Original title: 9 home-cooked seafood preparation methods, spicy and delicious, a must-have delicacy for the family, so face-saving

The first one, fried clams with double pepper

Ingredients

800g clams, 8 sesame oil, 10g green pepper, 10g red pepper, 3g salt, 1g each onion and ginger, 3g sugar, 12g cooking wine, soy sauce 1g, 3g oyster sauce, 1g spicy fresh sauce, 2g scallop sauce, 1g light soy sauce, 2g steamed fish soy sauce.

Method

Put the clams in water, add a little salt and a little sesame oil, soak until the clams spit out the sand, wash the green peppers, remove the roots and pepper seeds , cut into rings, wash the red peppers at the same time, remove the roots, cut into rings, scallions white, wash and cut into mince, wash the ginger, peel and mince, add appropriate amount of water to the pot, add ginger slices, wait for the water After boiling, add the clams and cook until they open, remove and drain; add oil in the wok, wait for the oil to heat up, add the chopped green onions and ginger, stir-fry until fragrant, add green peppers and red peppers, stir-fry for a while , put the drained clams into the pot, stir-fry over high heat, stir-fry evenly, then add a little soy sauce, cooking wine, salt and sugar, oyster sauce, spicy fresh dew, scallop dew, light soy sauce, and steamed fish soy sauce. Season, stir well, turn off the heat and plate.

The second course, fried squid with spicy onions

Ingredients

400 grams of squid, 50 grams of onions, 25 grams each of green and red pepper rings, 2 grams of minced ginger, 8 grams of oyster sauce, 8 grams of cooking wine

Method

Cut the onion into slices, and cut the processed squid slices diagonally into a flower shape. Use boiling water to blanch the cut squid, remove it and control the water. Add oil to the wok. When it is 80% hot, add minced ginger, then add onions and stir-fry. Finally, add the blanched squid rolls and green and red pepper rings. Add cooking wine and oyster sauce, stir-fry for 2 minutes, and serve.

The third course, fried shrimps with green beans and corn

Ingredients

400 grams of shrimps, 50 grams of green beans, 50 grams of corn

Olive oil 15 grams, 3 grams of salt, 3 grams of pepper, 5 grams of light soy sauce, and 7 grams of cooking wine.

Method

Blanch the green beans and corn, remove and drain the water. Devein the shrimps and squeeze out the water. Add a little salt and pepper to the shrimps and marinate them for about 15 minutes.

Heat the pan first, then add olive oil. When the oil is slightly hot, add the shrimp and stir-fry. When the shrimp changes color, add cooking wine, stir-fry over high heat, and then add the green beans and corn. Remove from the pot, stir-fry for half a minute, add raw material and a little salt, stir-fry evenly and serve.

The fourth course, steamed seafood with garlic vermicelli

Ingredients

200g clams, 200g small clams, 200g razor clams, 200g shrimp, 100 vermicelli grams, 15 grams of rapeseed oil, 5 grams of butter, 2 grams of salad oil, 5 grams of cooked chicken fat, 5 grams of ginger, 5 grams of green onions, 3 grams of spicy bean paste, 2 grams of pepper noodles, 5 grams of bullet chili noodles, 6 grams of chili pepper, 3 grams of star anise, 2 grams of cloves, 2 grams of fenugreek, 3 grams of cumin, 2 grams of kaempferol, 2 grams of bay leaves, 1 gram of cinnamon, 1 gram of white cardamom, 2 grams of minced chives

Heat the pot, add rapeseed oil, and heat until the oil smokes. Turn off the heat and let it sit until it is 60% hot. Add butter, salad oil, and cooked chicken fat. Heat over medium heat until the oil melts. Add in Stir-fry ginger and green onion over medium heat until fragrant, then add spicy bean paste, stir-fry over medium heat until the bean paste is crispy, add pepper noodles, bullet chili noodles, king chili pepper, star anise, cloves, strawberries, fennel, kaempferol, Stir-fry bay leaves, cinnamon bark, and white bean sprouts over low heat. Stir-fry well and set aside. Wash and process the clams, small clams, razor clams, and shrimps. Bring a steamer to a boil and place the soaked vermicelli under the plate. Place the processed seafood on top of the vermicelli, put the fried ingredients on top of the seafood, put the water in a steamer and steam for 10 minutes. After steaming, sprinkle with chopped green onions and pour hot oil.

