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What are the main materials used to make delicious seafood?
How to cook seafood

Seafood practice

Seafood is a common dish in our daily life. Although there are various recipes for seafood, the practice of seafood is relatively simple. Teaching you how to cook seafood is the easiest. It provides rich seafood recipes for graphic teaching, as well as recipes related to raw materials, tastes and methods in seafood. Let you learn how to cook seafood in the shortest time and the fastest way.

There are many seafood practices. Now let's talk about the most common practices:

1. shrimp:

Boil: Just boil it with boiling water. Everyone knows that.

Dry frying: fry it first, then add sesame oil, cooking wine (solid wine), ginger, onion, salt and monosodium glutamate. Blow it up!

Soy sauce water: cook the shrimp with boiling water, add soy sauce and water, add ginger slices, dried radish and garlic.

Steamed garlic: fresh shrimp is opened from the back, placed, sprinkled with monosodium glutamate, salt and garlic, and steamed. You can also mix garlic with a little salt, monosodium glutamate and pepper. )

Longjing shrimp: fry the shrimp, soak the tea leaves in water, fry them dry, and then fry the fried shrimp and tea leaves together. Just add some salt and pepper!

Meiji shrimp: fried shrimp, stir-fried with Meiji soy sauce and sesame oil. ~

Salted shrimp

Materials:

Shrimp, seasoning salt and pepper, garlic, pepper.

Exercise:

1, shell prawns and remove shrimp intestines.

2. Make a cut on the back of the shrimp and marinate it with egg white pepper and cornstarch for 10 minute.

3. Stir-fry prawns with a little more oil until they are medium-cooked, and set aside.

4, re-pot, saute garlic and pepper.

5. Stir well with salt and pepper, then add prawns and stir well to serve.

2. Introduction of Fried Salmon with Tomato Sauce and Onion

Salmon can be eaten raw, grilled, fried, and fried with tomato sauce and onions.

Exercise:

1. Absorb the water on the surface of salmon pieces with paper, evenly spread a little salt on both sides, and let stand for 20 minutes.

2. Cut a big tomato, dig out the tomato meat, keep the skin and cut a small onion.

3. Brush a thin layer of oil on a non-stick pan, fry the salmon fillets over medium heat until golden on both sides, and serve.

4. Stir-fry the onion with the remaining fish oil, add the tomato meat, stir it a little, then pour in the seasoning (one tablespoon of sugar, 1/4 teaspoons of salt, 1 teaspoon of oyster sauce, less than half a cup of water), cook until it is thick, and then pour it on the salmon pieces.

I put ham and cucumber in a hollowed-out tomato with a little salad dressing, which feels like a good side dish.

Nutritional value of salmon: It is said that the origin of the name "salmon" is translated from the English word "salmon" by Hong Kong people, and it mainly comes from Nordic waters. Norwegian salmon from the Atlantic Ocean, known as the "emperor of frozen sea fish", is loved by people for its tender and firm meat, bright and attractive color.

Salmon is tender in meat, bright in color and smooth in taste, making it a delicious food on the family table. Not only that, but also the nutritional value of salmon is very high.

Salmon is not only a healthy food with high protein and low calorie, but also contains many vitamins and minerals such as calcium, iron, zinc, magnesium and phosphorus, and is also rich in unsaturated fatty acids. Among all fish, salmon contains the most omega-3 unsaturated fatty acids (about 27g per100g salmon).

Nutritional research has proved that omega-3 unsaturated fatty acids can effectively reduce the incidence of hypertension and heart disease, and also benefit chronic diseases such as arthritis and breast cancer, and promote the growth and development of fetuses and children.

Cooking method of salmon: Salmon sashimi: main ingredients: fresh salmon fillets 250g, white radish and appropriate accessories: green mustard sauce, Japanese swastika sauce (or Meiji soy sauce), cucumber 1 segment.

Exercise:

1. The white radish is cut into filaments and placed on one side of the plate, and the cucumber is cut into pieces with a thickness of 1 cm.

2. Cut the salmon fillets into 4 thick slices, put them on ice and put them on a plate.

3. Cut some thin slices and put them in the shape of flowers.

4. Put the cucumber in a dish, make the green mustard sauce into a cone, put it on the cucumber, and stick a small hole with a toothpick to make it look like a strawberry.

5. Eat with a plate of soy sauce and dip in the right amount of green mustard.

Features: bright colors, enlightenment and ventilation, fresh and refreshing.

3. Braised large yellow croaker

Two: Braised Pseudosciaena crocea: raw materials: Pseudosciaena crocea 1000g, pork fat and lean meat, green garlic and vegetables each 100g, fresh ginger 10g, onion 15g, Shaoxing wine 20g, vinegar 15g, and soy sauce 60.

Practice: 1. Scrape the scales of live Pseudosciaena crocea, dig out the internal organs and gills, and wash them. Cut both sides of the fish with an oblique straight knife and marinate with refined salt.

2. Shred pork fat and lean meat, and cut vegetables into sections.

3. Add peanut oil to the wok, heat it to 60% (about 150℃) on medium fire, stir-fry onion and ginger slices for a few times, pour in shredded pork until the blood stops, add Shaoxing wine and vinegar, add soy sauce, clear soup and refined salt, put the fish in the wok and cook for 20 minutes on low fire, sprinkle with vegetables, garlic and sesame oil.

