home cooking

Chapter 8 Fried Seafood and River Fresh (2)
If you feel that the crab sticks are not enough to satisfy your hunger, you'd better buy a few fresh crabs, place them on the cutting board with the belly facing up, chop them open by pressing the midline of the umbilical carapace with a knife, scrape off the gills, smash the crab shells, steam them in the basket, and take them out Crab meat, tear into shreds, operate according to the method of this dish, finally put in shredded crab meat and cook into the sauce.

Master makes it easy!
Crab sticks should be peeled off the outer plastic film, and then boiled in boiling water.Do not put the plastic film wrapping crab sticks directly into the pot, so as to avoid the toxins of the plastic from leaching into the dish after heating.

Seafood new deep-fried spicy and slightly numb fragrant leaf prawns
[Materials]: 250 grams of prawns, 30 pieces of fragrant leaves, 1 piece of ginger, 1 onion, 3 cloves of garlic, 500 grams of refined oil (about 75 grams)
[Seasoning]: 5 dried chilies, 6 peppercorns, 1 tablespoon of pepper oil, 1 tablespoon of sesame oil, 1 teaspoon of chicken essence, appropriate amount of salt
[Method]: Wash the fragrant leaves; cut the dried chili into circles, and remove the seeds.Crack the garlic; cut half of the onion into sections and mince half of it; slice the ginger.

Trim off the prawns, remove the sand thread, marinate them with salt, sliced ​​ginger, and scallions, remove the ginger and scallions, and fry them in a [-]% hot oil pan until they are crispy.

Leave a little oil in the pot, add dried chili, Chinese prickly ash, and fragrant leaves to fry until fragrant, add garlic and chopped green onion, and fry for a few times, then add fried prawns, salt, chicken essence, sesame oil, and Chinese prickly ash oil, and stir well.

Smart material change!

Fragrant leaves are the leaves of the cinnamon tree. It has an aromatic smell and a slightly spicy taste. It can be added to soups, meat, seafood and other dishes.The prawns can be replaced with flower crabs. The crab meat is fresh and tender, and the fragrant leaves are slightly spicy. It is a good dish to accompany wine and rice.

Master makes it easy!
To preserve seafood ingredients, it is best not to leave the root of corruption, but to fundamentally eliminate the generation of fishy smell.At the same time, don't let the umami taste go away. After cleaning, use special kitchen paper towels to absorb all the moisture.For example, prawns have to pick out the mud intestines on the back of the prawns and absorb the water before putting them in the refrigerator.

If you buy a lot of prawns at one time, it is best to pack them according to the amount before refrigeration, so that you can take them at any time. Do not freeze them after thawing, because in this way, the umami taste will be gone.

Fresh Food Express Salty and Fresh Stir-fried Fresh Squid
[Materials]: 1 fresh squid, 50 grams of fungus, 100 grams of winter bamboo shoots, 10 cabbage hearts, 2 pickled peppers, 1 piece of ginger, 2 cloves of garlic, 1 green onion, 500 grams of refined oil (about 100 grams) [ Seasoning]: half a teaspoon of water starch, 1 tablespoon of cooking wine, half a teaspoon each of pepper and chicken essence, appropriate amount of salt, 1 tablespoon of fresh soup
[Method]: Remove the skin and bones of fresh squid, cut it into two slices along the line, make a few shallow strokes along the meat grain one by one, and then cut it horizontally and obliquely into three slices of cockscomb slices.Wash the fungus, winter bamboo shoots, and cabbage hearts, and cut them into small pieces; remove the seeds of the pickled peppers, and cut them into sections; cut the green onions, ginger, and garlic into slices.

Blend all seasonings into sauce.

Put the oil in the pot and heat it until it is [-]% hot, put the squid slices in the oil until cooked, pick it up, and drain the oil.

Leave the remaining oil in the pot, heat it to [-]% heat, add ginger, garlic, green onion and pickled pepper and fry for a few times, then add squid, fungus, winter bamboo shoots, and Chinese cabbage, stir well, add the prepared sauce and serve.

