Ingredients: clam 500g green pepper 1 root red pepper 1 root ginger 3 pieces of cooking wine 2 tablespoons (30ml) Laoganma lobster sauce 2 tablespoons (30g).

Practice:

1) soak the clam in salt water for half an hour, spit out the sediment, rinse it repeatedly, and then take it out and control the water for use.

2) The green and red peppers are pedicled, seeded, washed and cut into pieces. Wash ginger and slice it.

3) Pour the oil into the pot, heat it to 50% heat over medium heat, and pour in the lobster sauce and ginger slices to stir fry until fragrant. Pour in green and red pepper pieces and clams, turn to high fire, cook cooking wine and stir-fry until clams open.

Super wordy:

* * This dish can also be made with other clams, and the procedures and practices are the same.

* * Clams should be soaked in salt water when bought, but not too much water. Just cover the clams. If you don't put salt, you can also have the same effect by dropping a little sesame oil in the water.

* * Stir-fry lobster sauce with medium heat to avoid burning the pot. When the fried clams are easy to come out of the water, they must be stir-fried with high fire. When you see the clams open their mouths, you can go out of the pot to avoid the clam meat shrinking and the taste being dry and hard.

2. Ruditapes zingiberensis

1, wash the clam (you can carefully brush off the dirt attached to the small fluff on the clam with a toothbrush);

2. Add more water to the pot and boil it;

3. Boil the hairy clams over high fire;

4. When you see clams opening one after another, immediately turn off the fire and fish them out;

5, remove half of the shell of the hairy clam and set the plate;

6. Pour homemade ginger juice and serve.

7, ginger juice: salt, sugar, monosodium glutamate, cooking wine, vinegar, add a small amount of water to boil, pour on the chopped ginger, pour in sesame oil.

Tips:

1, boiled clams need wide water, too little water, cooked clams for too long, the meat will be too old, which will affect the taste;

2, like tender mouth, see the clams with openings in the pot immediately turn off the fire and take them out. If you like older, you can pick out the hairy clams one by one until the end;

3. Peel off half of the shell and keep half of the shell in order to keep the raw juice inside the clam well (it must be clean and fresh hairy clam);

4, you can also use ginger juice to eat.

3. Steamed scallops with shredded edelweiss

Ingredients: salt, Shaoxing wine, sugar, raw flour, eggs, onions, ginger juice. Scallop, white radish, green leaf, red cherry.

method of work

1, scallop is taken as diced scallop, egg white is added with seasoning and raw flour, and then starched for later use, white radish is shredded and mixed with raw flour,

2. Boil water in a pot, blanch shredded white radish in the pot, and make it into a snow wool ball. After steaming the boiled diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced dice

3, salt, Shao wine, sugar, raw flour, eggs, onions, ginger juice.

Features: shredded radish is like snow wool, and diced cabbage is tender and delicious.

4. Steamed eggs with clams:

This dish is delicious, because the boiled clams are added to the eggs, so the smooth eggs and delicious clams are integrated.

Ingredients: green clams (white clams, meretrix meretrix or other clams are also acceptable) 10, 2 eggs, a small amount of salt, a small amount of chicken essence, cooking wine12 tablespoons (10ml), 2 slices of ginger, appropriate amount of chopped green onion and appropriate amount of umami juice.

Practice:

1, materials.

2. Soak the clams in salt water for more than 2 hours in advance (you can also put a proper amount of sesame oil in the water), let them spit out all the sediment, and clean the surface of the clams with a brush.

3, put the right amount of water in the pot, add ginger slices and cooking wine to boil, add green clams, and cook until the opening is removed immediately. The opening time of clams is different, so it is necessary to remove the open clams in time, otherwise they will be cooked.

4. Put the cooked clams in lock lock Glass Box, remove the ginger slices from the boiled clams and cool them for later use.

5. Break up the eggs, add salt, chicken essence and clam water until it is warm. The ratio of eggs to clam water is1:1.

6. After filtering the egg liquid (the purpose of filtering is to make the steamed egg liquid more delicate), pour it into the lock lock Glass box where the clams are placed, and cover it with plastic wrap.

