in ancient times, when transportation was not developed, everyone relied on water to eat mountains. In coastal cities, most people eat seafood to fill their stomachs. Because seafood tastes very delicious, people gradually call it seafood. Every autumn and spring, when there is a big harvest of seafood, every household makes some seafood to take, especially those who love seafood eat a lot. Let's give you a detailed introduction to the seafood platter.

seafood platter is a traditional specialty food in Sichuan province, which belongs to Sichuan specialty food. The bouquet is put into a cup and demoulded in the middle of the plate. Squid, sea cucumber, shrimp, fresh shellfish, cooked chicken with black pepper, fish and bamboo shoots are blanched with boiling water and piled up around the bouquet.

put bone soup, salt, chicken essence, white pepper, ginger foam and rice wine into the rice spoon, boil, pour water starch into it and pour it on the dish.

Sichuan cuisine is characterized by its hemp, spicy, fragrant, fresh, oily and thick taste, and attaches great importance to "three peppers" (morning pepper, hemp pepper and pepper) and ginger. Seasoning methods include air-roasted, Sichuan flavor, peculiar smell, pepper hemp, Chili oil, ginger water, sugar cool, litchi technology, minced garlic and other compound flavors, resulting in the unique taste of Sichuan cuisine, which has the reputation of "one dish with one grid, a hundred dishes with thousands of flavors".

1. Production process

The blood pressure bouquet is put into a cup and demoulded in the middle of the dish. Squid, sea cucumber, shrimp, fresh shellfish, cooked chicken with black pepper, fish and bamboo shoots are blanched with boiling water and piled around the bouquet.

put bone soup, salt, chicken essence, white pepper, ginger foam and rice wine into the blood rice spoon, boil, pour water starch into it and pour it on the dish.

Features: Good at frying, sliding, stir-frying, exploding, stir-frying, frying, boiling and simmering. In particular, small frying, home cooking, dry flat and empty burning have their own unique features. From the high-class banquet "three steamed and nine buckled" to everyone's light meals, folk snacks and daily tastes, the dishes are varied, novel in design and meticulous in quality.

Second, the way/process

1. Kick off the intestinal glands on the back of the shrimp with a bamboo stick, scald it in boiling water, peel off the head of the shrimp and cut it in half.

2. Remove the membrane from the outer edge of Yaozhu and clean it up. Cut into pieces, cut into rings and blanch them in boiling water.

3. clean the shell of abalone, insert the rice spoon into the shell, and dig the abalone meat as detailed as possible. Blanch it in boiling water and cut it into pieces. It can be cut bigger.

4. The cuttlefish removes the bones, peels off the shell, draws two horizontal and straight lines with a distance of .5 cm, lies down in boiling water, and cuts into smaller pieces.

5. Crush garlic, add vinegar, sugar, salt and water, enlarge it for half a day, let garlic taste fully, and then add pure honey and light soy sauce.

6. Put the frozen seafood in a dish, which can be beautifully placed, and then pour the juice made in step 5 on it.