How to make a seafood platter, seafood platter method

In ancient times, when transportation was underdeveloped, people relied on the mountains to eat the mountains and the water. In coastal areas, most people rely on eating seafood to fill their stomachs, because the taste of seafood is very delicious, and gradually people refer to seafood as seafood. Every spring and autumn when the seafood harvest is abundant, every household will make some seafood to eat, especially those who love seafood eat more.

The following is an introduction to the seafood platter.

The seafood platter is a traditional dish of Sichuan Province and belongs to the Sichuan cuisine. Put the flowers in the cup upside down in the middle of the plate, squid, sea cucumber, shrimp, fresh shellfish, cooked chicken nuggets, fish fillets, and winter bamboo shoots blanched in boiling water and put them around the flowers.

Put the broth, salt, monosodium glutamate, pepper, minced ginger, cooking wine into the soup spoon and bring to a boil, pour in water and starch to thicken and pour on the dish.

Sichuan cuisine is characterized by highlighting numbness, spiciness, fragrantness, freshness, large oil, thick flavor, and reusing "three peppers" (pepper, pepper, pepper) and fresh ginger. The seasoning methods include dry roast, fish flavor, strange flavor, pepper sesame pepper, red oil, ginger ale, sweet and sour acid, lychee, garlic paste and other compound flavor types, forming the special flavor of Sichuan cuisine, enjoying the reputation of "one dish, one style, one hundred dishes and one hundred flavors".

First, the production process.

Put the flowers in the cup upside down in the middle of the plate, squid, sea cucumber, shrimp, fresh shellfish, cooked chicken nuggets, fish fillets, and winter bamboo shoots blanched in boiling water and put them around the flowers.

Put the broth, salt, monosodium glutamate, pepper, minced ginger, cooking wine into the soup spoon and bring to a boil, pour in water and starch to thicken and pour on the dish.

Features: Good at stir-frying, slipping, boiling, exploding, stir-frying, frying, boiling, simmering, etc. In particular, small frying, stir-frying, dry stir-frying and dry roasting have their own unique characteristics.

From the high-end feast "three steamed and nine buttons" to the public light meal, folk snacks, home-cooked flavors, etc., the dishes are varied, the fancy is novel, and the workmanship is fine.

Second, the method steps.

1. Kick off the intestinal glands on the back of the shrimp with a bamboo skewer, blanch it in boiling water, peel off the shell of the shrimp, and cut it in half.

2. Remove the film on the outer edge of the scallop and clean it. Slice horizontally, cut into rounds, and blanch in boiling water.

3. Clean the shell of the abalone, insert the spoon into the shell, and dig out the abalone meat as completely as possible. Blanch it in boiling water and slice it into larger slices.

4. Remove the bones of the cuttlefish, peel off the shell, draw a few knives horizontally and in a straight line, at centimeter intervals, lie down in boiling water, and cut into smaller pieces.

5. Crush the garlic, add vinegar, sugar, salt and water, leave it for half a day to let the garlic fully absorb the flavor, and then add honey and soy sauce.

6. Put the above seafood on a plate after refrigeration, which can be placed more beautifully, and pour the sauce made in 5 steps on it.

Ingredients: 3 abalone, 3 skin shrimp, 4 sea shrimp, 1 squid, 2 asparagus.

Auxiliary ingredients: 4 shallots, 3 coriander, 1 piece of ginger, appropriate amount of soy sauce, appropriate amount of cooking oil.

1.Prepare the ingredients, ask the owner of the seafood stall to help clean up the squid, cut the knife flowers by the way, and remove the shrimp intestines from the shrimp. Wash the shallots and coriander separately, and wash and slice the ginger.

2.Carefully scrub the skirt and shell of the abalone with a brush, remove the guts of the abalone with a knife, and then put the meat of the abalone into the shell.

3.Add water to the steamer, add ginger, green onion knots and coriander, after heating, the smell of ginger and shallots penetrates into the seafood, which can not only remove the fish, but also improve the freshness.

4.Place the steamer and top with a layer of ginger and green onion stalks.

5.Arrange the abalone, prawns, squid, and prawns neatly on top of the ginger. The belly of the shrimp is facing upwards, which reduces the loss of soup and makes the meat more tender.

6.Turn on the power of the steamer, turn up the heat and steam for about 10-12 minutes, take out the coriander and blanched asparagus to decorate.

7.Prepare the dipping sauce: Wash and chop the shallots, coriander, chili pepper and ginger separately, divide them into two plates, and pour in the steamed fish soy sauce.

8.Heat the wok, pour in an appropriate amount of cooking oil, when the oil is hot, scoop it up and pour it on top of two plates, mix well to become a dipping sauce. Eat other seafood, and mix the dipping sauce in the same way.