7. When the water is cold, put the lock lock Glass Box into the steamer (lock lock Glass is made of heat-resistant glass, which can withstand -40℃~200℃, so there is no problem in putting it into the steamer, and it can also be used in microwave ovens and ovens) and steam it for about 10 minute. After the water is boiled, turn to medium heat. Sprinkle the steamed eggs with a proper amount of umami juice and chopped green onion.

Say a few more words:

1, clams must be fresh, put them in salt water in advance to spit out all the sediment, or put a small amount of oil in the water to make them spit out the sand.

2. When cooking clams, fish out the open clams in time, and don't overcook them. If there are clams that can't be boiled for a long time, they may be bad, so don't.

3. The ratio of eggs to warm water is1:1.The egg liquid is filtered to make the steamed eggs more tender, and the surface of the egg liquid is smooth and wrinkle-free by covering the plastic wrap or steaming the lid.

5.steamed bass

Raw materials: the weight of perch is controlled at about 600g, and the size of perch in a fish dish looks beautiful, and it is easy to grasp the raw and cooked temperature.

Practice:

Step 1: After cleaning up the fish, make two cuts on the fish and put some salt on it to marinate 15 minutes.

Step 2: Take a large piece of old ginger and cut it into slender shreds. Cut the middle part of green onion into shreds. Sprinkle some shredded green onion and ginger on the fish, and then add a little cooking wine, soy sauce and a little oil.

Step 3: After the pot is boiled, put the fish into the pot (don't steam the fish in cold water, then you will smash the pot. The secret of many steamed dishes is to steam the food in the pot after the water is boiled). Steam for 10 minutes. After turning off the fire, don't open the lid, and the fish won't take out the pot. Use the residual temperature in the pot to "steam" for 7-8 minutes and then take out the pot immediately.

Step 4: When many people cook steamed fish, they don't put salt or monosodium glutamate in order to be light and not to add soy sauce. However, my practice is also very good to eat. The meat of perch is white, tender and fragrant, without fishy smell. It is as fragrant as crab meat and light and refreshing. It's very simple and convenient to operate. It's not difficult to cook dishes here. Try to cook this steamed bass.

6. Sauté ed fragrant snails in sauce

Ingredients: a catty of sea snail, dried red pepper, onion and ginger.

Seasoning: 2 tablespoons of sweet flour paste, half a spoonful of delicious bean flour paste, cooking wine 1 spoon, and proper amount of peanut oil.

Practice:

1, cool the oil in a hot pot, and after the oil is hot, saute the shredded ginger and red pepper in the chives;

2. Cook the cooking wine, add two spoonfuls of sweet noodle sauce and half a spoonful of delicious bean sauce, and stir-fry the fragrance;

3. Add the fragrant snails and stir fry over high fire 1 min;

4, add a little boiling water, cover and simmer for 2 minutes;

5, the fire can be dried.

Tips:

1, only sweet noodle sauce can be used for light taste;

2. The sea snail itself is fresh enough without adding too much seasoning.

7. Shrimp with brine

Ingredients: Pipi Shrimp 2 kg Zanthoxylum bungeanum 20 star anise 3 fragrant leaves 3 pieces of salt 1 spoon (15g).

Practice:

1) Wash Pipi shrimp twice with clean water and drain.

2) Pour clear water into the pot, add pepper, star anise, fragrant leaves and salt, pour in Pippi shrimp, cover it, heat it with strong fire, boil it for 3 minutes, take it out, rinse the floating foam with clear water and serve.

3) You can peel it and eat it directly. You can also cut ginger into pieces and dip it in some rice vinegar to suit your own taste.

Super wordy:

* * Every year from the end of April to August, it is the season when Pippi shrimp is abundant. Now this season's Pippi shrimp is just the time when the meat is fat.

8. Fried cod

Ingredients: cod 800g chives 2 ginger1garlic 3 green pepper1starch, and appropriate amount.

Seasoning: edible oil 50g soy sauce1/2 tablespoons balsamic vinegar 3 tablespoons refined salt1tsp sugar 3 tsp monosodium glutamate1/2 tsp.

method of work

1. Clean cod, add salt and marinate for 5 minutes, then evenly stick the pan with starch, wash onion, ginger, garlic and pepper, and cut into powder;

2. Heat the oil in the pan, add cod and fry until both sides are golden, and take it out for later use;

3. Leave a little oil in the pot, saute shallots, ginger, garlic and peppers, add vinegar, sugar, soy sauce, monosodium glutamate, starch and water to make juice, and pour it on the fish.

