Materials:

1, a catty of crayfish;

2. Two or two green peppers;

3, two spoonfuls of oil pepper (can be increased or decreased according to personal preferences);

4, a spoonful of pepper powder;

5, a spoonful of curry powder;

6, half an onion;

7. A slice of ginger;

8, two garlic alone;

9. Three spoonfuls of cooking wine;

10, three spoonfuls of delicious juice;

1 1, salt and chicken essence.

Exercise:

1. Put a tablespoon of salt in the finished crayfish, rub it for two minutes, wash it repeatedly with clear water and drain it.

2. Add cooking wine and salt to the washed crayfish and mix well for 20 minutes; Cut the green pepper; Ginger slices; Chop garlic into fine particles; Cut the onion into sections.

3. Heat the oil in the pot to 50% heat, add green pepper rings, shallots, garlic, pepper powder and curry powder, and stir fry for one minute.

4. After the marinade of crayfish is drained, stir fry for one minute over high fire, add oil pepper, delicious sauce and salt, and stir fry for one minute.

5. Add half a glass of water or soup, cover with fire and bring to a boil with low heat. When the soup is dry, add chicken essence, stir well and bake it on high fire. Then serve.

& lt Baked Shrimp with Salt >

Materials:

Shrimp, bamboo stick, salt, sesame oil

Exercise:

1 Wash the shrimps and string them together.

A bag of salt is spread straight on the pot, and the pot must be dry.

3. Dry the shrimp (dry the surface with a clean kitchen paper towel or air dry) and coat it with sesame oil. 4. Put the shrimp skewers on the salt and cook them on low and medium fire.

& lt stewed sea cucumber with onion >

Materials:

Sea cucumber and onion

Seasoning:

Cooking wine, soy sauce, starch, soup stock, salt, sugar, ginger slices.

Exercise:

1. Wash the sea cucumber and cut it into long strips; Wash the scallion, leaving only the scallion white, and cut it into sections for later use.

2. Put the pot on the fire, add water to boil, add sea cucumber, salt and cooking wine to boil.

3. Heat the oil in the pot, add the ginger slices, and the onion slices will be fragrant. When the onion slices turn Huang Shi, pick out the ginger slices and throw them away. Pick out the onion slices and leave the onion oil in the pot.

4. Inject the broth, add the sea cucumber strips, add soy sauce, sugar, cooking wine and salt, first boil with high fire, then turn to low fire until the sea cucumber is tasty, add water and starch to thicken, serve, and code the onion segments. Stir-fried crab with Chili sauce

"Ingredients": meat crab "Accessories": onion, ginger, pepper

[Seasoning/gravy]: salt, sugar, white wine, dried chili, cooking wine, vinegar, chicken essence, edible oil.

Operation: 1. Put the meat crab into a vessel and add some white wine. After drinking crabs, remove gills, stomach, intestines and cut into pieces; 2 Wash the onion and ginger, cut the onion into sections, and cut the ginger into pieces; 3. set fire to the pot and drain the oil. When the oil is 30% hot, add pepper and dried pepper, stir-fry until spicy and fragrant, add ginger slices, onion segments and crab pieces, add cooking wine, vinegar, sugar and salt, stir-fry evenly, and take out.

Tip: The edible parts of crab are muscle, crab roe, testis and ovary. The inedible parts are the stomach, intestines and cheeks. Avoid eating fruits and drinking raw water immediately after eating.

Stir-fried crab with Chili sauce

Ingredients: Meat and crab seasoning: onion, salt, sugar, white wine, dried pepper, ginger, cooking wine, vinegar, pepper, chicken essence and cooking oil.

Practice: 1. Put the meat crab into a vessel and add some white wine. After drinking crabs, remove gills, stomach, intestines and cut into pieces; 2. Wash onion and ginger, cut onion and ginger; 3. set fire to the pot and drain the oil. When the oil is 30% hot, add pepper and dried pepper, stir-fry until spicy and fragrant, add ginger slices, onion segments and crab pieces, add cooking wine, vinegar, sugar and salt, stir-fry evenly, and take out.

