What do you like best in seafood? Do you have any cooking skills?

My favorite seafood is Marseille fish seafood soup, one of the three famous soups in the world, and one of the invincible supreme soups of French cuisine. Take a sip, swallow it slowly and be filled with the breath of the ocean!

Let's talk about the cooking method first, and then sum up some cooking experience.

Required ingredients, main ingredients

50 grams of grouper, 50 grams of red snapper, 50 grams of polygala tenuifolia, 20 grams of spotted shrimp, 20 grams of scallop, 20 grams of mussel, 20 grams of fresh squid, 2 crabs, a whole tomato can, 30 grams of small potatoes, white onion 1 root, carrot 1 root, 3 celery, and green.

condiment

4 cloves of garlic, 30g of fresh ginger, fennel 1/2, 5g of coriander, crocus sativus 10g, 4 slices of fresh orange peel, 5g of fresh basil leaves 1g, 5g of fresh thyme, proper amount of olive oil, proper amount of salt and butter, brandy 100ml and 65400 ml of rice wine.

What do you like best about seafood? What cooking skills do you have? There are two questions, and my answer is: I like shrimp best in seafood. The essence of seafood cooking lies in the word "fresh", which is my greatest experience in cooking seafood, so the best way to eat shrimp is to steam shrimp with garlic vermicelli!

Shrimp is an arthropod that lives in water. There are red shrimp, green shrimp, river shrimp, prawn, prawn, lobster and other varieties, which have high nutritional value and can be steamed, fried and boiled. I like sea shrimp best. Sea shrimp is also called red shrimp and red shrimp. Both sides are long and flat. The female body length is about 18 ~ 24 cm. The meat of sea shrimp is full and juicy, and it tastes very delicious.

Steamed shrimp with garlic vermicelli

Ingredients: sea shrimp

Ingredients: vermicelli, Jiang Mo, garlic hot sauce, leek.

-Start making-

Step 1? Remove the shrimp line from the sea shrimp, marinate the edge with Jiang Mo and pepper for 5 minutes, and soak the vermicelli in cold water and drain it for later use;

Step two? The soaked vermicelli is at the bottom, and the open-edged shrimps marinated with ginger are neatly stacked with their edges facing up. Each shrimp noodle is wrapped in homemade garlic hot sauce, sealed with plastic wrap, tied with toothpicks, boiled for 6 minutes and steamed.

Step three? Uncover the plastic wrap, sprinkle with steamed fish and soy sauce, sprinkle with chopped green onion, sprinkle with hot oil, steam for another 2 minutes, and serve every taste!

-making maps-

-Summary, you ask me and I answer-

1. Why do you want to go to shrimp line and intestinal mud to make sea shrimp? Intestinal mud is the dirty thing in the digestive tract, and the shrimp line is dark and bitter, which affects the taste!

2. Why should steamed shrimps be sealed with plastic wrap? The purpose of sealing with plastic wrap is to prevent water vapor from entering the board. Shrimp is marinated with ginger and pepper to remove the fishy smell, lock the nutrition and let the soup fully penetrate into the vermicelli.

3. Why did you pour hot oil at last? Finally, pour in soy sauce, sprinkle with chopped green onion and pour in hot oil. The oil must be burned until it smokes slightly to stimulate the fresh fragrance of steamed fish soy sauce and garlic spicy sauce.

Conclusion this is a light and delicious dish, and the vermicelli absorbs the delicious taste of shrimp and is more delicious. Besides sea shrimp, other prawns and shellfish can also be made in this way. Seafood is made in different ways. My method retains the original flavor and delicacy of seafood itself, and it is full of color, flavor and taste. Friends you like can try it according to the method. What do you think of this? Welcome to leave a message in the comments section below for discussion!

Hello, I'm Brother Qian. I'm glad to answer this question.

Because of the geographical location, the seafood here is a little expensive and there are only a few kinds, except kelp (if seafood is counted), haha

Because of my own physical reasons, I like to drink beer, and I dare not eat seafood (gout).

Sometimes if you are greedy, you can get some shrimp from the river to eat. Calcium supplementation is economical.

The picture comes from network infringement, delete it quickly.

Not much to say, a fried shrimp for everyone, absolutely delicious, Qian Ge personally tested:

Ingredients: a catty of shrimp from Xiaohe.

