Colorful fresh shellfish
It is characterized by bright color and delicious taste.
raw material
300 grams of fresh shellfish, 20 grams of carrot balls, 20 grams of cucumber balls, 20 grams of straw mushrooms, 5 grams of water-borne mushrooms, 2 grams of salt, 3 grams of monosodium glutamate, 5 grams of cooking wine, 2 grams of pepper, starch and oil.
manufacturing process
(1) Blanch carrot balls, cucumber balls, straw mushrooms and shiitake mushrooms with boiling water, and then size the fresh shellfish. (2) Heat the oil in the pot and thoroughly smooth the fresh shellfish. (3) Leave the bottom oil in the pot, add all the main ingredients, salt, monosodium glutamate, cooking wine, pepper and stir fry.
Peaches, mussels and almond rolls
Ingredients: 2 peaches, 6 fresh shellfish, almond slices 100g, and 6 sticky rice paper.
Seasoning: 2 tbsp salad dressing, egg 1 each, white powder 1/2 cups.
Exercise:
1. Slice fresh shellfish, peel peaches, and cut seeds into 0.2 cm thick slices; Cut 1 into 3 pieces, blanch in boiling water until cooked, take out and soak for later use.
2. Put 3 pieces of peaches and 3 pieces of fresh shellfish on sticky rice paper, add 1/2 teaspoons of salad dressing and wrap them into small spring rolls, and then wrap them with white powder, egg liquid and almond slices in turn.
3. Add 4 cups of oil to the oil pan, heat it to 3 minutes on medium heat, roll in fresh shellfish until the almond slices are golden yellow, then take it out and set the plate.
Note: The peaches in this dish can be fresh or canned.
Fried fresh shellfish
Ingredients: 200g scallop.
Accessories: garlic cloves 15g, green garlic 20g, flavored vegetable oil 500g (the actual dosage is about 50g), cooking wine 10g, ginger 5g, onion 25g, salt 2g, monosodium glutamate 3g, wet starch 40g, clear soup 10g.
Making:
1) First, clean the mucus on the shell surface, pry open the shell to take out the shell meat, wash away dirt and tendons, cut each shell meat into sections, put it in a bowl, and add clear soup, cooking wine, monosodium glutamate, salt and wet starch to make juice;
2) Put the frying spoon on fire, boil the vegetable oil, fry the shellfish for a few minutes, and then pour it into the colander to drain the oil;
3) Heat the original spoon with the base oil, then pour in the shellfish, immediately cook the appropriate juice, turn it over a few times, and pour in the sesame oil.