23 seafood cooking usage --- excellent!

!
elemental seafood to cook so much, study hard ah! !

rupture with Black Bean Sauce Clam

material:
Clam 500 g green pepper 1 red pepper 1 ginger 3 slices 2 tablespoons cooking wine (30ml) Laoganma lobster sauce 2 tablespoons (30 grams)
approach:
1) Clam soak into the salt water for half one hour, the web sand spit, rinse again, remove control of water use.
2) Wash green peppers seeded and cut stalks. Wash and slice ginger.
3) into the oil pan, over middle heat 5 to heat, pour in ginger black bean sauce and stir fry. Clam into blocks and green peppers, into the fire, stir fry until cooked into the wine to open Clam.


super wordy:
** This dish can also be used to produce additional clams, procedures and practices are the same, ha.
** bought clams soggy in salt water use, but not too much water just to cover clams. Without salt, a few drips of sesame oil in the water, but also can play the same effect.
** while you use fried lobster sauce in the blaze, so as not to paste pot. Fried clams,GHD Carry Case Styler, the water namely cozy, be sure to tune hot fried National Cheng Kung University, can watch the beginning pan of clams, clam shirk reduction, savor dry and hard.


2. ginger hair clam
1, hair washed clams (clams can brush hair carefully washed off the body of a small pile of filth additional);
2, pot and add more water, boil;
3, clams below high heat into the hair;
4, see one after the clams open, immediately rotate off the heat, remove;
5, half of the gross went clam shell, put plate;
6, doused with homemade ginger can be dined.
7, ginger: salt, sugar, MSG, cooking wine, vinegar, add a small amount of water to a boil, pour in the chopped ginger, and Drizzle in sesame oil.
Tips:
1, the water should be boiled fleece wide clams, too little water, clams cooked too long, the meat will be too old, affect the taste;
2, like the tender mouth, see a gradually opening the clam pot off the fire immediately remove, can be a little like the old hair clams to open one by one fish out until the last;
3, stripped of half of the shell to retain half of the shell clam in mandate to keep well among the juice (must be clean, fresh hair clams);
4, can also be accustom ginger Zhan Shi.




3. steamed scallops silk velvet snow
materials:
salt, rice wine, sugar, flour, eggs, onions, ginger. Scallops, white radish, cabbage leaves, red cherry.
practices
1, Bedin take scallops, plus seasonings with egg white, corn starch, sizing stand, snatched radish mixed with starch,
2, with boil water, boil for a short wok cooked white radish, the system the snow pile group, the pulp on the steamer steamed good Bedin, Bedin on the group on the sleet pile, poured white sauce.
3, salt, rice wine, sugar, flour, eggs, onions, ginger.

features: radish-shaped snow pile, Bedin fresh and delicious.


4. Clams Steamed Egg Custard:
this dish is very tasty, because the clams cooked egg in the water, so Huanen delicious clam eggs and mixture.
material:
sinensis (white clams, clams or other clams too) 10, 2 eggs, salt, small, small chicken, cooking wine 1 / 2 tablespoons (10ml), 2 slices of ginger, green onion appropriate , amount of flavor nectar
approach:
1, material.

2, forward of the clams in brine more than 2 hours (can also be in the water into the amount of sesame oil), let Tujin sediment surface with a brush to clean clam.
3, pot into the amount of water, add ginger and rice wine to seethe, add the green clams, cook until open immediately remove and clams have assorted opening hours, in time to open the clam fishing out, or to cook old.
4, the cooked clams emissions Lock & Lock Glass box, cook the ginger clams let cool water fishing to stand.
5, blow the egg, add salt, chicken, and dry to warm water and mix thoroughly clams, eggs and clam water ratio is 1:1.
6, after the eggs filtration (filter is intended to invest a more delicate steamed egg), put away into the clam's Glass Lock & Lock box, cover it with plastic wrap.
7, when cold water Glass Lock & Lock box into the steamer (Lock & Lock Glass with heat-resistant cup, can resist -40 ℃ ~ 200 ℃, so no problem into the steamer, can also be used for microwave, oven) and steam for 10 minutes after the transfer of water to open fire. Egg steamed after the amount of flavor juice and sprinkled with chopped green onion can be.

to mention a few words:
1, must buy fresh clams, salt water Tujin advance into the dirt, you can also put a small sum of oil in the water to the dirt spit.
2, when cooked clams to fish out in time to open the clam, do not cook old. If there is a long time to cook the clams do not open the shell, do not be a bad.
3, eggs and warm water ratio is 1:1, the filter is to make Egg eggs is more delicate, covered plastic wrap or lid over high heat so the egg medley to a smooth surface does not pucker.


