First, stir-fry clams with double peppers.
food
Clam 800g, sesame oil 8 g, green pepper 10g, red pepper 10g, salt 3g, onion ginger 1g, sugar 3g, cooking wine 12g, soy sauce 1g, oyster sauce 3g, spicy.
working methods
Put the clams in water, add a little salt and a little sesame oil, soak until the clams spit sand, wash the green peppers, remove the roots, pepper seeds and cut into rings. At the same time, wash the red pepper, remove the roots, cut the ring, cut the onion, wash it, cut it into pieces, wash the ginger, peel it, cut it into pieces, and add a proper amount of water to the pot. Put the oil in the wok until the oil is hot, add the minced onion and ginger, stir-fry until fragrant, add the green pepper and red pepper, stir-fry for a while, then put the drained clam in the wok, stir-fry over high fire, add a little light soy sauce, cooking wine, salt and sugar, oyster sauce, spicy fresh sauce, scallop sauce, light soy sauce, steamed fish and soy sauce, season, stir-fry and stir-fry.
Second, fried squid with spicy onion.
food
400g of squid, 50g of onion, 25g of green and red pepper rings, 2g of Jiang Mo, 8g of oyster sauce and 8g of cooking wine.
working methods
Slice the onion, and cut the processed squid slices obliquely into a flower knife, which is waist-shaped. Blanch cuttlefish cut into flower knives with boiling water, remove and drain, put oil in a wok, after 80% heat, add Jiang Mo, stir-fry shallots, finally add the blanched squid rolls and green pepper rings, add cooking wine and oyster sauce, stir-fry for 2 minutes, and take out.
Third, stir-fry shrimps with green beans and corn.
food
400g shrimp, 50g mung bean and 50g corn.
15g olive oil, 3g salt, 3g pepper, 5g soy sauce and 7g cooking wine.
working methods
Blanch the green beans and corn, remove and drain. Remove the dried shrimps, squeeze them dry, add a little salt and pepper, and marinate for about 15 minutes.
Heat the pan first, then add the olive oil. When the oil is a little hot, pour in the shrimps and stir fry. Stir-fry until the shrimps become a little discolored, add cooking wine, stir-fry over high fire, then first put the green beans and corn in the pot, stir-fry for half a minute, add soy sauce and a little salt, stir-fry evenly and take out the pot.
Fourth, steamed seafood with garlic vermicelli.
food
200g of Meretrix meretrix, 200g of Meretrix meretrix, 200g of razor clam, 200g of shrimp, 0/00g of vermicelli/kloc-,5g of rapeseed oil/kloc-,5g of butter, 2g of salad oil, 5g of cooked chicken oil, 5g of ginger, 5g of onion, 3g of spicy bean paste, Chili noodles and bullets.
Heat a pan, add rapeseed oil and stir-fry until the oil smokes. When it is 60% hot, add butter, salad oil and cooked chicken oil, heat over medium heat until the oil melts, add ginger and onion and stir-fry until fragrant, then add spicy bean paste, stir-fry over medium heat until the bean paste is crisp, and add sesame pepper noodles, bullet pepper noodles, pepper king, star anise, clove, tsaoko and fennel. Boil water in a steamer, put the soaked vermicelli under the plate, put the processed seafood on the vermicelli, put the fried ingredients on the seafood, put them in a steamer, steam the water for 10 minute after boiling, sprinkle with chopped green onion and pour in hot oil.
Fifth, stir-fry shrimps with loofah.
food
400g of shrimp, loofah 1 00g, 3g of garlic, 5g of vegetable oil10g, 5g of oyster sauce and 0g of salt1g..
Exercise:
First, remove the head, peel and wash the shrimp, cut the towel gourd into hob pieces, soak them in light salt water for later use, and slice the garlic.
2, then put a small amount of vegetable oil in the pot, add garlic slices and saute. After the garlic slices change color, add loofah slices and stir fry.
3. When the loofah becomes soft, add shrimp. After the shrimp changes color, add oyster sauce and stir well. Add a little salt before taking it out.
Sixth, stir-fry Longli fish with millet pepper.
Composition:
500g of Longli fish fillets, 5g of garlic chili sauce, 5g of garlic, 5g of shallots, 9g of ginger slices 1 g, and 9g of oyster sauce.
working methods
1 Thaw Longli fish and cut into pieces, and chop garlic and shallots.
2. Put hot water in the pot, add ginger slices and fish pieces to cook. After cooking, pick up the fish pieces for later use.
3. Put a proper amount of oil in the pot, add minced garlic and stir-fry until fragrant, add garlic and Chili sauce, add oyster sauce and stir-fry, turn off the heat, add fish pieces and stir-fry until each fish is stained with sauce, and sprinkle with chopped green onion.
Seventh, spicy fried clams.
Composition:
600g of clam, 6g of sesame oil, 5g of red pepper, 2g of millet pepper, 3g of salt, 3g of onion ginger 1 g, 3g of sugar, 3g of cooking wine1/g, 5g of soy sauce and 3g of oil.
working methods
1, put the Meretrix meretrix into water, add a little salt and a few drops of sesame oil, and soak until the Meretrix meretrix spits out clean mud.
2. After washing the red pepper, remove the roots, pepper seeds and cut into pieces. At the same time, wash the millet spicy, remove the roots and cut into pieces.
3. Take the green onion, wash it, cut it into pieces, wash the ginger, peel it and cut it into pieces.
4. Add a proper amount of water to the pot, add ginger slices, add clams after the water is boiled, and when it is boiled, remove it and drain it.
5. Add oil to the wok. Add onion and ginger when the oil is hot, stir-fry until fragrant, and add red pepper and millet.
6, stir fry for a while, put the drained flower buds into the pot, stir fry over high fire and stir well.
Eighth, stir-fry celery and fungus.
food
400g squid, 20g fungus (soaked), 30g celery, 30g carrot, 3g Jiang Mo 1 g oyster sauce, 7g cooking wine and 3g abalone juice.
working methods
Cut celery into strips, shred carrots, obliquely cut washed squid slices into flower knives, blanch the cuttlefish with boiled water, roll it into squid rolls, take it out, control the water, put oil in a wok, add celery, carrots and fungus, stir fry, finally add fried squid rolls, add cooking wine and oyster sauce, and then
Ninth, Sanxian Huimian Noodles.
food
8g of minced garlic, 300g of shrimps, clams 100g, squid rings 100g, 5g of salt, 3g of black pepper, 20g of milk 100g, noodles, 8g of chicken juice and 3g of coriander.
working methods
1. Prepare ingredients for later use.
2. Pour cold water into the pot, add a little salt after the water boils, add noodles, cook until it is 80% cooked, and remove and control the moisture.
3. Put oil in the pot. When the oil is hot, add some black pepper and stir fry. Add minced garlic and stir fry. Then add (cooked, shrimp line removed) shrimp, green clams and squid rings, and stir fry constantly.
4. Pour in the milk, mix the milk and the food in the pot evenly, and then add the right amount of salt.
5. Stir-fry the milk into a paste with a small torch.
6. Add noodles and stir well.
7. Dish, sprinkle a little black pepper and put coriander.