Master makes it easy!
If you can’t buy fresh squid, don’t just use the water-fried squid on the market. Although the water-fried squid looks thick and large, it is actually made with alkaline water, which destroys the nutritional content and delicious taste to a certain extent.Dried squid can be soaked by itself, so that the water soaked in squid can be used to cook squid after filtering, and the taste is more delicious than broth.

The taste can also be changed like this!
This dish is seasoned with pickled peppers. If you have salt and pepper powder or oyster sauce at home, you can also use it.Stir-fried squid with oyster sauce is very delicious, and the seasoned shallots and ginger are best shredded.

Shuxiang Yijue Hot Spicy Pork Sliced ​​Fish Fillet
[Materials]: 1 mullet (about 750 grams), 1 pot helmet, 1 egg, 1 green garlic sprout, 1 green pepper, 500 grams of refined oil (about 100 grams)
[Seasoning]: 3 dried chilies, 5 prickly ash, 4 tbsp tempeh, 1 tsp soy sauce, 2 tbsp cooking wine, 1 small bowl of starch, appropriate amount of salt and monosodium glutamate
[Method]: Remove the head, skin, and bone spurs of the mullet, remove the meat, cut into slices, add salt, cooking wine, and eggs, mix well, coat with starch one by one, then fry in an oil pan until light yellow, remove and drain the oil ; Slice the pot helmet, deep-fry in an oil pan, remove and drain the oil.

Wash the green peppers and cut them into small pieces; wash the green garlic sprouts and cut them into slices; remove the stalks and seeds of the dried peppers and cut them into sections.

Leave the remaining oil in the pot, heat it to [-]% heat, add dried chili and Chinese prickly ash and stir-fry until brown-red, add green pepper and stir-fry a few times, then add tempeh, green garlic sprouts, fish fillets, salt, soy sauce, monosodium glutamate, and stir-fry evenly.

Finally, add the fried pot helmet slices and stir well.

The taste can also be changed like this!
Guokui is a baked pancake.There are two kinds of pot helmets in Sichuan, one is fried with oil, which is similar to pies; the other is white flour pot helmets in this dish, which is similar to the northern pancakes.White noodle pot helmets are usually eaten with vegetables, so you can also put cooked vegetables into the pot helmets to experience the authentic Sichuan way of eating.

Master makes it easy!
Try to choose fish with fewer bones and more meat. When cutting the fish, you must remove all the remaining bones, so that the elderly and children can eat it with peace of mind.In order not to affect the taste, be careful not to break the gall when cutting the fish.

Fish scalp and bone spurs can be used to make soup, and it tastes very delicious when added with tofu and cabbage.

Seafood Fashion Awards Salty, Fresh and Spicy Stir-Fried Conch with Pickled Peppers

[Materials]: 200 grams of conch, 1 egg white, 50 grams each of celery, winter bamboo shoots, and fungus, 2 cherries, 1 piece of ginger, 2 cloves of garlic, 1 green onion, 3 pickled peppers, 500 grams of refined oil (about 100 g)
[Seasoning]: 1 tbsp water starch, 1 tbsp dry starch, 1 tbsp cooking wine, 1 tbsp white vinegar, 1 tsp pepper, a little chicken stock, 1 tbsp fresh soup, some salt
[Method]: Take out the conch meat with an iron hook, wash it with salt and white vinegar to remove the mucus, cut it into thin slices, drain it, and then mix it well with salt, egg white and dry starch.

Wash winter bamboo shoots, fungus, and celery and cut them into small pieces; cut pickled peppers into sections and remove seeds; slice ginger and garlic; Sauce.

Put the oil in the pot and heat it up, add the conch slices and celery to cover the oil, remove and drain the oil.