Characteristic gravy is smooth and tender, salty and sweet. The chef can cook cod with or without bones in this way.

9. Scallion and ginger razor clam

Ingredients: razor clam, onion, ginger and small red pepper.

Seasoning: cooking wine, salt, soy sauce, sugar.

Practice:

1 the razor clam is soaked in light salt water for 1 hour to make the razor clam spit out all the sediment. Then brush with a toothbrush to clean the water;

2 After the wok is heated, add oil to heat it, add shredded onion, ginger and red pepper rings to weave the fragrance, and add the clams to stir fry;

3 Cook the cooking wine, add salt, soy sauce and sugar, stir well, and then take out the pot and plate after the clam shell is opened.

10. Stir-fried fresh celery

Ingredients: celery sticks, two fresh ones, one green pepper each.

Seasoning: cooking wine, garlic, salt, chicken powder and raw powder.

Processing:

1, celery is cut into small pieces and shredded, and green pepper is shredded, which is especially delicious. First, the squid is cut with a horizontal knife and then shredded with a straight knife;

2. Boil the above materials (celery, green pepper, fresh fruit) in water and cook them for eight minutes.

3, hot pot cold oil to hot, add garlic slices to saute, pour the scalded silk materials and stir-fry, add salt, chicken powder, raw powder water, stir-fry quickly, and add some cooking wine before cooking.

1 1. Braised lobster

Ingredients: lobster, ginger, garlic, onion, dried red pepper, fragrant leaves.

Step 1: When buying lobsters, be sure to pick them alive, otherwise the dead meat will be loose. Brush the abdomen, remove the whiskers on the head, remove the front paws, and cut the shells on both sides of the head to remove the gill of the shrimp.

Step 2: Heat the bottom oil in the pan, add garlic, ginger slices, pepper, fennel and scallion, saute for a while, then add dried Chili and fragrant leaves (so that the dried Chili will not burn off), and then immediately pour the washed lobster in.

Step 3: Stir-fry the lobster for a few times and it will turn red immediately. Add cooking wine and soy sauce and stir it constantly.

Step 4: Pour in water and start stewing. Add some salt and a little sugar to improve the taste. Keep simmering on medium heat until the soup is almost dry. In the process of braising in soy sauce, you can also taste the soup, and you can add some flavors at any time if you like the heavy taste.

Step 5: Well, when the soup is almost dry, it can be cooked, just sprinkle with chopped green onion. In this way, a delicious braised lobster is baked.

Step 6: Sprinkle some pepper at the end if you like (depending on your personal needs). The lobster I cooked this time is not boasting, it tastes really good. Lobster is more enjoyable to eat, but it takes some effort to handle lobster yourself.

12. Spiced eel segment

Raw materials: 500g of fresh eel, 0g of ginger slices10g, 20g of garlic cloves, 3g of pepper, 2g of star anise, 5g of rhizoma anemarrhenae, 5g of cinnamon bark and 2g of clove.

Seasoning: 5g of refined salt, 5g of Shaoxing wine15g, 5g of sugar, 3g of soy sauce15g, 3g of monosodium glutamate, 5g of sesame oil, and 0g of banggu soup1000g.

Method:

1, after the eel is slaughtered, the viscera and head and tail are removed, washed, cut into 6 cm long sections, blanched in a boiling water pot and fished out; Ginger slices, garlic cloves, pepper, star anise, Rhizoma Kaempferiae, cinnamon and clove are wrapped in gauze, and the spice package is made.

2. Pour the bone soup into the pot, put the spice bag, add the refined salt, Shaoxing wine, white sugar, soy sauce, monosodium glutamate and sesame oil, boil it, then put it into the eel section, marinate the eel section with low fire until it tastes delicious, take it out and cool it, and serve with a little embellishment.

13. griddle chilli shrimp

Ingredients: Antarctic shrimp, celery, carrot, lettuce, onion, ginger, garlic, fragrant leaves and coriander.

