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original seafood to cook so much, study hard ah! !
burst with Black Bean Sauce Clam
material:
Clam 500 g green pepper 1 red pepper 1 ginger 3 slices 2 tablespoons cooking wine (30ml) Laoganma lobster sauce 2 tablespoons (30 grams)
approach:
1) Clam soak into the salt water for half an hour, the net sand spit, rinse again, remove control of water use.
2) Wash green peppers seeded and cut stalks. Wash and slice ginger.
3) into the oil pan, over medium heat 5 to heat, pour in ginger black bean sauce and stir fry. Clam into blocks and green peppers, into the fire, stir fry until cooked into the wine to open Clam.
super wordy:
** This dish can also be used to produce other clams, procedures and practices are the same, ha.
** bought clams soaked in salt water use, but not too much water just to cover clams. Without salt, a few drops of sesame oil in the water, but also can play the same effect.
** when you use fried lobster sauce in the fire, so as not to paste pot. Fried clams, the water is easy, be sure to tune hot fried National Cheng Kung University, can see the opening pan of clams, clam avoid shrinkage, taste dry and hard.
2. ginger hair clam
1, hair washed clams (clams can brush hair carefully washed off the body of a small pile of dirt attached);
2, pot and add more water, boil;
3, clams under high heat into the hair;
4, see one after the clams open, immediately turn off the heat, remove;
5, half of the gross went clam shell, put plate;
6, doused with homemade ginger can be eaten.
7, ginger: salt, sugar, MSG, cooking wine, vinegar, add a small amount of water to a boil, pour in the chopped ginger, and Drizzle in sesame oil.
Tips:
1, the water should be boiled wool wide clams, too little water, clams cooked too long, the meat will be too old, affect the taste;
2, like the tender mouth, see a gradually opening the clam pot off the fire immediately remove, can be a little like the old hair clams to open one by one fish out until the last;
3, stripped of half of the shell to retain half of the shell clam in order to keep well within the juice (must be clean, fresh hair clams);
4, can also be used ginger Zhan Shi.
3. steamed scallops silk velvet snow
materials:
salt, rice wine, sugar, flour, eggs, onions, ginger. Scallops, white radish, cabbage leaves, red cherry.
practices
1, Bedin take scallops, plus seasonings with egg white, corn starch, sizing stand, shredded radish mixed with starch,
2, with boil water, boil for a short wok cooked white radish, the system the snow pile group, the pulp on the steamer steamed good Bedin, Bedin on the group on the snow pile, poured white sauce.
3, salt, rice wine, sugar, flour, eggs, onions, ginger.
features: radish-shaped snow pile, Bedin fresh and delicious.
4. Clams Steamed Egg Custard:
this dish is very tasty, because the clams cooked egg in the water, so Huanen delicious clam eggs and blend.
material:
sinensis (white clams, clams or other clams too) 10, 2 eggs, salt, small, small chicken, cooking wine 1 / 2 tablespoons (10ml), 2 slices of ginger, green onion appropriate , amount of flavor juice
approach:
1, material.
2, ahead of the clams in brine more than 2 hours (can also be in the water into the amount of sesame oil), let Tujin sediment surface with a brush to clean clam.
3, pot into the amount of water, add ginger and rice wine to boil, add the green clams, cook until open immediately remove and clams have different opening hours, in time to open the clam fishing out, or to cook old.
4, the cooked clams emissions Lock & Lock Glass box, cook the ginger clams let cool water fishing to stand.
5, beat the egg, add salt, chicken, and dry to warm water and mix thoroughly clams, eggs and clam water ratio is 1:1.
6, after the eggs filtration (filter is intended to provide a more delicate steamed egg), put away into the clam's Glass Lock & Lock box, cover it with plastic wrap.
7, when cold water Glass Lock & Lock box into the steamer (Lock & Lock Glass with heat-resistant glass, can withstand -40 ℃ ~ 200 ℃, so no problem into the steamer, can also be used for microwave, oven) and steam for 10 minutes after the transfer of water to open fire. Egg steamed after the juice and sprinkled with chopped green onion to flavor amount.
to say a few words:
1, have to buy fresh clams, salt water Tujin advance into the sand, you can also put a small amount of oil in the water to the sand spit.
