Steamed shellfish and seafood
Seafood is optional. You can eat any shellfish you like. My ribbon, swan eggs and sea rainbow
Step 2 After cleaning, you can steam directly in the shell. It depends on whether your pot is big enough. My pot 34 can't be steamed at one time, so just take out all the meat and steam it for a plate
Step 3 Soak the vermicelli in advance, spread them on the bottom of the plate, and then spread the shellfish on the vermicelli,
Step 4 Chop garlic and millet pepper, and burn oil in a non stick pan. The oil should be a little more than the usual cooking. At the same time, put garlic and millet pepper together, and add salt, cooking wine, sugar, and soy sauce to flavor. The taste should be heavier, because the taste of shellfish and vermicelli depends on this chili sauce. When frying, you can add a spoonful of Pixian County watercress, which will be redder and more beautiful. If you don't have it, you can leave it alone. Be careful not to add too much. The watercress sauce is very salty. Stir fry sauce and seasoning for 2-3 minutes. Pour the chili sauce evenly on the shellfish, steam it in a pan, and leave it boiling for 7-8 minutes. Forget to take pictures
Step 5 Sprinkle with chives after boiling,
Foundation wai shrimp flower seafood pot practice
The vermicelli can be soaked in cold water (about two hours), and can be soaked in warm water (about half an hour) in case of rush. 2: Use boiling water to open the shell of the manila.
Authentic Method of Boiled Seafood
When the crabs are bought, they should be kept in light salt water for half a day, spit out the mud, and then use chopsticks to stab the crabs to death;
Accessories: some fresh shrimps, some salt, some ginger, some pepper, some scallions, and some cucumber
Scallops have high nutritional value and delicious taste Abalone is one of the three treasures in the sea. Scallops have a significant therapeutic effect on lowering cholesterol. Eating scallops regularly can help prevent heart disease, stroke and dementia.
Main materials; Flatfish fillet; 340g； Asparagus; 50g； snow pea; 40g； Auxiliary materials; Oil; appropriate amount; Salt; 2g； pepper; 2g； Small tomatoes; 2; Step;