Seasoning: Lee Kum Kee spicy sauce, bean paste, lobster sauce, Chili oil, chicken essence and sugar.

Practice:

1, remove the awn of Antarctic shrimp, cut the scissors from the joint of head and body, cut the shell to the tail, remove the shrimp line, and then cut the shrimp meat in half along the cut part with a knife to taste.

2, lettuce peeled, carrots peeled, celery washed, all cut into inches, onion cut into inches, ginger and garlic sliced.

3. Chop chilli sauce, bean paste and lobster sauce respectively.

4, put half a pot of oil in the pot, when it is very hot, put the shrimp into it until it looks white, and use a colander to pick it up for later use.

5. Leave a little oil in the pot. After the onion, ginger and garlic are fragrant with low fire, add the spicy sauce, bean paste, lobster sauce and fragrant leaves. After stir-frying the red oil, add the Chili oil, chicken essence and sugar.

6. Add carrots, lettuce and celery into the method (5), change to medium heat, add shrimps, and stir-fry evenly so that all the juice is attached to the shrimps.

7. Sprinkle coriander after the pot is lifted.

14. Shrimp with garlic

Recipe ingredients: prawns and colored peppers.

Seasoning: ginger and garlic, cooking wine and salt.

Production method:

1, washed prawns, and diced colored peppers.

2. Cut the blade from the back of the prawn, remove the shrimp line, use the blade to break the tendons in the belly of the prawn, and marinate with salt and cooking wine 10 minute.

3. Stuff garlic and Jiang Mo into the back of shrimp.

4. Sprinkle with diced colored pepper, boil water in the pot and steam the shrimp in the steamer.

Take it out after 5 or 3 minutes, take it out and put it on the plate.

15. Spicy squid ring

Practice:

1: firstly, the internal organs and red epidermis of squid are removed and cut into appropriate small circles;

2: Boil a pot of boiling water and put the squid into a quick boil, take it out and soak it in ice water;

3: Heat another pot and add oil. Add the green and red pepper rings, garlic, ginger slices, onion segments and chives which are also cut into rings and stir-fry for 1-2 minutes;

4. Drain the soaked squid rings and pour them into a wok for stir-frying 1 min;

5: Add 1 teaspoon of light soy sauce, half a teaspoon of aged vinegar and 1 teaspoon of red wine, and then add appropriate amount of salt and pepper to taste;

6: Finally, add a proper amount of water starch to thicken the book and serve on a plate.

Today's squid rings are boiled in boiling water in advance, so the cooking time in a hot pot is shortened, and the taste is very tender. Coupled with the spicy taste of green and red peppers and the fragrance of leeks, it is really a very delicious next meal!

16. Dry-roasted crucian carp Raw materials: 2 pieces of crucian carp.

Seasoning: soy sauce, balsamic vinegar, sugar, cooking wine, Pixian bean paste, onion, ginger, garlic, pepper, celery and sesame oil.

Practice:

1 Wash the crucian carp, cut several knives on both sides of the fish, and soak it with cooking wine and soy sauce 15 minutes.

2, onion, ginger, garlic, pepper, celery, cut into pieces.

3. Heat the oil in the pot, fry the fish into golden brown, and control the oil for later use.

4. Put oil in the wok, pour chopped onion, Jiang Mo, minced garlic, minced pepper, minced celery and Pixian bean paste into the wok, stir-fry evenly, add crucian carp, add cooking wine, salt, soy sauce, white sugar and clear water, boil, cover, simmer with low fire for 10 minute, and change to high fire to collect thick juice.

Tips:

1, fry fish well, don't fry them too old.

2, dry-roasted fish with minced meat will be very tasty, and it is best to add minced beef.

17. steamed turbot

Ingredients: a fresh turbot (1 kg and a half), onion 1 root, ginger 1 piece, salt 1 teaspoon (5g), cooking wine 1 spoon (15ml), and Li.

Practice:

1, after buying fresh turbot in the market (the best weight is about 1 kg and a half), please ask the vendor to clean it up and remove the internal organs and gills. After returning home, rinse the processed fish repeatedly with clear water until it is completely clean, leaving no blood.

2. Cut three flower knives diagonally on the fish with a knife, in order to make the fish cooked and tasty faster. Wipe the fish body and belly with salt and cooking wine and marinate for 10 minute.

