Scoop up the juice of sea shoots
Ingredients: 200g sea shoots
Excipients: 30g cucumber, 30g carrot
Appetizer sauce 30g steamed soy sauce 10g chicken broth mix 90g aged vinegar 20g sugar 2g sesame oil 1g mustard 10g lemon slices 20g garlic water 5g olive oil
Cooking steps
1. After soaking the sea shoots, scoop them in boiling water and cool them in cold water;
2. Marinate the cucumber strips and carrot strips to remove water;
3. Adjust the sauce according to the proportion, soak the sea shoots in flavor, and serve on a plate.
Sea shoots are also known as "chiseled stone shells" and "stone shells". Bivalves, a general term for animals in the family Pholadidae. The shell is thin and brittle, and the two shells are usually equal, with a serrated toothed shell at the front of the shell and a subshell on the back , abdomen , and posterior end. Water pipes are extremely well developed. It is widely distributed, except for a few species that can live in fresh water, the vast majority of which live in the ocean.
Scoop up the juice flower nail
Ingredients: 500g flower nails
Excipients: 50g pat garlic, 30g millet chili, 5 slices of lime
Seasoning: 250g steamed soy sauce 100g fresh spicy sauce 70g oyster sauce 50g sauce liquor 200g mineral water
Cooking steps
1. Spit out the sediment and blanch the flower nail, mix and wash and set aside;
2. Change the auxiliary materials to the knife, add all seasonings to mix, and pre-make juice in advance for later use;
3. Put the flower nail in the juice and mix evenly, and put it on a plate.
Cloud ear snails
Ingredients: 150g fresh snails, 100g Shuifa cloud fungus
Excipients 5g minced garlic 5g coriander
Seasoning: 10g chicken juice, 5g spicy sauce, 20g light soy sauce, 3g sugar, 5g sesame oil, 3g pine meat powder (marinade).
Cooking steps
1. Marinate the slice of the screw head with 3 grams of pine meat powder for 30 minutes, then wash with clean water and set aside;
2. Fly water with snails, boil through cloud ears, and let cool;
3. Add the main ingredients and minced garlic to the juice and mix well, and sprinkle with coriander on the plate.
Cooking points Snails and fungus are both crispy ingredients, and the advantages of the ingredients can be best reflected in the refreshing cooking method. This sauce can be widely used with refreshing ingredients to make freshly caught dishes
Scoop the juice snails
Ingredients: 2000 g of snails
Excipients: 20g lemon slices, 125g finger pepper, 50g freshly chopped green onion, 125g minced ginger
Seasoning: 150g fresh spicy sauce 50g chicken broth mix 125g spicy sauce 600g flower carving wine 100g sushi soy sauce 30g sugar 50g wasabi
Cooking steps
1. Wash the snail, boil it in boiling water for 2 minutes, and chill it in ice;
2. Mix all the ingredients and seasonings together, stir well, and soak in the refrigerator for eight hours.
Juiced seafood okra
Ingredients: 6 anchovy shrimp, 6 pieces of squid, 6 yellow seeds, 6 pieces of okra
Excipients: 10 small black fungus, 6 konjac knots, 1 millet chili, 5g minced garlic
Seasonings 15g steamed soy sauce 10g oyster sauce 10g spicy sauce 5g chicken essence 5g balsamic vinegar 8g sugar
Cooking steps
1. Change the squid to squid flowers and blanch water, blanch half the shell of yellow hyeon, blanch anchovies and okra;
2. Blanch the small black fungus and blanch the konjac;
3. Mix seasoning with 20g of mineral water, add millet pepper rings and minced garlic to make juice;
4. Put the main and auxiliary materials on a plate and pour the juice.
Sea King scoops the juice and mixes wild vegetables
Ingredients: 400g pea tips
Excipients: 20g dried cherry blossom shrimp 20g chopped peanuts
Seasonings 20g steamed soy sauce 10g oyster sauce 15g Haihuang stir-fried sauce 5g sugar 10g Boryeong vinegar 15g green onion oil 10g red oil
Cooking steps
1. Wash the pea tips in water for 5 seconds, drain after ice water, and set aside;
2. Mix the seasonings well to make the sea king sauce;
3. Mix the pea tips with the sauce, shape them with a mold, spread with crushed peanuts, put cherry blossom shrimp, and drizzle the juice around the perimeter.