Homemade recipe for seafood hodgepodge How to make seafood hodgepodge

The seafood hodgepodge recipe is as follows:

Seasoning, with a little salt to cool boiled water, with a bowl, sprinkle evenly from the top with about 300 grams of water, the supermarket bought tin foil, usually we eat barbecue when the tin foil wraps the whole basin, put it in the pot, add a little more water to cover the pot, after the water boils, start to remember the time, 18-20 minutes on it. Before serving, I am boiling a little ginger brine and the ingredients I want, drizzling it on it, and you can eat it.

1. Ingredients: an appropriate amount of green onion, an appropriate amount of ginger, a garlic, an onion, a little oyster sauce, a little salad oil, a little bean paste, a little vinegar, a little cooking wine, a small amount of clams (half a catty is enough), a small amount of clams (half a catty is enough), a small amount of razor clams (half a catty is enough), a small amount of shrimp (half a catty is enough), a small amount of vermicelli, a small amount of kelp silk, a small amount of enoki mushrooms, a small amount of mung bean sprouts, and a small amount of mushrooms.

2. Chop all the green onions, ginger, garlic and onion for later use.

3. Spit out the sand and wash the seafood in advance for later use.

4. Wash all vegetables for later use, and it is best to copy water for fungi first.

5. Put the oyster sauce, salad oil, bean paste, vinegar, and cooking wine in a bowl according to your taste, stir evenly and set aside.

6. Lay the baking tray with tin foil.

7. Put the soft vermicelli on the first layer, and you can add other vegetables as you like, and put the vermicelli on the bottom layer, and the vermicelli will absorb the soup.

8. Sprinkle with chopped green onions, ginger and garlic, and leave some shallots at the end.

9. On the last layer, evenly pour the marinade that was adjusted before, no need to add salt, and the salt in the seasoning is enough. Friends who like spicy can add chili sauce or chili oil when mixing the marinade, and you can also add fresh chili peppers.

10. Preheat the oven in advance, bake at 200 degrees for ten minutes, the power of each oven is different, pay attention to observation, as long as you see that all shellfish are basically long, take out and sprinkle with chopped green onions, and mix well while hot.

1. Ingredients: 100 grams of prawns, 100 grams of squid whiskers, 200 grams of enoki mushrooms, 200 grams of onions, half a silver carp, 30 grams of barbecue sauce, 30 grams of hoisin sauce, 1 handful of cumin grains, 1 tablespoon of cumin powder, appropriate amount of oil.

2. Spread tin foil on a baking sheet, sprinkle onions, pour an appropriate amount of oil on the onions, remove the bones of the silver carp, marinate them in seafood marinade for 1 night, and spread them on the onions.

3. On the other side, lay squid whiskers and shrimp (marinated overnight in hoisin sauce).

4. Bake in the oven at 220 degrees for 10 minutes.

5. Pour the barbecue sauce into the enoki mushrooms and stir well.

After a few minutes, spread the enoki mushrooms on the top layer.

7. Sprinkle with cumin grains and cumin powder, and continue to bake in the oven for 15 minutes.

The key depends on what kind of seafood is in it and how much it is!