#Red Fire Over the New Year #Li Chun is the first of the twenty-four solar terms, and it is also the beginning of the warming of the earth and the germination of all things.
After the spring, the sea water begins to gradually warm up, and the small seafood that has been dormant for a winter begins to eat and multiply, and many small seafood in this season are the fattest time of the year.
This year's Lichun is the day before the "small year", and it can be said that after the Lichun, the rhythm of the New Year has officially begun. After the spring, the seafood market is naturally getting busier and busier, after all, with the improvement of people's living standards, seafood has become an indispensable delicacy on the holiday table.
Chinese New Year's Eve rice comes with a few dishes with small seafood as the main ingredient, because the seafood is sweet and flavorful and not greasy, so it is especially popular with the family.
<h1 class="pgc-h-arrow-right" after > Lichun, 8 kinds of small seafood are in season, and a plate of Chinese New Year's Eve rice is served, and it is delicious and popular</h1>
One, scallops
Scallops are the fattest time around the spring, and it is also a time of year when the price is relatively cheap, and a plate of [cucumber mixed scallop meat] is brought to the table of Chinese New Year's Eve rice, which is cool and greasy or a good dish to drink.
【Cucumber with scallop meat】: fresh scallops, cucumber, garlic paste, ginger, horseradish, balsamic vinegar, salt, a poinsettia of fresh soy sauce, chili oil, coriander
【Preparation Method】:
1. Brush the scallops, then add ginger slices to the pot and cook until they open.
2. Pull out the scallop meat to clean up the internal organs, and wash the scallop meat with a clear boiled scallop soup.
3. Crush the cucumber into pieces, put the scallop meat on top of the cucumber, add the sauce made with horseradish, salt, vinegar, a poinsettia of fresh soy sauce, garlic paste, ginger and chili oil and mix well.
Tip: This dish is crisp and crisp, the scallop meat is fresh and sweet in the mouth, and the aftertaste has the choking of horseradish, which is a very refreshing and refreshing dish.
Second, mix the shallots with fake abalone
【Main ingredients】: fake abalone, spring onion, coriander, salt, chili oil, steamed fish soy sauce
1. Fake abalone into water to wash off the sediment, add salt to scrub to remove the mucus, then put cold water into the pot with ginger slices and salt to boil, after boiling the pot and simmer for about two minutes turn off the heat.
2. Pull out the meat of the fake abalone, remove the internal organs of the tail, wash it with hot water and set aside.
3. Mix the fake abalone with the chopped shallots and coriander, drizzle with steamed fish soy sauce, and heat the chili oil on top.
Tips: Fake abalone is a very delicious seasonal seafood, it is a small seafood that lives below the depth of 50 meters, the taste of meat is particularly delicious, and it is a seasonal delicacy that coastal people especially like.
Three, mix the conch slices
【Main ingredients】: Conch, Artemisia annua, shredded shallots, Ichipot fresh soy sauce, Pepper oil, salt
1. The conch smashes the shell to take the meat, the conch meat only takes the snail head part, adds salt and vinegar to wash off the mucus, and rinses it with water.
2. Slice the conch along the mouth, then slice into thinner slices, and cut the most tender rod into segments.
3. Boil the water in the pot and put the conch slices into the pot, blanch until the conch slices are rolled and curled up and quickly fished out to cool.
4. Mix the conch slices, artemisia annua stalks and shredded shallots together, add salt, a pint of fresh soy sauce and mix well, and heat the peppercorn oil while hot and pour on top.
Tip: The conch must choose fresh to eat, smash the conch shell can also ask the vendor to do the work. This dish is crisp and tender and sweet, and the unique aroma of artemisia stalks adds a special flavor to the conch, a particularly refreshing dish.
Four, scrambled eggs with large clams
【Main ingredients】: clams, eggs, cooking wine, salt, minced shallots
1. Take the meat along the shell edge of the clam, remove the black internal organs and clean it, and cut the meat of the big clam into small pieces.
2. Beat the eggs, add cooking wine and salt and stir well, add the clam meat, minced shallots and pepper to the eggs and stir well.