5. steamed sea bass
materials:
bass weight control at 600 grams, the volume of this size, placed in the fish dish, looks smart, merely also raw and cooked a good clutch of the furnace
approach:
Step 1: clean up the fish after fish on the agenda twice in, actors some of salted for quarterutes.



Step 2: Take the large piece of ginger cut into slender filaments, will take the middle of shredded green onions, the fish in the fish late into the silk rubbed some onion ginger, then add a little a little wine, soy sauce, and a little oil.


Step 3: After the water is boiling pot, and then the fish wok (do not fish on a steaming pot of cold water, then fall through a lot of steamed vegetables are the mysterious of the water boiled and steamed food wok.) Steam for 10 minutes after the fire this off, do not open the lid, the fish did not pan out, the use of pot Yu Wen

Step 4: Many people do when steamed fish, no salt, MSG, in order to light, even without soy sauce. But I eat this path is also very good. Bass soft white meat, fresh, no smell, smell like crab meat, light and refreshing. Very uncomplicated and handy action, food is not difficult to do me, the steamed sea bass you try to do about it.


6. Sauce Conch Neptunea
ingredients: Sea Conch Neptunea pound, red pepper, scallion, ginger, the amount of
spices: sweet bean paste 2 spoons of savory miso Banchi, cooking wine 1 teaspoon, peanut oil amount
approach:
1, under the hot pan in cold oil, oil heat, saute onion ginger and red peppers;
2, cooked into the cooking wine, add two spoonfuls of flour paste and half a teaspoon of delicious miso, Chao Chu flavor;
3, down into the Conch Neptunea, the fire stir fry 1 minute;
4, increase a tiny water, simmer for 2 minutes cap;
5, the fire close to dry sauce.

Tips:
1, light taste with a sweet soybean paste can only;
2, The Sea Conch Neptunea fresh enough in itself, without adding too much seasoning.


7. brine shrimp Phi
materials:
Pippi pepper 2 pounds shrimp 20 3 bay leaves 3 star anise 1 tablespoon salt (15 grams)
approach:
1) Rinse the shrimp Phi 2 times and drain.
2) the pot into the water, add pepper, star anise, bay foliage and salt, pour Ru Pipi shrimp, covered with lid, heat the fire to boil, open the lid and cook for 3 minutes remove, rinse with water drifting bubble can be eaten.
3) can eat the peel. Ginger can also cut into very nice, gush some vinegar Zhan Shi, with your own taste.

super-winded:
** 4 to end of each annual in August, the season is rich shrimp Phi. Pipi shrimp season now, just when the meat portly.

8. fried cod
materials: 800 grams cod, 1 small onion 2 garlic, ginger, 3 green peppers 1 corn starch
Sauce: 50 grams of soy oil 1 / 2 tablespoons balsamic vinegar 3 tsp salt 1 tsp sugar 3 tsp MSG 1 / 2 tsp

practices
1. cod wash, add salt 5 minutes, then dip stick pan evenly wrapped starch, onion, ginger, garlic, pepper washed, all mince;
2. pan put the oil pan, fry both sides of cod into the golden, Sheng out of standby;
3. pot stay in a small amount of oil, onions, ginger, garlic, pepper, add vinegar, sugar, soy sauce, MSG, starch, water into sauce and pour over fish and serve.
functions Huanen gravy, sweet and salty chefs calculate identical bone or bones of the Press Law of cod can be cooked

9. 葱姜 razor

Material: razor clams, onion, ginger, small peppers.

Spices: cooking wine, salt, soy sauce, sugar.
approach:
1 razor into the salt water soak 1 hour, the razor Tujin sediment. Brush and then scour clean water treatment;
2 Heat wok and put into the oil pan, add onion ginger silk, red circle to compile the flavor, stir the fire into the razor;
3 cooked into the cooking wine, salt, soy sauce, sugar, stir well, such as razor shells open pan immediately after transfer to a plate.



