Hello everyone, I want to learn the technique of grilling seafood.

Korean-style grilled seafood.

Marinade for grilled seafood: Ingredients: 1000 grams of Korean chili paste, 150 grams of soy sauce, 300 grams of fine chili noodles, 100 grams of sake, 200 grams of flavor, 50 grams of ginger juice, 100 grams of garlic juice, 100 grams of sesame oil.

Method: Take a stainless steel barrel, mix with 2000 grams of water, add Korean chili sauce and soy sauce, boil over low heat, add fine chili noodles and stir evenly, then add sake, flavor, ginger juice, garlic juice, sesame oil and stir well, until it boils again, leave the fire to cool, that is, it is made.

Note: Chili peppers are often used to enhance the freshness of marinated seafood ingredients. It is said that this is because of the humid seaside environment, and the residents eat chili peppers to get rid of rheumatism, resulting in a spicy seafood flavor.

Dipping sauce for grilled seafood:

Ingredients: 300 grams of millet spicy, 200 grams of soup soy sauce, 100 grams of fish bone meal, 50 grams of refined salt, 50 grams of monosodium glutamate, 150 grams of sugar, 50 grams of minced garlic, 50 grams of sesame oil, a little cold boiled water.

Preparation method: Cut the millet into pieces after removing the seeds, take a pot, add soup soy sauce, fish bone meal, refined salt, monosodium glutamate, sugar, minced garlic and a little cold boiled water and stir evenly, and finally add sesame oil to make a dipping sauce.

To make grilled squid: Ingredients: 1000 grams of fresh squid, 50 grams of minced ginger, 50 grams of minced garlic, 80 grams of minced green onions, 50 grams of fish bone powder, 50 grams of pepper, 100 grams of cooking wine, 200 grams of marinade, appropriate amount of dipping sauce and salad oil.

Method: 1 Remove the internal organs of the fresh squid, tear off the outer membrane and wash it, cut it with a cross knife, cut it into strips 4 cm long and 2 cm wide, put it in a pot, marinate it with ginger, garlic, green onion, cooking wine, fish bone meal and pepper for 15 minutes, and finally put in the marinade and mix well.

2 Place the pan on the oven, coat the marinated squid with salad oil, spread it flat on the bottom of the pan, bake over medium heat (turn over halfway), and serve with the dipping sauce.

Finally, it should be noted that vegetables also play an important role in Korean barbecue, such as potatoes, eggplant, onions, etc., which are good ingredients for barbecue. After the vegetables are grilled, they are supplemented with a dipping sauce made with refined salt and sesame oil, and the taste is also very delicious, so I will not repeat it here.

What kind of white wine is good for barbecued seafood?

If there are only fish, shrimp, crabs and other seafood, ** in New Zealand and Australia sauvignonblanc at about 100 yuan are very good, refreshing, with a pleasant aroma, the acidity of the wine with the freshness of the seafood is very ideal, as if a pleasant sea breeze blows, very comfortable.

The landlord, in fact, you want to make seafood barbecue very simply.

What kind of seafood makes his original flavor is.

But get it real.

Ingredients: oil (oyster sauce + beer + scallion oil), chili powder, powder (peanut flour + sesame powder + cumin powder + large powder + fennel powder + pepper powder), salt, monosodium glutamate.

Grilling seafood is a difficult science, and if you are not careful, it is easy to overcook or even burn, making the tender meat hard. In fact, seafood is suitable for grilling after the general meat is grilled and the heat is low, so let's take a look at the best baking techniques for all kinds of seafood!

White shrimp: Bake until 1 2 are red and turn over.

Arrange several white shrimp in the same direction neatly, bake until red rises from the bottom to the side 1 2 height, you can turn over, bake until it becomes 7, do not overhead into 6, insert the head and tail into the barbecue rack hole to grill the abdomen, until the shrimp flavor appears, and the shrimp shell meat can be slightly separated.

Scallops and dried scallops:

Add cream: shellfish are easy to stick directly on the barbecue net, fresh scallops can be packed on an iron plate or tin foil box, and add a little cream (4 scallops with 10 grams of cream), put on the barbecue net, let the cream melt when heated, use the way of boiling, let the scallops look from the side, the bottom 1 3 color turns white and then turn over, and then cook until only the middle 1 3 is raw and can be eaten.

