Boiled Shrimp
Features: Simple and quick, original flavor.
Ingredients: 4 catties of fresh shrimps
Method: Wash the shrimps, put them in a pot, simmer directly on high heat, and then cook for about 3 minutes.
Boiled Crab
Features: Simple and quick, original flavor.
Ingredients: large fresh crab 8 kg
Method:
1. Use chopsticks to poke the live crab in from the eyes or mouth, and then clean the crab to death.
2. Put it in a pot, simmer on high heat, and boil for about 5 minutes.
Reminder: Regarding the question of whether to put water in the shrimp and crab boiled, we usually do not put water, because water will come out when cooking, too much water will affect the taste of the meat, so there is no need to put water. There is no need to put salt, because it is an authentic seafood, the shrimp and crab themselves are a bit sweet and delicious, so there is no need to add salt specially. When eating, you can directly modify the sauce to taste according to your personal taste. It is also very good.
Stir-fried celery with fresh squid
Ingredients: 3 catties of fresh squid (shrink more severely), 1 piece of celery
Method:
1. Wash the fresh squid, open the side, and cut the flower (cut horizontally and vertically).
2. Wash and slice celery.
3. Put water in the pot, add a little salt and oil, boil the water and add celery to blanch for two minutes to remove, then pour in less cooking wine and fresh squid, and cook for two minutes to remove.
3. Heat the pan with oil, add garlic and saute, then pour in fresh squid and stir-fry over high heat. Stir-fry for about a minute, add soy sauce, continue to stir-fry, add celery and stir-fry for a minute or two to add salt out of the pan .
Warm reminder: because
is seafood, we don't add a lot of seasonings, just simple coloring and salting, which can highlight the taste of seafood itself.
boiled Dongfeng snail
features: simple and quick, original flavor.
Ingredients: Dongfeng snails 2 kg
Method: Clean the Dongfeng snails, pour directly into the pot, boil for 8-10 minutes after the fire. Dip the seasoning directly when eating.
Stir-fried jackfruit with cashew lily
Ingredients: 1 catty of jackfruit, 1 bag of lily, 1 large bowl of red kidney beans, 1 catty of cashews
Method:
1. Clean the red kidney beans, put them in a pot and cook for about an hour, and they will be cooked. If the kidney beans are cooked and eaten, they can be taken out for later use.
2. Shell the jackfruit and cut into strips, and wash off the lily slices.
3. Put more oil in the pot, pour the cashew nuts at about seven or eight minutes of the oil temperature, and fry them for about a minute to remove them and let them cool, and they will become brittle after cooling. (You can also heat the pan directly to put the oil, pour the cashews and stir-fry until they change color and remove them to cool. Use low heat when frying.)
4. Leave the oil at the bottom of the pan, add water, a little salt, pour the washed lilies, and boil for one minute fish out.
5. Reheat the pan and put the oil, pour in the red kidney beans, add appropriate amount of sugar, stir fry until the sugar melts, pour the jackfruit and lily, stir fry for a minute or two, then pour in the cashews and stir evenly to get out of the pan.
steamed fish
Ingredients: 1 yellow croaker, a little coriander
Method:
1. Clean the fish and cut the back with a horizontal knife.
2. Shred the ginger, sprinkle on the back of the fish, in the belly, and sprinkle a little salt.
3. Put the fish into a pot and steam. After the high heat is boiled, continue to cook for 15-20 minutes, usually until the fish eyes protrude.
4. Peel the garlic and chop the minced garlic, heat the pan and add oil, add the minced garlic and saute, add soy sauce and then pour in the fish juice from the steamed fish. After a little boil, add the coriander, and pour it directly after cooking. Just get on the fish.
