Clam shrimp with garlic vermicelli.
Raw materials: Longkou shrimp 10, clams about 250g, noodles 1.
Seasoning: garlic 1 first half, a little ginger, a little shallot, 2 millet peppers, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 2 tablespoons cooking wine, 1 teaspoon sugar, a little vegetable oil and a little white pepper.
Production process:
1. First put Meretrix meretrix into light salt water to spit sand, and soak Longkou vermicelli in cold boiled water until soft.
2. Cut off the shrimp whiskers, open the back to remove the shrimp line and wash it. Add 1 tablespoon cooking wine, 1 tablespoon soy sauce and a little white pepper to marinate for a while.
3. 1.5 Peel and chop garlic, and chop a little ginger, shallots and 2 millet peppers.
4. Heat the wok and add a little vegetable oil. Add half minced garlic first and stir fry over low heat. When the minced garlic turns slightly golden brown, add the remaining half of minced garlic, Jiang Mo and millet pepper, stir-fry quickly and evenly, and turn off the heat.
5. Add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of white sugar, 1 tablespoon of cooking wine and 1 tablespoon of water into a small bowl and mix well for later use.
6. Put the clams directly into the pot, cover the lid and boil for about 2~3 minutes, and take them out immediately when there is an opening. 7. Take a suitable container. I used a pizza tray and wrapped it in tin foil. Drain the soaked vermicelli first, cut it short and put it at the bottom, then add clams and prawns. Finally, sprinkle with fried garlic and pour with seasoning juice.
8. Preheat the oven 200 degrees in advance, put it in the oven and bake for 10 minute. The baking time is adjusted according to your own oven.
Uh, spicy clam clam
Ingredients: 500g of Meretrix meretrix.
Seasoning: 1.5 tablespoons Pixian bean paste, 1 tablespoon soy sauce, a little onion, ginger and garlic, 2 millet peppers, 1 tablespoon sugar, a little pepper and a little white wine.
Production process:
1, Meretrix meretrix is put into light salt water to spit sand, cleaned and fished out under water control.
2. Heat the wok and add vegetable oil. Add onion, ginger, garlic and pepper to taste. Add chopped Pixian bean paste and millet pepper and stir-fry red oil.
3. Stir-fry the clams quickly and evenly, then cover the lid and boil.
4, about 1 minute, you will see the opening, add 1 teaspoon of sugar and a little white wine and stir well again. When you see all the clams are open, turn off the fire and take them out. Don't fry them for too long, so as to ensure their fresh and juicy taste.
Saint cumin squid.
Ingredients: one squid, carrot 1/2, pepper 1 root, onion 1 root.
Seasoning: salt, soy sauce, cooking wine, pepper powder, cumin powder, cumin granules, Chili powder, vegetable oil, onion, ginger and garlic.
Production process:
1. Remove the inedible part of squid, tear off the skin, punch with a flower knife and cut into small pieces.
2. Add water to the pot and bring it to a boil. Put the squid into the water and see that the squid is rolled up and fished out.
3. Cut the pepper into small pieces, peel the carrot and cut the onion into small pieces.
4. Heat the wok and add vegetable oil. Add onion, ginger, garlic and pepper to taste.
5. Add pepper, carrot and onion and stir fry quickly.
6. Add 1 tbsp squid, soy sauce and cooking wine, stir-fry with 1 tbsp salt for a few times, then add 1 tbsp cumin powder, Chili powder and cumin granules, stir well and turn off the heat.
Braised prawns in four oils
Ingredients: 14 shrimp (about 350g).
Seasoning: salt, soy sauce, tomato sauce, onion, ginger, garlic, white pepper, sugar, cooking wine and vegetable oil.
Production process:
1, shrimp is a little big for this dish. I usually use shrimp 18~20 per catty. Cut the shrimp, remove the whiskers, open the back, take out the shrimp line, wash and control the water.
2. Heat the wok, add a little more vegetable oil, add shrimps and fry for a while, and then take them out when the color changes.
3. Add onion, ginger and minced garlic to taste, add 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 4 tablespoons of tomato sauce, 1/2 tablespoons of salt, 3 tablespoons of sugar and a little white pepper and mix well.
4. Add half a bowl of water, add shrimp, bring to a boil and cook for 3-4 minutes.
5. Finally turn off the fire until the soup turns red, bright and sticky.
Garlic oyster
Raw materials: oyster 1000g.
Seasoning: garlic 1, a little ginger, 3 millet peppers, 0.5 tablespoons steamed fish soy sauce 1 tablespoon oyster sauce 1 tablespoon cooking wine1tablespoon lemon, and a little shallot.
Production process:
1, garlic, ginger, 3 millet peppers and a little shallots are chopped.
2. Wash the surface of the oyster shell, then pry it open with a screwdriver and take out the oyster meat.
3. Tear off the black belly of oyster meat, clean it, then put it in a bowl, add a few drops of lemon juice, and put a few slices of lemon on it for a while.
4. Heat the wok, add a little more vegetable oil, first add half of garlic, stir-fry with low fire until the garlic is fragrant and the surface is slightly burnt to golden brown, then add the remaining half of garlic, Jiang Mo and millet pepper, stir well, and add 1.5 tbsp steamed fish black soy sauce, 1 tbsp oyster sauce and 65438+.
5. Put the oyster meat on the shell once, put it on the plate, and pour the fried garlic on it.
6. Boil the water in the pot, add the oysters after the water is boiled, steam for 5 minutes on medium heat, take them out after turning off the fire for 2 minutes, and sprinkle with shallots after taking out the pot.
Liu original Haihong
Ingredients: 500g sea red, a little ginger.
Production process:
1, Haihong bought it very dirty, so clean it carefully.
2. Cut a few pieces of ginger into the pot and pour the sea rainbow into it. There is no need to put oil, salt or water, because the sea rainbow will come out after heating, so don't worry about drying the pot. Cover the pot directly and cook for two or three minutes.
3. At this time, open the lid and see that some sea rainbow has been opened, check it immediately. Don't wait for everything to open, so some will be cooked, and the sea rainbow cooked in this way is especially tender and juicy.
After the sea rainbow is cooked in the pot, it can also be used to cook the following food.
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