How to cook dried seafood, how to make dried seafood

How to cook? As long as it is seafood, do you have to be punished? Otherwise, you won't be able to charge, and if you don't open it, it's like the dried scallops in the sea and mountains, and there are dried abalone in this category, these have to be finished. I can add any more dishes later.

Steps to prepare dried seafood:

1. Prepare 1 fish bladder, 50 grams of horn fins, 1 sea cucumber, 4 dried scallops, an appropriate amount of lean meat, 4 cabbages, and 1 piece of ginger;

2. Soak the horn fins and cut small pieces of swim bladder in water for 5 hours;

3. Clean the soaked horn wing pie town and fish maw, wash off the lean meat and cut the blood into small pieces, and cut the sea cucumber into pieces;

4. Put all the materials except the cabbage into the electric pressure cooker, add an appropriate amount of water and boil;

5. After boiling and exhausting, pour in the washed cabbage and boil for 2 minutes.

Generally, you have to soak in water first.

There are many types of dried seafood, the common ones are: dried fish, dried scallops, fish gelatin, dried squid and shark fin, etc. **There are also variety, high, medium and low grades. Commonly eaten are dried fish, dried scallops, dried squid, etc.; The more expensive ones are abalone, fish gelatin, shark fin and the like.

1. The practice of dried sea dry sea dry 1, more and more nutritious, a more nutritious way is to use it to boil porridge for the baby to eat, you can supplement calcium, the method is very simple, is to soak the dried sea dry first, wash it, after the water is boiled, put the rice and dried sea dry together in the pot to boil, boil until cooked.

2. Soak the cuttlefish in clean water for about 20 minutes and cut it into mahjong-sized pieces. Good pork belly, cut into cubes, put oil in the pan, and fry the meat (pork ribs) first. 3. Add cuttlefish, fry dry water, add cooking wine, add a little Haitian soy sauce to color, add Haitian soy sauce, fry a few times, add water to submerge the fish, burn it over low heat (keep the water in a non-open state) for 1-2 hours, you think it's rotten, drain the water over high heat, don't be too dry, add pepper, a little monosodium glutamate, put a little sugar, add a little chives.

Boiled clams: Wash 20 grams of dried razor clams, add 200 grams of water to soak and cook for 30 minutes to let them taste.

Peel and wash 500 grams of potatoes, cut into oblique pieces, and stir-fry them in oil.

Add about 500 grams of dried clams soup (including dried razor clams) and broth to the potato cubes, add refined salt and monosodium glutamate and cook for 20 minutes. When it is cooked, add some minced celery to taste better.

The soup is a little muddy, and the potatoes are very cooked, so it's delicious.

Purchase skills: 1. The common dried squid in the market is roughly divided into long dried squid and oval dried squid, the difference between the two is: long dried squid is a light dried product, but also a high-quality product, this kind of dried squid is complete, bright and clean, the meat is fat, and it is light pink; Oval dried squid is a light dried squid with a curled shape, red and dark on the tail and back, and reddish on both sides, which is a relatively poor quality dried squid.

2. Dried cuttlefishDried cuttlefish is a light dried product made from fresh cuttlefish. The dried cuttlefish has a complete body shape, bright and clean, the meat is wide and flat, the color is brownish-red, the body is translucent, with a fragrant smell. Poor quality dried cuttlefish has a pinkish-white surface color, a little dark red on the back, and dark spots on the body.

3. Dried scallops Dried scallops are dried products made by processing scallops. The high-quality dried scallops are yellow and shiny in color, there is hoarfrost on the surface, dry and not greasy, the particles are complete, the meat is firm, not broken and there are no impurities, there is a special aroma, the taste is fresh and light salty. The top grade is the Japanese Jiang Yao Pillar, which is large and brown; Dalian dried scallops are second, yellowish-white, the flesh is dry and hard, and there is a fragrance; Vietnamese scallops are the cheapest, yellow and soft, and have a high salt content.

Common drops are dried squid, dried scallops, dried oysters, etc., before making dried seafood dishes, you must soak them in water Dried squid is best used to make soup, which is very replenishing, and generally stewed with pork ribs.

Ingredients: octopus (choose a small one), dried fragrant, winter bamboo shoots, garlic.

Seasoning: cooking wine, ginger, garlic.

Spicy Octopus Method:

1 After the octopus is washed, marinate it in cooking wine and salt for a while;

2 Heat the oil in the pan, put the sliced winter bamboo shoots into the stir-fry, add water and cook slightly to remove the astringency, remove from the pan;

3 In another oil pot, stir-fry ginger, garlic and chili peppers, add fragrant dried shreds, octopus, and winter bamboo shoots, add a little dark soy sauce to color and stir-fry, control the heat, and become old and hard to chew;

4 When it is almost cooked, add garlic and a little sugar, and remove from the pot.

Add hot water to the dried clams until they are loose and soft, and wash them in clean water. It can be stewed with large bones and other ingredients, or fried with leeks or leek flowers. Ingredients: Sea rabbits.

Seasoning: Tomatoes, cooked beef.

Seasoning: green onion, ginger, coriander, sesame oil, tomato paste, chicken essence, salt.

