01 garlic vermicelli open-back shrimp 02 brine pippi shrimp
03 Korean spicy fried squid 04 crispy fish with tomato sauce
05 sauce popcorn clam 06 braised crayfish
07 Steamed sea bass 08 fragrant fried cod
09 Dry fried small yellow flowers 10 Miyabo shrimp balls
11 prawns in tomato sauce 12 minced garlic oysters
Garlic vermicelli open back shrimp
ingredient
Shrimp / Vermicelli / Shallots / Ginger /
Green and red pepper / soy sauce / oil / salt /
White pepper / sugar / oil
steps
1, shrimp wash and cut off the claws, use a toothpick to pick the line, open the back, the shrimp completely open, the back of the knife knock loose shrimp meat.
2: Blanch the vermicelli in boiling water and remove it and lay flat in a container.
3: Heat the bottom of the pot with less oil than 50%, add minced garlic over low heat and stir-fry for 10 seconds, add soy sauce, oyster sauce, a little salt, white pepper, sugar and half a bowl of water, bring to a boil over medium heat, and put out a spare soup for use as a seasoning.
4, the shrimp neatly stacked on the vermicelli, the garlic seasoning soup evenly drizzled, put into the steaming grid, boiled water and steamed for 5 minutes, turn off the heat and simmer for 2 minutes, put green and red pepper rings garnish, pour a spoonful of hot oil, sprinkle with green onions and serve.
Brine Pippi shrimp
Pippi shrimp / Chaotian pepper / Ginger /
Garlic / Shallots / Salt / Black Pepper / Allspice /
Paprika / cooking wine / vegetable oil
1: Rest the shrimp in water for 30 minutes, then brush the shell with a toothbrush and rinse well.
2: Chop the garlic, ginger and red pepper into small chops, cut the green onion into green onions and set aside.
3: Heat half a pan of oil in the pan, fry the shrimp on high heat until the skin turns red and set aside.
4: Re-heat the oil in the pan, re-add the shrimp, fry on high heat for about 1 minute and drain the oil.
5: Leave the bottom oil in the pot, add ginger, garlic, red pepper and garlic and stir-fry until fragrant.
6: Add salt, pepper, allspice, paprika and cooking wine and fry until the water is dry.
Korean spicy stir-fried squid
Squid / Onion / Carrot /
Paprika / Korean Hot Sauce / Sugar /
Salt / soy sauce / oil 1 tbsp
1, mix the seasonings together, stir well (white sugar according to their own preferences, less sugar can be fresh. Put some water in and let the sauce thin out.
2: Cut the carrots and onions and set aside.
3, squid according to their own preferences, boil with boiling water for a while (direct frying will produce a lot of water).
4: Put oil in a hot pan, fry the vegetables first, then put the squid and sauce, and stir-fry out of the pot.
Crispy fish in eggplant sauce
Grass carp / ginger / garlic / 2 tomatoes /
A pinch of green beans / a pinch of corn kernels / 1 tsp sugar /
1 tsp starch / 1 tsp oyster sauce /
1 teaspoon light soy sauce / 1 teaspoon tomato paste
1, let the boss deal with the fish and cut into pieces, and cut the tomatoes into small pieces.
2: Pour more oil into the pan, fry the fish pieces in a layer of starch until slightly yellow, and put them on the plate.
3: Leave a little oil in the pot and heat it to 70%, put ginger and garlic and stir-fry until fragrant, then put the tomatoes to start frying, fry the tomatoes softly to make the soup, put the green beans and corn kernels, and fry together for 1 minute.
4, finally put the seasoning, tomato sauce, sugar, water starch, soy sauce, salt 8 grams, oil consumption, when the soup bubbles, turn off the heat, drizzle on the fried fish can eat.
Sauce popcorn clams
Flower clams / coriander / ginger slices / garlic /
Chili / 1~2 tablespoons of watercress paste / cooking wine /
Salt / sugar / cooking oil
1, after buying the clams home, first clean it again, soak it in water for 1 hour, add some salt to the water, let it spit out the sand, rinse it several times repeatedly, wash it clean.
2, flower clams under the cold water pot blanched water opened and fished out. (Do not blanch for too long).
3: Stir-fry the oil, chili pepper, ginger slices, garlic and add a spoonful of watercress sauce and sauté the red oil over low heat.
4: Add flower clams to stir-fry, put 1 spoonful of cooking wine, 1/2 spoon of sugar and salt and stir-fry well, sprinkle with parsley to get out of the pot.
Due to space limitations, here is a list of 5 courses of detailed preparation, the remaining 7 courses to pay attention to us to get!
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