A variety of seafood mixed boiling, seafood combination home style method

A variety of seafood mixed group recipes. There is white burning. Bring water to a boil.

Then there is the seafood star. Put a little oil in a pan. Higher.

Sichuan pepper seasoning. Is it swollen? No.

A variety of seafood mixed boiling method, a variety of seafood, then a variety of fish together, then first put the several kinds of fish to be made together and stew, and then put some seasonings, so that the fish is more delicious.

The best way to cook a variety of seafood hot pot is to make the bottom of the pot for that clear soup, just like boiling seafood in a hot pot, a hodgepodge of seafood can be cooked after cleaning the seafood.

The main way to cook the seafood is to pay attention to the seafood dipping sauce, and after the seafood dipping sauce is ready, all kinds of seafood can be mixed together.

A variety of seafood mixed cooking method, I think you can clean up all kinds of seafood and put it in a large pot to steam, so that the result will be nutritious and delicious, and you can add some salt, and some other condiments, so that the result will be more delicious.

It is relatively simple to cook a variety of seafood in a mixed manner, and the main thing is to make sure that they are clean. Then put them together and cook them and you're good to go.

Yes, there are a lot of practices.

Pineapple seafood hot pot is too easy to cook, but just clean all kinds of seafood you like to eat and put it in a pot to cook later.

There are all kinds of seafood together, and it can only be steamed in a steamer.

Just put it in a pot and cook it.

In the case of a variety of seafood mixed and boiled, you can put it together and put some of that. Well, the seasoning of seafood.

1/2 cabbage, 10 chopped scallops, 2 tsp oil, 10g wolfberry, 1 tbsp dried dried shrimp, 1 tbsp water starch, 1 tsp seafood soy sauce, 1 tsp salt, 1 2 tsp white pepper.

Method] 1Wash and tear the cabbage, blanch it in boiling water for about 1 minute until cooked, then take it out and put it in a bowl and put it on a plate. Soak the minced scallops in warm water for about 5 minutes and set aside.

2.Stir-fry the dried shrimp in the pan, stir-fry over low heat until the fragrance comes out, pour in the scallops and continue to fry for a while, add boiling water and wolfberries and cook for 4 minutes, then add salt, seafood soy sauce and white pepper and stir well.

3.Pour the boiled soup over the cabbage on a plate and thicken it with water starch.

Raw material. About 85 grams of yuba, about 250 grams of medium shrimp, about 150 grams of scallops, about 4 taels of fresh squid, 160 grams, 1 tablespoon of dried shrimp, 1 slice of ginger, a little coriander, 6 cups of water. Marinade: 1 2 teaspoons salt, 1 4 teaspoons cornstarch, sesame oil, pepper to taste.

1. Remove the shell and intestines of the shrimp, cut it into a double fly shape, scrub it with salt, rinse it, wipe it dry, thaw the scallops, wipe it dry, remove the internal organs and purple clothes of the squid, wash it, cut it into pieces, add the seafood material to the marinade and mix well, marinate for about 10 minutes, put it in boiling water and blanch it, that is, remove it and drain the water.

2. Wash the dried shrimp with warm water, drain it, rinse the yuba with water, and tear it apart.

3. Heat half a tablespoon of oil, stir-fry ginger slices and dried shrimp, add water to boil, put in yuba and roll for 20 minutes, add seafood, wait for another roll, that is, add coriander, and season with a little salt.

Super simple stir-fried seafood combination with green peppers.

When I went to buy scallops today, I saw this seafood combination, and I thought that there were two green peppers at home, which just matched it, and it was a very delicious dish. So I bought a bag. Ha ha.

Ingredients: 2 green peppers.

Seafood Combo 1 bag.

A pinch of chopped green onion.

2 slices of ginger.

2 cloves minced garlic.

Salt a pinch of thirteen spices to taste.

Light soy sauce 2 scoops.

1 tablespoon of cooking wine.

Oyster sauce 1 scoop.

Corn oil to taste.

Super simple recipe for stir-fried seafood with green peppers.

Wash the green peppers, remove the tendons and break the heads of the green peppers into pieces, put salt on them, and marinate for 15 minutes to let the green peppers absorb the flavor.