3. Put a proper amount of water in the steamer to boil, put a proper amount of ginger and onion on the fish, and put the fish in the steamer.

4. Steam on high fire for 7-8 minutes to tell whether the fish is cooked. You can stab it with chopsticks. If chopsticks pass through the fish without difficulty, it proves that the heat is just right.

5. During the steaming of fish, shred the scallions or chives, the finer the better. Soak the chopped scallions in cold water for a while, wash away the mucus, and the washed scallions will naturally curl up.

6. After the fish is steamed, throw away the ginger and onion, and pour out the water oozing out when steaming the fish. Put the chopped green onion and red pepper evenly on the fish.

7. Heat 2 tablespoons of oil in the wok, turn off the fire when it is 80% hot (the oil smokes), and stab the oil on the shredded onion.

8. While the oil-burning pot is still warm, pour Lee Kum Kee steamed fish and soy sauce, and then add a small amount of water.

9. Finally, pour the hot soy sauce water along the edge of the steamed fish dish and surround it with appropriate amount of coriander.

18. Stir-fried fish slices

Raw materials 1, half egg white, half teaspoon of salt, a little pepper and half teaspoon of starch;

2, cooking wine 1 tablespoon, half a teaspoon of salt, half a tablespoon of water starch, a little sesame oil, 3 tablespoons of water. 300g of grouper meat, pea pods 10 slice, red pepper 1 piece, yellow pepper 1 piece.

Practice 1, fish slices, mixed with seasoning (1) and marinated 10 minutes;

2. Wash red and yellow peppers, cut them open, remove seeds and cut them, and pea pods will tear off the old tendons and wash them for later use;

3. Oil the grouper slices, take them out, stir-fry the red pepper slices and yellow pepper slices with 2 tablespoons of oil, and then stir-fry them with pea pods;

4. Mix the seasoning (2) evenly, pour it into the pot, then stir the fish fillets together and serve.

Key tips

1, Grouper has few meat spines and thick meat layer, which is most suitable for frying fish fillets. It can be bought in supermarkets or vegetable markets. Besides grouper, snapper fillets can also be used.

2. The oil temperature of the fish fillets should not be too high to prevent the fish from sticking together.

3. Stir the ingredients and seasonings evenly first, and then put in the fish fillets, which can reduce the stir-fry to keep the integrity of the fish fillets. Because the fish fillets are already eight-cooked after being oiled, they can be slightly fried in the pot, and it is not advisable to turn them over with big moves.

19. Steamed scallops with tofu

Ingredients: fresh scallop, garlic, tofu, salad oil, salt, chicken essence, cooking wine, chives, and diced red pepper.

Practice:

1, first clean the surface of scallop with a brush, and rinse off impurities such as sediment.

2, with a sharp knife, into the scallop shell, close to one side of the shell wall to cut both sides of scallop meat.

3. Remove the internal organs of scallops, that is, the dark mass, gills and edges, leaving only the round meat in the middle and the crescent yellow.

4. Marinate the packed shell meat with cooking wine and a little salt for 5 minutes.

5. Cut the garlic into powder, put the oil in the pot, put the garlic paste into the oil when it is heated to 20%, fry the garlic paste into yellow with low fire, and take it out with the oil. Add salt and chicken essence and mix well.

6. Place empty scallops on a flat plate, then put tofu on each scallop, then put pickled scallop meat on it, and then evenly spread the prepared garlic on the scallop meat.

7. After the water in the steamer is boiled, put the scallops in, steam them for 5-6 minutes and take them out.

8. Finally, put shallots and shredded red peppers in scallops.

20. Fried seaweed with leeks

Ingredients: leek sausage

Accessories: soy sauce, salt, pepper, water starch, monosodium glutamate, sesame oil, balsamic vinegar, garlic slices and shredded ginger.

Practice:

1. After buying the sea sausage, wash it carefully (one by one). Wash the leeks.

2. Boil enough water in the pot, 90% boiling. When it bubbles slightly, go into the sea intestine, blanch it for 3 seconds, take it out and rinse it for later use.

3. Cut the sea sausage and leek into inches. Take a small bowl, add soy sauce, salt, pepper, water starch, monosodium glutamate and sesame oil, and blend into sauce.

