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Authentic Method of Boiled Seafood

Boiled Seafood Practice 1: Korean Cold Mixed Squid
Material Science
300g squid, 1/4 onions, 1/3 cucumbers, 1/3 red peppers, 1/3 sharp peppers, 1 teaspoon Korean chili sauce, 1 teaspoon sesame oil, 1 teaspoon sugar, 1 teaspoon soy sauce, 1/2 teaspoon garlic paste, appropriate amount of white sesame, and appropriate amount of water
1. Clean the squid;
2. On the squid body, use a knife to cut evenly to the lower right and then to the lower left, so that the squid body shows cross lines. Do not cut the squid;
3. Pour some water into the pot;
4. After the water is boiled, pour it into the squid body and squid tentacles to blanch for a while;
5. Use a ladle to pick up the boiled squid and cut them into equal sized sections;
6. Slice onion, cucumber, green pepper and red pepper into thin rings for standby;
7. Pour 1 teaspoon of hot sauce, 1 teaspoon of sesame oil, 1 teaspoon of sugar, 1 teaspoon of soy sauce, and half a teaspoon of garlic puree into a small bowl, and stir well to form a mixed sauce;
8. Pour the squid, shredded onion, cucumber slices, green pepper rings and red pepper rings into a large bowl;
9. Add the sauce and a proper amount of white sesame in step 7, and use disposable gloves to grasp the sauce and ingredients evenly;
10. Dish the well mixed squid.
Boiled Seafood Practice 2: Sauced Shrimp Crab
Material Science
500g shrimps, 2 tablespoons peanut oil, 1/2 teaspoon table salt, 1 small piece of ginger, 2 pieces of garlic, 1 piece of chives, 1.5 teaspoon seafood sauce, 1 teaspoon cooking wine, 1 teaspoon soy sauce
1. Prepare all the ingredients and wash the shrimp with water;
2. Shred ginger, cut garlic into large pieces, cut scallions into sections, and separate leaves from scallions;
3. In the oil pan, stir ginger, garlic and green onion in the pan until fragrant;
4. Stir fry the shrimps in the pan;
5. Cook a proper amount of cooking wine;
6. Add a tablespoon of seafood sauce;
7. At this time, the pot is a little dry. You need to add a little boiled water, cover it and simmer for about 8 minutes;
8. Finally add the onion leaves;
9. Add a little soy sauce and salt and stir well.
Boiled Seafood Practice 3: Spicy Crab
Material Science
2 crabs, 5g ginger, 6 garlic cloves, 2 shallots, 1 tablespoon chopped pepper, a little pepper, 1 tablespoon salt, 1 tablespoon starch, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon vinegar
1. 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; Clean the crabs with a toothbrush and wash them with flowing water;
2. Chop each crab into 4 pieces; In a bowl, add a little salt and pepper and marinate for 5 minutes;
3. Chop the onions, ginger, and garlic finely. You can have more garlic and ginger. Chop the pepper according to your preference for spicy food, and then put them together; One tablespoon of soy sauce, one tablespoon of oyster sauce and one tablespoon of vinegar are mixed into a bowl of sauce. I only use 2/3 of this bowl;
4. Sprinkle starch on the cured crab pieces, and smear starch evenly on each piece. Make sure to smear starch on each surface; Heat the frying pan with oil, and fry the crab until it changes color;
5. After the crab is discolored, put it out for standby, and leave the bottom oil in the pot; Add onion, ginger, garlic and chopped pepper, stir fry gently until fragrant;
6. Pour in crabs and stir over medium heat; Cook in the sauce, stir fry until tasty; Sprinkle some green onion before cooking.
Boiled Seafood Practice 4: Braised Corbicula with Scallion
Material Science
600g Corbicula bicbicula, 1 Chaotian pepper, 1 red pepper, 10g butter, 100ml white wine, 4 small onions, 1 pinch of thyme, some pepper in four seasons, and some water
1. Corbicula corbicula put into salt water to spit out sand;
2. Peel the small onions and cut them into dice for use;
3. Cut green and red pepper into rings and wash thyme for standby;
4. Wash the clams that spit out the sand for standby;
5. Take a clean pan and add 10g butter;
6. Heat the pan and melt the butter;
7. Add diced onions and stir fry until translucent;
8. Add the washed corbicula and stir well;
9. Add thyme and stir well;
10. Add 100ml white wine;
11. Let the soup boil in the pot;
12. Add green pepper circle and red pepper circle, stir well;
13. When the clams are uncovered, add a proper amount of ground pepper;
14. Stir it evenly again and then put it on the plate.
Boiled Seafood Practice 5: Boiled Corbicula in Spicy Water
Material Science
500g clam, 200g bean sprouts, 1/2 cucumber, 1/2 green pepper, 1/2 red pepper, 8 asparagus, 1/2 bamboo shoots, 5 dry peppers, 20g rattan pepper, 2 spoons bean paste, 1 spoonful pepper powder, 4 garlic cloves, 4 pickled ribs, 1 pinch of coriander, 3 shallots, appropriate amount of cooking oil, 500ml water, 3 pieces of sauce
1. Prepare all food materials;
2. Wash and cut asparagus into 5cm segments;
3. Wash the corbicula and shred the fresh bamboo shoots;
4. Rinse coriander and shallot, cut them into 5cm segments, cut garlic into pieces, and cut green pepper and red pepper into rings for standby;
5. Cut the cucumber in half, then cut the half cut cucumber into three equal parts and then cut it into 5cm segments;
6. Pour some edible oil into the pot;
7. After the oil is heated, add garlic cloves, scallions and ginger slices to stir fry;
8. After the onion, ginger and garlic in the pot are fried, add 3 dry peppers, half of which are rattan peppers, and continue to stir fry until they are fragrant;
9. Add 2 teaspoons of bean paste and 1 teaspoon of chili powder. Stir until the red oil is evenly mixed, and then pour 500 ml of water;
10. Add the washed corbicula;
11. When the soup in the pot is boiling and all the clams' mouths are open, scoop up all the clams for standby;
12. Add washed bean sprouts into the boiling soup. When the bean sprouts become soft, scoop them up with a ladle and place them in the prepared container; Place the pre cut cucumber segments on the bean sprouts;
13. In the boiling soup, add asparagus segments, blanch for about 20 seconds, and then fish them out and place them on the cucumber;
14. In the boiling soup, add the shredded fresh bamboo shoots, blanch for half a minute, and then remove them. Place them on the asparagus;
15. Finally, place the first boiled clam on the surface of all ingredients;
16. Pour the red oil soup onto the clams, and then flow around the container;
17. Place the coriander section, onion section, green pepper and red pepper circle in the center of the clam;
18. Wash the pot, pour in some edible oil, heat the oil, add 2 dry chilli, and the remaining rattan pepper, and stir until fragrant;
19. Pour it on the parsley section, onion section, green and red pepper circle in the center of the yard.

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