A spicy scallop
Ingredients
2 scallops, 5 slices of ginger, 1 large onion, 10 garlic, 10g of ginger, 10g of minced green onion, 30 dried chili peppers, 35g of peppercorns, 70g of Huang Feihong spicy peanuts, 2 tablespoons of salt, 1 tablespoon of cooking wine, Pepper 0.5 tsp, 2 tablespoons of vegetable oil, 50g of dry starch, 1 tsp of white sesame seeds, 1 tsp of chicken powder, 1 small green onion, 2 millet chili.
Practice
1, the scallop remove the head and tail, remove the belly, tear off the belly of the black membrane, wash and cut the section of the standby;
2, scallop on both sides of the fish were gently cut a few knives, mixed with minced green onion, minced ginger, cooking wine, salt, pepper, mix well, marinade for more than 30 minutes;
3, marinade after the
6, frying pan is hot, pour in the appropriate amount of canola oil frying, turn on low heat; into the ginger, scallion, garlic cloves stir fry;
7, into the dry chili, pepper, stir fry the flavor, into the fried scallops, stir fry slightly;
8, into the yellow Feihong spicy peanuts stir fry, add the appropriate amount of white sesame seeds, salt, chicken powder;
9, stir fry evenly after the
Second, small yellowtail in sauce
Ingredients
1000 grams of yellowtail, 2 teaspoons of black bean sauce with shiitake mushrooms, fine salt, green onions, 2 teaspoons of salad oil, 4 slices of ginger.
Methods
1, handle the small yellowtail and marinate it with fine salt for about half an hour.
2, preheat the electric casserole, add the right amount of oil and ginger slices under the pot to simmer for ten minutes.
3, the marinated yellowtail arranged in the electric casserole.
4. Simmer the fish for ten minutes, then add the mushroom black bean sauce to taste.
5. Add the mushroom black bean sauce evenly to the center of the pan.
6, simmer for 20 minutes can be, and finally add the right amount of green onions to mention a fresh can.
7, this way a small yellowtail sauce is completed.
Three, dry frying sardines
Instruments
Sardines 6, ginger, green onion, peanut oil, salt.
Practice
1, sardines, the market to buy the boss will give a good kill, wash and put salt marinade, fry before washing again.
2, the pan is hot, the second cold oil hot pan moisturizing oil, go down to the small fish directly turn the pot, not off the skin, slide to the side of the land to go all the way down.
3, in the frying to golden turn over and continue to fry, both sides of the golden under the ginger stir fry evenly can be out of the pan, has been all marinated basically do not need to add salt.
4, the whole process is about ten minutes, so, sprinkled with chopped green onions can be.
Fourth, garlic shrimp
Instruments
Peeled shrimp 500g, peppercorns 10g, 10g of garlic, ginger 5g, coriander 1 small handful, a little salt.
Methods
1, peeled shrimp brush clean and dry.
2, pepper rinse, ginger, garlic, coriander chopped.
3, hot oil in the pot, burst pepper, then sheng out.
4, then burst ginger and garlic, and then put Peppermint shrimp stir fry.
5, stir-fried until the skin shrimp discoloration into the water, simmer for a while.
6, then stir-fry over high heat and juice, juice to dry after adjusting the amount of salt, sprinkle parsley can be.
Five, steamed flatfish
Instruments
flatfish 2, fresh ginger 1 piece, a little yellow wine, red pepper 1, scallions 3, steamed fish soy sauce moderate, 20 grams of vegetable oil.
Practice
1, flatfish gills to remove viscera and black belly, clean;
2, flatfish body on each side of the pull two knife, respectively, stuffed with a piece of fresh ginger, dripping a little yellow wine;
3, steamer heating a minute on the steamer, will be sent to the steamer flatfish, 110 degrees for 15 minutes; fish The size of the thin and thick there are differences, time to adjust according to the situation; steamer has a visual door, observe the fish on the knife edge has shrunken can be out of the oven; if you use an ordinary steamer, steam on the high fire after steaming for about 8-10 minutes can be out of the pot;
4, the fish plate in the water poured off, the surface of the ginger slices removed; sprinkle on the end of the scallions and chili pepper, and splash of hot oil, pouring moderate amount of soybean oil steamed fish, open to eat!
Six, steamed hairy crabs
Instruments
6 hairy crabs, ginger a piece, perilla leaves a packet of crab vinegar.
Practice
1, the hairy crabs with a toothbrush clean.
2, the steamer put enough water, put a small packet of perilla leaves, put a few slices of ginger, perilla can solve the table dispersal of cold, steamed crab put a little good.
3, the steamer also put a few pieces of ginger.
4, the treatment of the crab belly up on the steamer, belly up on the crab yolk will not flow out. Steam on high heat for about twenty minutes.
5, take two slices of ginger, chopped, add to the crab vinegar inside.
6, the crab is almost cooked when the crab vinegar is also put on the steamer with a few minutes to steam.
Seven, crispy spicy shrimp
Ingredients
300 grams of shrimp, 60 grams of dried chili peppers, 10 grams of red peppercorns, 2 grams of salt, 2 grams of chicken essence, 2 grams of pepper, 1 tablespoon of soy sauce, 20 grams of cornstarch, frying chili 1 tablespoon of onion 2 trees.
