How do you make a fried seafood hodgepodge?

When it comes to seafood, many people don't know it. To put it simply, it's a hodgebord of seafood. Why a hodgepodge?

Because the seafood in it is very mixed, there are six kinds of seafood mixed together, anyway, this is a big pot of seafood cooked together, a big dish with different flavors, very fresh, since I knew about it, I haven't been to a restaurant, this dish is very good.

Here's how:

First, let me talk about how to buy seafood. To make a seafood café at home, we need a wide variety of seafood. It tastes good.

Moreover, all seafood must be alive so that it is fresher. When we buy seafood, we can buy it together. I bought prawns for 15 bucks, prawns for 15 bucks, clams for 10 bucks, oysters and conch for 20 bucks.

The second step is to clean up the seafood you bought at home. The whiskers and harpoons of the prawns are to be cut off. Shrimp should be soaked in water.

Abalone, oysters, conch, and crabs should be cleaned with a brush. After all, they should be kept in a basin for later use. Take a pot, add the prawns, conch, clams and razor clams, add half of the water, cook for 5 minutes, then remove to cool.

Seafood must be washed before cooking as we need to cook seafood with soup. ）

The third step is to pry up the oysters, clean up the debris inside, and put them on a plate for later use. Cut the abalone into dough and the crab in half. Put all the prepared ingredients on a plate and steam on the pan for 5 minutes.

Don't take too long, the meat won't taste good if it's steamed too old. Take a plate of seafood (we've bought this plate before, it's cheap), put organic cauliflower and shredded onion or tofu skin in the bottom of the pan (these ingredients need to be fried on the pan), and arrange the steamed seafood in turn.

Step 4, then make some sauce, add oil to the pot, add half a spoon of spicy hot pot base, half a spoon of bean paste, half a bowl of minced garlic, green onion and ginger, stir-fry until fragrant, add prawn soup, and finally add a spoonful of sugar to taste, and put it on a plate. Finally, sprinkle a little green onion and coriander, place three large candles under the iron plate, and slowly heat until the soup is bubbling.

Prepare the ingredients and process them first, heat the oil, add green onions, ginger and garlic and stir-fry until fragrant, then put the seafood in and stir-fry for about 15 minutes, then add the ingredients and take the flavor out of the pot.

Prepare the fresh ingredients, clean them, cut them into small pieces and put them in the pot, add the appropriate amount of condiments and sauces, and stir-fry over high heat for 5 to 10 minutes, so that the delicious seafood hodgepodge is ready.

After washing all the seafood, put it in a pot and stir-fry, add raw soy sauce, oyster sauce, chili pepper and other seasonings. Remove from the pan when cooked.

Materials used: Jiwei shrimp, green onions, potatoes, tofu, cucumbers, clams, dried chilies, garlic, Sichuan pepper, spicy dry pot material, salt, chicken essence, edible oil, cooking wine.

Steps: 1. Wash the clams twice with water, soak them in salt water for 30 minutes, rinse them and remove them; Use a toothpick to remove the shrimp line, rinse and set aside; Cucumber and tofu cut into strips; Cut potatoes into round slices; Cut the onion into pieces.

2. Boil the water and blanch the clams in the water for two minutes.

3. Heat oil in a pot, add garlic, chili, pepper and ginger and stir-fry until fragrant.

4. Put the chicken tail shrimp into the pot and stir-fry until it changes color, then remove it for later use.

5. Put a clean pan with hot oil, add potato slices and fry until golden brown.

6. Add cucumber and tofu and then add a piece of fragrant pot material.

7. Wait for the ingredients in the pot to absorb the flavor.

8. Add clams, oil, light soy sauce, appropriate amount of salt and a small amount of water, and stir-fry to taste.

9. Add the chicken tail shrimp and then add the green onion and stir-fry to taste.

10. After the soup is dried, add a small amount of chicken essence and stir-fry the pot. That's it.

Ingredients: 8 fresh shrimp, 500g mussels, 100g fresh squid.