Scallops use their own shells as a cooking container, the amount of cream is about half of the volume of scallops, and they are cooked until they are cooked on the outside and grown on the inside, and the whole is medium-rare.

Willow leaf fish: The head and tail are turned in two stages.

When the willow leaf fish is left on the side, and the moisture near the fire surface is dried and there is no stickiness with the barbecue net, you can use a barbecue tong to insert the gap between the fish body and the barbecue net from the beginning or tail end until the fish body is halfway position, and the other end repeats the action, you can successfully separate the whole willow leaf fish from the barbecue grill and turn it over, and wait for the other side to dry and eat.

Pumping: Bake the whole and turn it twice.

Draw the whole whole side downward, bake until the surface turns from transparent to white, then bake until water droplets emerge on it and turn it over again, bake until the water droplets are dried and cut to a palatable size. If you keep turning it, the water will keep coming out of the surface and will not be able to lock in the pump.

Oysters: Add kombuti fresh.

Soak the dried kelp in water to soften, put the oysters, and roast them together on the charcoal fire, the oysters can absorb the aroma of the kelp, and have the effect of freshness, roast until the oysters come out of the water and appear like a small bubble, you can turn over and bake until the small bubbles appear again, and the oysters turn white.

Tiger prawns: open back and flat spread, head and body separated.

Large shrimp can be grilled with a knife and flattened with tongs, and the belly is facing down, which is more evenly heated than lying on the side. Observe the abdomen turning red from the upper midline, you can separate the head and tail, turn over the shrimp body and bake until the shrimp meat turns white, you can eat first, and the shrimp head must continue to bake until the sides turn red, and the shrimp paste is in a state of small bubbles.

Flower branches: roasted until white and have a more Q taste

For those who want to eat Q-texture, you can bake it until white, and for those who want to eat crispy texture, you can roast it a little longer until the surface is golden brown.

Crab legs: Bake until the color turns white and bubbles continuously.

Bake one side until it turns red and then turn it over, do not overdo it until it is completely black, otherwise the crab meat will lose its elastic feeling, then turn it over, observe from the section, and bake it until the crab meat turns white from transparent color, and continue to bubble and drip.

You can also learn online and teach you a delicious seafood barbecue method.

Ingredients: 1 dozen oysters (12 pieces), 150 grams of garlic, oil, salt, a small amount of chicken essence, a small amount of white wine, a pinch of pepper.

Method: 1. Buy fresh oysters in the market, you can ask the people in the market to help pry the oyster shell open, or you can buy it home and dispose of it yourself, treatment method: carefully clean the oyster shell with a brush, use a hammer or a strong hard object to smash the edge of the oyster shell flat, and then use a flat screwdriver to pry the oyster shell open.

Fresh oysters are eaten after opening the shell and sprinkled with a moderate amount of lemon juice, and they are delicious, but they must be very fresh.

2. Peel off the oyster meat from the oyster shell, put it in a bowl and add a little white wine, salt and pepper to refrigerate and marinate for 15 minutes.

3. Peel the garlic, chop it into minced garlic, put an appropriate amount of oil in the wok (the same amount as the garlic), fry the minced garlic over low heat to make it fragrant, and fry it until it is slightly golden brown. Rinsing with water before stir-frying minced garlic can remove the mucus on the surface of the minced garlic and prevent the garlic from sticking to the pan, but the taste of the garlic will also be lost.

4. Put the fried minced garlic together with the oil, and add salt and chicken essence according to the taste after cooling, which can be slightly saltier than the usual taste.

5. Put the marinated oyster meat into the washed oyster shell and spread the prepared minced garlic on top of the oyster meat.

6. Put the oysters in the lower layer of the oven and bake them on low heat for about 20 minutes until the oysters shrink slightly, and finally bake them on top and bottom heat for 1-2 minutes until the garlic is colored. If the oven at home is not divided into two heats, you can cover the oysters with a piece of tin foil to avoid burning.

It is better to go to a formal chef school, which can be completed in a few months, and you can investigate the following aspects: learning environment, teachers, teaching methods, subsidies, and choose a school that you like.