How to cook shellfish seafood to be more delicious Any tips? What condiments do I need to put in the

If you boil shellfish and seafood, you should pay attention to the addition of seasonings, such as ginger, cooking wine, garlic, and shallots. It must be boiled together at the same time to remove its fishy smell, and the proportion of seasoning must be paid attention to during the cooking process.

Do not put any condiments in boiling seafood, so as to ensure the original taste of the seafood, after cooking, the living room will adjust the sauce and dip it to eat, so that it will taste more delicious, for example, we can put some minced garlic, add an appropriate amount of light soy sauce, vinegar, oyster sauce and eat it directly after it is adjusted.

Be sure to add a little more salt and some shrimp skin when cooking. You need to put some tangerine peel, wolfberry, star anise, Sichuan pepper, chopped pepper and millet pepper.

Shellfish seafood is boiled cold.

Before cooking, the shellfish should be "raised" in salt water for a period of time. This helps the shellfish to flush out various toxins and sand. Then, carefully clean the surface of the shell with a small brush.

The first cooking method is steaming, boiling, etc., which can thoroughly heat and kill bacteria. When processing, it is necessary to pot under cold water to ensure that the degree of doneness inside and outside is consistent. The method of barbecue is easy to cause uneven heating, cooked on the outside and raw on the inside, so it is recommended to use it sparingly.

Precautions: First, don't eat offal. Contaminants such as heavy metals tend to accumulate in the visceral mass of shellfish, while muscles have the lowest content of heavy metals. Therefore, only the muscular parts of shellfish can be eaten.

Look at the color" is the easiest way to tell. When the shell is opened, the slightly blackened pieces of meat are mostly visceral balls. Some shellfish have a black sand line inside and cannot be eaten.

Second, pick the shell smooth. Compared with oysters and scallops with a pimple appearance, razor clams and mussels have a clean and smooth appearance, with less dirt attached to them, and less pollution correspondingly.

The above content refers to People's Daily Online-There are 5 taboos for eating shellfish, and eating shellfish with confidence is a "three-step" step

You can put the material according to your personal preference.

Ingredients: 80g of stem rice, 300g of prawns, 3g of ginger.

Excipients: 1 teaspoon cooking wine, 1 2 teaspoons pepper, appropriate amount of salt, a pinch of green onion.

Preparation of seafood porridge.

1. The materials are ready.

2. Wash the rice and soak it in water for 20 minutes.

3. Pour out the ginger-soaked water, re-inject the water, turn to low heat and cook slowly.

4. When cooking porridge, shred the ginger and mince the green onion.

5. Cut off the head of the prawn, cut the back of the prawn, and pick out the shrimp line.

6. Marinate the shrimp with a little cooking wine, pepper and shredded ginger for a while.

7. When the porridge is almost cooked, stir and cook with a spoon until all the rice grains bloom.

8. Pour the marinated shrimp into the porridge.

9. Cook until all the prawns turn red, then turn off the heat.

10. Finished product.

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

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

3. Scallops can't be boiled, they should be steamed, after the summer mussels are steamed, remove the shell on them, draw a cross knife on the betes, put a little oil in the pot, put the garlic and stir-fry fragrant, add a little soy sauce, a little salt chicken essence, a little sugar, add a small amount of water, put in the boiled fine vermicelli, a little water starch, and then pour the juice on the neatly stacked summer mussels, and the garlic steamed summer mussels become.

1. Prepare ingredients: 500 grams of flower nails, 4 green peppers, 5 grams of ginger, 3 cloves of garlic, 8 grams of rapeseed oil, 3 grams of salt, 2 spoons of light soy sauce, 3 grams of Sichuan pepper, 1 teaspoon of balsamic vinegar, 1 tablespoon of oyster sauce.

2. Add some salt and raw oil to soak the nails to remove the river sand, wash them with water, and then put them in a pot to boil.

3. Clean the boiled nails again and filter the water for later use.

4. Clean the green pepper and cut it into an oblique knife, and cut the garlic and ginger into fine pieces.

5. After the oil is heated in the pot, pour in the chopped garlic, ginger and Sichuan pepper and stir-fry until fragrant, pour in the shredded green pepper, pour in the light soy sauce and stir-fry the raw pepper.