Excipients: appropriate amount of rapeseed oil, 70g of spicy spice, 30g of onion, 10g of ginger, 10g of garlic, 15g of dried chili, 10g of Sichuan pepper, 10g of small red pepper, 10g of green pepper, 2 shallots, 100g of lotus root, 70g of king oyster mushroom, 100g of potatoes, 60g of broccoli.

The preparation of seafood spicy fragrant pot.

1. Wash all the ingredients and change the knife to deal with them.

2. Blanch fresh squid, broccoli and mussels in hot water and drain the water for later use.

3. Potato slices, oyster mushroom slices, lotus root slices, and shrimp are fried in an oil pan until fragrant, drain the oil and set aside.

4. Fry the rapeseed oil on low heat until fragrant, add ginger and garlic, onion, Sichuan pepper and dried chili pepper and stir-fry until fragrant.

5. Put all the ingredients that have been blanched and fried in the pot and stir-fry.

6. Add the spicy spice and stir-fry evenly.

7. Add green and red peppers to the pot.

8. Add the green onion before leaving the pot, stir well, and remove from the pot.

9. Finished products.

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.

<> remembered that there is a bit of a story about making this dish: in fact, the seafood from the snacks is original, because the home is by the sea, and eating seafood is commonplace! Then when I came to Beijing, a lot of seafood was spicy and fried, and I thought the taste was average, because the seafood was not fresh!

This one was delivered directly from the shore by a friend's fishing boat, so it was delicious even if it was stir-fried! Then there was a restaurant famous for fish-stuffed dumplings in a boat restaurant some time ago, and there was a seafood pot dish, which was not delicious, and I couldn't bear it, so I made one myself! Perfect, share it with everyone.

Ingredients: 1 crab.

Pipi shrimp 1 4 catties.

Half a pound of yellow clams Octopus 1 4 pounds.

1 green onion and an appropriate amount of ginger.

Appropriate amount of garlic A pack of Wangjiadu incense pot base.

A spicy seafood hodgepodge recipe.

Wash and dispose of the ingredients and set aside.

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Green onions, ginger and garlic, and the base of Wangjiadu fragrant pot are ready.

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Heat the pot, add oil, and stir-fry the green onions, ginger and garlic.

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Put the base of the Wangjiadu incense pot and stir-fry.

Put the crab and shrimp and stir-fry, put some water, cover the pot, and let it simmer for three minutes.

Add the octopus and continue to stir-fry, the tail of the octopus is cocked, put the yellow clam and stir-fry, the yellow clam opens its mouth, and it can be out of the pot.

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Eat it out of the pan.

Tips: 1.If the taste is heavy, you can add a pinch of salt.

3.Ingredients are always fresh.

4.Pay attention to the order of ingredients, whether it is good or not.

<>1. Before cooking, prepare some ingredients for eggplant, and choose your favorite ingredients, such as: 200g of squid, 100g of chicken wings, 100g of crab sticks, 100g of fish balls, 300g of clams, and 100g of green shrimp. Excipients:

Add an appropriate amount of oil, green onions, ginger and garlic, hot pot ingredients, green peppers, salt, enoki mushroom pants, celery, onions, etc., according to your preference.

2. Chop the chicken wings into pieces with a knife and blanch them with water to remove the blood foam; Wash the squid and make a flower knife, blanch it with water, and make it into a squid roll; After the clams have been spit out of the sand, boil them in water and remove the shells. Cut off the whiskers of the green shrimp, pick off the intestines, and cook them slightly in water;

3. Heat oil in a pot, pour squid, chicken wings and shrimp into the pot and stir-fry until the surface is golden brown;

4. Restart the pot, pour the oil, add the hot pot ingredients, green onions, ginger slices, garlic cloves, bell peppers, and stir-fry over low heat;

5. Stir-fry until red oil comes out;

6. Pour the chicken wings, squid and green shrimp into the pot and stir-fry for 1 minute;

7. Pour in clams and fish balls and stir-fry for 1 minute, add a small amount of water and simmer for 6 minutes;

8. Pour in celery, enoki mushrooms, green peppers and onions and stir-fry for 1 minute, then put in the crab sticks, simmer for 2 minutes, add salt to taste. In this way, the seafood stew is ready

Seafood, also known as seafood, refers to dishes made with marine animals, including fish, shrimp, shellfish, etc. Marine creatures such as kelp are often prepared as food, but seafood is mainly made for animals.

