What are some delicious ways to make seafood and river fresh?

Ingredients for braised river fresh.

5 small wild fish, ginger, garlic, green and red peppers, Sichuan pepper, vinegar, light soy sauce, sugar, chicken powder.

The practice of braising river fresh.

Clean the small wild fish, and then prepare the above ingredients.

Heat the oil in a pan and fry the fish until golden brown on both sides, then put it on a plate.

Using the remaining oil in the pot, add the soybean paste, ginger, and minced garlic and stir-fry until fragrant.

Then add the fried fish, cook in light soy sauce, balsamic vinegar, and add a pinch of salt.

Then add an appropriate amount of water, bring to a boil over high heat, turn to low heat and simmer.

Finally, add green and red peppers, sugar, wait for the soup to be thickened, add some chicken essence to make it fresh, and then you can get out of the pot.

High-end ingredients are often the easiest to cook. For example, the best way to eat oysters is not to roast garlic, but to eat them raw, so just because you haven't eaten them doesn't mean that they aren't delicious. What are the good practices for seafood and river fresh, first, seafood and river fresh, the first way is to soak these two raw materials in water for 30 minutes, and then put them in a pot and add boiling water to the table, 30 minutes, pour cooking wine, pepper, garlic, spices and star anise, yes, bananas, and this box we are talking about, chili peppers, put them in boiling water, one, celebrate together, 30 minutes, Zhu, pour the water dry after it comes out, and then we go deeper, put it in the oil pan, and fry the lungs, After 30 minutes, put in the pepper noodles, chili pepper, extinguish, clear water noodles, and soy sauce pepper monosodium glutamate chicken essence, as well as ours, country, half up, stir well and you can eat.

Lao Gan Ma fried clams].

Ingredients preparation: clams, chives, millet spicy, garlic, ginger, Lao Gan Ma, soy sauce, sesame oil.

Specific steps: 1. Pour the clams into the pot, add an appropriate amount of water, add a spoonful of salt, and let the clams spit out the sediment; (Now many clams have been spit out of the sediment when they buy them) cut the green onion into sections, shredded ginger, crushed garlic, and spicy millet cut into small pieces for later use;

2. Gently rub the clams with both hands repeatedly, and the strength should be light, otherwise it is easy to squeeze the clams! After washing the sediment on the shell of the clam, drain the water for later use;

3. Pour an appropriate amount of cooking oil into the pot, add green onions, shredded ginger, crushed garlic, millet spicy, stir-fry to make a fragrance, add a spoonful of Lao Gan Ma, a little soy sauce, stir-fry for a while, add clams and stir-fry evenly, cover the pot, simmer for 2 minutes, when the clams are all open, drop in a few drops of sesame oil, stir-fry evenly and put on the table!

This dish is very simple, but the taste is super delicious! Especially as a snack for Chinese New Year's Eve dinner! Whether it is the tender meat of the clams, or the spicy and refreshing taste of the clams, it is very attractive!

Note: You don't need to add salt to this dish, the meat of the clam itself contains salt, plus a little Weijixian soy sauce and Lao Gan Ma hot sauce, the saltiness is okay! Add more salt and you're gone!

Crispy fried shrimp] Ingredients preparation: shrimp, eggs, starch, salt.

Specific steps: 1. After the prawns are thawed, peel the shell and pick off the shrimp line, rinse it with water, and put it in a basin. Add another egg, an appropriate amount of starch, a little salt, and grab it into a sticky batter;

2. Add an appropriate amount of oil to the pot, when the oil temperature is 6 hot, put in the shrimp with paste, after the pot is full of shrimp, quickly turn over one by one, fry until both sides are light golden brown, and remove it.

3.When the oil temperature in the pan is 7 hot, add the shrimp again and fry until golden brown. Line a sheet of blotting paper on a plate and pour in the fried shrimp. Even if such a fried shrimp dish that is crispy on the outside and tender on the inside, it is not only delicious, but also nutritious, and the key method is not complicated!

Spicy snails] Ingredients preparation: snails, sugar, soy sauce, oyster sauce, green and red peppers, Huadiao wine, fish sauce, sesame pepper oil, purified water.