4. Heat the oil in the pan to 80% heat, add shredded ginger and garlic slices and saute until fragrant, then pour in balsamic vinegar, quickly pour in leek, sea sausage and sauce, and quickly turn over and take out the pan.

Tips:

1. It's best to choose thick sausages. Generally, sellers will clean their bellies, but it's inevitable that people will be rough. As the saying goes, "Radishes are too fast to wash mud", so it's best to roll them one by one after you come back, except for the blood.

2. Seaweed is easy to get old, so whether it is marinated or fried, it must be done quickly. Chinese chives are cooked as soon as they are put into the pot, and they can be cooked at the same time. It is best to mix the sauce in advance and cook together, otherwise they will be afraid of missing the heat.

3. It is inevitable to splash with balsamic vinegar, but it is essential. Otherwise, if you don't add vinegar, it will taste wrong, and if you add vinegar later, it will taste too strong.

2 1. ternary fresh shellfish

Raw materials: 200 grams of fresh shellfish, 35 grams of carrots and green bamboo shoots, pepper 1 g, ginger and onion 10 g, 3 grams of refined salt, 2 grams of monosodium glutamate, a little fresh soup and 75 grams of melted lard. Practice 1, wash the fresh shellfish, and take them out in a 30% to 40% hot oil pan. Wash and drain carrots, green bamboo shoots and white radishes, and dig them into "three yuan" pieces with a spoon, blanch them in boiling water, remove them and rinse them with clear water. 2. Put the pot on fire to heat the lard, stir-fry the ginger and onion, add fresh soup, cook the fresh shellfish and ternary stew, add salt and monosodium glutamate to adjust the taste and plate. Features fresh and delicious, beautiful color, generous and beautiful.

22. Garlic and leek razor clam

Recipe ingredients: razor clam, leek and green pepper.

Seasoning: onion, ginger, garlic, salt, sugar, chicken essence and pepper.

Production method:

1, wash leek and cut into powder, chop colored pepper, soak razor clam for 2 hours, and spit out all the sediment.

2. Boil the water in the pot, add ginger slices and cooking wine, and cook the clams in the pot.

3. Put the razor clam on the plate.

4. Heat oil in the pan, stir-fry shallots, ginger and garlic, add leeks and diced colored peppers, add a small amount of cooking wine, and season with salt, sugar, chicken essence and pepper.

5. Pour the fried garlic and leeks on the razor clam.

6, a plate of delicious, beautiful color garlic leek razor clam is ready.

23. Braised fish with lemon tomato sauce

Materials:

Three strips of skinned fish, garlic, shredded ginger, cooking wine, pepper, salt, lemon and tomato sauce.

Making:

1. Wash the skinned fish and cross the fish.

2. Take a large bowl, add the skinned fish, add appropriate amount of salt, pepper, cooking wine (a little), garlic and shredded ginger, stir it evenly with chopsticks and marinate for 30 minutes.

3. pat the surface of the skinned fish with starch evenly, fry it in oil pan until golden brown, and remove it for later use.

4. Add a little oil to another pot. When the oil temperature reaches 30-40%, add two tablespoons of tomato sauce and one spoonful of sugar, and stir well on low heat.

5. Pour in the skinned fish and stir fry until it is evenly wrapped in tomato juice, squeeze in a little lemon juice, sprinkle a little chicken essence and stir fry evenly, turn off the fire and serve.

Tips:

This dish is salty, delicious, sweet and sour, appetizing, crisp and tender, and the most important thing is to ignore the fishbone.

24. Shrimp with Salt and Pepper

Ingredients: live Pipi shrimp, garlic, dried red pepper, cooking wine, salt, pepper and salt.

Practice:

1 Rinse the shrimp repeatedly with clear water, pour in cooking wine and a little salt and mix well;

2 garlic peeled and chopped, dried red pepper cut into rings;

3. Pour oil into the pot, heat it to 60% heat with high fire, fry the shrimp in medium fire until the shrimp turns red, and take out and drain the oil;

4 Pour out the excess oil in the pot and leave a little base oil, add minced garlic and red pepper rings, and stir-fry slowly on low heat.

