What is your specialty seafood delicacies?

Wash the squid tube and soak it in clean water to allow the excess salt to seep out. <> the oil pan, stir-fry the ginger, shallots and chili peppers, and stir-fry the squid. <> add a little soy sauce and let it aroma come out. <>

The fried squid tube tastes fresh and fragrant. <>

Soak the razor clams in lightly salted water for 5 hours in advance, spit out the sand, remove and drain. Heat the pot and pour in the oil, add the minced garlic and ginger and stir-fry until fragrant, add the razor clams and dried chili peppers and stir-fry together. Sauté the crusts of razor clams and season with salt and pepper.

When serving, remove the black color from the clam meat. It's safer to eat.

Mackerel is really a great kind of fish. I love mackerel dumplings, the meat is delicate and delicious, a little dipped in vinegar, the taste is simply refreshing, of course, it needs to be processed to no fishy smell. Mackerel dumplings (taken in Beijing Manchu Seafood Dumpling City) In addition to mackerel dumplings, fried mackerel is also excellent, the meat is tender and delicate, fried fragrant, and it is very refreshing to eat.

The prawns are thawed at room temperature first, the back of the shrimp is opened with a kitchen knife, and the shrimp line is taken out and cleaned, so that it is not only convenient to eat, but also easier for the shrimp to absorb the flavor. <>

Cut the red pepper into sections, cut the green onion into sections, cut the ginger into ginger slices, crush and peel the garlic and cut it into minced garlic. <>

Pour an appropriate amount of oil into the pot, add Sichuan peppercorns and stir-fry until fragrant, then add minced garlic, green onions, red pepper and ginger slices to stir <>

Pour in the processed prawns and stir-fry over high heat until the prawns are red in color. <>

Add an appropriate amount of salt, vinegar, sugar and dark soy sauce, cook in cooking wine, pour an appropriate amount of water into the side of the pot, and bring to a boil over high heat. <>

Simmer for 5 minutes, turn off the heat, let the prawns in the marinade for a while to absorb the flavor, and then boil to collect the juice when eating, take it out of the pot and put it on the plate, and try to keep the seasoning in the pot, do not put it out, so as not to look messy.

One time the boss had a treat and ate sea urchin sashimi. It was also the first time I ate sea urchin. The palate is very delicate and has an indescribable umami, unlike any kind of pork, beef, mutton or fish, if I have to describe it, it looks like some kind of mango pulp with seafood umami (of course, it is not sweet).

Later, I also ate sea urchin dumplings in a certain Lu restaurant, and the taste was really amazing, and the taste was very delicate.

Personally, I recommend that if you eat seafood, you should eat some authentic ordinary small seafood, those rare seafood are often sky-high and unattainable, and the stir-fried clams taste very delicious, this dish is super simple, but delicious. It is a classic seafood dish that many people must order when they come to Xiamen. Before the dry fried yellowfin fish, Xiamen yellowfin fish was caught with a net bag.

Nowadays, yellowfin is rarely wild anymore, so it is more delicious to dry fry than to steam. Steamed crab is a common home-cooked dish, but it is difficult to make at home. Xiamen's crab meat is tender and has no fishy smell, the vermicelli is smooth and delicious, and the natural sweetness of seafood can penetrate into it.

The octopus must be large, fatty, and not cooked for too long, otherwise it will lose its tenderness. The most important thing is the seasoning. Salt and pepper red brown fishXiamen people know that the best way to do red brown fish is to fry it dry.

After the fish is done, it is crispy and delicious, and just looking at it** is called**saliva. Boiled monopoly shrimp, not too big, in fact, the meat of the big one is coarse, the taste is not good, when choosing the best taste of the right size, tender and fresh meat, and with the unique sauce, it is really delicious.

I don't like to eat sashimi, but I think the fried salmon steak is delicious, after frying, the meat is very delicate, there is a small Western restaurant next to the Russian Embassy in Beijing called "White Night Western Food", his fried salmon tastes good, I often go to eat.

Shrimp: sea shrimp, lobster, prawn, Jiwei shrimp, angler shrimp, river shrimp, etc. Crabs: sea crabs and river crabs, common shellfish such as hairy crabs, pike crabs, hairy crabs, blue crabs, king crabs, etc

Common ones include scallops, oysters, abalone, blood clams, hairy clams, frog clams, mango clams, fragrant snails, ringing snails, conchs, etc.