9.Picture of the finished seafood platter.

The seafood platter includes ingredients such as squid, sea cucumber, shrimp, fresh shellfish, cooked chicken nuggets, fish fillets, and bamboo shoots. Squid: also known as soft fish, spear squid, is an animal of the mollusc phylum Cephalopoda Sheath subclass Decabrae Cyclophyta Squid Eye-opening suborder.

Sea cucumber: belongs to the invertebrates, echinoderms, and sea cucumbers. There are more than 900 species in the world and about 140 species in China.

Shrimp meat: Pure shrimp meat after peeling is shrimp. Fresh shellfish:

Refers to a round muscle inside a large fresh shell. Cooked Chicken Nuggets: Chicken nuggets that have been cooked and stir-fried.

The seafood platter includes ingredients such as squid, sea cucumber, shrimp, fresh shellfish, cooked chicken nuggets, fish fillets, and bamboo shoots.

1. Squid: also known as soft fish and spear squid, it is an animal of the suborder of the Molluscosaurus phylum Cephalopoda Sheath Subclass Ten Wristed Squid Eye-opening Suborder.

2. Sea cucumber: belongs to invertebrates, echinoderms, and sea cucumbers. There are more than 900 species in the world and about 140 species in China.

3. Shrimp meat: Pure shrimp meat after peeling is shrimp.

4. Fresh shellfish: refers to a round muscle in a fresh large shell.

5. Cooked chicken nuggets: chicken nuggets that have been cooked and fried.

6. Fish fillet: Yellow croaker or mackerel as the main ingredient. When cut into chunks, it is called a fillet.

7. Winter bamboo shoots: bamboo shoot buds developed from the side buds of the underground stem (bamboo whip) of Phyllostachys moso bamboo (Phyllostachys chinensis) before and after the beginning of winter.

Ingredients. Crab two.

Base tail shrimp 200 grams.

250g of shrimp.

Clams 150 grams.

1 green onion.

Ginger a small piece.

3 garlic seeds.

Cornstarch, soy sauce, sugar, a small amount each.

Coriander 3 sprigs.

Method steps.

Prepare the ingredients. This kind of platter has a lot of room for development, you can put anything, as long as it is seafood, you can add it to it. Today I bought some of the same food that the baby sold in our market and her dad liked.

It's really delicious when put together, nutritious and labor-saving. There are four types of shrimp, basal tail shrimp, clams, and crabs. If there is squid, it is better to go early, and the squid seller has not yet come.

Ingredients ready. The green onions and carrots are cut to the same length, and the ginger and garlic seeds are peeled and sliced. Wash the coriander, separate the roots and leaves, boil a large bowl of water, be sure to boil, first cook the shrimp, I usually cook the shrimp for three minutes, and then take it out and put it on a plate for later use.

Then put the basal shrimp in boiling water and cook it, because the basal shrimp are easier to cook, so they are not cooked with the shrimp. If the shrimp is boiled in a minute with high water and heat, it will be cooked. When cooked, take it out and put it on a plate.

Today's clams can be clean, there is no bit of sediment in it, but it is powerful, and the baby said in the afternoon that he would buy a little more. There is no sediment and there is meat and the taste is sweet. The clams are cooked as long as they are boiled, and they are also fished out and put together with the shrimps.

Baby crabs only like to eat stir-fried, so I first processed it and put it in a pot and fried it with ginger and garlic.

It's all dealt with, put them in a **, because noon is in a special hurry, I have to rush when the baby comes back to eat, and I have to do business, so I just squeezed everyone together, and I didn't find one.

Now it's time to burn the ingredients. First put the coriander root in and stir-fry until fragrant, then put all the ingredients in it and stir-fry over medium heat until fragrant, then pour a small bowl of starch water into it and bring to a boil.

Pour the sauce over the seafood platter and top with a few bay leaves. The taste is really delicious. Don't think that if you don't put salt, this dish will be light, no, the seafood itself is a little salty, and I also adjusted the sauce, the saltiness is just right, this is my experience of cooking for many years.

There has never been a comment that is too light and salty. Haha, narcissism.

end precautions.

The platter is actually so easy to make, you can prepare the ingredients freely, and a variety of food villages are put together, which tastes good and has high nutritional value, and also saves time and effort. Several dishes are ready together.

You don't need salt in this dish, because the seafood is grown in the sea, and it's a bit salty, and I mixed the sauce at the end. Enough to taste.

Ingredients: 15 live shrimp.

750 grams of razor clams.

A handful of enoki mushrooms.

Cooking oil: Appropriate grams.

Garlic sauce Two ends of garlic.

Soy sauce 1 scoop.

Light soy sauce 1 scoop.

Cumin a spoonful.

1/2 tablespoon salt shallots, coriander, red pepper to taste.