5 pour the shrimp into the pot, sprinkle with salt and pepper and stir fry a few times.

25. Yellow croaker with garlic clove

Ingredients: cooking wine 1 tbsp, soy sauce 3 tbsp, sugar 1 tbsp, vinegar 1 tbsp, salt 1/4 tsp, a little pepper, water 1 cup and a half. Yellow croaker 1 piece (about 900g), garlic cloves 12 cloves, 2 onions, 2 slices of ginger and a little shredded green garlic. Practice 1, wash the yellow croaker, tear off the scalp and dorsal fin, dig out the internal organs from the gills, then rinse them, and then dry them with paper towels;

2. Put 4 tablespoons of oil in the pot, remove shallots, ginger and brown, add garlic cloves peeled off, fry in water and fire until the skin is slightly Huang Shi, and remove;

3. Fry the fish on both sides of the pot, then add all seasonings to boil, return the garlic cloves to the pot, change the fire to 10 minute to make them tasty, turn the fish halfway, thicken the soup with water starch when it is slightly dry, and sprinkle with shredded green garlic before serving.

Key tips

1, Yellow croaker is very delicate and delicious, and its skin is easily broken when it is cooked, so it is not advisable to cut the belly of the fish, so as not to damage the fish after heating. Please ask the store to clean the internal organs from the gills and rinse it when you go home.

2. Don't marinate the fish with salt before putting it into the pot, so as to prevent the fish from being tight but not tender. Dry the water and put it into the pot to prevent oil splashing and fish skin from breaking.

26. Kung Pao Shrimp Ball

Raw materials: shrimp175g, cooked peanuts, vegetable oil 80g, red oil 2.5g, salt 2g, soy sauce 7ml, vinegar 5ml, chicken essence 0.5g, starch10g, pepper 0.5g, dried red pepper 5g, sugar 8g, cooking wine10g.

Practice: 1, remove the shrimp head, cut a knife in the middle of the back, and keep opening. Add salt, monosodium glutamate, cooking wine, egg white and starch for sizing.

2. Peel the dried red pepper and cut it into sections of 1.5 cm.

3. Mix sugar, vinegar, soy sauce, monosodium glutamate, cooking wine, water starch and soup into juice.

4. Add oil to the pan, stir-fry the dried Chili peppers until the oil is 60% hot, quickly stir-fry to brownish red, add shrimp balls and stir-fry until they turn white, add onion, ginger and garlic slices to stir-fry until fragrant, and then add colored Chili peppers and cooked peanuts.

5. Finally, pour in the prepared bowl juice, order a few drops of balsamic vinegar, add red oil and turn it out of the pot.

27. Skinned fish at home

Raw materials:

500g peeled fish, scallion 1 segment, 5g ginger, garlic alone 1 piece, appropriate amount of coriander, red pepper 1/2 pieces, optional dried pepper, and pepper 1 tablespoon.

Seasoning:

**A material: 2 tablespoons of cooking wine, salt.

* * material b: vegetable oil, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce 1 tsp, 2 tablespoons of vinegar 1 tsp, 200ML of water, sugar1tsp, and chicken essence. Practice:

Figure 1: Wash peeled fish and marinate with material A for about 20 minutes.

Figure 2: Cut the coriander, dice the onion, ginger and garlic, cut the dried red pepper into small pieces, and prepare the pepper.

Fig. 3: Mix material B into flavor juice.

Figure 4: Heat the clean pot, add oil and heat it to 50% to 60%, then fry the peeled fish in the pot.

Figure 5: Fry both sides until golden brown, then add onion, ginger, garlic, dried red pepper and pepper and stir-fry for a while.

Figure 6: Add the flavor juice and bring to a boil. Turn to low heat and fry for a while.

Figure 7: Stir-fry until the soup is thick. Sprinkle with coriander and diced red pepper and mix well before taking out.

Experience and feelings

* * Fry peeled fish with patience. Heat the pan first and then put the oil in it. When frying, the fire is slightly higher. Fry over medium heat, and then turn it over while frying. Don't turn it over in a hurry, otherwise it will stick to the pan!

* * Mother-in-law's version of peeled fish is simple and delicious, and it's delicious. Haha, it's not inferior to the version made by birds!