Specific method: 1. After cleaning the snails, blanch them and drain them for later use. During the blanching process, add an appropriate amount of cooking wine and ginger slices to remove the smell. Cut green and red peppers into rings for later use;

2. Take a bowl, add about 20 grams of sugar, a spoonful of extremely fresh soy sauce, two spoons of oyster sauce, a spoonful of Huadiao wine, a spoonful of fish sauce, a little pepper oil, an appropriate amount of pure water, and finally add green and red pepper rings and stir evenly for later use;

3. Pour the snails into a plate, then pour the adjusted sauce, marinate for 15 minutes and eat!

Note: The spicy sauce of this dish can be used to flavor both seafood and vegetables. This is the sauce of the spicy seafood we usually eat in restaurants!

The way to eat seafood is to cook according to the characteristics of different seafood, as an authentic islander, and ten years of chef experience, one dish is the best definition of seafood.

The most classic cooking technique is dry roasting, just some salt, dry grilled shrimp, dry grilled crab, dry grilled razor clams, etc.

Dry roasting, as the name suggests, is to cook directly in an iron pot without putting water or a small amount of water, and the bottom of the seafood is cooked in the pot, which requires a grasp of the heat to be accurate to the second.

If it is said that in my hometown in the East China Sea, braised shrimp and fried shrimp in sauce, it is a waste and will be laughed at.

Of course, there are exceptions, like red shrimp, which is only suitable for salting, and the locals call it choking shrimp, most of which are soaked in salt water, and now there are more restaurants, and some liquor will be put in.

Speaking of choking shrimp, inseparable from choking crab (red paste female crab), the deliciousness of choking crab needless to say, in order to ensure the taste and parasites, it will be frozen in the refrigerator at minus 20 degrees for 12 hours, and then marinated with stirred brine, this red cream crab is too expensive, the cost is more than 100 yuan, the countryman will use the white crab (male crab) instead, and the processing is not so careful, directly take out the frozen crab, make it into crab stocks, cut it into finger-sized pieces, and sprinkle it with salt directly, half an hour, Of course, pickled products need to be eaten with vinegar, otherwise the stomach will not be able to stand the taste.

Boil cockles in boiling water, or even scalded cockles, there are not many cockles now, and the seawater is polluted, and the shellfish are generally cooked.

It depends on how fresh the seafood and river crab you choose. In fact, there is a good saying that the most high-end ingredients are often cooked in the simplest way. To find the simplest analogy, oysters, the best way to eat oysters is not to roast them with garlic.

Rather, it is eaten raw. So just because you haven't eaten it doesn't mean it's not delicious. The easier it is to cook seafood and river fresh after the moon.

People at the beach know that fresh seafood, there is no need to talk about anything, steamed or boiled green onion and ginger root bones are the most delicious. In fact, it is the same with Hexian.

What are the good practices for seafood and river fresh, first, seafood and river fresh, the first way is to soak these two raw materials in water for 30 minutes, and then put them in a pot and add boiling water to the table, 30 minutes, pour cooking wine, pepper, garlic, spices and star anise, yes, bananas, and this box we are talking about, chili peppers, put them in boiling water, one, celebrate together, 30 minutes, Zhu, pour the water dry after it comes out, and then we go deeper, put it in the oil pan, and fry the lungs, After 30 minutes, put in the pepper noodles, chili pepper, extinguish, clear water noodles, and soy sauce pepper monosodium glutamate chicken essence, as well as ours, country, half up, stir well and you can eat. We've got it.

The best way to make seafood river fresh, the fish is steamed, which can maintain the original flavor. Seafood shrimp can also be used for sashimi, such as sashimi. Or boiled, dipped in seasoning and eaten, it is also delicious.

Fresh seafood stewed in one pot.

Ming Cuiyan. Junior. Stew. Salty and fresh.

One hour. Ingredients.

2 angsting fish.

Appropriate amount of clams. Roche shrimp to taste.

Appropriate amount of razor clams. Fish balls to taste.

Accessories. Ginger to taste.

Tempeh to taste. Appropriate amount of dark soy sauce.