Leave the remaining oil in the pot, heat it to [-]% heat, put ginger slices, garlic slices, pickled peppers, and scallions and stir fry for a few times, then add snails, winter bamboo shoots, fungus, and celery, stir well, and cook Taste the juice, collect the juice on high heat, pour it into the conch shell, and put the cherry for decoration.

The taste can also be changed like this!
Stir-fry spicy bean paste, minced ginger, and minced garlic until the oil is red and bright, add a little broth, add sliced ​​snail meat, green pepper, and sliced ​​garlic, stir well, thicken the sauce, add chopped green onion, and serve.

Master makes it easy!
The firepower of the fried snail meat should not be too high, and the frying speed should be fast, and it should not be overcooked, because it will not taste good after being fried.

Generally speaking, when cooking snail meat, it is best not to make the right sauce or sauce too thick.Taste the taste when adding salt, so as not to be too salty and affect the taste of the finished dish.

Fragrant and tender pumpkin fried shrimp with savory taste

[Materials]: 250 grams of shrimp, 100 grams of pumpkin, 50 grams of green peas, 1 tomato, 1 egg white, 1 green onion, 500 grams of refined oil (about 100 grams)
[Seasoning]: 1 tsp of pepper powder, 1 small bowl of water starch, 1 tbsp of dry starch, appropriate amount of chicken essence, salt, and sugar
[Method]: Put diced pumpkin and green peas in a boiling water pot and blanch them, drain them; wash the shrimps, drain them, pour in egg whites and fine dry starch, and mix them evenly with your hands; wash the tomatoes, peel them, and dry them , cut into cubes; minced shallots.

Mix salt, pepper, chicken essence, sugar, a little water and water starch to make a sauce.

Put the oil in the pot, heat it to [-]% heat, add the shrimps, gently slide them with chopsticks, pour them into a colander to drain the oil.

Leave a little oil in the pot, add chopped green onion and sauté until fragrant, then add diced pumpkin, diced tomato, green peas, and dried shrimps, stir well, add the seasoning sauce, stir well, and serve.

Shopping Tips!

If you feel that the shrimps sold in the market are unhygienic, you can also use fresh shrimps to peel the shrimps yourself, but you should pay attention to keeping the shrimps intact.For smaller shrimp, after removing the head, pinch the tail of the shrimp with one hand, and squeeze out the shrimp meat from the tail to the neck with the other hand; for larger shrimp, after removing the head and tail, peel off the shell, remove the sand, and take out Shrimp.

Shrimp guts are full of digestive debris and contain bacteria, which must be removed.

For this dish, beef shank squash is the best choice.This kind of pumpkin has a sweet taste and good quality.Ripe corbel squash has dark green skin, while old corbel squash has reddish-yellow skin.Generally speaking, old melons have firmer and denser flesh and a sweeter taste.

Taste of the Seaside Holiday Savory Sautéed Jellyfish with Cilantro

[Materials]: 250 grams of jellyfish skin, 50 grams of parsley, 3 cloves of garlic, 1 green onion, 2 pickled peppers, 100 grams of refined oil

[Seasoning]: 3 tbsp broth, 2 tbsp cooking wine, 1 tbsp water starch, 1 tbsp soy sauce, [-] tsp pepper, appropriate amount of salt
[Method]: Wash the jellyfish skin, tear it into large pieces, blanch it in boiling water, remove and drain; wash the parsley and cut into long sections; wash the onion and cut into flowers; shred the pickled pepper; smash the garlic.

Mix salt, pepper, cooking wine, soy sauce, broth, and water starch into a sauce.

Heat the oil pan to [-]% heat, add garlic, shredded pickled peppers, and chopped green onion and sauté until fragrant, add stinging skin and parsley, stir well, add the right sauce, and stir well.

The taste can also be changed like this!
Blanch the jellyfish until cooked, tear it into pieces, add mustard, sesame oil, chicken essence, salt, mix well, and serve on a plate.This wasabi-flavored cold jellyfish not only retains its natural crispness, but also highlights its unique flavor.

