Hello friends of Tangshan Wei'er
I am at the Hehe Wedding Hotel
Executive Chef
My name is Li Yongbo
Today I will make one for you
Our Tangshan specialty small seafood
The name of the dish is Fishing Juice Coastal Small Fresh
Its raw materials are there
Oriental shrimp, jellyfish, eight-striped fish, sea cucumbers and scallop pillars produced in our Tangshan sea
The accessories are enoki mushrooms, fungus, cucumber, coriander, millet spicy
Let's do it
First of all, change this sea cucumber into a blade into a large piece
This is the Middle Eastern ginseng that I made myself
The cucumber pinches its head and tail
Then cut the cucumber into strips
Well after cutting
Let's put it in a container and set aside
Then chop the coriander stalks into small pieces
Millet spicy remove the root top knife cut into small pieces
Also put in a container together and set aside
Then change the mushroom to a knife
Remove the roots
Then give it a slice open
Well put it in this container for later
Water boils the raw material for boiling water
First place the mushroom in the water
After boiling the pot, add the fungus
After blanching, it is carried out with a fence
Blanch this excipient of water
Place in a container
Let's start blanching the main ingredient
Blanch the sea cucumber in a pot first
And the shell pillars
Then use this time
Let's share a tip
Put this eight-striped fish and conch
Put some salt and gently grasp it with your hand
After such words blanched
This eight-striped fish is relatively tender
Come a little bit of cornstarch
Good grab and put aside
To share with you this shrimp line
You see this prawn as if it were complete
But say it in its second stanza
Use this toothpick for this joint
Pick this shrimp line and go out
At this time, the sea cucumber was almost the same as this shell
Then we put this prawn out of the pan
In order to make us this raw material
The taste is kept fresher
Let's also put some salty salt in it
The prawns have become bright red and bright red
It's cooked
This conch, this jellyfish, must be put back
Because of this jellyfish
Take the water and blanch it
If the scalding time is too long
It's going to get old
The taste is not good
Well this for a few seconds
Jellyfish have already bloomed
We can put it out
Place on the side and set aside
Wait for the water to open slightly
Let's put this conch again
And eight striped fish under the water blanched
This is what we can see
This eight-banded fish
This snow-white tender flesh
And conch
It also stretched out its posture
When blanching the eight-striped fish
Try to keep it slightly open
If the water is too open
This fish will also be easier to age
Move into the loading phase
Let's put the prawns in a yard
Make it beautiful
jellyfish
Then we blanched it
This eight-banded fish is set aside
This is the conch
The conch piece is also placed on top of the top
Eat small seafood in our Tangshan
Pay attention to the original taste
Let me teach you to mix this juice
Inside this small seafood in the sauce
There's us, the chopped parsley I've cut
And this millet spicy
Let's make this juice inside
There is apple cider vinegar and sugar and there is beauty and freshness
Delicious fresh soy sauce
Summer if you love to eat
This one is cooler
You can mix this juice well
Put it in the fridge for a while
After the juice is mixed, the coriander and millet spicy
Mix together
Then it's red oil that we boil ourselves
It is also possible to go to the supermarket and buy ready-made red oil
Red oil with a small amount of red oil is enough
After the mixture is done, we mix the mixture well
Then pour it over our raw material
A dish full of color and fragrance
This small seafood with sauce is ready