10. celery fried fresh, particularly
materials:
celery handful, especially in two of fresh, green peppers, one each
seasoning:
cooking wine, garlic, salt, chicken powder, starch
processing:
1, change the cable celery cut into small pieces, green peppers into strips, make especially tasty fresh, first squid Hengdao with sword, then straight knife into strips;
2, the above materials (celery, green peppers, fresh of special note), into the water hot steak medium pot;
3, cold oil to hot wok, into the garlic until fragrant, pour the hot wire had anticipated fry, add salt, chicken powder, starch water, stir quickly, add a little wine to pan before.


11. braised lobster

ingredients: lobster, ginger, garlic, onions, red pepper, bay leaves.


Step 1: Be sure to pick the lobster bought a living, or dead meat meat will be very lax, brush clean and paunch, to be head to the sometime small claws on either side of the shell cut to the head In addition to shrimp gills.



Step 2: Heat pan bottom fuel following the garlic tablets, ginger, pepper, cumin, saute about a large light blue, then add dried chili peppers and gulf leaves (for the purpose ambition not focus out of chili), then quickly lobster bathed down to look inside.


Step 3: stir fry a few lobsters turn red soon, add cooking wine, soy sauce and proceed to stir fry.

Step 4: Pour the water begins to simmer, put some salt and a little sugar for flavor. Has been used in the fire to simmer, burn quickly dries up the soup. In the way of braised soup can taste the flavor, like the flavor of ready to repair some taste into it.

Step 5: Well, closing fast dry soup can pan, sprinkle with chopped green onion dotted points on it. In this way, a delicious braised lobster to achieve it.

Step 6: If you favor you can point the final sprinkled pepper (depending on individual needs.) This time I burned the lobster is not boastful, tastes really good. Lobsters eat up more rapidly, but they take some exertion to reach the lobster is.


12. spiced eel

material:

500 grams of fresh eel, ginger 10 grams, 20 grams of garlic, pepper 3 g, star anise two, three Chennai 5 grams, 5 grams of cinnamon, cloves 2 g
seasoning:
salt 5 grams, Shao liquor 15 grams, 5 grams of sugar, soy sauce 15 grams, 3 grams of MSG, sesame oil 5 grams, 1,000 grams of soup bar
system of law:
1, eel viscera and head and tail removed after slaughter, washed, cut into 6 cm long section, into the boiling pot boiled fish out of water; ginger, garlic, pepper, star anise, three Chennai, cinnamon, cloves mantled with gauze, Serve spice packet.
2, stick soup into the pot, add spice sack, transferred to salt, rice wine, sugar, soy sauce, MSG, sesame oil, after boiling down into the eel, eel stewed cheap heat until the tasteful, remove and let cool introduction, a little embellishment Serve.


13. Ganguo spicy shrimp
Materials:
Antarctic shrimp, celery, carrots, lettuce, onion, ginger, garlic, bay leaves, coriander
Seasoning:
Lee Kum Kee Hong
flavor sauce, bean paste, black beans, chili oil, chicken, sugar
approach:
1, the Antarctic shrimp to shrimp Mountain, from scratch, under body linkage scissors, cut the shell to the tail, removing the shrimp line, then a knife cut along the half of the site will be cut open so tasty shrimp
2, lettuce, peeled, peeled carrots, celery, washed, cut inch segment of all, cutting-inch section of green onion, ginger and garlic slices
3, the fragrant sauce, bean paste, fermented black beans were minced
4, pot and put a small half pot of oil, very hot, hot the afterward to look into the large pearly shrimp, with a colander prepared to use
5, the pan some oil, a small fire the onions, ginger, garlic flavor burst, into fragrant sauce, bean paste, black beans, bay leaves, stir apparent, the redeployment of chili oil, chicken, sugar
6, to train (e) Add carrots, lettuce, celery,GHD Green Styler, alterations in the fire, add shrimp, stir fry sauce evenly so that all matters are spliced to the shrimp on to
7, Remove from heat and sprinkle coriander