Accessories: celery, ginger, cooking wine, shredded Sichuan pepper, shallots, sesame seeds, soy sauce, Pixian sauce, sesame sauce, sesame oil, sesame sauce, sugar, pepper and pepper powder. The dosage of these ingredients is subject to the small spoon at home.

Exercise:

1/ Wash the shrimps in the river, and pay attention to pick up the messy things inside, especially the fishing line. That thing has a toothache. I tried. Be sure to control the net moisture, or your face will collapse when frying.

The picture comes from network infringement, delete it quickly.

2/ Shred celery, shredded ginger and shredded onion. Mix a bowl of sauce: Pixian sauce 1 spoon, 2 tablespoons of soy sauce, pepper powder and pepper tip 1 spoon, half a spoonful of sesame sauce and half a spoonful of sesame oil.

Here, I want to say that the freshly ground sesame sauce is relatively thin, and you can use soy sauce to adjust it, if you like. Buy that kind of sealed package and dry it. You can put some water properly, but not too much. This is a fried dish.

The picture comes from network infringement, delete it quickly.

3/ Put oil in the pan until the oil temperature is a little warmer 10. Stir-fry the shrimp 12.

When the oil temperature rises again, it is still a little hot. Put the shrimp in and fry it again, and it will count to eight.

Friendly reminder: never count long. It's good to be normal, otherwise it's all wasted

4/ Leave the oil in the bottom of the pot and stir-fry the shredded Sichuan pepper. Put the shredded ginger into the sauce with a small torch and stir it a little. Boil the wine until it is fragrant. Immediately add the fried river shrimp and stir fry quickly, so that the sauce is covered with shrimp, add a little sugar and sesame seeds and stir fry evenly, then take out the spoon.

Those who can eat hemp had better add some pepper oil. This ready-made taste is really good, and it can also be used to mix vegetables. I don't like the sour taste of chili granules eaten by mistake in my mouth, haha.

I hope this helps.

What do you like best in seafood? Lobster, sea cucumber, oriental star spot and other delicious foods are naturally liked, but such ingredients are too high, so let them go for the time being. Let's talk about home cooking. I like scallops best. Scallop meat not only tastes good, but also tastes sweet. It is also crisp and delicious to make cold dishes with its skirt. Why do I like scallops? On appearance: there is always a mystery under the wavy shell, which may be influenced by fairy tales when I was a child. I always feel that there will be a big pearl in it, and then it will become a beauty, and then my three wishes will come true, haha!

On the taste: I opened the shell, and the white meat and orange inside gave me a feeling of swallowing. Eight-ripe taste can not only be tender but also sweet when eaten in the mouth. There are skirts around scallop meat, which are delicious and crisp.

On the price: the price of scallops is relatively close to the people. Our local market price ranges from 16-24 per catty, and you can buy about six or seven yuan per catty, almost as big as the palm of your hand. Of course, the varieties with big faces are sold by the piece, and I haven't bought them.

How to choose when buying scallops? People will naturally choose to live heavy. Many times when you buy scallops in the market, it is a big foam box, and the scallops inside are kept fresh with ice. Although this kind of scallop is chilled, when you choose the scallop inside, you only need to see the scallop's mouth open, touch or pinch it, and they can be closed immediately. This kind is very fresh. Take it in your hand and weigh it. The heavier nature has more meat inside.

Scallops are delicious, but it will be a bit cumbersome to clean. How do we clean them? When cleaning scallops, first remove a mass of black matter inside, which is called sandbag. I call it the stomach. This is dirty and must be deleted. Secondly, the yellowish fluffy cheeks should also be removed. Then there are sticky intestines on scallop meat, so I suggest cleaning them to prevent sand and teeth. Take off the skirt separately, like a belt, wash off the black attachments on it and put them on separately. I will cook cold dishes later. Finally, there is the yellow of scallops, which also needs to be treated. Pinch a small mouth at the tip and gently squeeze it at the sharp corner from the big end, and you will see some black substances flowing out. After this process, scallops are processed.

Now let me introduce how to make these two dishes: scallop and skirt. Name of the dish: Steamed scallops with garlic vermicelli.

Name of the dish: mustard skirt.

My favorite food is oyster (oyster), which is inexpensive, simple and I can never get tired of eating it for nothing. At present, oysters are on the market in large quantities. You can buy some to try.

1, 10 oysters, garlic, millet spicy, ginger, oyster sauce.