Shopping Tips!

High-quality jellyfish skin is white, light yellow, large, flat and shiny, thick and tough, no fishy smell, no black spots, no variegated colors, no red coat; inferior jellyfish skin color becomes darker, not only smells Odor, and feel poor, no toughness.

I am crazy about delicious kimchi flavored pickled cowpea fried yellow croaker
[Materials]: 3 small yellow croakers, 100 grams of soaked cowpea, 1 green garlic sprout, 1 scallion, 1 piece of ginger, 2 cloves of garlic, 500 grams of refined oil (about 100 grams)
[Seasoning]: 4 dried chilies, 1 tablespoon each of cooking wine and pepper oil, 2 tablespoons of starch, 2 teaspoons of sesame oil, appropriate amount of salt and monosodium glutamate
[Method]: Ginger is minced in half and sliced ​​in half; onion is cut into horse ear slices; garlic is minced; green garlic sprouts are washed and cut into sections; soaked cowpea is cut into coarse grains;

Clean the small yellow croaker, cut it into two pieces, marinate with sliced ​​ginger, green onion, cooking wine, and salt for 10 minutes, remove the ginger and green onion, wrap it in starch, and fry it in a [-]% hot oil pan until it is crispy.

Leave the remaining oil in the pot, heat it to [-]% heat, add dried chili and sauté until fragrant, add green garlic sprouts, minced garlic, and minced ginger to sauté until fragrant, then add soaked cowpea, fried yellow croaker, and monosodium glutamate, stir well, pour in pepper oil, sesame oil, sprinkle with chopped green onion, and stir well.

Smart material change!
If there is no small yellow croaker, small mandarin fish or small crucian carp can be used instead.You can also replace the green garlic with parsley, and the soaked cowpea with pickled cabbage, which tastes very good.

Master makes it easy!
When picking up a fish, you first need to press the body of the fish with your fingers to feel the elasticity of the fish.The fresher the fish, the less water loss, the better the elasticity of the fish.Fresh fish feels hard when pressed, and it can restore its shape immediately after the fingers are removed, without leaving any indentation.

Note that when the fish is cut into two pieces, the tail should also be cut into two pieces.

Ingenious mini dishes with salt and pepper fresh shrimp and salt and pepper flavor

[Materials]: 500 grams of small live shrimp, 1 piece of ginger, and 1 green onion. Often eat shrimp with low fat content, which is helpful for slimming and body, and it is also beneficial to health without any harm.In addition, [Seasoning]: 1 tablespoon of cooking wine, 1 tablespoon of sesame oil, 1 tablespoon of pepper oil, appropriate amount of salt and monosodium glutamate, cut ginger into slices; wash and cut green onion into sections.

[Method]: Put the small live shrimps into clean water, add a little oil and feed them for 1 day, wait for the silt to be cleared, remove, drain the water, mix well with salt, cooking wine, sliced ​​ginger, and scallions, marinate and taste.

Put oil in the pot, heat it to [-]% heat, add shrimp, fry until crispy, remove, add sesame oil, pepper oil, monosodium glutamate, mix well, and put it on the plate.

The taste can also be changed like this!
On the basis of the original seasoning, cook in an appropriate amount of oyster sauce and sugar, thicken with water starch, and stir well to make a dish with a completely different flavor.

Smart material change!
Put the shrimp into the boiling water pot until it turns red, remove it, drain the water, put it in a [-]% hot oil pot and fry it quickly on high heat, remove it, drain the oil, add the leek section into the pot and fry it out quickly pot, fried river prawns with brightly colored leeks are ready.It is not advisable to fry leeks for a long time after they are put into the pot, otherwise the delicious taste will be lost.

Shopping Tips!

If you buy not fresh river prawns, but quick-frozen ones, it is best to oil them before eating them.Do not use quick-frozen river prawns to cook dishes that require high freshness of aquatic products, such as drunken prawns.

(End of this chapter)