First of all, shrimp is an indispensable seafood for many foodies. Let’s start with a few prawn recipes: Braised prawns in oil 1. Remove the shrimp threads.

Cut a slit along the back of the shrimp and take out the shrimp thread.

Wash the deveined shrimps with water and drain them.

2. Cut the ginger into shreds and set aside.

3. Heat the oil in the pan. When the oil is 80% hot, add shredded ginger and stir-fry. When the aroma comes out, add the prawns and stir-fry. When the prawns turn red, add salt and sugar and continue to stir-fry. Cover the pot and simmer for a while, then pour in

Add appropriate amount of tomato sauce and stir-fry evenly and it is ready to serve.

Boiled Prawns 1. Wash and drain the shrimps, break the green onions and ginger with a knife and set aside.

2. Take a pot of water and boil the green onions and ginger chopped in Step 1.

3. Add salt and rice wine to method 2, then put the grass shrimps in method 1 into the pot and cook for about 1 and a half minutes, then remove and put on a plate.

4. Dip it in mustard and chili sauce when eating.

Oil-fried prawns 1. After the prawns are rinsed, cut off the shrimp gun and shrimp whiskers; cut the shell along the midline on the back, remove the shrimp lines, and drain the water.

2. Take a clean bowl, add cooking wine and salt, add prawns and marinate for 10 minutes.

3. Chop the onion and ginger into mince, stir together the cooking wine, salt, monosodium glutamate, sugar, vinegar and sesame oil to form a sauce.

4. Heat oil in a pot, add prawns, fry until cooked, take them out and drain off the oil.

5. Leave a little base oil in the pot, heat it up over high heat, add the chopped green onion and ginger and saute until fragrant.

6. Add the fried shrimps, add the sauce, stir-fry evenly and serve.

Steamed prawns 1. Wash the prawns.

2. Remove the threads from the prawns, chop off the legs and whiskers, and cut them in half.

3. Chop onion, ginger and garlic into mince.

Place the prawns on a plate, add vinegar, soy sauce, onion, ginger and garlic, steam for about 10 minutes, and remove from the pot.

Fish: cod, pomfret, snapper, etc.

Steaming: Most of the seafood and fish in the south are steamed. This can keep the original flavor and keep the whole fish looking more beautiful without cutting it. Then add shredded green onion, ginger slices, etc., steam it in boiling water over high heat, and finally pour it on and adjust it.

The soy sauce sauce is seasoned. If you think it is too light, you can heat the oil and add some chili sauce after steaming.

Boil soy sauce water: Balang fish, miscellaneous fish, etc. This is a common method along the coast of southern Fujian and Guangdong. Add enough water to boil, add an appropriate amount of light soy sauce and salt and stir-fry evenly. Finally, add the fish and cook for ten minutes.

Pot.

Dry fried: pomfret, add fish in net.

Some fish, such as Longli fish, are more suitable for dry frying and need to be fried first and then simmered.

Steamed and stir-fried squid with crabs: Heat the oil directly and then stir-fry and braise it. It is suitable for making stir-fried squid or braised squid.

3. Shellfish soup: such as abalone, clams, scallops. Steamed: oysters, scallops. Stir-fried: clams, scallops. The above is a summary of various seafood methods. In short, as long as the seafood is fresh enough, it will be delicious no matter how you cook it.

Food from the ocean is a gift from nature to humans. While humans enjoy it, we also hope that everyone can cherish it.