The practice of fish and shrimp in one pot is complete, and the practice of fresh shrimp How to make

15 small tomatoes, 1 broccoli, 1 small carrot, 1 small potato, 4 dragonfish, 1 pound of sweet shrimp, 10 salt, 1 spoonful of pepper, a little zero cola, appropriate amount of tea seed oil, 3 spoons of extremely fresh taste, 1 spoonful.

Tomato fish and shrimp pot preparation steps.

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Step 1space

The fish and shrimp are marinated in salt, pepper and egg whites, cut and set aside.

Step 2

Ingredients: lobster, licorice fish.

Excipients: egg white, starch, salt, white pepper, tofu, garlic, salad oil, secret scallion oil, a handful of chives, spring shoots, fungus, sugar.

1. Marinate the processed lobster meat simply, add egg whites and starch, and set aside.

2. Handle the licorice carp well and cut it into slices of about one centimeter.

3. Spread the fish fillet on a cutting board and sprinkle it evenly with salt and white pepper (to remove the smell and enhance the freshness).

4. Then take the flour (pinch the starch in your hand and sprinkle it from a high place to leave a thin starch on the fish), and put the fish aside for later use.

5. Put the bottom oil in the pot, cut the tofu into the pot, fry it over high heat, turn it over in 15 seconds, and put it out for later use after frying on both sides.

6. Put the bottom oil in the pot and add the whole garlic.

7. Put the processed fish fillets into the pan and fry them in 20 seconds, and fry them alternately until mature.

8. Pour salad oil into the pan.

9. When the oil temperature is 2 hot, put the processed lobster meat into the pan and slide the oil, and the lobster meat can be out of the pot when it is about 4 mature (about 2 minutes into the pot).

10. Pour the secret scallion oil into the pot (for details, please see this week's push of the versatile scallion oil you can't miss!.)The master does this), and add the chives and spring shoots.

11. Put the lobster meat in the pot again after the oil, and pour in the soy sauce, 1 large bowl of water, and fungus.

12. Then add sugar (to enhance freshness), cook on high heat for 2 minutes and 30 seconds, and then thicken out of the pot.

13. Pour hot oil on the steamed fresh scallops (a kind of shellfish) and arrange them with the lobster meat and steamed sea urchin.

The "world's freshest" that freshens your tongue is complete!Have you learned?

1.The selection of fresh shrimp should be uniform in size, otherwise the taste will be different due to uneven heat, some are too old, and some are not fully cooked.

2.Cut off the shrimp feet, whiskers, and shrimp guns, and use a toothpick to pick out the sand line at the second section of the prawn's back. The shrimp line is the stomach and intestines of the shrimp, and if you don't pick it out, it will cause the teeth to stumble, and it will affect the taste when you eat it.

3.Bring water to a boil in a wok, add 3 tablespoons of cooking wine, then put the sliced ginger in it, bring to a boil and boil. Add cooking wine and ginger slices to remove the smell of the shrimp.

4.After the water in the pot boils again, put the processed prawns in it, stir it, let the shrimp heat evenly, wait for the pot to boil, and blanch until cooked.

5.When blanching the shrimp, adjust the juice in a bowl, take a small bowl and put 3 spoons of light soy sauce, 2 spoons of aged vinegar, 1 teaspoon of sesame oil, an appropriate amount of minced garlic, an appropriate amount of minced ginger, a little salt, and stir well.

5.When blanching the shrimp, adjust the juice in a bowl, take a small bowl and put 3 spoons of light soy sauce, 2 spoons of aged vinegar, 1 teaspoon of sesame oil, an appropriate amount of minced garlic, an appropriate amount of minced ginger, a little salt, and stir well.

1. Buy fresh shrimp in the market, the kind that should be lively.

2. Remove the shrimp whiskers, heads, and shrimp threads. Rinse with water, marinate with old wine salt ginger and set aside.

3. Put 200 grams of oil in the pot, boil until it is hot, and put the ginger in the pot.

4. Add the shrimp and stir-fry until the shrimp change color, add the chili pepper and the prepared condiments, stir-fry a few times, remove from the pot and put on a plate. Look at a plate of stir-fried shrimp with beautiful color and fragrance is ready.

1. Buy fresh shrimp in the market, the kind that should be lively.

2. Remove the shrimp whiskers, heads, and shrimp threads. Rinse with water, marinate with old wine salt and ginger, and set aside the sedan chair.

3. Make a pot, put in 200 grams of oil, boil until it is hot, put down the ginger and take it to the pot.

4. Add the shrimp and stir-fry until the shrimp change color, add the chili pepper and the prepared condiments, stir-fry a few times, remove from the pot and put on the plate. Look at a plate of stir-fried shrimp with beautiful color and fragrance is ready.

The practice of small fish and shrimp in a pot of fresh.

1.Clean and drain the newly bought small fish and shrimp, add a little soy sauce, and marinate in oil for a while.

2.Flour and yeast with warm water and cover with plastic wrap and set aside;

3.Mix the noodles with baking soda powder with cold water, cover with plastic wrap and set aside.

4.Sit on the pot and light the fire, pour a sufficient amount of oil into the spoon to preheat, pour an appropriate amount of corn flour into the bowl of the shrimp and roll well.

5.The temperature of the oil rises to seventy, and the shrimp can be fried to set the shape, not too much at a time, evenly spread the bottom of the pot, and fry all the shrimp first, and set aside.

6.Pat a layer of corn flour evenly on the surface of the small fish, fry it in an oil pan, with small shrimp, not too much at a time, set it out of the pot, divide it with small shrimp, fry all the small fish, and set aside.

7.Heat the oil at the bottom of the cauldron, stir-fry the peppercorns, and stir-fry the ginger slices.

8.Quickly add the small fish, salt, soy sauce, remaining green onions, ginger and garlic, sharp peppers, spices, cinnamon, cloves, noodle sauce, and vinegar.

9.After adding the vinegar, pour in a sufficient amount of cold water.

10.Bring to a boil over high heat, add white wine to the side of the pot, and add small shrimp.

11.The pot is boiled, wipe off the oil on the side of the pot with a clean and damp cloth, if there is oil, the cake is not easy to stick, at this time the dough is also good, first knead the flour dough well, divide it into a uniform steamed bun squeeze and stick it on the wall of the pot, pay attention not to be too thick and too big, you can also twist it into a flower roll, and then divide the triple dough into a uniform squeeze, stick it on the wall of the pot, pat it flat, and your hands can be properly dipped in cold water, so that it is easy to paste, and all the dough is evenly pasted on the wall of the pot next to each other in turn.

12.Cover the pot and turn the heat to low for about 20 minutes, depending on the heat and the adjustment time of the soup.

13.A delicious pot of fresh food is ready to be served.

14.It can also be served on a plate.

15.Delicious small fish and shrimp.