The practice of stir frying fresh shellfish is a homely practice of fresh shellfish

The steps are as follows:1. Wash the quick-frozen seashells you bought after thawing.

2. Cut the green and red peppers into small cubes, using the chili peppers can not only increase the taste, but also make the color of this plate of seashells more beautiful.

3. Heat the oil in a pan and fry the chopped chives.

4. Put the seashells into a pot and stir-fry quickly.

6. The seashells will slowly tighten during the frying process, and some water will come out.

7. When the soup slowly decreases, add diced green and red peppers, add a little salt and stir-fry.

8. Continue to stir-fry for a while.

Scallops are a very common food in many people's lives, compared to other meats, they have nutritional value that they do not have, and have an excellent effect on people's body nutrition and physical health, and they are all seafood, which can help people develop their intelligence. The scallop edge is a very fairy part of the upper north, and many people like to eat this part. There are many ways to do the above, and each one is more delicious, so how to make the scallop side more delicious?

A complete list of scallop edging practices.

1. Scallop skirt of cold salad.

Efficacy: It has the ability to improve appetite, beautify and enhance immunity.

role. Ingredients: 200g scallop skirt; carrots to taste; 1 coriander; half a green pepper; 10 peppercorns; 1 dried chili; Salt, vegetable oil, monosodium glutamate.

Sugar and mustard to taste.

Preparation steps: 1. Shred the carrot and green pepper. Cut the coriander into sections and set aside, and clean the scallop skirts;

2. Boil the carrots and scallop skirts separately, remove them and drain them in cold water;

3. Put the skirt, shredded carrots, shredded green peppers and coriander into a pot, add light soy sauce, vinegar, salt, sugar, monosodium glutamate and chili pepper and mix well;

2. Spicy fried scallop skirt.

Ingredients: skirt scallops, green peppers, red peppers, onions, ginger, garlic, cooking wine.

Pickled pepper, Pixian bean paste, salt, sugar, pepper.

Method:1Cut the green and red peppers and onions into cubes, and mince the ginger and garlic for later use.

2.Blanch the scallops in a pot of boiling water with cooking wine and remove them immediately.

3.Heat the oil in the pan, after the oil is hot, add the ginger and garlic to the pan, pour in the green and red peppers, add salt and fry the onion pieces until they are broken.

4.Pour in the scallops, pour cooking wine, add pickled peppers, Pixian bean paste, a little sugar, pepper and stir well.

3. Stir-fry the scallop skirt.

Ingredients: scallop skirt, shredded carrot, small celery, garlic, ginger, garlic, chili, chives, light soy sauce, chicken essence, sugar.

Black pepper. Method:

1. After cleaning, the scallop skirt is dried and set aside. How to stir-fry the scallop skirt (dried scallop edge).

2. After the pot is hot and smoking, add ginger, garlic, chili pepper and chives and stir-fry until fragrant, add shredded carrots and small celery and stir-fry, and directly put the skirt of the scallops into it.

3. Finally, add chives, light soy sauce, chicken essence, white sugar, black pepper, and pour in sesame oil before cooking.

4. This dish goes well with rice, and it tastes very good.

Tips: 1. It is normal for seafood to have sand grains, especially shellfish.

When cleaning the skirt, be sure to put it in a large container clockwise.

Stir so that the sand grains sink and not only affect the taste of the dish.

2. Be sure to put more oil when cooking, and put some sesame oil before cooking.

Fresh shellfish refers to a round muscle inside a large fresh shell. They are more potent than sitosterol, a commonly used cholesterol-lowering drug. The following brings you the home-cooked practice of fresh shellfish, come and take a look.

Ingredients:

Ingredients: 1 piece of winter melon.

Accessories: 1 bowl of fresh shellfish.

Seasoning: appropriate amount of salad oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of coriander, appropriate amount of pepper, appropriate amount of liquor, appropriate amount of water.

Method:

1.Wash everything into two, dig out the winter melon balls with a ball digger, add a few drops of white wine, a little salt, and half a spoon of starch to marinate.

2.Boil water in a pot, put half a spoonful of salt in the water, after the water boils, put the winter melon balls in, blanch the water for 2 minutes, then quickly remove it, soak it in cold water, and then remove and drain the water.

3.Put a little oil in the pot, and when the oil is hot, stir-fry the green onion and ginger until fragrant, and then blanch it. Put the winter melon balls in the stir-fry, add half a pot of boiling water, add a little salt or no according to personal taste.

4.When the melon is fully ripe and translucent, add the marinated beite, turn off the heat after a minute, add a little pepper and sprinkle in the chopped coriander.

Scallops you need to cook with water first, because there is sand in them, if you want to fry them, you can add fungus, do 2, gently wash the scallops with your hands, and remove the old tendons on the corners of the scallops at the same time. Be sure to wash it and pay attention.

Wash and chop the cucumbers (to squeeze out the water from the cucumbers), fry the eggs and shovel them; Add oil, salt, mix cucumber and eggs well, add fresh shellfish, stir well, add a little sesame oil wrapped dumplings, boil water over high heat, boil the water twice, and it will be cooked! Don't cook it for too long. Pick live scallops:

If the scallop opens its mouth slightly, it closes quickly when touched, and this is fresh; If the mouth is wide open and cannot be closed after touching, it is not fresh and cannot be purchased.