14. garlic shrimp open side
Humidity
of navy shrimp, sweet and salty, into the kidney,GHD Diamond Flag Styler, spleen;
shrimp with kidney yang, through breast anti-drug and nourishing Gujing, blood detoxification, Qi Zi Yang, Tong network afflict, appetizers phlegm and other effects. Nutrient-rich shrimp and juicy soft, easy to digest, the body feeble and the sick who are nursed back to health after the need for eminent food; shrimp are rich in magnesium, can be well protected the cardiovascular system, which can reduce blood cholesterol levels to prevent arteriosclerosis, coronary aisle while the expansion will help prevent hypertension and myocardial infarction; shrimp there are kidney yang, through milk anti-drug and nourishing Gujing, blood detoxification, Qi Zi Yang, Tong network pain, appetizers phlegm and other effects.
garlic spicy, warm, Rupi, stomach, lung;
with the temperature in the digestion, the line stagnation gas, warm the spleen and stomach, user product, detoxification, insecticide effect. Garlic understood as slay, you can play against influenza, discourage infections, treatment of infectious diseases and the effectiveness of insecticide.
Recipe Ingredients: shrimp, bell peppers
spices: ginger and garlic, cooking wine, salt
production methods:
1, Wash prawns, peal peppers slit into small chips

2, from prawns to open the back of the blade, remove the shrimp line, with the blade point down shrimp abdominal muscle, salt and cooking wine marinate for 10 minutes

3, the garlic and ginger into the shrimp back

4, then sprinkled with Pepper D, pot for boiling water steam the shrimp into the steamer
5,3 minutes out, Sheng a transmit to a plate


15. spicy squid rings

approach:

1: first squid internal organs and red rind removed, cut into small surround proper;
2: the squid into the pot of rapidly boiling water boiled out into the ice water immersion;
3: In dissimilar pot of hot oil, cut circle into the same circle green peppers, garlic, ginger, spring onion, stir for 1-2 minutes Jiucai Hua;
4: to soak the squid rings and drain water into the wok stir fry 1 minute;
5: Add 1 tablespoon soy sauce, half a teaspoon of vinegar, 1 tablespoon red wine, stir, then add the right amount of salt and pepper to taste;
6: Finally, add the right amount of water thickening starch hook to transfer to a plate to enjoy paperbacks.


in advance of today's squid rings with boiling water because Billy, so I shrank the cooking time in a wok in the taste is very tender, together with the spicy green chili savor and Jiucai Hua really is a under very delicious meal!

16.
dry factors carp: carp 2
spices:

soy sauce, vinegar, sugar, cooking wine, Pixian bean paste, onions, ginger, garlic, pepper, celery, sesame oil the right amount.
approach:
1, carp washed, cut the number of knives in the fish on either sides with cooking wine, soy sauce, I stain for quarterutes.
2, onion, ginger, garlic, pepper, celery, cut into very fine.
3, Guo Lifang Heat oil, golden yellow fish, oil control use.
4, wok put the oil, the chopped onion, ginger, garlic,GHD Straighteners, hot pepper at the end, celery, Pixian stir fried bean paste into the uniform, put the fish, add wine, salt, soy sauce , sugar, water, boil, cover, simmer 10 minutes, points, closing the fire changed thick sauce, add sesame oil and vinegar, clean wok transfer to a plate.

Tips:
1, fish master the heat, do not fry old.
2, dry fish, shattered meat will be added to taste, the best Canadian beef.


17. steamed turbot
turbot turbot scientific label, is a European flatfish. Turbot is a high quality aquatic products, rich soft white brawn, glial protein content, with a very good character in maintaining the skin and beauty,GHD IV Styling Set, kidney and head and can often be nourishing food fitness, improve people immunity.
Materials:
a fresh turbot (1 half kilogram just about), onion 1, 1 piece ginger, salt 1 teaspoon (5 grams), cooking wine 1 tablespoon (15ml), Lee Kum Kee Soy amount of steamed fish, oil, red chilli amount

approach:
1, in the mart to purchase fresh turbot afterward (rather a half kilogram weight nigh), please hawkers took to clean up, remove the interior apparatuses and gills. Went home and washed with water behind processing the fish, until completely clean, leaving not blood.
2, a knife in fish knife miter three flowers, which is to make a more instant and tasty fish. Salt and cooking wine to the fish and obliterate over the abdomen of the fish, marinated for 10 minutes.