Eating seafood is about the word "fresh"! Therefore, cooking seafood has always been a way to preserve the umami of seafood to the greatest extent!

Ingredients. A variety of favorite seafood in moderation.

Method: Flame beam ignition.

Wash and prepare your favorite seafood.

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Shred the green onion and onion and set aside.

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Spread the onion shreds, green onions, and garlic on the iron plate! Cover it all over the floor!

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Serve the seafood in the pan.

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Wrap it in tin foil and burn it on a gas stove, always over medium heat, and then burn it for three or four minutes when the tin foil is puffed up, depending on the amount of seafood you have, but don't burn it old, and then uncover the tin foil and pour in an appropriate amount of steamed fish soy sauce!

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Turn off the heat and serve! <>

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end precautions.

Pay attention to the heat and do not burn it.

Materials:

Jiwei shrimp, squid skewers, salad oil, barbecue sauce, sesame seeds, barbecue seasoning, cumin, paprika.

Method

1.All ingredients are delicious with seasoning.

2.Preheat the oven at 200 degrees, bake the shrimp and enoki mushrooms, salmon skin for 15 minutes, turn over and bake for another 15 minutes.

3.Bake potatoes, buns, sausages, and squid for 25 minutes, turn over and brush with sauce, and continue to bake for 20 minutes.

4.Bake the leeks for 10-15 minutes. Collapse dress.

Main ingredients: 200g of clams, 100g of clams, 100g of razor clams, appropriate amount of shrimp, appropriate amount of crab, appropriate amount of fragrant snails, appropriate amount of mud snails.

Seasoning: Appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of pepper 1, prepare the ingredients.

2. Soak these ingredients, except for shrimp, in light salted water for 2 hours, and then wash them with a brush 3. Put an appropriate amount of water in the pot, put ginger, green onions, cooking wine, put down the clams, boil over high heat for 5 minutes 4, and then put down the crabs, clams, and razor clams, and cook for 3 minutes.

5. Finally, put the snails, mud snails, shrimps, and bring to a boil over high heat.

6. When the clam shell is opened, the crab shell is red, and the soup foam is skimmed.

7. Add pepper.

8. Turn off the heat, scoop up the shellfish with a colander and put them in a large bowl.

9. After a little 1 minute, scoop the juice into a large bowl and sprinkle with green onions.

The materials that need to be prepared in advance are: 100g of crab fillet, 200g of squid, 100g of chicken wings, 100g of fish balls, 300g of clam meat, 100g of river shrimp, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of blended oil, appropriate amount of enoki mushroom, appropriate amount of persimmon pepper, appropriate amount of celery, appropriate amount of onion.

1. Chop the chicken wings into pieces with a knife and blanch them with water to remove the blood foam; Wash the squid and make a flower knife, blanch it with water, and make it into a squid roll;

2. After the clams are spit out of the sand, boil them in water and remove the shells. Cut off the whiskers of the green shrimp, pick off the intestines, and cook them slightly in water;

3. Heat oil in a pot, pour squid, chicken wings and shrimp into the pot and stir-fry until the surface is golden brown;

4. Restart the pot, pour the oil, add the hot pot ingredients, green onions, ginger slices, garlic cloves, bell peppers, and stir-fry over low heat;

5. Stir-fry until red oil comes out;

6. Pour the chicken wings, squid and green shrimp into the pot and stir-fry for 1 minute;

7. Pour in clams and fish balls and stir-fry for 1 minute, add a small amount of water and simmer for 6 minutes;

8. Pour in celery, enoki mushrooms, green peppers and onions and stir-fry for 1 minute, put in the crab sticks, simmer for 2 minutes, add salt to taste.