2, when cooked clams to fish out in time to open the clam, do not cook old. If there is a long time to cook the clams do not open the shell, do not be a bad.
3, eggs and warm water ratio is 1:1, the filter is to make Egg egg is more delicate, covered plastic wrap or lid over high heat so the egg mixture to a smooth surface does not wrinkle.
5. steamed sea bass
materials:
bass weight control at 600 grams, the volume of this size, placed in the fish dish, looks beautiful, but also raw and cooked a good grasp of the furnace
approach:
Step 1: clean up the fish after fish on the program twice in, cast some of salted for 15 minutes.
Step 2: Take the large piece of ginger cut into thin filaments, will take the middle of shredded green onions, the fish in the fish late into the silk rubbed some onion ginger, then add a little a little wine, soy sauce, and a little oil.
Step 3: After the water is boiling pot, and then the fish wok (do not fish on a steaming pot of cold water, then fall through a lot of steamed vegetables are the secret of the water boiled and steamed food wok.) Steam for 10 minutes after the fire this off, do not open the lid, the fish did not pan out, the use of pot Yu Wen
Step 4: Many people do when steamed fish, no salt, MSG, in order to light, even without soy sauce. But I eat this way is also very good. Bass soft white meat, fresh, no smell, smell like crab meat, light and refreshing. Very simple and convenient operation, food is not difficult to do me, the steamed sea bass you try to do about it.
6. Sauce Conch Neptunea
ingredients: Sea Conch Neptunea pound, red pepper, scallion, ginger, the amount of
spices: sweet bean paste 2 spoons of delicious miso Banchi, cooking wine 1 teaspoon, peanut oil amount
approach:
1, under the hot pan in cold oil, oil heat, saute onion ginger and red peppers;
2, cooked into the cooking wine, add two spoonfuls of flour paste and half a teaspoon of delicious miso, Chao Chu flavor;
3, down into the Conch Neptunea, the fire stir fry 1 minute;
4, add a little water, simmer for 2 minutes cap;
5, the fire close to dry sauce.
Tips:
1, light taste with a sweet soybean paste can only;
2, The Sea Conch Neptunea fresh enough in itself, without adding too much seasoning.
7. brine shrimp Phi
materials:
Pippi pepper 2 pounds shrimp 20 3 bay leaves 3 star anise 1 tablespoon salt (15 grams)
approach:
1) Rinse the shrimp Phi 2 times and drain.
2) the pot into the water, add pepper, star anise, bay leaf and salt, pour Ru Pipi shrimp, covered with lid, heat the fire to boil, open the lid and cook for 3 minutes remove, rinse with water floating foam can be eaten.
3) can eat the peel. Ginger can also cut into very fine, pour some vinegar Zhan Shi, with your own taste.
super-winded:
** 4 to end of each year in August, the season is rich shrimp Phi. Pipi shrimp season now, just when the meat fat.
8. fried cod
materials: 800 grams cod, 1 small onion 2 garlic, ginger, 3 green peppers 1 corn starch
Sauce: 50 grams of soy oil 1 / 2 tablespoons balsamic vinegar 3 tsp salt 1 tsp sugar 3 tsp MSG 1 / 2 tsp
practices
1. cod wash, add salt for 5 minutes, then dip stick pan evenly wrapped starch, onion, ginger, garlic, pepper washed, all mince;
2. pan put the oil pan, fry both sides of cod into the golden, Sheng out of standby;
3. pot stay in a small amount of oil, onions, ginger, garlic, pepper, add vinegar, sugar, soy sauce, MSG, starch, water into sauce and pour over fish and serve.
features Huanen gravy, sweet and salty chefs think alike bone or bones of the Press Law of cod can be cooked
9. 葱姜 razor
Material: razor clams, onion, ginger, small peppers.
Spices: cooking wine, salt, soy sauce, sugar.
approach:
1 razor into the salt water soak 1 hour, the razor Tujin sediment. Brush and then scrub clean water treatment;
2 Heat wok and put into the oil pan, add onion ginger silk, red circle to compile the flavor, stir the fire into the razor;
3 cooked into the cooking wine, salt, soy sauce, sugar, stir well, such as razor shells open pan immediately after transfer to a plate.
