn is taken out of the pot, the head and tail are connected together to form a petal shape, and it is placed in a big round plate, just like a blooming peony flower, which is red and bright, with gratifying color. The shrimp meat is plump, tender and sweet, and mellow but not greasy.
NO.2 steamed abalone with lanterns
Use live abalone with shells, cut into lantern shapes, put into the original shells, use onions, ginger, salt, monosodium glutamate and other seasonings, and steam for 7 minutes. This seafood not only keeps its original shape and color, but also looks like a lantern when it is lifted with chopsticks and placed on a colorful plate, and also looks like a big chrysanthemum. When it is eaten, it is especially delicious and refreshing. It is eaten with wine and has a unique flavor.
NO.3 Steamed scallop < P > Ingredients: fresh scallop, a handful of vermicelli, onion, ginger, soy sauce, cooking oil and hot sauce < P >. Wash scallops, shred onion and ginger, put some shredded onion and ginger on scallops, and steam in a steamer. If there is no steamer, it can also be steamed with other utensils. Wait until scallop meat turns white. Don't steam for too long, scallop meat will shrink. 5-1 minutes, after filling the pot, spread the vermicelli, and spread it on or under the scallop as you like. Eat with scallops.
at the same time, put oil in the pan, add the remaining onion ginger and a little spicy sauce until the fragrance comes out, add soy sauce, add scallop juice left during steaming scallops, heat it to a boil, and pour it directly on scallops.
My personal preference is to add vermicelli, combined with different textures of scallops, to stimulate different feelings during chewing. Try it, it's simple but rich in flavor, and it can be compared with that made in restaurants. After the vermicelli is soaked, put it directly on the washed scallops, and then put the lobster sauce. You can add some salt (8 can be too much) and steam it in a cage. Fire, 3 minutes. Turn off the fire and keep it stuffy for 2-3 minutes. Steamed scallops with lobster sauce will be done!
there is another method, which I made at home last week. Wash scallops. Steam in a cage (as above). At the same time, take a small bowl, scoop two teaspoons of yellow lantern pepper and add chopped green onion. After the oil in the pot is heated, quickly pour the oil into the bowl. Then pour it on the steamed scallops. Haha, it becomes scallops with garlic and scallion oil. In fact, garlic should have been chopped into pieces, but I feel troublesome. In addition, I like to eat yellow lantern pepper very much, and garlic is added to this pepper. So I was lazy. Unexpectedly, it tastes surprisingly good.
NO.4 Steamed Jiaji Fish
"Steamed Jiaji Fish" is original, fresh and refreshing, and it is not greasy after a long time. It is often used as a big dish for high-end banquets. When eating, take out Jiang Mo and vinegar dishes for dipping, which is especially delicious. After eating, the soup is cooked from head to tail and bones, and the second meal is served to appetize and sober up, and the taste is better than that of the whole fish. This kind of eating method is unique, which is rare in other cuisines. It can be described as a wonderful flower in the food garden. NO.5 colorful snowflake scallop
colorful snowflake scallop, the main ingredients are fresh scallop and egg white. The ingredients are green beans, onions, cooking wine, soy sauce and monosodium glutamate. Silver-white snow flowers made of egg white are inlaid with scallops like pearls, and decorated with seasonal leaves, carrots and peppers. They are colorful, tender and delicious, light and refreshing, and they are not greasy.
NO.6 lantern sea cucumber
Place the remaining dried shrimps around the fish balls with a diameter of 2 cm, cut the egg skins into spikes, put them under the fish balls, then surround them with coriander stalks to make lanterns (i), spread and steam them, put them on the periphery of the plate, and pour the cooked white juice.
the cabbage is cooked. After the seasoning is boiled in white, wrap it around the inner ring of the lantern, and the sea cucumber is snuggled with chicken soup. After braising, it will be served in the center of the dish.
NO.7 squid playing with dragons and snails
1 squid was washed and cut into pieces with scissors. Cut the green garlic straight into sections. Cut celery into sections. 2 Stir-fry the squid in the pan, add the green garlic and celery and stir-fry it. 3. After boiling in a pot of water, add squid to taste, add snail meat (even juice) and mushrooms, add green garlic and roasted meat after boiling, cook for 5 minutes, and add pepper and celery before taking out the pot.
NO.8 abalone with original shell
Wash abalone with shell and cook it in boiling water. Dig out the meat and chop it into pieces of .16 cm. Ham and mushrooms are cut into pieces with a length of 3.3 cm, a width of 1.3 cm and a thickness of .16 cm. Mud the fish, add it into a bowl, mix well with humidified starch, Shaoxing wine, refined salt, egg white and minced onion and ginger, pour it into a large plate and spread it out (leaving the edge of the plate). Wash the abalone shell with 5% alkali solution, then boil it in boiling water, take it out and control the water, press it neatly on the fish paste and steam it for 5 minutes. Put clear soup, refined salt, Shaoxing wine, abalone slices, winter bamboo shoots, ham and green beans in a wok, boil and skim off the floating foam, take out a leaky spoon and put it evenly in the abalone shell. The soup in the wok is thickened with wet starch, added with monosodium glutamate, topped with chicken oil and poured on the abalone.