Family practice of spicy crab hot pot

Ingredients: 4 crabs

Ingredients: Chongqing base material 200g, ginger slices 1 2, monosodium glutamate 20g, oil 2 liang, white wine 2 liang, distiller's grains 2 liang, a little white pepper, and proper amount of salt. Sesame bowl material: garlic sesame oil and monosodium glutamate are mixed evenly, or the meat bowl material is rinsed.

Exercise:

1. Put the oil in the pot, add the main ingredients, stir-fry until fragrant, put some water in the fire and cook for 5- 10 minutes, then pour in the hot pot and have fun!

2. Rinse anything that is edible, such as chrysanthemum, tofu, blood tofu, prawn with a knife, yellow throat, duck intestines, sausages, ham, venetian blinds and various vegetables, seafood and meat, according to personal preference.

The practice of spicy crab

Ingredients: 500g fresh crab, pepper powder 10g, chili oil 15g, coriander 5g, three or four small red peppers, salt 10g, ginger 5g, sugar 5g, cooking wine 10g and cooked sesame 5g.

Exercise:

Wash the meat crab with a brush first, remove the feet and pliers of the meat crab, and break the crab shell. Note that it is broken from the end of the crab without pliers to the end with pliers. After breaking, clean up the internal organs of the cavity, then cut the crab body into two knives and four pieces with a knife, beat the crab pliers and put them all into the plate.

Cut pepper into small pieces, cut coriander into sections, wash ginger and cut into powder, then sprinkle cooking wine and salt on the meat crab plate, steam in a steamer for 8 minutes, and turn off the heat.

Add another wok, add chili oil, chop chili, pour another small chili slice, stir-fry with low fire, then pour all steamed crabs and steamed soup into the wok, stir-fry for 4 minutes, hook a sauce and sprinkle sesame seeds, and serve. After serving, you can beat the crab back to its original state with chopsticks and sprinkle some coriander, which is red, green and delicious, hehe.

Choose crabs lively and heavy. Since it is a meat crab, it is not necessarily cost-effective to clip a big shell, but it is best to be plump. Be careful when you break the crab shell. Don't break the crab claws too much, just a little.

Before killing crabs, you'd better let them drink some spirits first. Use a small spoon and feed half a spoon of brandy. After drinking this crab for a period of time, it has a little bouquet, so it is easier to handle when it is slaughtered. 1, spicy seafood food is made by selecting, cleaning and drying seafood food, which is characterized by selecting, processing and drying fresh shrimp, or shrimp and boneless fish. The steps are as follows: a. Soak or marinate the processed seafood in the sauce made of ginger juice, medlar, fennel, spicy oil, five-spice powder, wine and sugar for more than half an hour, and then take it out. Decocting Capsici Fructus, Zanthoxylum bungeanum, Fructus Foeniculi, Semen Sesami, Flos Caryophylli, Fructus Tsaoko, Fructus Foeniculi, Cortex Cinnamomi, Radix Aucklandiae, Fructus Amomi, Radix Angelicae Dahuricae, Rhizoma Kaempferiae, Rhizoma Alpiniae Officinalis, Fructus Lycii, Fructus Schisandrae Chinensis and Glycyrrhrizae Radix in an oil pan, and taking out the seasoning; C, decocting the processed seafood in an oil pan, adding wine and sugar, taking out, bottling, bagging and packaging. Ginger crab

Ingredients: crab1000g

Accessories: 2.5g of onion, 2.5g of Jiang Mo and 2.5g of starch.

Seasoning/marinade: salt 2.5g, monosodium glutamate 2.5g, pepper 0. 1g, cooking wine 15g, peanut oil 750g, balsamic vinegar 2.5g, oyster sauce 25g.

manufacturing process

1. The crab is shelled and washed, and the knife is replaced with pieces;

2. Take a bowl of clear soup, salt, monosodium glutamate, pepper, onion, ginger, garlic, starch, sesame oil and oyster sauce, and beat it into juice for later use;

3. Put the crab in a wok and stir-fry it a little. Leave the oil in the bottom of the pot, saute the shallots, add the crab cooking wine, quickly cover the lid, pour in the prepared juice and turn well.