Method: 1. Wash the sea nudibranchs into slices, blanch them with boiling water and remove them for later use, cut the tomatoes into pieces, and cut the cooked beef into pieces;

2. Sit on the pot and pour the oil, when the oil is hot, add the green onion and ginger to stir out the fragrance, add the tomato sauce and scatter, add the sea rabbit, cooked beef, salt, chicken essence, water and simmer over low heat for 15 minutes; .Steamed dried fish.

Ingredients: Dried eel, about 500 grams.

Seasoning: 10 grams of wine, 15 grams of ginger, 15 grams of green onion, 8 grams of refined salt, 20 grams of chili oil, 5 grams of monosodium glutamate.

Method: 1. Soak the dried eel in water to soften (about 10 minutes).

2. Cut the fish into pieces 8 cm long, 3 cm wide and 1 cm thick.

3. Put the main ingredients into a steaming bowl, add chopped green onion, minced ginger, refined salt, monosodium glutamate, chili oil, and steam in the drawer after mixing.

Characteristics: Moderate saltiness and freshness, full of aroma.

2.Dried eel with cabbage.

Ingredients: Dried eel.

Ingredients: cabbage tender, coriander segments.

Seasoning: monosodium glutamate, salt, sugar, vinegar, sesame oil, oyster sauce, garlic paste.

Production: 1. Dry clean the eel, soak it softly, put it in the container and add chicken broth, cooking wine, green onions, ginger, star anise, steam it in the pot until it is cooked and soft, and tear it into 1 cm thick silk after cooling.

2. Cut the cabbage into thin strips, remove the leaves of the coriander and blanch the water in the cool boiled water to cool and control the dry water.

3. Put the ingredients into a stainless steel container, add seasonings and mix slightly, put the main ingredients, and mix well.

Note: The dried eel should be fresh, remove the sediment, and the steaming heat should not be too large.

3.Steamed eggplant with dried eel.

Ingredients: long eggplant, dried eel, minced garlic.

Seasoning: Salad oil, Lee Kum Kee steamed fish soy sauce.

Preparation: 1 Cut the eggplant into long strips, fry them in a pan and put them on a plate.

2 Pour minced garlic and steamed fish soy sauce over the eggplant.

3 Soak the dried eel in warm water until soft, cut into cubes, put on top of the eggplant, and steam them together before serving.

Characteristics: soft and delicious, full of umami.

Note: 1The dried eel should be soaked and washed softly, otherwise it will be salty.

2.Steamed fish soy sauce should not be too much, otherwise it will be salty.

3. Add tomatoes and sesame oil for 2-3 minutes, and finally sprinkle with coriander.

Ingredients: 1 fish bladder.

Horn fins 50g

1 sea cucumber.

4 dried scallops.

Lean meat to taste.

4 cabbages.

Ginger 1 piece. Preparation of dried seafood soup.

Soak the horn fins and cut small pieces of fish darts in water for 5 hours.

Clean the soaked horn fins and fish bladders, wash off the lean meat and cut the blood into small pieces, and cut the sea cucumber into pieces.

Except for the cabbage, put all the other ingredients into the electric pressure cooker, add an appropriate amount of water, cover and press the soup button to cook.

After cooking, open the lid and pour in the washed cabbage and boil for 2 minutes.

You can add a little salt, and you can not eat it if you want to eat it plain.

.Dried squid.

1) Dried squid braised pork:

1. Soak the dried squid in salted water for an hour (so that the umami of the squid will not be soaked off) and cut into small pieces;

Soak the pork in water for 10 minutes, then drain.

2. Heat oil in a wok, pour in the pork and a large slice of ginger and fry together until the pork spits oil slightly, then add the squid.

Sun-drying is the best method, but do not seal after drying. It is best to store in a ventilated and dry place. Remember to cool down.

You can soak it in hot water, and when it is soft, cut it into mahjong-sized pieces, and you can cook it with braised pork, and the red taste of boiling it is very good. Cut into sections, cook the meat, and don't soak it in hot water. Shredded dried eel, soaked in hot water, you can fry celery, fried plum beans, fried rice noodles, all are delicious.

Dried sharks can only be made in soup, which is nutritious.

There is no need for prawns, and it is better to put one or two when stir-frying, which plays a role in improving freshness. For the rest of the dried fish, it is better to soak it in boiling water before cooking. It's up to you to do it! (*Hee-hee.......)After all, I grew up by the sea!

The dried shrimp should be soaked in warm water in advance to make filling, and fried vegetables are served with it. Yellow croaker is also washed and steamed to eat, in addition to salt, other seasonings are matched according to their own taste, and the cuttlefish can be eaten hot pot or fried leeks after soaking.

1. Soak in clean water, and the length of soaking time depends on the dried seafood you buy.

2. Pickle the soaked seafood according to your own taste and preference.

3. Roast, steam, fry, boil or fry? It's up to you.

4. Enjoy the deliciousness.

Send it, add chili pepper and it's OK.

It is best to foam it and then add condiments according to your preference, or you can use deep frying, but dried seafood is relatively salty, so it is best to deal with it.