3, the steamer into the amount of water to a boil, the amount of ginger, spring onion on the fish, the fish into the steamer.

4, over high heat for 7-8 minutes, to nail the fish is steamed, you can use chopsticks to perforate over from the fish, if it were not for effortlessly through the fish chopsticks to prove that heat is equitable right.
5, steamed fish, green onions or scallions cut during the filament, the more careful the better, cut onion into the cold water to soak a while, wash away mucus, soak the onion after washing will indeed curly.
6, after a good steamed fish, ginger, spring onion and threw it down the drain when the seepage of water steamed fish. Will cut spring onion and red chilli evenly placed in the fish.
7, Heat 2 tablespoons of the oil pan, 8 into the heat (oil cloud) is off the heat, the oil in the onion on the prick.

8, while the burning pot of oil still sweltering, will be poured into the Lee Kum Kee soy sauce steamed fish, then add a small amount of water.

9, Finally, a hot sauce steamed fish oil forward the brims down into the dish, surrounded with the right amount of parsley you can



18. fried fish pieces





raw
1, half egg, half teaspoon salt, pepper, half a teaspoon of starch;
2, cooking wine 1 tablespoon half-teaspoon of salt, water, a half tablespoon of starch,GHD Dark Styler, a little sesame oil, 3 tablespoons of water. Grouper 300 grams of meat, 10 slices of pea pods, red pepper 1 yellow pepper 1. practices
1, fish slices, merge with seasonings (1) marinate for 10 minutes;
2, ruddy peppers, yellow peppers cleaned cut open, seeded, cut true, pea pod, peel off the age bars, wash stand;
3, the grouper pieces oil, fish, and the other slice with 2 tablespoons red pepper and yellow pepper Fry slices, then put fry pea pods;
4, the seasonings (2) and mix thoroughly, Drizzle the pan, add fish and stir well together, can be sung out.
Highlights /
1, grouper pork and few bones, meat thickness, the best fried fish, you can buy in the supermarket alternatively markets, in addition to grouper, the snapper fillets can also be used.
2, the oil of fish oil should not be too high to prevent fish from sticking together.
3, first ingredients and seasonings, stir well, then add fish, reduce fish fry move to maintain the integrity of the oil for fish is rare, after, wok stir fry can be, turning campaigns should not be large.

19. tofu, steamed scallops

Ingredients: fresh scallops, garlic, tofu, salad oil, salt, chicken, cooking wine, scallions, red pepper grains

approach:

1, first clean the scallops on the surface with a brush, wash the sand and other impurities.
2, with a keen knife, approached into his scallop shell, close to the side wall of the scallop shell on both sides of meat cut
3, remove the scallops of the internal organs, that team is something dingy, and the gills and the sides. leaving only the navel of that group round the meat, and the crescent-shaped yellow
4, with wine and a pinch of salt will pick up a good shellfish meat sit 5 minutes.
5, garlic with a cut at the end, a pot of oil, till 2 into the heat when the garlic into the oil, low heat fry the garlic, yellow, and sung out with the oil, add salt and chicken and mix thoroughly.
6, gracefully in the smooth plate, vacant scallop shell, and then will be in each tofu scallop shell on top, and then marinated scallop meat on it, a good tune and then wipe evenly with garlic oil In the scallop meat.
7, steamer water to a boil, it will add scallops, drain and steam for 5-6 minutes out
8, last, spring onion and red chilli on the scallop