The preparation of grilled seafood platter with snacks.

First wash the prawns and open the back to remove the shrimp line, and then smear it evenly with cooking oil, the razor clams are also coated with cooking oil, and the enoki mushrooms are salted to take out the water to prevent the soup from affecting the appetite, and then make garlic sauce, the method I use without stir-frying is also very delicious, the garlic is chopped into minced garlic, release soy sauce, soy sauce, salt, and then the oil in the pot is boiled to 80 degrees, pour it on the top of the garlic and stir well, and then sprinkle the garlic sauce evenly on the top of the shrimp razor clams enoki mushrooms, and then bake in the oven at 220 degrees for 20 minutes, After baking, cumin, coriander, green onions, and red peppercorns can enjoy this deliciousness!

Please click Enter a description.

Material. 150 grams of cod fillet, 1 squid, 4 prawns, 4 scallops, 20 grams of all-purpose flour, salt and black pepper, appropriate amount of fried pulp, ingredients: 1 can of beer, 1 egg, 500 grams of all-purpose flour, 2 tablespoons of lemon juice, 1 tablespoon of garlic powder, 1 teaspoon of baking powder, 1 teaspoon of salt, teaspoon of black pepper.

Method. Wash and drain the squid and cut into rings.

Wash the prawns and remove the shells, leaving the tails.

Wash and drain the straps.

To make the beer batter, prepare a large bowl and add the ingredients including beer, eggs, all-purpose flour, lemon juice, garlic powder, baking powder, salt and black pepper, and mix well until there are no powders.

Mix all-purpose flour with salt and black pepper.

Dip the seafood evenly in seasoned all-purpose flour.

Prepare a fryer, heat over high heat and add enough oil, dip the seafood in the batter and fry in the fryer until golden brown.

Place the fried seafood on kitchen paper to absorb excess oil. Finish.

<> "Seafood Platter. Ingredients: shrimp, orange clams, vermicelli, garlic, millet spicy, green onion, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, a pinch of salt, half a tablespoon of sugar.

Method:1Soak the vermicelli in warm water until soft, and chop the green onions, garlic and millet spicy and set aside. Cong Ze.

2.Put oil in a pot, stir-fry minced garlic, add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce to the shed, a pinch of salt, half a tablespoon of sugar, and cook until bubbling.

3.Put the vermicelli into the bottom of the plate, put the shrimp and clams, pour the garlic sauce, put it in the steamer and steam for 10 minutes, and sprinkle with chopped green onions and millet spicy after steaming.

A popular seafood platter is to prepare your favorite seafood ingredients, add an appropriate amount of seasoning, and then steam for a certain amount of time.

Here's how:

1. Prepare materials: a small amount of clams, 2 crabs, half a squid, and a few prawns.

2. Auxiliary materials: salt, monosodium glutamate, sugar, vinegar, light soy sauce, cooking wine, ginger, garlic cloves, green onions, chili peppers.

3. Wash all the seafood, ginger, garlic and green onions, cut the ginger into ginger slices, and cut the green onion into small pieces for later use.

4. Cut the crab in half and the squid into strips, then put all the seafood on a plate and add the ginger and garlic.

5. Sprinkle an appropriate amount of salt, monosodium glutamate, and sugar into the plate in turn, and then pour in a little vinegar, light soy sauce, and cooking wine (can be changed and adjusted according to personal taste).

6. Add the chopped green onions, turn on high heat and steam for about 20 minutes.

Ingredients for a large seafood platter.

razor clams, appropriate amount of shrimp, appropriate amount of clams, appropriate amount of abalone, appropriate amount, in fact, you can put whatever you like, which is very good Sauce: Garlic Three bell peppers One fifth of a light soy sauce Appropriate amount of sugar Appropriate amount.

Steps to prepare a large seafood platter.

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Step 1space

First fry a bowl of sauce, minced garlic, and a small amount of bell pepper cubes. Fry in a frying pan to bring out the flavor, add light soy sauce and a small amount of sugar and continue to stir-fry for a while. After frying until the flavor becomes strong, take it out of a bowl and let it cool for later use.

Step 2space

After blanching the vermicelli, rinse with cold water and drain to the bottom of the plate. Don't make the vermicelli too hard, try it while cooking to see how soft and hard it is. In addition, shellfish are blanched first. Cut the shrimp from the back with scissors to remove the shrimp line, and cut off the sharp parts of the whiskers and shrimp head by the way.

Step 3space

Let the seafood be placed on top of the vermicelli and drizzle with the sauce prepared earlier.

Step 4space

After the water in the pot is boiling, add the seafood and steam for 8 minutes on high heat. Then sprinkle with chopped green onions. Get!

Step 5space

Look at the fans