6. Pour in the flower nails and green peppers and stir-fry together, pour on balsamic vinegar, and finally put a spoonful of oyster sauce and stir-fry evenly to serve on a plate.

Steamed in cold water will maintain the flavor of steamed seafood, but if it is boiled well, the water will dilute the flavor of the seafood. The steps are as follows: Fresh seafood is cleaned.

Add an appropriate amount of cold water to the steaming pot, put the cleaned seafood on the steaming curtain, sprinkle the appropriate amount of salt, and then cover the pot and turn it red. According to the type of seafood and its own size, it can be boiled for 5-10min. Huaha belongs to the shellfish family, because of the maintenance of the organic shell, it is easier to cook when it is steamed with boiling water, and cold boiling will prolong the cooking time, and the oysters will be old.

When the water boils, put the oysters in them, and they will be ripe in a while, so they are more tender.

Oysters belong to invertebrates, the meat is delicate and delicious, rich in nutrition, it is one of the primary species of tidal flat aquaculture in our country, it is rich in nutrition, cost-effective, simple cooking method, it is one of the common dishes of supper and restaurant nowadays, it belongs to a kind of small seafood, and is loved by customers. Fresh clam meat is particularly tender to eat, easy to boil, if we choose cold water into the pot when cooking, the cooking time will be raw, at this time the taste of the oysters will be because of the boiling water for too long, and then cause the meat texture to age, the fishy smell of the oysters will be high in the soup, of course, the taste will be greatly discounted.

Prepare the sea oysters that spit out the sand in advance, boil water in the pot and pour in the oyster water after the water boils, observe the sea oysters open their mouths and drain the water reserve, start the pot to burn the oil, pour in the green onions, garlic and chili peppers at 7 layers of temperature to fry the fragrance, pour in the oyster oil and stir-fry for 3min, and then pour in the flavor and Xianglai to stir-fry evenly and then get out of the pot, delicious and delicious! Because the texture of the oysters themselves is very delicate and delicate, so it is easy to boil, if it is put into the pot by its cold water, it will promote the steaming time is too long, after boiling, the taste of the clam meat will become more and more very woody, not delicate at all, so when the oysters are blanched.

The cooking method should be boiling water into the pot, and must not be boiled for a long time, the water is boiled and then put the oysters into the boil until all the oysters are opened to be able to extinguish the fire, so that not only the oysters are cooked just perfectly, but also the taste is very delicate, and the juice is also fully integrated into the clam meat, the clam meat is delicate, and the juice is also very delicious. In the case of boiling, you can put ginger slices and dongru to make the clam soup clearer and blue. Before putting the oysters into the pot, they should be brushed clean and soaked in salted water for 24 hours to allow them to spit out enough sand in the body.

Then do it. Boil water into the pot. The duration should be mastered, and the time for those who like to eat fresh should be scalded for 20 seconds, and the time for hygiene should be longer.

Be sure to pot under cold water, and add green onions, fresh ginger slices and cooking wine when cooking, so that the cooked seafood dishes are particularly delicious.

It should be put with ginger or hot tofu, wait until it is fried until fragrant, and then add shellfish and seafood to cook it, and you need hot water to put it in the pot.

When boiling shells and seafood, it should be boiled in the pot after boiling, and a little salty salt can be added after boiling for 2 to 3 minutes, so that the cooking taste is more delicious.

Spicy fried clams.

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

Method: Cut the green onion and ginger into long strips, cut the red pepper into sections, put the green onion and ginger pepper into the pot and stir-fry when the oil is boiling, and then spit out the sand and wash the clams.

Put it in a pot and stir-fry, add an appropriate amount of salt, chicken essence, a little sugar, and half a spoon of cooking wine. Cover the pot, sprinkle some chopped coriander after boiling, and then stir-fry until the clams are opened.

Taste: fresh, tender, fragrant, slightly spicy.

The answer is supplemented. Let me tell you a secret again, you can now put it in a dry pot (that is, the pot is not filled with water) and cook it, and when the shell is opened, take it out and control it and fry it again, so that there is very little clam soup fried!

All kinds of seafood dug up from the sea, and fried them at once with a shovel.