material
Octopus/devil fish/Longli fish/mackerel150g (one piece) shrimp and shellfish150g.
1 cut tomatoes into pieces
5-6 okra (oblique knife block)
Sauce: (add some oil to a small pot and mix the following sauces evenly)
1/2 cups of multipurpose sanba Chili sauce
1 teaspoon Chili sauce/Chili powder
1 tablespoon ketchup
1 tbsp lime juice/lemon juice
Others:
1/2 teaspoons
Turmeric powder
a pinch of salt
Banana leaf
silver paper
1/4 lime
Practice Clean seafood and fish, sprinkle with turmeric powder and salt, and marinate for 20 minutes.
Take out a large piece of tin foil paper and spread it with banana leaves. Spread seafood, okra and tomatoes in the middle. Spread the sauce evenly, fold the foil paper and wrap it tightly. Preferably airtight.
Preheat the oven to 400 degrees Fahrenheit.
(200 degrees Celsius), and then bake seafood in the oven for 35 minutes. If you have a barbecue at home, you can also bake it on the barbecue for 20-25 minutes.
Ps: If there are neither, heat a wok on the stove, add a glass of water, put the tin foil into the wok, cover it with high heat and cook for 10- 15 minutes until the water in the wok is dry.
Portuguese rice pudding
material
200 grams of fine sugar, 1.4 liters of low-fat milk, 200 grams of white rice and 2 eggs, and beat them well.
Exercise 1. In a large pot, stir the sugar and milk together and cook over high heat. When the rice begins to bubble, pour in the rice, and then turn the fire to medium-low heat. Cook for 60 minutes and stir-fry until the rice is soft. But don't boil.
2. After the flameout, stir the broken eggs slightly until they are even. Eat while it's hot.
Portuguese sausage clam
Dip this delicious sausage clam in crispy bread. If you can't find authentic Portuguese sausage, you can use Spanish left sausage instead.
material
350g clams, washed, 675g fresh sausages, randomly cut into pieces, 1 onion, cut into thin wedges (triangles), 400g canned tomatoes, 450ml white wine and 4 tablespoons olive oil.
Exercise 1. Wash the clams in the sink and throw away the clams that have opened their shells.
2. Put the washed clams into the soup pot with the lid tightly closed.
Add sausage, onion, tomato and wine. Cover and steam over high heat until the clamshell opens. Remember to shake the soup pot often to ensure the balance of heat.
3. Pour some olive oil on the cooked clams. Divide the clams evenly into soup bowls, and pour the remaining juice into another bowl for soaking.
Portuguese-flavored broad bean
material
5 tablespoons of olive oil, 3 large onions, cut into small pieces, 2 cloves of garlic, 2 tablespoons of chopped and mashed dried peppers, 4 tablespoons of tomato sauce, 475 ml of hot water, 3 tablespoons of chopped parsley leaves, appropriate amount of salt, half a teaspoon of fresh black pepper, 2 teaspoons of red pepper powder and 2 kg of canned broad beans.
Exercise 1. Heat the oil on medium heat, then add garlic and onion and stir-fry until golden brown. Add Chili, tomato sauce, hot water, coriander, salt, pepper and Chili powder. After boiling, add broad beans and turn down the heat. Stew for 30 minutes or until the broad beans are soft.
Taoya flavor beef
material
Steamed steak 2kg, diced, 3 oranges, fruit juice, 4 teaspoons of white wine, 65,438+0 teaspoons of olive oil, 65,438+0 teaspoons of mashed dried peppers, 2 laurel leaves, 2 garlic heads, crushed, 65,438+0 teaspoons of red pepper powder, 65,438+0/4 teaspoons of spiced powder, etc.
Exercise 1. Wash the beef and put it in a large bowl. Pour in orange juice, wine, olive oil and pepper, and add bay leaves, garlic, Chili powder, allspice powder, salt and pepper. Stir well and put it in the refrigerator overnight.
2. Heat the pot on medium heat, add beef and cook until the meat is soft, about 1 hour. If necessary, appropriate amount of water can be added.