How is common seafood processed? Seafood cooking has skills! Everything you want is here
Spicy Dad Canteen
Spicy Dad Canteen
Spicy Dad Canteen
Today's tourists, in terms of travel accommodation, many people will choose clean, well-equipped homestays. Especially in the coastal areas, it is very wonderful to buy some seafood at the vegetable market, simply process it in the place where you live, and taste the delicious seafood. Moreover, before returning home from the tour, you can also go to the vegetable market to buy some seafood to take home and make it for your relatives and friends to taste.
Therefore, I specially wrote an article today about how to process common small seafood and what to pay attention to, for the reference of netizens. My coordinates: Shibei District, Qingdao City, Shandong Province. Follow me, there are hundreds of food articles and food video tutorials on the homepage, there will always be what you need.
There are three main ways to make clams, original juice, spicy stir-fry, and soup:
①, clams in original juice: the simplest and most delicious. After washing the clams, put them in the pot, do not add water, it is a dry pot. Spread the clams on the bottom of the pan, cover and turn on the heat.
The clams have their own water, and they will "open" when heated, and their own soup will flow out, and the pot will not dry out. It took about two or three minutes, and it seemed that the mouth was basically opened, and it was ready to be poured out immediately. Don't cook it for too long, as long as you just open it.
②. Spicy fried clams: Heat oil in the pan, fry the onion, ginger, garlic and chili, and pour the washed clams directly into the pan and stir-fry. Don't blanch the water, just pour the raw clams into it and fry.
In addition, don't put salt, don't put any seasonings, pour a little soy sauce at most, stir well, cover the lid, wait for about half of the opening, then turn it over again, you can see that almost all the openings can be opened, and it will stop after a long time. tender.
③. Clam Soup: You can cook "Clam Soup" alone, or you can make "Winter Melon Clam Soup" with winter melon. Together with the winter melon, cook the winter melon soup first, and then pour the washed clams into the pot after the winter melon is fully cooked.
When the clams just opened their mouths, immediately add salt and sesame oil to taste, and serve out of the pan. Sprinkle some minced coriander for those who like to eat coriander, the taste is very delicious.
①. Steamed oysters: Pour cold water into the pot and put on the steaming grid. Place the cleaned oysters with the stomach (the flat side) facing up, cover the pot and steam on high heat.
After steaming (the water in the pot is boiling), steam for 3 to 5 minutes and turn off the heat. Never open the lid. It will be fine after simmering for 2 minutes.
②. Steamed oysters with garlic vermicelli: Remove half of the shell from the oysters, put a little on each oyster meat after soaking the vermicelli. Heat oil in a pot over low heat, chop garlic into minced garlic (1:1 with oil) and cook until golden brown. Add steamed fish and soy sauce and mix thoroughly.
Pour the prepared garlic oil sauce on top of each oyster vermicelli. If you like spicy food, you can put some millet peppers on top. After the water in the pot boils, put it into the high heat and steam for 5 minutes, then turn off the heat and leave the lid on for 2 minutes.
3. Hairy clams
①, original juice clams:
Conservative way of eating: put the washed clams in cold water, cook on high heat until the water boils, when the clams are open, take them out immediately. Mix ginger juice with minced ginger, vinegar and sesame oil, and dip the clams into the ginger juice.
Radical eating method: After the water in the pot is boiled, pour the clams into the pot, cover the lid, turn off the heat and simmer for 2 minutes. At this time, many clams have not opened their mouths. Once they are separated from the buttocks with a knife, the shells are opened, and they are eaten with ginger juice. (Not recommended, the temperature is not enough to kill bacteria easily, not safe.)
②. Mixed spinach with clams: Cook the clams until they just open, and then remove the clam meat. Wash the spinach, blanch, cool and cut into pieces.
Hairy clams + spinach + minced ginger + salt + vinegar + soy sauce + sesame oil, mix well. This dish is a good dish for drinking in Jiaodong area.
①Steamed scallops: Pour cold water in the pot, put on the steaming grid, put the washed scallops on the steaming grid and steam with high heat, steam for 3 to 4 minutes after steaming, and then simmer for 1 minute.
②. Steamed scallops with garlic vermicelli: the same as the steamed oysters written above.
Steaming Haihong is very simple. Like steaming scallops, Haihong and scallops are relatively easy to open. Steam them in a pot with cold water and steam for 3 minutes after steaming. Turn off the heat without opening the lid, and simmer for 1 minute. Can.
6. Fresh knife and razor
①. Make soup: Fresh knife is the same as bamboo razor, but more soup is made. The fresh knife and razor clam soup are very delicious. After the water is boiled, the fire is boiled. After the water is boiled, add salt to taste, sprinkle some coriander and sesame oil.