Wash the scallops, separate the flesh from the shells, and soak the vermicelli in warm water until soft; Heat the oil, stir-fry the minced garlic, rice pepper and peppercorns until fragrant, and turn off the heat. Pour in the cooking wine, light soy sauce and soy sauce. 3. Put the vermicelli one by one on top of the shellfish, put it into the pot, pour the prepared sauce, and steam it over medium-low heat for 5 minutes; Wash the scallops, separate the flesh from the shells, and soak the vermicelli in warm water until soft; 1 bag of 200g old tofu 1 box, cut into 1cm thick triangle pieces, 3 tablespoons minced garlic 1 tablespoon chopped green onion 2 tablespoons Shaojiu 2 teaspoons soy sauce 1 tablespoon hoisin sauce (or oyster sauce) 1 tablespoon sugar 1 teaspoon salt 1 2 teaspoons water 3 tablespoons chicken broth 1 4 teaspoons white pepper 1 4 small.

Ingredients: 180 grams of chicken breast, 70 grams of dried fragrant meat, 85 grams of dried scallops, 65 grams of green beans, 75 grams of carrots, minced ginger, minced garlic, and green onions, a little seasoning: 5 grams of salt, 3 grams of chicken powder, 4 ml of cooking wine, appropriate amount of water starch, edible oil, fresh scallops and fragrant rice, charcoal grilling in a pan can be, absolutely will not step on the taste of thunder, you can go to my homepage to see**, the sauce is not complicated, fresh scallops (scallops) are not fishy at all, the taste is juicy and tender.

Scallops personally feel that the scallops are steamed best, the original flavor, the scallops are cleaned up, the vermicelli is soaked in warm boiling water, prepare the garlic juice, boil the oil and put in the minced garlic and dried chili peppers, green and red peppers and fry until fragrant, add oyster sauce, a little light soy sauce, ready to be steamed in the pot, put 10 fresh scallops on the vermicelli to take the meat, peel the loofah and cut the whole into 3 cm segments and put it on the plate, add the fried garlic to the salt, monosodium glutamate, chicken powder, peanut oil seasoning, fish and spread it on the loofah noodles, steam for 10 minutes across the water, sprinkle the green onion out of the pot, pour some hot oil.

The steps to make stir-fried fresh scallops are: wash the fresh shellfish, drain the water, and marinate them with an appropriate amount of cooking wine; sliced cucumbers, carrots, onions; soy sauce, cooking wine, sugar, salt, and sauce; Put oil in the pot, add ginger slices and onion and stir-fry; Then add the carrots and fry until they change color, add the fresh scallops and stir-fry, pour in the seasoned sauce and boil, stir-fry evenly, and remove the juice from the pot.

Blanch the scallops in clean water, then take them out, pour them into the pot and stir-fry, then add vegetables and seasonings, stir-fry for 10 minutes, and the fried scallops are ready.

1.Wash the frozen fresh shellfish, drain the water, and pour an appropriate amount of cooking wine to marinate. 2.

sliced cucumbers, carrots, onions; 3.Put the starch in an appropriate amount of water and mix it into water starch.

4.Mix an appropriate amount of soy sauce, cooking wine, sugar, and salt into a sauce. 5.

Put an appropriate amount of oil in the pot, add the ginger slices, add the onion and stir-fry. 6.Saute until fragrant with onions, add sliced carrots and sauté until browned.

7.Add the scallops and stir-fry. 8.

Add the cucumber slices and pour in the seasoned sauce. 9.Bring to a boil over high heat to reduce the juice.

It should be cleaned briefly, and then a simple stir-fry is added to it, such as green onions, ginger, garlic, chili, soy sauce, light soy sauce, etc., and after a while, you will be able to make a very delicious stir-fried fresh shellfish.

Wash the shellfish first, and then add some cooking wine to marinate. Then slice the cucumber, carrot and onion, pour oil into the pot and put in the ginger slices and onion and stir-fry, then add carrot slices, fresh shellfish, cucumber slices to stir-fry, pour in the juice prepared in advance, and then pour in water starch to thicken, the soup can be out of the pot after almost collecting.

"This dish is very simple and delicious, using chilled fresh scallops sold in the supermarket, steamed with vermicelli, and delicious home-cooked dishes. ”

Ingredient breakdown. Ingredients: 300 grams of fresh shellfish.

100 grams of vermicelli.

Excipients salt to taste.

Appropriate amount of oyster sauce. Appropriate amount of green onion salty and fresh taste.

The steaming process takes 20 minutes.

Easy difficulty. The steps of the practice of vermicelli fresh shellfish.

Thaw the shellfish, wash them, drain them and set aside.

Soak the vermicelli for about 1 hour and soak it until soft.

Add oyster sauce and salt to taste the soaked vermicelli, mix well and put on a plate.

Then put the fresh scallops on the vermicelli.

Bring water to a boil and put the plate with vermicelli and scallops in the pot.

Cover the pot and steam for 10 minutes.

Sprinkle some chopped green onions to garnish and serve.

A work from Gourmet World Gluttony.

Kitchen utensils used: Steamer.

Ingredients: 250 grams of fresh shellfish, 50 grams of green pepper, one egg white, 10 grams of ginger, 5 grams of salt, 5 grams of monosodium glutamate, 5 grams of white pepper, 15 grams of wet starch, 10 grams of cooking wine, 70 grams of peanut oil.

Preparation method: Tear off the white umbilical cord from the fresh shellfish, put it in a bowl, add egg white, cooking wine, salt, wet starch and sizing evenly, break the large green pepper, remove the white tendon from the inner layer, cut it into diamond-shaped slices, and cut the ginger into granules.

Put salt, cooking wine, monosodium glutamate, wet starch and an appropriate amount of clear soup in a bowl and mix it into a sauce.

Heat the wok on the fire, add a lot of oil after sliding with oil, pour in the fresh shellfish when the oil is hot to 5, stir it with a hand spoon, and drain the oil according to the tenderness.

Add a little oil to the original wok, add ginger rice and green pepper to stir-fry a few times, pour in the sauce, then put in the fresh shellfish and stir-fry until the juice is thick, pour the oil, and it is ready.