seashells are creatures that grow along the coast of the ocean. Natural seashells were used as currency for commodity exchange in the late Neolithic period in China, which was the earliest ancient currency in China. Seashells can often be found in beach drifts, which refer to natural debris accumulated by waves around the beach coastline. So what exactly should we do? Here are some methods I have compiled, hoping to help everyone!
The specific cooking methods of seashells are as follows:
Stir-fry seashells
1. When selecting seashells, pick them one by one, and those that spit out tentacles. Dead seashells are not suitable for use.
2. If you don't fry the bought seashells immediately, you can store them in the refrigerator, which may lead to their death
3. Wash the seashells, prepare the auxiliary shallots, and cut them off for later use
4. Heat the edible oil, add the shallots, stir-fry them, stir-fry them, and then pour them into the seashells
5. After the bottom of the pot smokes, you can pour the ingredients. Wait until the fragrance comes out, pour in a proper amount of water, add onion leaves, cover the pot and stew together
scallop vermicelli
Ingredients:
6 scallops, 5g vermicelli, 1 tsp of seafood soy sauce, 5g garlic, 2g salt, 3ml cooking wine, 15g shallot, 1ml oil, appropriate amount of soy sauce and appropriate amount of red pepper
Practice:
1.
2 dish the vermicelli in the scallop. Chop garlic, stir-fry it and put it on the vermicelli
3 Mix the seasoning into juice and pour it on the vermicelli. Steam boiling water for eight minutes, take it out
4 pots, boil some hot oil and pour it on it. Add chives and minced red pepper.
? Tips: other seafood
prawns braised in oil
Ingredients:
3g of fresh prawns, appropriate amount of oil, salt, shredded onion, shredded ginger, 1 tablespoon of tomato sauce, appropriate amount of soy sauce, 5g of sugar and appropriate amount of cooking wine
Practice:
1 Wash fresh prawns with cold water.
2 cut off the shrimp legs and whiskers and draw out the sand line.
3 shred onion and ginger for later use.
4. Heat the pan, add a little oil, and heat it to 6% to 7%. Add prawns and stir-fry.
5 stir-fry until the shrimp shell becomes hard, and add tomato sauce to continue stir-frying.
6 add shredded onion and ginger and saute until fragrant. 7 Cook cooking wine, add salt and sugar soy sauce and a small amount of water to boil. 8 Simmer over medium heat until the soup is concentrated.
Spicy crayfish
Ingredients:
4g crayfish, 3 tablespoons of Chongqing hot pot ingredients, 1g garlic, 5g scallion, 4 slices of fragrant leaves, appropriate amount of ginger slices, 1/3 bottle of beer, appropriate amount of sugar, appropriate amount of salt, appropriate amount of pepper and 15 pieces of dried peppers
Practice:
1. Soak crayfish in sesame oil and salt for decontamination. Then add Chinese liquor and shake it for several times:
2 Stir-fry lobster in a hot pot without oil until it becomes discolored:
3 Add chafing dish ingredients, dried peppers and prickly ash, stir-fry 4 Add garlic cloves, fragrant leaves, scallion and ginger slices, stir-fry 5 Add beer, add sugar and salt, and boil until the juice is collected!
Steamed eggs with clam
Ingredients:
2 eggs, 1 clams, 3g of salt, 1/2 spoon of cooking wine, 2 slices of ginger, 1 onion, 1/2 spoon of vegetable oil, 1/2 spoon of steamed fish and soy sauce, 1g of pepper
Practice:
1 Prepare the food-soak the clams in light salt water for half a day.
2. Boil the clam with water and take it out. Don't pour out the water
3 Beat the eggs well, add some salt, cooking wine, ginger water, chopped green onion, pepper, vegetable oil and boiled clam water, and stir well. Steam for about 5 minutes.
4 put down the clams and steam for about 3 minutes. 5 pour some steamed fish soy sauce.
Spicy fried clam
Ingredients:
4g of clam, appropriate amount of spicy sauce, appropriate amount of red pepper, appropriate amount of ginger, appropriate amount of garlic and appropriate amount of chives
Practice:
1 The bought clam should be soaked in light salt water in advance to spit out all the sediment;
2. Chop ginger and garlic into powder and red pepper into small pieces with an oblique knife;
3. Cold oil in a hot pot, fragrant ginger, minced garlic and spicy sauce;
4. add clams to the fire and continue to stir fry;
5. Keep the fire burning. Don't put any water. You can put a little sugar according to your personal taste.
6 Stir-fry until the clams are completely open. At this time, sprinkle some chopped green onion, then turn off the heat and stir well before serving.
Steamed perch
Ingredients:
4g perch, appropriate amount of steamed fish soy sauce, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of onion and ginger, appropriate amount of pepper, appropriate amount of vegetable oil
Practice:
1. Remove gills and viscera of perch, wash it, and cut a flower knife on the fish.
2 pour in cooking wine and put salt on your body.
3 add onion ginger and red pepper to the bottom of the plate, then add the fish, and add shredded onion ginger to the fish body and belly.
4 put the perch in a steamer and steam for 1 minutes.
5 take out the steamed fish and remove the onion and ginger from the plate. Fish is covered with shredded onion, ginger and red pepper.
6 evenly drizzle with steamed fish and soy sauce from Lee Kum Kee. Sprinkle with hot oil.
Sauced snails
Ingredients:
5g of snails, appropriate amount of oil, appropriate amount of sauce, appropriate amount of celery, appropriate amount of pepper, appropriate amount of ginger, appropriate amount of sugar, appropriate amount of soy sauce, appropriate amount of raw flour, appropriate amount of cooking wine
Practice:
1 Keep snails in clean water for half a day, and then wash them clean;
2. Chop ginger and pepper;
3. Add ginger and pepper into the frying pan;
4 then pour in snails;
5 stir-fry slightly and add cooking wine;
6 add a proper amount of sauce;
7 add some soy sauce;
8 add the clear water that overflows the snails;
9 add appropriate amount of sugar and cook for five minutes;
1 then add a proper amount of raw powder water;
11 add celery root to enhance fragrance.