10. celery fried fresh, especially
materials:
celery handful, especially in two of fresh, green peppers, one each
seasoning:
cooking wine, garlic, salt, chicken powder, starch
processing:
1, change the wire celery cut into small pieces, green peppers into strips, make particularly tasty fresh, first squid Hengdao with knife, then straight knife into strips;
2, the above materials (celery, green peppers, fresh in particular), into the water hot steak medium pot;
3, cold oil to hot wok, into the garlic until fragrant, pour the hot wire had expected fry, add salt, chicken powder, starch water, stir quickly, add a little wine to pan before.
11. braised lobster
ingredients: lobster, ginger, garlic, onions, red pepper, bay leaves.
Step 1: Be sure to pick the lobster bought a living, or dead meat meat will be very loose, brush clean and abdomen, to be head to the former small claws on either side of the shell cut to the head In addition to shrimp gills.
Step 2: Heat pan base oil following the garlic tablets, ginger, pepper, cumin, saute about a large light blue, then add dried chili peppers and bay leaves (for the purpose will not focus out of chili), then immediately lobster washed down to look inside.
Step 3: stir fry a few lobsters turn red soon, add cooking wine, soy sauce and continue to stir fry.
Step 4: Pour the water begins to simmer, put some salt and a little sugar for flavor. Has been used in the fire to simmer, burn quickly dries up the soup. In the course of braised soup can taste the flavor, like the flavor of ready to fix some taste into it.
Step 5: Well, closing fast dry soup can pan, sprinkle with chopped green onion dotted points on it. In this way, a delicious braised lobster to finish it.
Step 6: If you like you can point the last sprinkled pepper (depending on individual needs.) This time I burned the lobster is not boastful, tastes really good. Lobsters eat up more quickly, but they take some effort to approach the lobster is.
12. spiced eel
material:
500 grams of fresh eel, ginger 10 grams, 20 grams of garlic, pepper 3 g, star anise two, three Chennai 5 grams, 5 grams of cinnamon, cloves 2 g
seasoning:
salt 5 grams, Shao liquor 15 grams, 5 grams of sugar, soy sauce 15 grams, 3 grams of MSG, sesame oil 5 grams, 1,000 grams of soup bar
system of law:
1, eel viscera and head and tail removed after slaughter, washed, cut into 6 cm long segment, into the boiling pot boiled fish out of water; ginger, garlic, pepper, star anise, three Chennai, cinnamon, cloves wrapped with gauze, Serve spice packet.
2, stick soup into the pot, add spice bag, transferred to salt, rice wine, sugar, soy sauce, MSG, sesame oil, after boiling down into the eel, eel stewed low heat until the tasty, remove and let cool presentation, a little embellishment Serve.
13. Ganguo spicy shrimp
Materials:
Antarctic shrimp, celery, carrots, lettuce, onion, ginger, garlic, bay leaves, coriander
Seasoning:
Lee Kum Kee Hong
flavor sauce, bean paste, black beans, chili oil, chicken, sugar
approach:
1, the Antarctic shrimp to shrimp Mountain, from scratch, under body connection scissors, cut the shell to the tail, removing the shrimp line, then a knife cut along the half of the site will be cut open so tasty shrimp
2, lettuce, peeled, peeled carrots, celery, washed, cut inch section of all, cutting-inch section of green onion, ginger and garlic slices
3, the fragrant sauce, bean paste, fermented black beans were minced
4, pot and put a small half pot of oil, very hot, hot the next to look into the large white shrimp, with a colander ready to use
5, the pan some oil, a small fire the onions, ginger, garlic flavor burst, into fragrant sauce, bean paste, black beans, bay leaves, stir marked, the redeployment of chili oil, chicken, sugar
6, to practice (e) Add carrots, lettuce, celery, changes in the fire, add shrimp, stir fry sauce evenly so that all materials are attached to the shrimp on to
7, Remove from heat and sprinkle coriander
14. garlic shrimp open side
Humidity
of marine shrimp, sweet and salty, into the kidney, spleen;
shrimp with kidney yang, through milk anti-drug and nourishing Gujing, blood detoxification, Qi Zi Yang, Tong network pain, appetizers phlegm and other effects. Nutrient-rich shrimp and succulent soft, easy to digest, the body weak and the sick who are nursed back to health after the need for excellent food; shrimp are rich in magnesium, can be well protected the cardiovascular system, which can reduce blood cholesterol levels to prevent arteriosclerosis, coronary artery while the expansion will help prevent hypertension and myocardial infarction; shrimp there are kidney yang, through milk anti-drug and nourishing Gujing, blood detoxification, Qi Zi Yang, Tong network pain, appetizers phlegm and other effects.