Practice
1, the shrimp will be cleaned and processed, put into the basin with salt, chicken essence, pepper, soy sauce, scratched and marinated for 15 minutes.
2, dry chili pepper cut into sections, red peppercorns appropriate amount of spare, dry chili pepper and red peppercorns is best to wet so that the pot is not easy to scorch.
3, green onion cut into small pieces, fried chili a spoon spare.
4, marinated shrimp evenly sprinkled with a layer of cornstarch.
5, hot oil in the pan, the shrimp into the pan frying, frying until the shrimp slightly stereotyped when the sheng out.
6, continue to burn hot oil, shrimp into the pot to deep-fry once, sheng out of oil control.
7, leave the bottom oil in the pot, under the dry chili, red pepper stir fry on low heat spicy flavor.
8, pour into the fried shrimp, then add a spoonful of fried chili stir fry evenly.
9, and finally under the scallion, adjust a few drops of sesame oil stir fry a few times.
eight, red wine baked mussels
ingredients
mussels 600 grams, half an onion, a red pepper, a green pepper, a small piece of ginger, two green onions, 10 grams of peanut oil, a tablespoon of red wine.
Practice
1, onion cut into rings, scallions cut into segments, red pepper cut into pieces, green pepper cut into circles, ginger slices spare.
2, non-stick pan in a little peanut oil, the onion flat in the pan.
3, then the red pepper, green pepper, onion and ginger evenly spread in the pan.
4: Lay the mussels on top of the vegetables and add a tablespoon of red wine to the pan.
5. You can also use cooking wine instead, then cover the pot and turn the knob to maximum heat.
6, a few minutes after the mussels have been cooked through the opening, turn off the heat, continue to simmer for half a minute after the pot.
Nine, stir-fried razor clams
Ingredients
razor clams 1100g, 30g of vegetable oil, 1 piece of ginger, 30 cloves of garlic, 10 millet chili pepper, 2 green onions, 2 cilantro, 1 tablespoon of cooking wine, soy sauce, 3 tablespoons of soy sauce, 2 tablespoons of soy sauce, 3 fresh pepper sauce. 1 large spoon, 1 can of beer.
Practice
1, razor clams soak in water for 2 hours in advance, let them spit out sand; you can drop a few drops of sesame oil in the water, which can help the razor clams spit out sand;
2, ginger shredded; green onions cut off; cilantro cut off; millet chili pepper cut circles; garlic cut into grains;
3, sauté pan is hot, pour in the vegetable oil is hot;
3, frying pan is hot;
1, the first time you see the razor clams in a pan, the second time you see them in the pan.
4, into the razor clams, high heat and stir fry quickly, observe the razor clams out of water, turn off the fire;
5, the razor clams out, pour off the juice; this step can help razor clams to remove the fishy taste;
6, another frying pan, add shredded ginger, scallion, garlic, millet chili pepper burst incense;
7, into the razor clams, stir fry over high heat; and then into the cooking wine, soy sauce, soy sauce, steamer soy sauce. Fresh pepper sauce, quickly stir fry evenly;
8, pour into the appropriate amount of beer, diffuse over the ingredients, cover and cook for a few minutes;
9, the ingredients are cooked, large fire juice, sprinkle into the parsley section, stir fry evenly, turn off the fire;
ten, spicy snails
Instrument
500 grams of snails, 10 grams of green onions, 10 grams of coriander, 5 grams of red pepper, 5 grams of garlic, 0.5 tablespoons of oil, Pixi County Bean Sauce 2 tablespoons, 1 tablespoon of sugar, 0.5 tablespoons of oyster sauce, water starch moderate.
Practice
1, the pot to add the right amount of water into the washed snails cooked up on high heat.
2, snails can not be cooked until too long as long as the pot can turn off the fire can be.
3, green onions, garlic, cilantro, red pepper cut and spare.
4, the pot pour oil heating into the onion ginger garlic burst incense.
5, put Pixian bean paste and sugar, oyster sauce stir fry red oil.
6, into the snails quickly stir fry on high heat, pour the appropriate amount of water starch on high heat juice.
7, sprinkled with chopped green onions and cilantro to refresh the pot to enjoy.
eleven, clams and fans pot
Ingredients
600 grams of clams, 2 small bundles of Longkou fans, 6 cloves of garlic, half of the red chili pepper, shallots 4, moderate amount of soy sauce, 20 grams of vegetable oil.
Practice
1, the fans cut short, softened with cold water, fishing into the steaming bowl, and then pour a moderate amount of cold water, can let the fans immersed in which can be;
2, will clean and spit sand clams evenly spread fans above, it is best to use a little height of the container, increase the area of the heat can save time;
3, the clam will be clean and spit sand, and then the clams can be used in the kitchen.