In addition, there are squid, octopus, sandworms, etc

Let's not talk about fish, just go around the market a few times and you'll find out the vegetables: kelp, sea cabbage, wakame, edible seaweed, and so on.

Isn't that a pipi shrimp, in our hometown - Liaoning - called shrimp crawler.

Seafood fried noodles.

Ingredients: amount of shrimp favorite amount of cabbage, favorite amount of clams, amount of carrot, a little garlic, two chicken stock, one can of squid, two or three pieces of muscle, two or three pieces of butter noodles, favorite amount of how to make method 1

First, cut the greens, carrots, muscle slices, and squid for later use.

2. After the garlic is broken, add a large amount of oil and stir-fry until the garlic turns golden brown. After stir-frying, scoop up the garlic and pour the oil into a small bowl for later use.

3. Pour the stock into a small pot and heat it continuously over low heat for later use.

4. Put the fragrant oil in a wok and heat it, first fry the carrots until fragrant, then put the yellow noodles into the pan and stir-fry, and then add a ladle to two spoonfuls of the heated stock to the wok so that the noodles will not stick to the pan.

5. Then add all kinds of spare ingredients to the pot and fry them according to the speed of cooking, and add the stock at any time during the process, so that the noodles will not be in the pot for many years. My order is to put the clams and shrimp in and stir-fry them with the noodles, wait until they are almost cooked, put in the inner muscles, and finally put the cabbage before cooking.

6. When all the ingredients are fried, try the saltiness, if it is too salty, you can add a spoonful of water to the pot and stir-fry, you can start the pot.

Dried razor clams, dried three pepper razor clams.

Ingredients: dried razor clams, green onions, garlic, ginger.

Method 1After soaking the razor clams in water for half an hour, rinse them with dust and sediment, and steam them directly on the steamer drawer for 20 minutes until they are cooked and ready to use

2.Slice the ginger, chop the green onion, peel the garlic

3.Put 3 tablespoons of oil in the oil pan, and when it is hot to 7, put the steamed razor clams into the dry and fry them slightly for 2 minutes, then remove them and set aside

4.After turning to low heat, put Sichuan pepper in the remaining oil in the original pot and stir-fry it to make it fragrant (also to make the Sichuan pepper less numb), add the original small pepper (too spicy I dare not cut it, if I like a more spicy taste, cut the small pepper) and cut pieces of green pepper, and push the green onions, ginger and garlic into the stir-fry

5.After all the ingredients are mixed (2 minutes), add the oiled dried razor clams, release the soy sauce, sugar, and cooking wine and stir-fry for a while to taste

Tips: The fragrance of the small pepper and the rich pungent hemp of the Dahongpao pepper fully stimulate the unique fresh and tough taste of the dried razor clams I think there will be a surprise when you use this recipe to make three pepper duck tongues

Mussels, which are the shell meat of mussels, are also called mussels, and are nicknamed "Mrs. East China Sea". The protein content is up to 59%. Mussels are bivalve molluscs with a greenish-black-brown shell that lives on coastal rocks.

Mussel, commonly known as Haihong in northern China, is one of the well-known seafood foods at home and abroad. Mussels are an important species in shellfish farming and are cultivated in many parts of the world, especially in Northern Europe, North America and Australia. Mussels have a high economic value and also have a certain medicinal and edible value.

The first is dried octopus, and the second is shark fin.

Dried octopus, soaked in boiling water, can be cooked directly. Pickled peppers, chili peppers, ginger slices, garlic slices, etc., stir-fried are delicious. Of course, the important thing is to do it according to your personal appetite.

As for shark fin, it's a bit of a problem.

The process of making shark fin is more complicated, and first of all, it needs to go through the complex procedure of "shark fin".

Attached**: Shark fin.

Shark fin is transparent and vermicelli-like.

Method 1: Shark fin soaking method.

1.Soak the shark fin in cold water for 1 whole night, according to its size to master the time of soaking, generally small shark fins, soaked until the next morning can be taken out, large shark fin time is slightly longer. When you pinch the shark fin by hand and feel that it is a little soft, you can take it out.

