1. Stir-fried fresh celery
Raw materials:
Small celery sticks, two fresh ones and one green pepper each.
Seasoning:
Cooking wine, garlic, salt, chicken powder, raw powder
Processing:
1, celery is cut into small pieces and shredded, and green pepper is shredded, which is especially delicious. First, the squid is cut with a horizontal knife and then shredded with a straight knife;
2. Boil the above materials (celery, green pepper, fresh fruit) in water and cook them for eight minutes.
3, hot pot cold oil to hot, add garlic slices to saute, pour the scalded silk materials and stir-fry, add salt, chicken powder, raw powder water, stir-fry quickly, and add some cooking wine before cooking.
2. Ruditapes zingiberensis
1, wash the clam (you can carefully brush off the dirt attached to the small fluff on the clam with a toothbrush);
2. Add more water to the pot and boil it;
3. Boil the hairy clams over high fire;
4. When you see clams opening one after another, immediately turn off the fire and fish them out;
5, remove half of the shell of the hairy clam and set the plate;
6. Pour homemade ginger juice and serve.
7, ginger juice: salt, sugar, monosodium glutamate, cooking wine, vinegar, add a small amount of water to boil, pour on the chopped ginger, pour in sesame oil.
Tips:
1, boiled clams need wide water, too little water, cooked clams for too long, the meat will be too old, which will affect the taste;
2. If you like tender mouth, turn off the fire immediately when you see the clams with openings in the pot. If you like older ones, you can pick out the hairy clams with openings one by one until the end;
3. Peel off half of the shell and keep half of the shell in order to well preserve the original juice inside the clam (it must be clean and fresh hairy clam);
4, you can also use ginger juice to eat.
3. Steamed scallops with shredded edelweiss
Raw materials:
Salt, Shaoxing wine, sugar, cornmeal, eggs, onions, ginger juice. Scallop, white radish, green leaf, red cherry.
method of work
1, scallop is taken as diced scallop, egg white is added with seasoning and raw flour, and then starched for later use, white radish is shredded and mixed with raw flour,
2. Boil water in a pot, blanch shredded white radish in the pot, and make it into a snow wool ball. After steaming the boiled diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced dice
3, salt, Shao wine, sugar, raw flour, eggs, onions, ginger juice.
Features: shredded radish is like snow wool, and diced cabbage is tender and delicious.
4. Steamed eggs with clams:
This dish is delicious, because the boiled clams are added to the eggs, so the smooth eggs and delicious clams are integrated.
Materials:
Green clams (white clams, meretrix meretrix or other clams are also acceptable) 10, 2 eggs, a small amount of salt, a small amount of chicken essence, cooking wine12 tablespoons (10ml), 2 slices of ginger, appropriate amount of chopped green onion and appropriate amount of umami juice.
Practice:
1, material:
2. Soak the clams in salt water for more than 2 hours in advance (you can also put a proper amount of sesame oil in the water), let them spit out all the sediment, and clean the surface of the clams with a brush.
3, put the right amount of water in the pot, add ginger slices and cooking wine to boil, add green clams, and cook until the opening is removed immediately. The opening time of clams is different, so it is necessary to remove the open clams in time, otherwise they will be cooked.
4. Put the cooked clams in lock lock Glass Box, remove the ginger slices from the boiled clams and cool them for later use.
5. Break up the eggs, add salt, chicken essence and clam water until it is warm. The ratio of eggs to clam water is1:1.
6. After filtering the egg liquid (the purpose of filtering is to make the steamed egg liquid more delicate), pour it into the lock lock Glass box where the clams are placed, and cover it with plastic wrap.
7. When the water is cold, put the lock lock Glass Box into the steamer (lock lock Glass is made of heat-resistant glass, which can withstand -40℃~200℃, so there is no problem in putting it into the steamer, and it can also be used in microwave ovens and ovens) and steam it for about 10 minute. After the water is boiled, turn to medium heat. Sprinkle the steamed eggs with a proper amount of umami juice and chopped green onion.
5.steamed bass
Raw materials:
The weight of perch should be controlled at about 600g. The size of perch in a fish dish looks beautiful, and it is easy to control its raw and cooked temperature.
Practice:
Step 1: After cleaning up the fish, make two cuts on the fish and put some salt on it to marinate 15 minutes.
Step 2: Take a large piece of old ginger and cut it into slender shreds. Cut the middle part of green onion into shreds. Sprinkle some shredded green onion and ginger on the fish, and then add a little cooking wine, soy sauce and a little oil.