28. south milk drunken clam

Ingredients: 2 kg of clam, onion, ginger slices.

Seasoning: south milk (Rose Red Sufu), Carved Wine, Sugar, Sesame Oil.

Practice:

1. Wash the clam; Boil the water in a large pot, add the onion and ginger slices and cook slightly;

2. Add the clam, cook until the shell is open, take it out immediately, and take out the meat and drain the water;

3. Add clam meat, carved wine, milk and sugar into the bowl and mix well;

4. Sealed and stored in the refrigerator for about 8 hours until it tastes delicious;

5. Drop a little sesame oil and mix well. Serve on a plate.

Note: If the clam or clam is small enough, it is unnecessary to shell it. I use Wang Zhihe Rose Red Milk, which is a little salty. 29. Squid with pickled peppers

Recipe ingredients: squid, carrot, pepper and pickled pepper.

Seasoning: shredded ginger, onion and garlic, cooking wine, salt, sugar and chicken essence.

Production method:

1, the squid is eviscerated, cleaned, peeled and put on a flower knife, marinated with salt and cooking wine 10 minute, carrots and peppers are washed and sliced.

2. Boil the water in the pot, put the squid in the pot slightly hot, and remove the water for later use.

3. Heat oil in the pot, stir-fry shallots, ginger and garlic, and then stir-fry pickled peppers.

4. Stir-fry carrots and peppers.

5, stir fry a few times, then put the squid in the pot and add a small amount of cooking wine.

6, season with salt, sugar, chicken essence, stir-fry evenly to get out of the pot.

Material: prawn

Seasoning: onion, ginger, garlic, soy sauce, starch, sugar, chicken essence and sesame oil.

Practice:

1, clean the shrimp, remove the shrimp line, and cross-cut the back with a knife for later use.

2. Chop the onion, ginger and garlic, mix them with soy sauce, starch, sugar, chicken essence and sesame oil in a bowl, and add a little water to make juice for later use.

3. Make oil in the pot, and put shrimp when the oil is 80% hot.

4. Deep-fry the shrimp until crisp on both sides, and then add the juice.

5, cover and simmer until the water is dry, the soup is thick, and the pan can be served.

3 1. Steamed cod with black bean sauce

Raw material: cod

Ingredients: shredded onion and ginger, chopped pepper and chopped coriander.

Seasoning: Steamed fish and black bean oil, salt and white pepper.

Practice:

1, thaw the cod, clean it, marinate it with a little salt and white pepper and shredded onion and ginger for about fifteen minutes;

2. Steam the marinated cod directly on the pot for not too long;

3. Place the steamed cod in a dish and sprinkle with shredded ginger, chopped pepper and chopped coriander.

4. Pour in a proper amount of steamed fish soy sauce, add a small amount of cooking oil to the wok, heat it and pour it on the steamed fish, and the delicious and healthy steamed cod with soy sauce will be done.

32. Homemade sea cucumbers

Sea cucumber can be divided into Stichopus japonicus and Panax japonicus. I used Panax japonicus this time. The sea cucumber itself has a slight fishy smell. Not only should it be deodorized with ginger slices and onions, but it must also be adsorbed on the surface of the sea cucumber with the fragrance of broth, chicken soup and mushrooms, so that the sea cucumber will be delicious.

Prepare:

1, mushrooms are soaked.

2. Slice the ginger and cut the onion.

3, soy sauce, sesame oil, cooking wine, oyster sauce, pepper. A little salt and a little soup. A spoonful of starch.

4. Chicken soup. (Add water to the chicken and ginger slices. After the onion is boiled, simmer for two hours. )

5, sea cucumber cut into sections, mushrooms cut into small pieces.

6. Cook the sea cucumber in ginger and onion water for a while and drain it for later use. Practice:

1, when the oil pan is hot, saute the other ginger slices and shallots in the oil pan.

2. Pour 2 tablespoons of cooking wine.

3. Add sea cucumbers and mushrooms.

4. Add 2 tablespoons of soup, half a spoonful of salt soy sauce, one spoonful of oyster sauce, a little sesame oil and half a teaspoon of sugar, cover and smolder 15 minutes.

5, adjust the sauce.

6. Add salt and thicken. Garnish with green cauliflower and shredded pumpkin.

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