The fifth course, stir-fried shrimps with loofah

Ingredients

400g shrimp, 100g loofah, 3g garlic, 10g vegetable oil, 5g oyster sauce, salt 1 gram

Method:

First, remove the heads, peels, and deveins of the shrimps, rinse them, cut the loofah into hob pieces, soak them in light salt water and set aside, and slice the garlic. .

2. Then put a small amount of vegetable oil in the pot, add the garlic slices and sauté over medium-low heat until fragrant. After the garlic slices change color, add the loofah pieces and stir-fry.

3. When the loofah is fried until soft, add the shrimp meat. When the shrimp changes color, add oyster sauce and stir-fry evenly. Add a small amount of salt before serving.

The sixth course, stir-fried Longli fish with millet and pepper

Ingredients:

500g Longli fish fillet, 5g garlic chili sauce, 5g garlic , 5 grams of chives, 1 gram of ginger slices, and 9 grams of oyster sauce.

Method

1 Thaw the dragon fish and cut into pieces, mince the garlic and chives.

2. Pour hot water into the pot, add ginger slices, add fish pieces and cook. After cooking, remove the fish pieces and set aside.

3. Put an appropriate amount of oil in the pan, add minced garlic and sauté until fragrant. Add garlic chili sauce, add oyster sauce and mix well. Turn off the heat, add fish pieces and stir to coat each piece of fish. Serve with sauce, sprinkle with chopped green onion and serve.

The seventh course, spicy fried clams

Ingredients:

600 grams of clams, 6 grams of sesame oil, 5 grams of red pepper, 2 grams of millet pepper, salt 3 grams, 1 gram each of onion and ginger, 3 grams of sugar, 11 grams of cooking wine, 5 grams of soy sauce, and 3 grams of oil.

Method

1. Put the clams in water, add a little salt and a few drops of sesame oil, and soak until the clams spit out the mud.

2. After washing the red pepper, remove the roots, remove the pepper seeds, and cut into pieces. At the same time, wash the millet, remove the roots, and cut into pieces.

3. Take the white green onion, wash it and cut it into fine pieces. Wash the ginger, peel it and cut it into fine pieces.

4. Add appropriate amount of water to the pot, add ginger slices, wait until the water boils, add clams, cook until they open, take out and drain the water.

5. Add oil to the wok. After the oil is hot, add green onion and ginger. Stir-fry until fragrant. Add red pepper and millet.

6. After stir-frying for a while, put the drained clams into the pot, stir-fry over high heat, and stir well.

The eighth course, fried squid with celery and fungus

Ingredients

400g squid, 20g fungus (soaked), 30g celery, 30g carrot grams, 1g minced ginger, 3g oyster sauce, 7g cooking wine, 3g abalone juice.

Method

Cut the celery into strips, cut the carrots into shreds, cut the washed squid slices diagonally into slices, and blanch the sliced ??squid in boiling water. , turn it into squid rolls, remove the water, add oil to the wok, when it is 80% hot, add minced ginger, then add celery, carrots, and fungus and stir-fry, finally add the blanched squid rolls, add cooking wine and oyster sauce, Then stir-fry for 3 minutes and serve.

The ninth course, three-fresh noodles braised

Ingredients

8 grams of minced garlic, 300 grams of shrimp, 100 grams of green clams, 100 grams of squid rings, salt 5 grams, 3 grams of black pepper, 100 grams of milk, 200 grams of noodles, 8 grams of chicken juice, 3 grams of coriander.

Method

1. Prepare ingredients for later use

2. Pour cold water into the pot, add a little salt after the water boils, add noodles, and cook until 8 mature , remove and drain the water.

3. Put oil in the pot. After the oil is hot, add some black pepper and stir-fry until fragrant. Add minced garlic and stir-fry. Then add the (cooked, deveined) shrimps, green clams, and squid rings and stir-fry over medium heat.

4. Pour in the milk, stir the milk and the food in the pot evenly, and then add an appropriate amount of salt.

5. Fry the milk over low heat until it becomes a paste

6. Add the noodles and mix until uniform

7. Place on a plate and sprinkle with a little black pepper Pour the powder and coriander on top and that's it.