3. Put oil into the pot, when the oil is warm and smokey, put the eggs and clams into the pot and fry well, and fry until the egg liquid solidifies.
Tip: Large clams choose black shells that are much more tender than brown shells, and if they are frozen large clams, they need to be blanched before use.
Five, crispy fried peach shrimp
【Main ingredients】: peach shrimp, 1 egg, flour, cooking wine, salt, pepper
1. Wash the peach shrimp and drain the water, add salt, cooking wine and pepper to mix well, and marinate for a while.
2. Beat an egg into the marinated shrimp, add flour and stir well.
3. When the oil temperature in the pan is 60% hot, fry the shrimp into the pan until it changes color, and then re-fry it again after the oil temperature rises again.
Tips: Peach shrimp is a small sea shrimp unique to late winter and early spring, don't look small, but the shell is soft and fresh. The crispy shrimp fried is a good dish that is especially suitable for serving wine on Chinese New Year's Eve rice, and it can be fried more at a time, and it can be served when the family is hot.
Sixth, spinach mixed with hair cockles
【Main ingredients】: fresh hair cockles, spinach, cooking wine, ginger, garlic, horseradish, salt, balsamic vinegar, a pint of fresh soy sauce, sesame oil
1. Scrub the hair cockles, then add ginger slices and cooking wine to the pot and cook until they are opened, then fish out, pull out the meat of the hair cockles, and wash them with the original soup after the boiled hair cockles have been clarified.
2. Blanch the washed spinach in a pot of boiling water until soft and rotten, remove it from the cold and dry the water and cut into segments.
3. Mix spinach and hair cockles together, add the sauce made with ginger and garlic, horseradish, a poinsettia of fresh soy sauce, balsamic vinegar and sesame oil.
Tip: The hair cockle must choose to close the shell lightly, and be sure to wash the sediment when cleaning. With a spicy and spicy aroma of ginger and garlic mixed with horseradish, this dish is a particularly refreshing and refreshing appetizer.
Seven, fried oyster locusts
【Main ingredients】: Sea oyster meat, egg, salt, pepper, dry starch, flour, beer, baking powder
1. Pick up the sea oyster meat and clean it, put it in a pot of boiling water and blanch it until the meat shrinks slightly and quickly fishes out.
2. Add salt and pepper to the sea oyster meat and mix well, marinate for about 20 minutes to make it taste good.
3. Flour and starch in a 1:1 ratio, add a little baking powder, beat the eggs and mix well, then add beer to stir into a paste with chopsticks to pick up into a straight line, add a little cooking oil and mix well, put aside for about 20 minutes, so that baking powder plays a role.
4. When the oil temperature in the pan is 50% hot, hang the oyster meat into the pan one by one and fry it until it is golden and floating, and then re-fry it into the pan until it is crisp.
Tip: Oysters are oysters, which are popular seafood in winter and spring, and fried oyster locusts are a particularly delicious local dish. The ratio of baking flour to flour is preferably 1:100 when making the puff pastry.
Eight, pepper roasted anemone
【Main ingredients】: Sea anemone, pepper, cooking wine, a poinsettia of fresh soy sauce, sugar, salt, pepper, green onion, ginger and garlic
1. Wash the anemones with salt and cut the anemones into evenly sized pieces and the peppers into chunks.
2. Boil the water in the pot and blanch the anemones in the pot until the skin of the anemones becomes tighter and then fish out the cold.
3. Stir-fry chives, ginger and garlic in oil, stir-fry with sea anemones until soup, cook cooking wine and a pint of fresh soy sauce and stir-fry well, add sugar to freshen, add pepper cubes and cover and simmer for a while.
4. Thicken the soup in the pot and add pepper to taste, then it can be out of the pot.
Tip: Anemone seaside people call it "sea belly root", which is a small seafood that is more common in winter and spring. The anemone has the taste of chicken gizzard in the mouth, but it also has the unique umami taste of seafood, which is a small seafood with low prices and good quality.
The above 8 kinds of small seafood are particularly fat before and after the spring, and the New Year is also in season, and the family comes to a plate when feasting, which is cheap and affordable and special.