tofu nutrition
tofu nutritious, containing iron, calcium, phosphorus, magnesium and other important track factors, it also contains sugar, vegetable oil and rich quality protein, known as Tofu absorption rate of 95% or more. Two small pieces of tofu, a human can encounter the requirement of calcium a day.
tofu as health tonic heat food, eat it regularly, can Buzhongyiqi, heat dryness, thirst, cleaning the stomach. More appropriate for hot body, wrong inhalation, thirst, gastrointestinal unclear, fever, who nursed behind to health after expense. Modern medicine confirms that tofu adding to amplify nourishment, assist assimilation, amplify desire functions, on the teeth, bone growth and development are also quite useful, in the hematopoietic feature in the blood can increase the iron content; tofu does not contain cholesterol, lofty blood oppression, high cholesterol, tall cholesterol and atherosclerosis, coronary heart disease in patients with medicated food. Also the kid, the infirm and the retired nutrition diet quality goods. Tofu is rich in phytoestrogens, osteoporosis hindrance and treatment has a good effect. Also suppress milk illness, prostate cancer and leukemia feature of the tofu in the steroid steroids, stigmasterol, are the lively ingredients of tumor suppressor.
scallop nutrition
molluscan shellfish in lowering serum cholesterol with a role with Intel too 7 - cholesterol and 24 - methylene cholesterol, which both inhibit the cholesterol in the liver of cholesterol synthesis and excretion of the distinctive role of haste, so that cholesterol down. Their cholesterol-lowering efficacy than the commonly used steroid drug Valley stronger. After people eat shellfish, often a refreshing sensibility, which is no mistrust that elevated heaved some difficulty omens is gainful.


20. chives fried sea intestine
ingredients: leeks sea intestine
materials: soy sauce salt and pepper water, starch, monosodium glutamate, ginger and sesame oil balsamic vinegar garlic
approach:
1. sea intestine to buy back, carefully clean (one along one and then coil up again.) Choose clean leeks.
2. pot boil ample water, Jiucheng open, slightly bubbling, when the sea under the intestines, boil hot for 3 seconds, remove, wash stand.
3. bowel and leeks are the sea-inch segments were cut. Take a small bowl, transferred to the soy sauce, salt, pepper, water, starch, MSG, sesame oil, blending into the sauce babies.
4. pot heat the oil till the Bacheng, ginger and garlic into the next until fragrant, soy balsamic vinegar into the pan, quickly into the leeks, sea intestine and sauces children, quickly turn the pan evenly.

warm Tip:
1. the best elect the plump sea intestine, usually the jobber would give the deal a clean stomach, but inevitably people coarse movement, saying their by-line and over again, with the exception of net blood.
2. the sea is easy intestine old, so both boil or fry, have to be quickly, but also went in to leek cooked pot meantime simultaneously pan, sauce ahead of the best opposition the good children, with the pot Otherwise, also missed the rush to be scared of the furnace.
3. Qiang pan with vinegar, it is unavoidable breakdown or break, but necessary, or not vinegar, taste right, followed by vinegar, and vinegar taste also cumbersome.


21. ternary Scallops

200 grams of raw scallop, carrot, Qing Sun always 35 grams, 1 gram of pepper, ginger, onions 10 grams, 3 grams of salt, MSG 2 grams, a little soup, 75 g of lard . Approach 1, the scallop washed into the hot pan in three or four into a little fish out. Carrots, Qing Sun, Drain and wash turnip dug a spoon with a 2, set the fire pan, the next hot lard, the next to the ginger and stir not Hong, add soup, the next scallop, three braised cooked, add salt, and accommodate seasoning monosodium glutamate plate. Featured
refreshing taste, color, beautiful, generous and beautiful.

22. garlic chives razor
Recipe Ingredients: razor clams, leeks, green peppers
spices: Cong Jiangsuan, salt, sugar, chicken, pepper
creation methods:
1, chives cut into the end of the bell peppers, chopped razor clams soak 2 hours, Tu Jin sand
2, pot water to boil, add ginger, cooking wine, the razor under the pot
3, dishing out the razor placed in the dish
4, pot burning oil, saute Cong Jiangsuan, under the small leek and peppers, and a small amount of cooking wine, salt, sugar, chicken abrasive, pepper to taste
5, will be poured to a good fried razor clams with garlic chives on
6, a plate of delicious, beautiful color of garlic chives razor do the work

Nutrition Tips:
1, leek basis Weixin, warm; hepatic, stomach, kidney. A temperature in the appetizer, qi and blood prevalence, kidney yang, Sanyu effect. Bactericidal sulfur compounds also have some anti-inflammatory effect. Chives contain more dietary fiber, can promote gastrointestinal motility, can be effective in preventing habitual constipation and colon cancer.
2, clam meat, sweet and salty, cold, into the heart, liver, kidney; a yin tonic, heat, Chufan, drug hangover and other effects. Razor clam meat is rich in protein, calcium, iron, selenium, vitamin A and other nutrients, delicious taste, high nutritional merit, with a tonic function.