garlic spicy, warm, Rupi, stomach, lung;
with the temperature in the digestion, the line stagnation gas, warm the spleen and stomach, consumer product, detoxification, insecticide effect. Garlic known as kill, you can play against influenza, prevent infections, treatment of infectious diseases and the effectiveness of insecticide.
Recipe Ingredients: shrimp, bell peppers
spices: ginger and garlic, cooking wine, salt
production methods:
1, Wash prawns, bell peppers cut into small pieces
2, from prawns to open the back of the blade, remove the shrimp line, with the blade point down shrimp abdominal muscle, salt and cooking wine marinate for 10 minutes
3, the garlic and ginger into the shrimp back
4, then sprinkled with Pepper D, pot for boiling water steam the shrimp into the steamer
5,3 minutes out, Sheng a transfer to a plate
15. spicy squid rings
approach:
1: first squid internal organs and red skin removed, cut into small circle appropriate;
2: the squid into the pot of rapidly boiling water boiled out into the ice water immersion;
3: In another pot of hot oil, cut circle into the same circle green peppers, garlic, ginger, spring onion, stir for 1-2 minutes Jiucai Hua;
4: to soak the squid rings and drain water into the wok stir fry 1 minute;
5: Add 1 tablespoon soy sauce, half a teaspoon of vinegar, 1 tablespoon red wine, stir, then add the right amount of salt and pepper to taste;
6: Finally, add the right amount of water thickening starch hook to transfer to a plate to enjoy books.
in advance of today's squid rings with boiling water because Billy, so I shortened the cooking time in a wok in the taste is very tender, together with the spicy green chili flavor and Jiucai Hua really is a under very delicious meal!
16.
dry ingredients carp: carp 2
spices:
soy sauce, vinegar, sugar, cooking wine, Pixian bean paste, onions, ginger, garlic, pepper, celery, sesame oil the right amount.
approach:
1, carp washed, cut the number of knives in the fish on both sides with cooking wine, soy sauce, I stain for 15 minutes.
2, onion, ginger, garlic, pepper, celery, cut into very fine.
3, Guo Lifang Heat oil, golden yellow fish, oil control use.
4, wok put the oil, the chopped onion, ginger, garlic, hot pepper at the end, celery, Pixian stir fried bean paste into the uniform, put the fish, add wine, salt, soy sauce , sugar, water, boil, cover, simmer 10 minutes, points, closing the fire changed thick sauce, add sesame oil and vinegar, clean wok transfer to a plate.
Tips:
1, fish master the heat, do not fry old.
2, dry fish, minced meat will be added to taste, the best Canadian beef.
17. steamed turbot
turbot turbot scientific name, is a European flatfish. Turbot is a high quality aquatic products, rich soft white muscle, glial protein content, with a very good role in nourishing the skin and beauty, kidney and brain and can often be nourishing food fitness, enhance human immunity.
Materials:
a fresh turbot (1 half kilogram or so), onion 1, 1 piece ginger, salt 1 teaspoon (5 grams), cooking wine 1 tablespoon (15ml), Lee Kum Kee Soy amount of steamed fish, oil, red chilli amount
approach:
1, in the market to buy fresh turbot after (preferably a half kilogram weight around), please hawkers took to clean up, remove the internal organs and gills. Went home and washed with water after processing the fish, until completely clean, leaving no blood.
2, a knife in fish knife miter three flowers, which is to make a more instant and tasty fish. Salt and cooking wine to the fish and wipe over the belly of the fish, marinated for 10 minutes.
