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【 Seafood recommendation 】 Wu Xiaofat teaches you to do different home cooked seafood

2018-03-07 08:00:00

Love to eat seafood dear, usually want to satisfy your cravings when you can only eat out ah? Today, seafood Wu Xiaofat will teach everyone a few homely seafood practices, fresh and sanitary, hurry to learn it!


Fresh seafood

Stir-fried fresh squid

Ingredients: 500g fresh squid, dried pepper, pepper, ginger and onion, rice wine, light soy sauce, peanut oil. Wash the squid; 2. Remove the internal organs of squid and tear off the surface film; 3. Place a knife on the surface of the squid, then slice; 4. Cut ginger, onion and pepper and set aside; 5. Boil a pot of water and blanch the squid; 6. Blanch squid and put it away for use; 7. Put the oil into a wok, saute the chilli, ginger and dried chilli. Stir fry the squid for a while. 8. Add the rice wine along the edge of the pan, then add the spring onion and stir fry well. Add the appropriate amount of raw soy sauce to adjust the taste.

Spicy fried razor clam

Ingredients: razor clam 800g, onion amount, ginger amount, dried pepper amount, pepper amount, Pixian Douban amount, liquor amount: 1. Razor clams are kept in salt water for a few hours to spit sand, with two drops of sesame oil on the water. Rinse several times after spitting, drain water; 2. Put oil in the wok, slowly fry the pepper until fragrant; 3. Add dried chilli, ginger and scallion until fragrant. 4. Add a small amount of Pixian Doubian and slowly fry out red oil; 5. Turn to high heat, stir fry with razor clam, cook in a little white wine, fry until the shell is opened; 6. Finally, add some scallions and stir until smooth.

Minced prawns with chili

Ingredients: 500g skin shrimp, 30g red chopped pepper, 1 green pepper, appropriate amount of oil, salt, onion, garlic, oyster sauce, sugar. Wash the shrimp, blanch a few in boiling water, slightly color set can be removed; 2. Heat the oil in a wok, add the chopped red pepper, stir fry until the red oil is out; 3. Add onion and garlic and saute until fragrant; 4. Pour in the prawns and stir-fry quickly; 5. Add oyster sauce, sugar and salt to taste. 6. Then add the green pepper and stir fry.

Stir-fried clams with chilli

Ingredients: 400g clam, spicy sauce, red pepper, ginger, garlic, chives. Methods: 1. The clam bought back should be soaked in light salt water in advance to spit out the sediment; 2. Mince ginger and garlic, cut red pepper into small pieces with an oblique knife; 3. Hot pan cold oil, small hot ginger garlic minced and spicy sauce; 4. Add clams on high heat and continue to cook; 5. Keep the state of high fire, do not add water, according to personal taste can put a little sugar; 6. Fry the clams until they are completely open. Sprinkle with minced chives at this time, then turn off the heat and fry well.

Scallop vermicelli

Ingredients: 6 scallops, 50g vermicelli, 1 small scoop of seafood soy sauce, 50g garlic, 2g salt, 3ml cooking wine, 15g chives, 10ml oil, appropriate amount of dark soy sauce, appropriate amount of red pepper minced: 1. Wash the scallops, soak the vermicelli in cool water until soft, and then scald with boiling water; 2. Dish the vermicelli inside the scallops. Mince the garlic and saute it over the vermicelli. 3. Pour the sauce on the vermicelli, boil the water in the pot for 8 minutes, and sprinkle with chopped red pepper; 4. Heat some hot oil in a wok and drizzle over it. Serve.

Kung pao shrimp balls

Ingredients: 500g prawns, 200g large almonds, appropriate amount of scallions, ginger, garlic, dried pepper, Sichuan pepper, salt, sugar, cooking wine, vinegar, sesame oil, starch, water, edible oil. Methods: 1. Wash the prawns, remove the head and shell, and cut the middle of the back with a knife to remove the shrimp line; 2. Mix the processed shrimps well with cooking wine, starch and a little salt, and marinate for a while. 3. Remove seeds from dried pepper and cut into small pieces, slice garlic, cut onion and ginger into small pieces and set aside; 4. Mix salt, sugar, cooking wine, vinegar, starch, water and sesame oil to make seasoning sauce for use; 5. Heat the oil in the wok to 60%, add dried chili and Sichuan peppercorns and stir-fry until fragrant; 6. Add shrimps and stir fry. 7. Stir-fry until the shrimps are broken, add scallions, ginger and garlic, and stir-fry quickly. 8. Add the sauce and stir fry. 9. Add large almonds and mix well before starting.

Matters needing attention

Do not use 2 too much Oh ~~~