10 seafood recipes that can be seen at a glance
I like seafood, but I don't know how to start. Xiaobian has compiled 10 simple and easy-to-cook seafood dishes for you. You might as well cook a seafood dinner in your own kitchen!
Shrimp with garlic and back
Ingredients: fresh prawns, onion, ginger and garlic, red pepper, soy sauce, balsamic vinegar, sugar and sesame oil.
Practice:
1, wash prawns and cut off the shrimps with scissors;
2. Use a sharp knife to cut along the back of the prawn and pick out the intestinal mud;
3. Chop onion, ginger, garlic and red pepper into paste, mix well with soy sauce, balsamic vinegar and sugar, and pour hot sesame oil on it to make garlic sauce;
4. Scoop a proper amount of garlic sauce with a small spoon and set it in the gap on the back of the prawn in turn;
5, dish, boil water and steam for 5-6 minutes.
Shrimp balls with cashew nuts
Materials:
Fresh metapenaeus ensis (sea white shrimp is also acceptable), cooked cashews, one egg (as long as the egg is white) and one cucumber.
Practice:
1, metapenaeus ensis peeled, removed the sand line, cut the back 2/3 (easy to roll into shrimp balls), and hung a thin layer of starch egg white.
2, the oil pan is boiled, and then put it to 40% to 50% heat (boiling is to remove the smell of raw oil, higher than 40% to 50% heat, shrimp balls are easy to fry).
3. Take out all the shrimp balls after they are rolled.
4, restart the oil pan, stir-fry, add Jiang Mo and shallots, stir-fry the fragrance, add cooked cashews and cucumbers, and finally add shrimps, sugar, salt and thicken the pan. These steps are faster.
Fried oyster yellow
Production materials:
Ingredients: 500g oyster (fresh).
Accessories: wheat flour150g.
Seasoning: 3g of salt and 75g of lard (refined).
Production method:
1, Oyster Yellow (Oyster) Remove impurities, wash with clear water, drain the water, sprinkle with salt to taste, and soak in flour;
2. Put the cooked lard in the wok, heat it to 70% in the medium fire, put the oyster yellow with flour in the oil and fry it for about 1 minute, and take it out immediately when the skin turns yellow;
3. When the oil rises to 90% heat, fry the oyster yellow in the oil and put it in a plate;
4. Bring pepper and salt when serving.
Tips for making fried oyster yellow;
1, oyster yellow salted, frozen in the fresh-keeping room of the refrigerator, and then fried, with good quality and taste;
2, fried oyster yellow must be heavy oil, golden in color, tender in the outside;
3. Because oyster yellow is fried, 750g cooked lard needs to be prepared, and the actual consumption is 75g. Food is like oysters (fresh): oyster meat should not be eaten with sugar.
Potato and shrimp balls
Raw materials: potatoes and shrimps.
Practice:
1, cut potatoes into small pieces and steam them in a steamer for ten minutes, then crush them with a small spoon to make mashed potatoes;
2. Take a shrimp, carefully wrap it with mashed potatoes, and the shrimp tail is up;
3. Pour oil into the pot, heat it, carefully pick up a potato and shrimp ball, evenly stain it with starch, and fry it in the pot;
4, when eating, with ketchup.
Finger-sucking noodles dragging crabs
Ingredients: blue crab, garlic, ginger, onion, egg, flour, salt, sugar, black pepper, water and oil.
Practice:
1, wash the blue crab, chop it into pieces in two parts, uncover the crab cover, remove the crab cheeks, and pat the crab feet for later use;
2. Garlic and ginger are minced, and onions are cut into chopped green onion;
3. Flour: water: according to the ratio of1:2, add an egg batter that is evenly stirred without particles, add a proper amount of salt, sugar and black pepper to taste, and evenly wrap the processed crab pieces with the egg batter;
4, the oil temperature is 70% hot, slowly put in the crab wrapped in egg batter and fry until the crab shell turns red, remove and drain the oil;
5. Add an appropriate amount of olive oil into the pot, add minced garlic, Jiang Mo and scallion, stir fry until fragrant, pour in the fried and drained crab pieces and stir fry evenly, then pour in the remaining egg batter and stir fry quickly, so that all the egg batter is evenly wrapped on the crab pieces;
6. When the batter is slightly solidified, continue to stir fry for a while and sprinkle with chopped green onion to serve.
Spicy fried squid
Ingredients: fresh squid 1 piece, half onion, garlic chilli sauce 1 tablespoon, a little sugar, a proper amount of cooked sesame seeds, and oil 1 tablespoon.
Practice:
1, cut the squid whiskers, cut them open, remove the internal organs and wash them.