Features: the fish is soft and tender, rotten but not muddy, and the soup is mellow.

Brief introduction of sweet and sour hairtail

Ingredients: hairtail 500g, shredded onion, shredded ginger, 20g of garlic slices, 2 tablespoons of soy sauce, 2 teaspoons of vinegar, Shaoxing wine 1 teaspoon, sugar 1 teaspoon, pepper oil 1 teaspoon, and appropriate amount of fresh soup.

Output: 1. Head, tail and viscera of hairtail are removed, washed, cut into 5cm pieces and salted.

2, put more oil in the pot to heat, fry the fish section, when both sides are golden, drain the oil from the pot for later use.

3. Leave the bottom oil in the pot, stir-fry the shredded onion, shredded ginger and garlic slices, add the fried hairtail, burn Shao wine, vinegar and soy sauce, add a little soup and sugar, add pepper oil and stir well. Note: Zanthoxylum bungeanum oil can be made by yourself. Add oil to the wok, stir-fry the pepper with slow fire, turn off the heat when it smells, and skim the pepper particles. Fresh soup can be replaced by chicken powder and water.

Braised hairtail is 1. Wash hairtail, cut into 6 cm pieces and marinate with a little salt and cooking wine 15 minutes.

2. Take a clean small bowl, add onion, ginger, garlic, a little salt, a little sugar, cooking wine and water starch for later use.

3. Take another small bowl, add an egg and mix well.

4. Put the oil in the wok until it is 80% cooked, add two slices of ginger, wrap the salted hairtail with eggs, and fry in the oil pan until golden brown.

5. Pour the prepared (2) inner bowl juice into the fish frying pan, bring it to a boil with high fire, and then turn to low heat. This fish is easy to cook. Just wait a while, the soup will become sticky and can be served on a plate.

Features: simple and easy to make, fresh and tender meat.

Introduction of steamed hairtail

Ingredients: one strip of hairtail (about one catty) Seasoning: onion, ginger, cooking wine, salt, monosodium glutamate and fish sauce.

Step: 1. Cut hairtail into pieces and wash.

2. Cut the fillets into two sides (diagonally cut into squares) and cut them into half-inch sections.

3. Dish the hairtail, add seasoning and steam in a steamer for 6 minutes. (It takes 10- 15 minutes to steam at home)

4. Take the steamed hairtail out of the cage and pour the oil.

4. Sea clam, flower clam, oil clam and bamboo clam:

Stir-fry ginger and onion: Porphyra is cooked and ginger and onion are stir-fried. Add a little oyster sauce, soy sauce and monosodium glutamate chicken powder and stir-fry until cooked.

Roasted iron plate with salt: spread a layer of salt on the iron plate, and cuttlefish is inserted horizontally on the salt. Just cook the cuttlefish over high fire until it is cooked! ~ specific time is 20 minutes! ~

Salt and pepper: Porphyra is cooked in boiling water, shelled, mixed with raw flour and fried. Mix with salt and pepper ~!

Steaming: put the cuttlefish in, sprinkle with salt, monosodium glutamate and ginger onion, and steam for 10 minute!

Cook soup: porridge and cucumber cook soup together, delicious!

5.

Steamed large yellow croaker

1. Steamed Pseudosciaena crocea: main ingredients: Pseudosciaena crocea auxiliary materials: broad beans, sorghum wine, yellow wine, white wine, fragrant grain, onion, ginger, pepper, carrot, onion, celery and coriander seasoning: salt, chicken essence and sugar.

Cooking method: 1. Wash large yellow croaker, slice it from the back, cut a little onion, celery, carrot, coriander, ginger slice, onion, yellow wine, white wine, spiced grain, pepper, salt and chicken essence, mix well, pour it on the fish and marinate for 20 minutes;

2. Blanch the broad beans with boiling water and put them at the bottom of the plate. Put the salted seasoning of Pseudosciaena crocea into a dish, take a small bowl and pour a small amount of broth, add shredded ginger, sorghum wine, white sugar and chicken essence to make juice, pour it on the fish and steam it in a steamer for about 8 minutes.

Features: moderate saltiness and unique taste.

Braised large yellow croaker

Two: Braised Pseudosciaena crocea: raw materials: Pseudosciaena crocea 1000g, pork fat and lean meat, green garlic and vegetables each 100g, fresh ginger 10g, onion 15g, Shaoxing wine 20g, vinegar 15g, and soy sauce 60.

Practice: 1. Scrape the scales of live Pseudosciaena crocea, dig out the internal organs and gills, and wash them. Cut both sides of the fish with an oblique straight knife and marinate with refined salt.

2. Shred pork fat and lean meat, and cut vegetables into sections.

3. Add peanut oil to the wok, heat it to 60% (about 150℃) on medium fire, stir-fry onion and ginger slices for a few times, pour in shredded pork until the blood stops, add Shaoxing wine and vinegar, add soy sauce, clear soup and refined salt, put the fish in the wok and cook for 20 minutes on low fire, sprinkle with vegetables, garlic and sesame oil.

Features: the fish is soft and tender, rotten but not muddy, and the soup is mellow.

6. clams:

Steamed eggs: break up three eggs with water, add clams, steam for 10 minute, and drizzle with soy sauce, hot oil and chopped green onion.

Soup: You can add tofu or shredded ginger to make soup.