3, the steamer into the amount of water to a boil, the amount of ginger, spring onion on the fish, the fish into the steamer.
4, over high heat for 7-8 minutes, to identify the fish is steamed, you can use chopsticks to stab over from the fish, if not effortlessly through the fish chopsticks to prove that heat is just right.
5, steamed fish, green onions or scallions cut during the filament, the more detailed the better, cut onion into the cold water to soak a while, wash away mucus, soak the onion after washing will naturally curly.
6, after a good steamed fish, ginger, spring onion and threw it down the drain when the seepage of water steamed fish. Will cut spring onion and red chilli evenly placed in the fish.
7, Heat 2 tablespoons of the oil pan, 8 into the heat (oil smoke) is off the heat, the oil in the onion on the sting.
8, while the burning pot of oil still sweltering, will be poured into the Lee Kum Kee soy sauce steamed fish, then add a small amount of water.
9, Finally, a hot sauce steamed fish oil along the edges down into the dish, surrounded with the right amount of parsley you can
18. fried fish pieces
raw
1, half egg, half teaspoon salt, pepper, half a teaspoon of starch;
2, cooking wine 1 tablespoon half-teaspoon of salt, water, a half tablespoon of starch, a little sesame oil, 3 tablespoons of water. Grouper 300 grams of meat, 10 slices of pea pods, red pepper 1 yellow pepper 1.
practices
1, fish slices, mix with seasonings (1) marinate for 10 minutes;
2, red peppers, yellow peppers cleaned cut open, seeded, cut true, pea pod, peel off the old bars, wash stand;
3, the grouper pieces oil, fish, and the other slice with 2 tablespoons red pepper and yellow pepper Fry slices, then put fry pea pods;
4, the seasonings (2) and mix thoroughly, Drizzle the pan, add fish and stir well together, can be sung out.
Highlights /
1, grouper meat and few bones, meat thickness, the best fried fish, you can buy in the supermarket or markets, in addition to grouper, the snapper fillets can also be used.
2, the oil of fish oil should not be too high to prevent fish from sticking together.
3, first ingredients and seasonings, stir well, then add fish, reduce fish fry move to maintain the integrity of the oil because fish is rare, after, wok stir fry can be, turning movements should not be large.
19. tofu, steamed scallops
Ingredients: fresh scallops, garlic, tofu, salad oil, salt, chicken, cooking wine, scallions, red pepper grains
approach:
1, first clean the scallops on the surface with a brush, rinse the sand and other impurities.
2, with a sharp knife, reached into his scallop shell, close to the side wall of the scallop shell on both sides of meat cut
3, remove the scallops of the internal organs, that group is something dark, and the gills and the sides. leaving only the middle of that group round the meat,newlifeofnewnan, and the crescent-shaped yellow
4, with wine and a pinch of salt will pick up a good shellfish meat sit 5 minutes.
5, garlic with a cut at the end, a pot of oil, till 2 into the heat when the garlic into the oil, low heat fry the garlic, yellow, and sung out with the oil, add salt and chicken and mix thoroughly.
6, gracefully in the flat plate, empty scallop shell, and then will be in each tofu scallop shell on top, and then marinated scallop meat on it, a good tune and then wipe evenly with garlic oil In the scallop meat.
7, steamer water to a boil, it will add scallops, drain and steam for 5-6 minutes out
8, last, spring onion and red chilli on the scallop
tofu nutrition
tofu nutritious, containing iron, calcium, phosphorus, magnesium and other essential trace elements, it also contains sugar, vegetable oil and rich quality protein, known as Tofu absorption rate of 95% or more. Two small pieces of tofu, a person can meet the requirement of calcium a day.
tofu as health tonic heat food, eat it regularly, can Buzhongyiqi, heat dryness, thirst, cleaning the stomach. More suitable for hot body, bad breath, thirst, gastrointestinal unclear, fever, who nursed back to health after consumption. Modern medicine confirms that tofu addition to increase nutrition, help digestion, increase appetite functions, on the teeth, bone growth and development are also quite useful, in the hematopoietic function in the blood can increase the iron content; tofu does not contain cholesterol, high blood pressure, high cholesterol, high cholesterol and atherosclerosis, coronary heart disease in patients with medicated food. Also the children, the infirm and the elderly nutrition diet quality goods. Tofu is rich in phytoestrogens, osteoporosis prevention and treatment has a good effect. Also inhibit breast cancer, prostate cancer and leukemia function of the tofu in the steroid steroids, stigmasterol, are the active ingredients of tumor suppressor.