Curry crab

Materials:

1. Crab 1, 200g celery, 30g onion and 30g coriander.

2. 1 tbsp red pepper powder, 1 tbsp red onion powder, 1/2 onion seasoning:

1.2 tablespoons curry powder and a spoonful of brown sugar 2.

2.2 tablespoons fish sauce, 1 teaspoon soy sauce, 3 teaspoons coconut milk and 1/2 cups of water:

1. Crab treatment: remove inedible parts such as gills, wash and cut into pieces for later use, remove leaves from celery, wash and obliquely cut into sections for later use, and shred onions for later use.

2. Take out the oil pan, dip a little flour on the crab pieces, put them in the pan, fry until golden brown, and take them out for later use. Heat a wok, add 2 tablespoons of oil, stir-fry material 2 until curry flavor dissipates, add seasoning 1, pour in fried crab, celery, onion and seasoning 2, stir-fry and serve, and sprinkle with coriander powder.

Fried razor clam

Material: 500g of razor clam.

Composition:

Seasoning: 4g of salt, 3g of cooking wine, 8g of onion, 3g of ginger, and 0/5g of vegetable oil/kloc-.

It tastes white, fresh and refreshing.

1. First cut the onion and slice the ginger, then wash the razor clam, put it in salt water, add a little cooking oil to make it spit out the sediment, and then wash it for later use.

2. Heat the wok to 80% heat with oil. Put the onion and ginger slices into a wok and stir-fry the razor clam quickly. When frying, add cooking wine and salt until the shell of leech is opened and the meat of razor clam is exposed. Take out the wok and serve.

Materials for making family photos of seafood:

Ingredients:100g prawn, 20g scallop, 300g cuttlefish, 50g fish maw and 50g sea cucumber.

Seasoning: salt 3g, monosodium glutamate 2g, pepper 2g, sesame oil 10g, onion 10g, ginger 5g.

Characteristics of family photos of seafood:

The soup is clear and delicious.

The practice of seafood family portrait:

1. Wash sea cucumber, shrimp, cuttlefish and fish belly, and change knives. Scallops are thoroughly cooked.

2. Put the above raw materials into a saucepan, add onion slices, ginger slices and soup, simmer until cooked, pick out onion and ginger, sprinkle with refined salt, monosodium glutamate and pepper, and sprinkle with sesame oil.

Materials for making seafood bean curd pot:

Ingredients: 200g tofu (north), squid (fresh)100g shrimp, 50g grouper100g.

Seasoning: 10g oyster sauce, 5g sugar, 2g chicken powder.

The method of seafood bean curd pot;

1. Dice tofu, fry in oil pan 120℃ for about 2 minutes, and take it out;

2. Slice squid for later use;

2. Put squid slices, shrimps and grouper slices in boiling water for about 1 min, and take them out for later use;

3. Add seasoning, tofu, scalded squid slices, shrimps and grouper slices to the pot, add appropriate amount of water, and simmer for about 3 minutes;

4. thicken with raw powder water before cooking.

Preparation materials of seafood baked tofu:

Ingredients: tofu, shrimp, sea cucumber, squid, rape oyster sauce, chicken essence, onion, ginger, salt, sugar, soup stock and cooking oil.

Features of grilled tofu with seafood:

Beautiful in color and delicious.

Materials for making seafood soup:

Material: sea cucumber (soaked in water) 100g.

Accessories: 50g of abalone, 0g of prawn100g, 50g of scallop, 80g of egg white, 50g of winter bamboo shoots, 20g of Jinhua ham and 20g of carrot.

Seasoning: 5g of ginger, 20g of scallion 1 0g, 20g of yellow rice wine, 2g of salt, 3g of monosodium glutamate, 20g of pepper1g, 20g of lard (refined) and 20g of starch (peas).

Features of seafood soup:

The raw materials are diverse, the color is elegant and the soup is delicious.

The practice of seafood soup:

1. Cut dry sea cucumber and abalone into nail-shaped thin slices. Scallops are crushed with a knife. Shrimp slices are sized with a little egg white and 30 grams of raw flour (starch 15 grams of water) and cooked in a boiling water pot.