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Remove the seafood assortment from the refrigerator in advance and set aside.

Add everything except the corn oil to the seafood mix, stir and marinate for 10 minutes.

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The combination of green peppers and seafood is marinated, and the oil is put in the hot pan (the amount of oil is the same as the usual stir-frying) After the oil is hot, put it into the seafood combination and stir-fry over high heat, collect the juice on high heat, and the juice is almost collected, pour in the green peppers, stir-fry over high heat again, and turn to low heat, and the juice is almost collected.

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Serve on a plate. Everyone can taste it.

The home-cooked recipe of the seafood combination includes steamed scallops with garlic vermicelli, and the specific preparation method is as follows:

1. Put the vermicelli in a bowl, add boiling water to soak until soft, then remove the water to control the water for later use.

2. Peel and chop the garlic into minced garlic, cut the millet pepper into chili rings, cut the coriander into minced pieces, and put them on a plate for later use.

3. Pour more oil into the pot, add minced garlic, stir-fry over low heat until the garlic becomes soft and fragrant, add millet pepper rings, add 2 tablespoons of steamed fish soy sauce and stir well.

4. Open the shell of the scallops, rinse them well, dig them out with a spoon and put them in a bowl, add 1 tablespoon of oyster sauce, and mix evenly.

5. Add 1 tablespoon of seafood soy sauce and 1 tablespoon of oyster sauce to the vermicelli and mix well.

6. Put the scallop shells on the plate, pick up a small pinch of vermicelli, put it on the scallop shells in a few circles, put a scallop meat in the middle, assemble all the scallops, put 1 spoon of garlic sauce, and then press all the scallop shells and scallop meat to assemble.

7. Put the plate into the steamer, cover the pot with a lid and steam for 10 minutes, steam until the scallop meat changes color, and sprinkle chopped coriander after the pot.

Here's how to boil seafood:1. Clean the seafood, rinse it two or three times with water, don't soak it in water, because the seafood will slowly fade when it encounters fresh water.

2. Throw all the seafood into the pot and add a few slices of ginger, because ginger can remove the fishy smell.

3. Don't add water to boil seafood, but add a little wine to remove the fishy smell, add cooking wine, sake or beer, add a little bit.

4. The most important thing is the heat, cook these seafood for no more than 3 minutes, because it is easy to cook, 3 minutes is enough, otherwise it will get old.

The steaming method of common seafood is as follows:

1. Clams: Five to seven minutes after the water is boiled.

Clean the clams from the sediment, put them in the pot, add an appropriate amount of water, bring to a boil over medium heat, and start the pot after five to seven minutes when the water is boiling.

2. Oysters: Steam for 3 minutes after boiling.

Put the oysters on the grate of the steamer and steam them for another 3 minutes. It is worth mentioning that the size of the oysters affects the steaming time, and the steaming time of large oysters should be extended by 1 minute.

3. Conch: Water must be added to boil conch.

Water must be added to boil conch, generally two catties of conch plus a bowl of water. After boiling, add two or three drops of vinegar or sesame oil, so that the snail meat will be easy to pick out. If you see the conch head leaning out slightly, you can get out of the pot!

Add green onion and ginger cooking wine to cook seafood.

After we have processed the seafood, we can put it in the pot and start cooking, but in order to be cleaner and remove the fishy smell. Water alone is not enough, but also add cooking wine, green onions and ginger slices, and then cook for about 10 minutes until the color of the seafood changes.

The seafood made by this method can be said to have no fishy smell at all, and it can be dipped in a little dipping sauce after cooking, which is the cleanest and most delicious method.

Seafood porridge

Material. 5 fresh shrimp, 50 grams of japonica rice, 10 grams of cabbage, appropriate amount of salt and chicken essence.

Method. 1.Prepare the materials.

roasted japonica rice; 2. Put in the cut vegetables; 3. Add the shrimp; 4. After cooking, add salt and chicken essence.