2.Use a knife to scrape off the whitish layer on the surface, which is really to remove sand. Use scissors to cut off the remaining flesh from the part where the fins connect to the fish's body.

3.Bring the water to a boil in a rice cooker, first add the larger shark fins that are difficult to burn, and later, add the smaller shark fins, cover them, and cook for about 1 and a half hours. Wait until the shark fin is separated, remove it and remove the cartilage from the fin with your hands. That's it.

Method 2: Simmer hair preparation method.

Clean the ashes on the shark fin with clean water, cut off the edge of the wing, soak it in 40 warm water, and then change the warm water every 8 hours or soak for 24 to 30 hours, until the shark fin absorbs enough water. Place the shark fin on a piece of bamboo fence and cover it with another piece of bamboo fence, then thread the two pieces together with bamboo chopsticks so that it can clamp the shark fin. Pour purified water into the stainless steel pot, put in the sandwiched shark fin, boil on the fire, transfer to a simmer for 5 6 hours, until the shark fin bone is soft from the meat, take out and rinse with water, remove the bamboo chopsticks and bamboo fence, and then rinse the shark fin with clean water.

When rinsing, gently pluck the brittle bones from the shark fin and wash the crumbled brittle bones and sand with water repeatedly. If the meat towel and residue on the shark fin have not been rinsed with clean water, you need to gently pick it off with a bamboo skewer. In this way, the shark fin is ready.

Note: Do not pick the shark fin apart, instead, keep the shark fin neat.

Looking at the picture, your shark fin itself has been stripped of the flesh and should be relatively easy to develop.

Once the shark fin is ready, it is ready to be cooked.

Shark fin itself has no flavor and needs to rely on other ingredients to enhance the umami taste. You can make a chicken soup and put shark fin in it to make it taste good. There are many ways to cook it, depending on your taste.

The first is dried octopus, and the second is shark fin, but I don't know what kind of shark fin it is.

The first type is mainly added to the soup, which can exude a unique rich aroma and can also be used for grilling.

The second type is not sure what it is, so I don't know.

After a little look, the first and second seem to be cuttlefish, the third is shark fin, the first one can be made according to the braised pork, and the third one is usually stewed and eaten, but I still hope you don't eat it, just like Yao Ming said, there is no buying and selling, there is no killing!

The first is dried octopus, and the second is shark fin.

Starfish lean broth.

Ingredients: 1 starfish, 2 taels of lean pork.

Method: Starfish and pork lean stew, eat only pork and soup, once a day.

Efficacy: This formula is especially suitable for those who have not broken the skin of the lump in the breast, and may have a dissipation effect on benign tumors.

Starfish Three Treasures (soup, two servings).

Ingredients: 10 grams of starfish, 3 dried scallops, 200 grams of bullfrogs, 300 grams of abalone, some longan meat, 500 grams of lean meat, appropriate amount of rice wine, appropriate amount of ginger, appropriate amount of salt.

Method: First add the scallops to the rice wine, ginger and water, and cook them together until they are soft.

Wash the bullfrog and cut it into cubes; Boil the lean meat in water for a few minutes.

Blanch the shelled abalone in boiling water and remove the meat.

Wash all the ingredients, put them in a container, and add 3-4 catties of mineral water.

Simmer over high heat first, then change to medium heat and continue to simmer for about 3-4 hours.

Efficacy: Warms and replenishes vitality and strengthens the body.

Note: When cooking soup, it is best to seal the lid of the container with plastic wrap so that it is completely closed as much as possible. When making soup, don't add salt at first, but add it according to your personal taste when drinking, and don't add too much of it.

In terms of time control, it can be appropriately extended, but not more than 6 hours.

Starfish seabed coconut carrot pot lean meat soup.

Ingredients: 1 dried starfish, about 50 grams of seabed coconut, 5-6 slices of ginger (because starfish is seafood, so the fishy smell is relatively strong, more ginger slices can help remove the fishy) wolfberry, carrot, 500 grams of lean meat.

Method: Rinse the starfish, wash the coconut on the bottom of the sea, cut the lean meat into pieces, add water, put all the ingredients into the pot and add water, boil over high heat, turn to low heat and cook for 1 hour, add salt to taste. This soup can relieve asthma and cough, and has a certain effect on cough caused by chronic laryngitis.