2, cutting a cross knife on the surface of the squid, and then cutting into large pieces; Wash and shred onions.
3, the pot is hot, add oil, add onion and stir fry until soft.
4. Add the cut squid and stir-fry until the fish turns white.
5. Add garlic spicy sauce and sugar.
6. Stir well and sprinkle with sesame seeds.
Spicy fish pieces
Materials:
One fish, a proper amount of fresh soup, pickled peppers, ginger slices, garlic slices, scallions, dried red peppers and pepper.
Method:
1, the fish is washed after slaughter, cut into sections every 3 cm, put in a pot and add cooking wine and salt to taste 1 hour.
2, the pot is hot, pour the oil, put the fish pieces, fry and shovel on both sides.
3. Stir-fry the remaining oil in the pot with pepper and dried red pepper, add pickled pepper, stir-fry, add ginger, onion and garlic to stir-fry, cook wine, add soy sauce, salt and sugar, add broth, and boil.
4. Pour the fish pieces, boil them again, and turn to a medium-low fire for thorough taste.
5. When the soup is basically dry, add vinegar and chicken essence. Drain the juice until it is bright, and serve from the pan.
Dry-fried small yellow flowers
Raw materials:
Yellow croaker, salt, cooking wine, soy sauce, sugar, pepper.
Practice:
1, wash small yellow flowers, remove scales and viscera, make two cuts on both sides of the fish (for better taste), and marinate with salt, cooking wine, soy sauce, sugar and pepper for one hour;
2. Heat the pan, put a little oil, and slowly fry the fish with low fire.
Braised Sea Cucumber with Scallion
Recipe ingredients:
Stichopus japonicus1000g, salt 2g, scallion105g, monosodium glutamate 3g, green garlic15g, wet starch10g, Jiang Mo 5g, chicken soup 20g, ginger juice 20g, and scallion oil 50g.
Production method:
1, wash the tender sea cucumber, put the whole into a cold water pot, boil it with high heat, take it out for about 5 minutes, and drain the water;
2. Cut the green onion into 5cm (100g) and mince (5g) respectively, and cut the green garlic into 3cm;
3. Put the wok on a strong fire, pour in the cooked lard, put the onion into it when it is 80% hot, put the wok end away from the fire when it is fried to golden brown, put the onion into a bowl, and add chicken soup (50g), Shaoxing wine (5g), ginger juice (2.5g), soy sauce (2.5g), white sugar (2.5g) and monosodium glutamate (/kl).
4. Put the wok on high fire, pour in cooked lard (25g), when it is 80% hot, add sugar (25g), stir-fry until golden brown, add chopped green onion, Jiang Mo and sea cucumber, stir-fry for a few times, and then add Shaoxing wine (10g) and chicken soup (150). Move to low heat and cook for 5 minutes, then cook the soup for 2/3, then turn to high heat, while turning the wok over, pour in the diluted wet starch to thicken it, so that the juice is hung on the sea cucumber, and then pour it into the plate;
5. Place the wok on a strong fire, pour in the scallion oil (30g), heat it, add the green garlic and steamed scallion, stir-fry it a little, sprinkle it on the sea cucumber, and serve with scallion and sea cucumber.
Cooking skills:
1, the method of paste onion oil: put 500g of cooked lard into a wok, add onion100g, ginger 75g and garlic 50g when it is 80% hot, fry until golden brown, then add coriander100g, fry and take out the above ingredients, and the remaining oil is paste.
2, thicken the juice into the pot, don't stir it immediately, wait for three or four seconds, then stir it evenly, gelatinize the starch, and make it bright and bright.
Roasted meat with squid
Materials:
1, pork belly (marinated with a little wine/spiced powder/soy sauce for one hour), fresh squid or water-borne squid (dried squid), washed and put in clear water.
2, add a little baking soda to soak overnight, in the meantime, change the water once, switch to pure water and soak overnight, carve flowers and cut into coarse pieces, scald the bamboo shoots.
3, pepper, ginger, garlic, chopped green onion, star anise, spiced powder, cinnamon leaves.
Seasoning: rice wine, sugar color, soy sauce, soy sauce, balsamic vinegar, sesame oil.
Practice:
1, a tablespoon of sugar/a tablespoon of oil until brown, add pork belly/ginger/garlic and stir-fry until the color is the highest, and the aroma overflows, and pour two bowls of water.
2. Add one star anise and three laurel leaves, and cook bamboo shoots on medium heat for 30 minutes. Add squid, pepper, and appropriate amount of soy sauce/soy sauce/rice wine/balsamic vinegar/sesame oil.
3. Turn to high heat until the soup is half closed and sprinkle with chopped green onion.