②, the original juice or oil: pour cold water into the pot, steam the fresh knife or bamboo razor on high heat, and then steam for 3 minutes after steaming. The original flavor can be eaten directly with ginger juice. If you want to eat oily, sprinkle onion shreds, chili shreds, steamed fish soy sauce on top, and pour the hot oil in the pot on the scallion shreds and chili shreds.
①. Original Conch: After washing the conch, put it in a pot with cold water, add a spoonful of salt, and pour a few drops of cooking oil. The purpose of pouring the cooking oil is to make the cooked conch easier to pick out. Bring to a boil over high heat, open the lid after the water boils, and cook with the pot open for another 3 to 6 minutes. The larger the conch, the longer it will take, and the smaller the smaller it will take less time. Ready to eat.
②. Cucumber mixed with snails: Press the steamed conch on top, and pick out the snail meat. Cut the cucumber into diamond-shaped slices or slap it into pieces with a knife, slice the head of the conch, and cut the tail of the conch into pieces. Use mashed garlic, salt, chicken essence, vinegar, soy sauce and sesame oil, mix well and serve.
Note: Many people on the Internet say that conch yellow and bitter gall cannot be eaten. Let me explain here that this is not what we seaside people say. We seaside people have been eating seafood for thousands of years, and we all eat it all. Remember to "eat it all". Conch yellow is not harmful to people. If it is harmful, we still ate it thousands of years ago The same is true of bitter gall. If you really don’t like to suffer, you can remove it. Many of us like to eat bitter gall, and I am one of them.
2. Small conch, fragrant snail, spicy snail, flower snail
This kind of small snails is very good when boiled directly in salt water and eats the original flavor. It does not need to be processed again. Put a pot of cold water, a spoon of salt, a few drops of cooking oil, and two slices of ginger. Bring to a boil and continue to cook for 2-3 minutes.
Get your beer, toothpicks, and let's get started!
1. Brine shrimp: Many people say why the shrimp cooked in the restaurant is so tender, but when it is your turn to cook it at home, it becomes old and hard? In fact, it is very simple here, and I will talk about the tricks here.
First, you want the freshest shrimp, especially live shrimp.
Second, to boil the water pot. Add water and salt to the pot, boil the water first, and then pour the washed shrimp into the pot. At this time, the water in the pot is no longer boiling. Continue to heat until the water is just bubbling and the water in the pot has not boiled, turn off the heat! Drain the shrimp and plate.
At this time, you will find that the water in the pot is not "shrimp red" and is clear. This is because of the right temperature control, the shrimp brain has not been cracked, and the shrimp brain has not flowed into the soup. At this time, the shrimp is tender and delicious.
Wait until the water is completely boiled and then take out the shrimp, you will find that the shrimp brain has been cracked, and a layer of "shrimp red" floats on the soup, and the shrimp meat is old at this time.
2. Pipi shrimp: Pipi shrimp is the easiest, steam it in a pot with cold water, and steam for 10 minutes after the water in the pot is boiled and steamed. Pippi shrimp is the fattest in May every year, especially female Pippi shrimp.
The breeding season of Pippi shrimp is spring. At this time, the female Pippi shrimp caught at this time have seeds, which run through a shrimp seed from the head to the tail of the body. It is delicious to eat!
Fourth, octopus (eight with octopus)
There are often eight belts of different sizes in the market, each with a different way of eating.
1. Xiaoba belt: After the Xiaoba belt is washed, there is no need to remove the internal organs. Put all the cold water in the pot and bring it to a boil. Immediately after boiling, take it out and put it on a plate, do not overcook it and it will become old. Make a dipping sauce with horseradish and soy sauce, and eat it with the whole dipping sauce.
In Qingdao dialect, this dish is called "full of life", which describes that one bite is just right, and the mouth is too busy to chew and have no time to speak. The internal organs of the eight belts can be eaten. The ink sac is a good thing. When eating, there is ink in the mouth but it is very fragrant.
2. Big eight belt: Wash the big eight belt, remove the internal organs, and cut them into pieces (you can also not remove the internal organs, and the whole stomach is not cut). Add cold water to the pot, and put the cut eight tapes into the pot. Take it out immediately after the fire is boiled, and put it in cold water to cool down.
Cut the green onion into shreds, put it into the cooled eight belts, add salt, chicken essence, vinegar, and sesame oil, mix well and serve. This dish is our famous coastal dish in the Jiaodong area, "Scallion Mixed with Eight Belts".
Steamed Crab: This is nothing to say, the simplest, but the most tempting seafood. Steaming crab is the easiest, there is no requirement for heat, just steam it.
But here's a trick! That is, when you put it in the pot, you should put your stomach up and face the sky. The purpose of this is that under high temperature, the cream and yellow in the crab shell will not flow out from the gaps such as the crab legs, and the crab cream will not be lost to the greatest extent.
The time to steam the crabs depends on the size of the crabs. After the fire is boiled, steam for 10-15 minutes.
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