Green onions to taste. The steps of the one-pot stew of river fresh seafood.

space。

1.Ingredients. space

2.Pour oil into a pan and fry the angusto.

space。

3.Turn over and fry.

space。

4.Add ginger and shallots.

space。

5.Add the clams, roche shrimp and razor clams and stir-fry.

space。

6.Add the cooking wine and tempeh.

space。

7.Add dark soy sauce and stir-fry.

space。

8.Add an appropriate amount of water and bring to a boil.

space。

9.Add the fish balls.

space。

10.Bring to a boil over high heat and simmer over low heat.

space

There are many delicious ways to make seafood and fish, such as steaming, stir-frying, or stewing soup, and there are still many ways to do it.

Seafood has always been an irresistible delicacy, and there are many ways to cook it, so much more so that seafood can be cooked in just about any way. Braised in red scallion oil, steamed, boiled, stir-fried, spicy, minced garlic, salt and pepper, cold salad, etc., are all delicious. As for which method is the best, it depends on personal taste.

If you want to say a simple way, many people say that it is boiled with water, but in fact, compared with boiling with water, it is better to steam with water, which retains the original flavor of seafood without loss, especially seafood such as crabs and skin shrimp. The cooking method of scallion oil is also very simple, process the seafood, add seasonings to the pot and steam it, then add shredded green onions, pour a spoonful of hot oil to stimulate the fragrance, and you're done.

There are freshly found in the river: soft-shelled turtle, yellow sinkfish, hairy crab, river shrimp, bamboo tube shrimp, rainbow trout, pond fish, snail, crawn, yellow croaker, anchovy, etc.

The definition of river fresh food can basically be considered as follows: as long as it is an edible animal or plant raw material produced in the river, it is generally called river fresh. River fresh food has always been a popular food, rich in protein, low cholesterol, various trace elements, compared with meat for human nutrition and health is more superior.

Overview of river freshness

As the name suggests, river fresh is the fish, shrimp, turtle, crab, yellow sunken fish, hairy crab, river shrimp, bamboo shrimp, rainbow trout, pond fish, snail, shrimp, yellow croaker, anchovy, yellow eyebrow, drumming shrimp and other edible organisms that grow in freshwater rivers belong to the river fresh category.

Generally for the mainland people often eat a variety of river fresh, and for people living in the coastal area to eat the basic seafood food, river fresh can be made into a variety of delicious food, according to each person's different preferences, eating is also a great effect on the human body, can effectively help supplement a large amount of protein required by the human body, eat to pay attention to hygiene is the best.

Braised pomfret. Ingredients: 1 pomfret.

Excipients: 2 star anise, 1 small piece of cinnamon, 1 green onion, 1 piece of ginger, 1 pinch of Sichuan pepper, appropriate amount of oil, a little soy sauce, a little oyster sauce, a little vinegar, a little salt, 1 teaspoon of sugar.

2. Then when the oil in the pot is hot, slide the dried fish down the wall of the pot, fry on both sides to set, and slightly yellow to serve;

3. Then leave the bottom oil in the pot, put the star anise, Sichuan pepper, cinnamon, ginger slices, and green onions into the pot, and stir-fry over low heat to bring out the fragrance;

4. Then pour in soy sauce, oyster sauce and hot water in turn, and bring to a boil over high heat;

5. Then put the fried fish into the soup, after the water is boiled again, pour a little vinegar, and take advantage of the steam to take away the fishy smell; At the same time, sprinkle a little sugar and salt;

Steamed delicious. Here's how to make steamed turbot fish:

Preparation materials: 1 treasure fish, appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of steamed fish soy sauce, appropriate amount of green onions, appropriate amount of ginger, appropriate amount of starch, appropriate amount of carrot.

1. Remove the scales, gills, and belly of the treasure fish.

2. Draw a few knives on the body of the fish, sprinkle some salt and rub it on both sides of the fish.

3. Sprinkle some cooking wine and marinate for 10 minutes to taste.

4. Put some ginger slices and shredded green onions in **.

5. Put the treasure fish, sprinkle some ginger slices, and shredded green onions.

6. Boil the water in the pot, put the fish plate in it, and steam it over high heat for 12 minutes.

7. Pour out the steamed sauce from the plate and remove the ginger slices and green onions from the fish.

8. Re-add the shredded green onions and carrots.

9. Pour hot oil over the fish.

10. Mix the steamed fish soy sauce, water and starch into juice and bring to a boil.

11. Pour it on top of the fish.

12. a finished product.