【Assorted dry pot spicy shrimp】
Materials
500 grams of prawns 100 grams of snow peas
1 bell pepper 1 bottle of spicy sauce in a dry pot
15 grams of cooking wine and ginger to taste
Cooking oil for banquet friends
method
Pick the shrimp and strip the garnish.
Put ginger slices in a pot and stir-fry until fragrant.
Add the prawns and stir-fry until they turn red
Add the Knorr dry pot spicy sauce
Add cooking wine and stir-fry evenly
Add side dishes (optional).
Stir-fry for about a minute before removing from the pan.
【Mushroom and clam seafood soup】
Materials
80g of seafood mushrooms and 80g of white mushrooms
4 abalones 200g clams
10 grams of cooking wine and 15 grams of cooking oil
1 pack of seafood soup stock 750 grams of water
Appropriate amount of green onion and ginger
method
Soak the clams in salt water for about two hours, let them spit sand, then wash them fully for later use, clean all kinds of mushrooms, remove the old pedicles, and set aside.
The abalone is removed along the shell with a knife, the internal organs are removed, rinsed and carved with a flower knife.
Seafood-flavored soup stock opens.
Stir well with water, the amount of water is about 750 grams, about three bowls of water.
Put corn oil in the oil pot and heat it, stir-fry the green onion and ginger, then put the clams and abalone into the pot and fry them on high heat for 2 minutes, put in the cooking wine to remove the smell, and the mouth of the clams will all open when heated, and it is almost ripe at this time.
Pour in the prepared Knorr seafood soup.
Then add the mushrooms, bring to a boil over high heat, stir the bottom of the pot with a spoon while cooking, and cook for about 5 minutes.
【Stir-fried duck gizzard with garlic】
Materials
1 teaspoon chicken broth and 3 grams of sauce
20 grams of cooking oil and 300 grams of garlic moss
5 duck gizzards 0.5 grams of salt
method
Cut the duck gizzard into thin slices and marinate for a while with ginger slices, salt, cooking wine, and sauce.
Wash the garlic moss and cut into sections.
Stir-fry the oil pan, and when the oil pan is hot, put the duck gizzard slices into the pot and stir-fry.
Stir-fry until the color turns white, roll up the duck gizzards slightly, and serve the duck gizzards.
Wash the pot, restart the pan, put the garlic moss when the oil temperature is 50% hot, and stir-fry quickly over high heat.
When the garlic is soft, add the duck gizzard slices and stir-fry together.
If you like spicy food, you can add a few dried red peppers to fry it together to make it more flavorful.
Add the sauce and stir-fry over medium heat for dozens of seconds, depending on the personal taste, you can add some salt.
Add the chicken broth before removing from the pan.