2. Heat the pan to drain the oil, stir-fry ginger (slices) and onion (slices) for several times, cook Shao wine, add chicken soup and 500 grams of water, roll up and take out ginger and onion, add scallops, preserved abalone, sea cucumber, diced bamboo shoots and carrot slices, and adjust the taste (starch 10).

Quanjiafu seafood rice

Ingredients: rice

Accessories: fresh shrimp, squid, green pepper, onion, mushroom, carrot, tomato, onion and ginger.

Seasoning: salt, sugar, soy sauce, curry powder, hot sauce and fragrant leaves.

Cooking method:

1, pour oil from the pan, add onion, fresh shrimp and squid, stir fry, add minced onion and ginger, diced mushrooms and diced tomatoes, add curry powder, fragrant leaves and spicy sauce in turn, stir fry rice, add appropriate amount of boiling water, add salt, sugar and soy sauce, steam in an electric rice cooker, add green pepper and diced carrots, and mix well.

Baked paella with white sauce

Ingredients: 6-inch shrimp, 6-inch scallop, 6-inch squid, 6-inch tenderloin, 6 mussels (shelled), 250g rice, 1/2 cups cheddar cheese powder, 200ml light milk, 1 chopped horseshoe, 1 teaspoon garlic.

Exercise:

1. Stir-fry eggs with 1 tbsp oil, stir well with rice, and put them in a baking tray.

2. Drag squid, mussels, scallops and shrimps with a little oil and salt water to remove the fishy smell, but don't cook them.

3. Heat 1 tbsp oil and fry the fish fillets until they are cooked.

4. Heat 2 tbsp oil, saute garlic and minced leek, add squid, mussels, scallops and shrimps, add leeks, soak well and take out.

5. Put 2 tablespoons of oil in a small pot, heat it, add flour and cook for one minute, slowly add weak milk, water and chicken powder, cook until the juice is thick, and add seafood to the juice.

6. Pour the sauce on the fried rice, sprinkle with shredded cheese, and bake in the preheated oven for 15-20 minutes until the shredded cheese turns golden.

7. You can also add chopped vegetables and mushroom slices to increase fiber.

Spanish paella

Ingredients: shrimp, mussels, chicken, rabbit meat, squid, cuttlefish, clams, rice, green beans, white kidney beans, tomatoes, olive oil, saffron powder, onion powder, red pepper powder and salt.

Exercise:

1. Wash the main ingredients, and dice chicken, rabbit meat, squid and cuttlefish, and dice tomatoes.

2. Put olive oil in the pot, add chicken, rabbit meat, squid, cuttlefish and clams, stir-fry for a while, then add water and add uncooked rice, green beans, white kidney beans, saffron powder, red pepper powder, onion powder and salt to cook.

3. Cook for 15 minutes, then add shrimp and mussels, cook for a while, and serve.

4. Cook the rice in an oven at 150℃ for 5 minutes.

Seafood Porridge

Ingredients: white rice 1 bowl of big bones 1/2 Jin of scallops 1/2 two shrimps, four flowers, a few slices of green flies, four celery, a little ginger and two eggs.

A little salt, a little pepper, 1 teaspoon sesame oil.

Exercise:

(1) Boil big bones with 4 cups of water to make broth, pour in white rice and scallops and simmer for 30 minutes to make thick porridge.

(2) After the thick porridge is cooked, add seafood such as shrimp, cuttlefish or green oyster to boil, and season with seasoning.

(3) Sprinkle some sesame oil and celery powder when eating.

(4) According to personal preference, fried dough sticks, preserved eggs and minced meat can be added to make preserved egg lean porridge.

Seafood Porridge

Ingredients: snapper slices ... 30g shrimp ... a small clam (shell) ... 40g rice ... 1/4 cups.

The way of doing things

1. Remove the mud intestines from the shrimps, wash them and cut them from the middle slice. Cut the turtle into small pieces, soak in water and spit sand, and cut the onion and ginger into fine powder.

2. Shrimp and fillets are cooked in boiling water.

3. Wash the rice, add appropriate amount of water to make porridge, add seafood and seasonings and cook for 2 minutes. When the clams are completely opened, add onion and Jiang Mo and stir well.