2. Wash the oysters (you can brush off the sediment with a shoe brush), and then pry open the oyster shell with a screwdriver (one word). Be sure not to scratch your hands. The oyster shell is very sharp. After prying it open, rinse the sediment in the meat for later use.

3, garlic, ginger, millet and spicy chopped.

4. Heat oil in the pot, add garlic, ginger and millet, stir fry, add oyster sauce, stir fry until the minced garlic is golden, and serve for later use.

5. Put the fried minced garlic on the oysters and steam in a steamer for 15 minutes.

6, out of the pot.

Delicious garlic oysters are ready.

Hello, dear! I am a national professional skill appraiser, a Chinese food judge and chef, a blogger of spicy dad canteen, a Qingdao native, born and raised by the sea. I am experienced in the production and processing of seafood. I can answer your question.

The most basic thing in seafood cooking is to master the cooking temperature. Once the cooking temperature is not well mastered, everything will fail. I will divide all kinds of seafood ingredients into several categories according to cooking time and cooking methods.

One, can cook for a long time are:

1. The meat of crab, Pipi shrimp, crab and Pipi shrimp will not shrink greatly with the extension of cooking time, and it can be steamed, fried with onion and ginger, spicy crab and drunk crab.

2, fish, all fish can be cooked for a long time, there is a saying called "a thousand tofu rolls a million fish", which means that fish will be more delicious if it is cooked for a long time. However, the time for steaming fish still needs to be mastered. According to the different firepower at home, it is appropriate to steam 12 ~ 15 minutes with a catty and a half of fish water, and turn off the fire and stew for 2 minutes.

Second, those who can't cook for a long time are:

1, shrimp, shrimp meat can't be cooked for a long time, and shrimp meat will be hard and turn into firewood. The taste and freshness are ruined. Knocking on the door of boiled shrimp is to boil the water and put it in the pot. Boiled shrimp is not as good as boiled shrimp. After boiling the water, turn it over, and when the water bubbles again, you can take it out. The shrimp made in this way is very tender.

2. All shellfish, such as clams, hairy clams, sea rainbow (mussels, mussels), oysters (oysters), scallops and razor clams. These shellfish can't be cooked for a long time. Master a principle, just say it without practice.

3. All snails, such as conch, fragrant snail and spicy snail. When cooking, it will shrink and break easily, and the umami flavor will be lost.

4, mollusks, such as squid, octopus, pen fish, cuttlefish, etc. The meat hardens after being cooked for a long time and tastes bad.

5, jellyfish skin, this water is boiled for 5 seconds, and it can be taken out and cooled immediately.

As a native of the seaside, I like to eat all kinds of seafood, and there will be a seafood dish on the table every day. Personally, I prefer to eat sea rainbow, octopus, pen fish, crab, oyster and spicy snail. Anything else will do!

I hope my answer will satisfy you!

Flower shell, rainbow, oyster, yellow croaker, Spanish mackerel, squid.

Don't put sauce on the flower nail, just fry it with dried Chili, and add some water and salt.

Sea rainbow is boiled directly in water, just add salt, and it tastes fresh.

Roast oysters, pry them open and clean them. Prepare some shallots, millet and garlic, slice them, stir-fry them in oil and add a little salt. Then put it on the oyster and bake it.

Yellow croaker and Spanish mackerel are usually braised in brown sauce. Add onion ginger, oyster sauce, soy sauce and some water to the oil, and the soup will be almost ready.

Squid is generally fried, fried or spilled with oil, which is quite simple.

Remember, as long as it is fresh seafood, don't put sauce, and put less seasoning.

Hello, I'm glad to answer your question. What's your favorite seafood? What cooking skills do you have?

I like shrimp, squid and abalone best among seafood.

Shrimp generally likes boiled water, add a few slices of ginger and salt, and turn off the heat when the shrimp is boiled.

Squid likes to fry squid rings. Cut squid into small rings, grab Hu oil with egg white starch, boil and fry until golden brown.

Abalone likes to steam garlic vermicelli. Abalone clean vermicelli is soaked in garlic foam, oyster sauce and soy sauce, and chicken essence pepper is added.

All kinds of crabs, all kinds of shrimps, freshly steamed. As for the rest, I think it's dipping sauce.

There are too many seafood on the market this season, which is cheap and delicious. Fish, shrimp and crab are all favorite ingredients. Give it a try!