Step 3: After the pot is boiled, put the fish into the pot (don't steam the fish in cold water, then you will smash the pot. The secret of many steamed dishes is to steam the food in the pot after the water is boiled). Steam for 10 minutes. After turning off the fire, don't open the lid, and the fish won't take out the pot. Use the residual temperature in the pot to "steam" for 7-8 minutes and then take out the pot immediately.
Step 4: When many people cook steamed fish, they don't put salt or monosodium glutamate in order to be light and not to add soy sauce. However, my practice is also very good to eat. The meat of perch is white, tender and fragrant, without fishy smell. It is as fragrant as crab meat and light and refreshing. It's very simple and convenient to operate. It's not difficult to cook dishes here. Try to cook this steamed bass.
6. Sauté ed fragrant snails in sauce
Ingredients: a catty of sea snail, dried red pepper, onion and ginger.
Seasoning: 2 tablespoons of sweet flour paste, half a spoonful of delicious bean flour paste, cooking wine 1 spoon, and proper amount of peanut oil.
Practice:
1, cool the oil in a hot pot, and after the oil is hot, saute the shredded ginger and red pepper in the chives;
2. Cook the cooking wine, add two spoonfuls of sweet noodle sauce and half a spoonful of delicious bean sauce, and stir-fry the fragrance;
3. Add the fragrant snails and stir fry over high fire 1 min;
4, add a little boiling water, cover and simmer for 2 minutes;
5, the fire can be dried.
7. Shrimp with brine
Raw materials:
Pipi shrimp 2 kg Zanthoxylum bungeanum 20 star anise 3 fragrant leaves 3 pieces of salt 1 spoon (15g)
Practice:
1) Wash Pipi shrimp twice with clean water and drain.
2) Pour clear water into the pot, add pepper, star anise, fragrant leaves and salt, pour in Pippi shrimp, cover it, heat it with strong fire, boil it for 3 minutes, take it out, rinse the floating foam with clear water and serve.
3) You can peel it and eat it directly. You can also cut ginger into pieces and dip it in some rice vinegar to suit your own taste.
Tips:
From the end of April to August every year, it is the season when Pippi shrimp is abundant. Now this season's Pippi shrimp is just the time when the meat is fat.
8. Fried cod
Ingredients: cod 800g chives 2 ginger1garlic 3 green pepper1starch, and appropriate amount.
Seasoning: edible oil 50g soy sauce1/2 tablespoons balsamic vinegar 3 tablespoons refined salt1tsp sugar 3 tsp monosodium glutamate1/2 tsp.
Practice:
1. Clean cod, add salt and marinate for 5 minutes, then evenly stick the pan with starch, wash onion, ginger, garlic and pepper, and cut into powder;
2. Heat the oil in the pan, add cod and fry until both sides are golden, and take it out for later use;
3. Leave a little oil in the pot, saute shallots, ginger, garlic and peppers, add vinegar, sugar, soy sauce, monosodium glutamate, starch and water to make juice, and pour it on the fish.
Features: the gravy is smooth and tender, and the salty and sweet. The chef can cook cod with or without bones in this way.
9. Scallion and ginger razor clam
Ingredients: razor clam, onion, ginger and small red pepper.
Seasoning: cooking wine, salt, soy sauce, sugar.
Practice:
1 the razor clam is soaked in light salt water for 1 hour to make the razor clam spit out all the sediment. Then brush with a toothbrush to clean the water;
2 After the wok is heated, add oil to heat it, add shredded onion, ginger and red pepper rings to weave the fragrance, and add the clams to stir fry;
3 Cook the cooking wine, add salt, soy sauce and sugar, stir well, and then take out the pot and plate after the clam shell is opened.
10. Fried clams with black bean pepper
Raw materials:
Clam 500g green pepper 1 root red pepper 1 root ginger 3 pieces of cooking wine 2 tablespoons (30ml) Laoganma lobster sauce 2 tablespoons (30g).
Practice:
1) soak the clam in salt water for half an hour, spit out the sediment, rinse it repeatedly, and then take it out and control the water for use.
2) The green and red peppers are pedicled, seeded, washed and cut into pieces. Wash ginger and slice it.
3) Pour the oil into the pot, heat it to 50% heat over medium heat, and pour in the lobster sauce and ginger slices to stir fry until fragrant. Pour in green and red pepper pieces and clams, turn to high fire, cook cooking wine and stir-fry until clams open.