scallop nutrition
molluscan shellfish in lowering serum cholesterol with a role with Intel too 7 - cholesterol and 24 - methylene cholesterol, which both inhibit the cholesterol in the liver of cholesterol synthesis and excretion of the unique role of acceleration, so that cholesterol down. Their cholesterol-lowering efficacy than the commonly used steroid drug Valley stronger. After people eat shellfish, often a refreshing feeling, which is no doubt that lifted some trouble symptoms is beneficial.
20. chives fried sea intestine
ingredients: leeks sea intestine
materials: soy sauce salt and pepper water, starch, monosodium glutamate, ginger and sesame oil balsamic vinegar garlic
approach:
1. sea intestine to buy back, carefully clean (one by one and then roll up again.) Choose clean leeks.
2. pot boil enough water, Jiucheng open, slightly bubbling, when the sea under the intestines, boil hot for 3 seconds, remove, wash stand.
3. bowel and leeks are the sea-inch segments were cut. Take a small bowl, transferred to the soy sauce, salt, pepper, water, starch, MSG, sesame oil, blending into the sauce children.
4. pot heat the oil till the Bacheng, ginger and garlic into the next until fragrant, soy balsamic vinegar into the pan, quickly into the leeks, sea intestine and sauces children, quickly turn the pan evenly.
warm Tip:
1. the best pick the plump sea intestine, usually the seller would give the deal a clean stomach, but inevitably people rough action, saying their by-line and over again, with the exception of net blood.
2. the sea is easy intestine old, so either boil or fry, must be fast, but also went in to leek cooked pot while simultaneously pan, sauce ahead of the best against the good children, with the pot Otherwise, also missed the rush to be afraid of the furnace.
3. Qiang pan with vinegar, it is inevitable collapse or crash, but necessary, or not vinegar, taste right, followed by vinegar, and vinegar taste too heavy.
21. ternary Scallops
200 grams of raw scallop, carrot, Qing Sun all 35 grams, 1 gram of pepper, ginger, onions 10 grams, 3 grams of salt, MSG 2 grams, a little soup, 75 g of lard . Approach 1, the scallop washed into the hot pan in three or four into a little fish out. Carrots, Qing Sun, Drain and wash turnip dug a spoon with a 2, set the fire pan, the next hot lard, the next to the ginger and stir not Hong, add soup, the next scallop, braised cooked ternary, salt, and adjust seasoning monosodium glutamate plate. Featured
refreshing taste, color, beautiful, generous and beautiful.
22. garlic chives razor
Recipe Ingredients: razor clams, leeks, green peppers
spices: Cong Jiangsuan, salt, sugar, chicken, pepper
production methods:
1, chives cut into the end of the bell peppers, chopped razor clams soak 2 hours, Tu Jin sand
2, pot water to boil, add ginger, cooking wine, the razor under the pot
3, dishing out the razor placed in the dish
4, pot burning oil, saute Cong Jiangsuan, under the small leek and peppers, plus a small amount of cooking wine, salt, sugar, chicken powder, pepper to taste
5, will be poured to a good fried razor clams with garlic chives on
6, a plate of delicious, beautiful color of garlic chives razor do the work
Nutrition Tips:
1, leek root Weixin, warm; hepatic, stomach, kidney. A temperature in the appetizer, qi and blood circulation, kidney yang, Sanyu effect. Bactericidal sulfur compounds also have some anti-inflammatory effect. Chives contain more dietary fiber, can promote gastrointestinal motility, can be effective in preventing habitual constipation and colon cancer.
2, clam meat, sweet and salty, cold, into the heart, liver, kidney; a yin tonic, heat, Chufan, drug hangover and other effects. Razor clam meat is rich in protein, calcium, iron, selenium, vitamin A and other nutrients, delicious taste, high nutritional value, with a tonic function.
