How to make shellfish seafood, how to make shellfish seafood

Spicy fried clams. Ingredients: 500 grams of live clams.

Ingredients: green onion, ginger, garlic slices, dried red pepper, coriander.

Ingredients: oil, salt,

2 Put oil in a pot, light the fire, add green onions, shredded ginger, garlic slices, dried red pepper, and stir-fry until fragrant;

3 Pour the clams into the pot, stir-fry, add salt, cover the pot and simmer;

4 After most clams open their mouths, you can turn off the heat, sprinkle coriander on a plate and put them out of the pot.

Preparation of cold clams.

The main ingredient is fresh clams, the ingredients are leek, and the seasoning is soy sauce, mustard and sesame oil. Wash the fresh clams and scald them with boiling water until they are opened; Remove the clam meat, wash it with water, drain and set aside. Wash the leek, put it in boiling water and blanch it thoroughly, take it out with cold water, control the moisture and put it on a plate.

Put the clam meat on top, mix the juice with the above seasonings, and pour it on it.

Spicy fried clams. Ingredients: 500 grams of live clams.

Ingredients: green onion, ginger, garlic slices, dried red pepper, coriander.

Ingredients: oil, salt,

2 Put oil in a pot, light the fire, add green onions, shredded ginger, garlic slices, dried red pepper, and stir-fry until fragrant;

3 Pour the clams into the pot, stir-fry, add salt, cover the pot and simmer;

4 After most of the clams are opened, turn off the heat, sprinkle with coriander, and put them on a plate.

Bones stewed in seaweed shells.

Ingredients: 1000 grams of pork broth bones, 200 grams of kelp, refined salt, cooking wine, green onions, ginger slices, and sesame oil.

Pour the bone broth into the pot, add a small piece of ginger (pat it a few times with the side of a knife), one or two green onions (just pinch it into two sections by hand), put in the kelp, drip in a few drops of vinegar (so that the calcium in the bones can be more easily dissolved into the soup), and skim out the blood foam that floats on the surface of the water after the water is boiled (it should be opened for a while, and if you can't skim once, you can come three or four times). Another way: soak the bones in cold water for about an hour, and the blood can basically completely seep out, which can avoid the trouble of skimming the blood foam).

Once the fire is boiling, it can be simmered over a warm fire for another hour or so, or two hours if you have time. Ten minutes before the pot, put in the shells, and finally, add a little salt to get out of the pot, the lotus seeds don't even put MSG, I heard that this tastes more delicious.

The soup bone with shell and kelp stew can not only supplement calcium, but also relieve the pain of patients suffering from localized ** itching mainly in the limbs.

How to cook shellfish, shellfish seafood?

The processing of seafood is very professional, eat at home, most of them are boiled, people like to eat like this at the beach, you can eat the umami of seafood, if it is cooking, it is more professional, but I can recommend you to go to "Betty Kitchen" ** to see, her family has a lot of seafood recipes, as well as "Asian fishing port", her family is a professional seafood ** business, mainly for the hotel supply, you can take a look at his ** There are also many professional seafood recipes on his home, you can also go to see.

I'm satisfied, and I suggest you increase your bounty points in the future.

Ingredients: Ingredients: 6 scallops, 5 grams of vermicelli, appropriate amount of green onion and garlic.

Seasoning: 1 4 teaspoons salt, 1 tablespoon steamed fish soy sauce, 1 teaspoon cooking wine, 1 teaspoon oil.

Method: 1. Soak the vermicelli in warm water to soften, then open it with cool white, drain it and set aside;

2. Separate the shellfish from the shell, remove the internal organs of the shell, marinate it in cooking wine for a while, and then brush the scallop shell inside and out with a brush;

3. Place the marinated scallop meat on top of the scallop shell;

4. Put oil in the pot, add the green onion and garlic and stir-fry until fragrant, fry the garlic paste over low heat until yellow, and put it out with the garlic oil;

5. Put the drained vermicelli into a container and add salt to taste; Place the vermicelli and garlic oil on top of the scallops in turn;

6. Pour the steamed fish soy sauce on the scallops in equal quantities and place them on the steaming plate; The steamer is in normal steaming mode, 100 degrees for 4 minutes.

1. Clams in scallion oil. First of all, wash the razor clams with clean water and soak them in salt water to let the clams spit out all the sand; Put water in a pot, put a few pieces of ginger, cooking wine, and a little salt in the water to remove the fishy smell, pour in the razor clams after the water boils, boil again and remove them; Put a little seafood soy sauce and vinegar in the middle of the plate, mix well, separate the clams from the shells, and put them neatly in the middle of the plate, and then put the chopped green onions and dried chili peppers in the middle of the plate, and sprinkle the hot oil in the pot on the chopped green onions and dried chili peppers.

2. Abalone in oyster sauce. Rinse the abalone after buying it, gently remove the meat with a knife, and then wash the shell with a small brush. Put the abalone meat back into the shell, put it on a plate, steam it in a pot, steam for 8 minutes, and simmer for 2 minutes, taking care to leave the soup on the plate.

Cut the garlic into puree, heat oil in a pot, preferably sunflower oil or olive oil, after the oil is hot, add minced garlic and stir-fry until fragrant, then add oyster sauce and a little sugar and stir-fry evenly, then add the abalone soup and slowly boil into a thick soup. Pour over the abalone.

Shellfish seafood can be boiled, steamed, spicy stir-fried, etc.

Clams and the like should be boiled, clams and sea red can be washed and boiled directly in the pot, and a little water can be used when washing, so that the boiled shellfish are original. The time should be short, just open your mouth.

Scallops (summer mussels) can not be boiled, to steam, after the summer mussels are steamed, remove the shell above, draw a cross knife on the shell, put a little oil in the pot, put the garlic to stir-fry, add a little soy sauce, salt chicken essence and a little sugar, add a small amount of water, put in the boiled fine vermicelli, a little water starch, and then pour the juice onto the neatly stacked summer mussels, and the garlic steamed summer mussels become.

Spicy fried clams. Ingredients: green onion, ginger, red pepper, cooking wine, sugar, chicken essence, salt, salad oil.

Method: 1. Cut the green onion and ginger into long strips and cut the red pepper into sections.

2. When the oil is boiling, add the green onion, ginger and chili to the pot and stir-fry.

3. Then put the sand and washed clams into the pot and stir-fry, add an appropriate amount of salt chicken essence, a little sugar, and half a spoon of cooking wine.

4. Cover the pot, sprinkle some chopped coriander after boiling, and then fry until the clams are opened.