3, the clams fan basin into the steamer, temperature 110 degrees, the screen shows is 14 minutes, while the actual time 20 minutes; with ordinary steamer is also possible, time according to the size of the fire and the capacity of the depth to adjust, to be all the clams open mouth can be out of the pot;
4, in the steam when to prepare the seasoning: garlic tapped chopped, scallions and sweet chili pepper finely chopped;
5, when the clams out of the pot, the onion garlic chili evenly sprinkled on the surface, and then drizzle the appropriate amount of soy sauce;
6, the vegetable oil will be burned to the smoke from the fire, poured on the onion, garlic chili pepper on the end of the clams and fans tossed a few times, open eat it!
twelve, garlic steamed scallops
ingredients
scallops 8, oysters, garlic half, a small onion, a spoonful of chopped chili pepper, half a spoonful of soy sauce, ginger two pieces.
Practice
1, first of all, the scallops clean, stick to the scallop shells, with a knife into the scallop column, cut the scallop column, scallops can be very easy to open.
2, the black part of the scallop sheet with a wire brush to scrub clean, and then rinse with water. Scrape off the innards with a spoon.
3, all the scallops are processed, arranged in a flat plate
4, garlic minced garlic, ginger minced, green onions cut into scallions spare.
5, put a little oil in the pan, take half of the garlic into the pan, stir-fry on low heat until lightly browned.
6, raw minced garlic, cooked minced garlic, chopped chili peppers, scallions into a small bowl, add a spoonful of soy sauce.
7: Mix well with chopsticks and spoon the mixture into the scallops.
8, Zenmi steam cooker bottom layer put oysters.
9, the top layer of scallops, fill the tank with pure water, start the power, turn the timer knob to 10 minutes.
10, out of the pot and then sprinkle a little bit of chopped green onion, hot eat the best flavor.
thirteen, spicy squid
Ingredients
500 grams of squid, green chili pepper 2, green garlic 3, millet chili pepper 2, cilantro 4, oil coarse patty cake spicy 3 spoons, oil moderate, a little salt, a little soy sauce.
Practice
1, squid will tear off the outer membrane, clean up the viscera, drain;
2, green and red chili pepper, green garlic, cilantro, oil coarse chili ready;
3, green chili pepper cut thick strips, green garlic diagonally cut into segments, cilantro cut into inch segments, millet chili cut circles, oil coarse chili dosage to taste;
3, green chili pepper cut thick stripes, green garlic diagonally cut into sections, cilantro cut into inch segments, millet chili cut circles, oil coarse chili dosage;
4, frying pan, pour a moderate amount of oil, the first oil coarse chili, millet chili circle stir-fried red oil over low heat;
5, and then squid into the pan, stir fry over high heat, the body slightly discolored and straight;
6, chili pepper blocks, green garlic into the pan with the same frying, discoloration of the flavor, and the squid is completely browned, pour a little soy sauce, sprinkle a little salt;
7, will be cilantro into the pot, turn over for a few minutes, loaded with the food. Turn off the heat, turn a few times, plate.
XIV, garlic steamed abalone
Ingredients
abalone 6, garlic 5 cloves, soy sauce 10g, Gu Gu Yue Longshan Huadiao wine 10g, Lee Kum Kee garlic sauce 5g, 10g of oyster sauce, millet chili, sugar 2g, 2 slices of ginger, green onions, fans 1 /2 handfuls.
Practice
1, abalone scrub in the net shell, abalone skirt, bottom. Dig out with a spoon against the shell.
2, remove the intestines and stomach, and then wash.
3, abalone front with a flower knife, do not cut through.
4, 5 cloves of garlic minced, take 2/3 of the minced garlic, put into the frying pan on low heat to fry fragrant, fried yellow.
6, golden yellow garlic exudes a burst of aroma. Be careful not to fry it.
7, with the remaining 1/3 garlic put together.
8: Shred 2 slices of ginger and scoop a spoonful of Lee Kum Kee's Garlic Hot Sauce.
9: Add 10g of cooking wine, 10g of soy sauce, 10g of oyster sauce, and 2g of sugar and mix well.
10: Pour the sauce over the abalone.
11, fans with hot water quickly soak, put in the middle of the plate.
12, the pot boiled on the cage, high heat steaming 3 minutes.
13, out of the pot to turn the fans up and down a bit, sprinkle chopped green onion and millet chili garnish.
Fifteen, noodle drag crab
Ingredients
2 crabs, 2 tablespoons of brown sugar, 40 grams of ginger, 2 tablespoons of corn starch, 1 tablespoon of salt, a little bit of sugar, a little bit of cooking wine, a little bit of white pepper, a little pepper, a little bit of green onion, a little amount of vegetable oil.
Practice
1, wash the crab, lift the back shell, use a knife from the middle of the abdomen into two halves, remove the gills.
2, pour a little cooking wine, salt, sugar, white pepper, starch and egg white in the crab pieces, scratch well and marinate for a while. Put into the hot oil, fried.
3, fried crab on one side, another with starch, a little water, pepper and salt into a bowl of sauce, a moment to fry when thickening with.
4, pour a little oil in the pan, burst incense onion, ginger, pour into the good crab pieces, and then along the side of the pan into the bowl of sauce adjusted in the previous step, medium heat and quickly turn well, can be served.