3.Finished product. Seafood soup

Material. 1 tablespoon olive oil, 1 minced garlic, 1 tablespoon onion, 1 2 bay leaves, 250 ml of tomato juice, 50 ml of white wine, 150 ml of fish broth, a little red pepper powder, 4 prawns, 30 grams of fish fillet, 30 grams of mussel meat, 20 grams of clam meat, salt and pepper to taste.

Method. (1) Stir-fry the chopped onion and minced garlic in olive oil and add the bay leaves.

2) Add the prawns, cook until the shell turns brown, and add other seafood ingredients.

3) Add the liquor, wait for the alcohol to evaporate, add the tomato juice and fish to the soup.

4) Add paprika and cook for about 5 minutes or until the seafood is cooked.

5) Season with salt and pepper and serve hot in a bowl.

Steamed sea bass

Ingredients: 1 sea bass, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of ginger, appropriate amount of green onion, 1 tablespoon light soy sauce, 2 tablespoons of steamed fish soy sauce, a little sugar, appropriate amount of cooking oil.

Steps to prepare steamed sea bass:

1.Prepare the ingredients: clean and wash the sea bass, cut the green onion into sections, and shred the ginger.

2.Slice the fish body with a few knives, smear it with salt and cooking wine and marinate for 10-15 minutes (stuff a little green onion and white ginger shreds into the fish belly to enhance the flavor).

3.Add water to the steamer to preheat, bring the water to a boil, and then put the fish on high heat and steam for about 8 minutes.

4.Steamed fish. Time can be seasoned with sauce: light soy sauce + steamed fish soy sauce + sugar mix well and set aside.

5.After steaming, some of the soup will be discarded. Spread the ginger and green onion on top of the fish.

6.Bring oil to a boil in a hot pan until green smoke comes out.

7.Drizzle the boiling oil over the fish from head to tail and quickly pour the sauce in the same way. A nutritious, delicious, refreshing and delicious steamed sea bass is complete.

It can be made into a hodgepodge of seafood, and the mixed way of eating it is delicious.

Ingredients: Pipi shrimp, lobster tail, crab, flower nail, octopus foot, scallop meat, quail eggs, potatoes, lettuce, onion, green onion, ginger, garlic, oyster sauce, light soy sauce, sugar, salt, white sesame seeds, Sichuan pepper noodles, cumin powder, chicken essence, cooking wine, dry pot ingredients.

Step 1、Cut the side dishes onions, potatoes and lettuce into strips. Fry the potatoes and lettuce in a pan and add a little salt to taste. Remove and set aside.

Step 2: Blanch the shrimp, lobster tails, octopus feet, and add a small amount of cooking wine and salt and ginger slices to remove the fishy smell. Remove and set aside.

Step 3: Cook the quail eggs and remove them, and remove the quail eggs for later use.

Step 4: Add the crab to the egg mixture and flour, stir in, and add a little salt to taste. Put the crab and shrimp in a pan and fry until golden brown and remove them.

Step 5: Heat oil at the bottom of the pot, add the dry pot ingredients and ginger and garlic, stir-fry to bring out the flavor, add all the seafood, stir-fry with sugar, chicken essence, salt, light soy sauce, oil, cumin, pepper and other seasonings, and finally add potatoes, lettuce and onion.

Step 6: Stir-fry evenly and add sesame seeds and chopped green onions.

Fish fillet puff pastry seafood soup

Ingredients: 250 grams of fish fillet (fish loin), about 10 grams of frozen crab meat and scallops), 1 lobster, 1 can of white mushroom cream soup, 2 garlic pieces, a pinch of salt and pepper, 1 piece of puff pastry.

Method.

1. Wash the fish fillet and crab meat, drain the water, and cut into cubes; Straps thawed; The lobster is boiled in boiling water, the meat is taken and cut into small cubes; Remove the garlic and cut into purees.

2. Marinate all kinds of seafood ingredients with a little salt and pepper.

3. Put the butter in a frying pan and boil, add minced garlic and seafood, and fry over high heat until cooked.

4. Pour the canned soup into the fire cup, add water, pour in the seafood, cover the puff pastry, sweep the egg syrup, and put it in the fire oven at 200 degrees Celsius for 30 minutes until the puff pastry is golden brown.