Wash and boil, add a little salt and oil to the water.

You can also steam the shells, sprinkle salad oil on the plate, add ginger slices, green onions, monosodium glutamate and salt, and steam in a steamer for ten minutes.

White vinegar or aged vinegar with Japanese mustard and seafood soy sauce, garlic mixed with juice, can be dipped in juice to eat.

You can also fry it like a snail.

You can put Pixian bean paste, dried Chili, onion ginger slices, garlic cloves, onion segments, spiced powder, aniseed and pepper segments.

Boil the soaked snail with water, take it out and drain it, which is more hygienic.

Put more oil in the pot, twice as much as usual cooking. Stir-fry onion, ginger, garlic, onion slices and dried Chili until fragrant. Stir-fry chopped Pixian watercress, stir-fry red oil and Pixian watercress, stir-fry Chili until soft, add snail, add a little water, stir-fry all snail until tasty, add a little monosodium glutamate and coriander, and take out.

But you don't have to cook the shells before frying, just fry them until their mouths open.

How to eat shellfish and seafood well

1. Shellfish can't be cooked, only steamed. Put a little water in the pot, put it on the shelf, and cook the food with water steam;

2. Stir-fry: first, put seafood in boiling water until it is 7-8 ripe, then take it out, put oil in the pot, add chopped green onion and garlic after boiling, and add ingredients when the color changes to Huang Shi. I like to add garlic sauce, basically put it on a plate, then put the cooked seafood in it, stir it, add monosodium glutamate and take it out of the pot, just like the taste of a restaurant.

How to cook shellfish?

Fish fillet crispy seafood soup

Main ingredients:

Fish fillet (fish fillet) 250g, frozen crab meat and scallop 10g), lobster 1 piece, white mushroom cream soup 1 can, 2 pieces of garlic, a little salt and pepper, and crispy skin 1 piece.

Exercise:

1. Wash fish fillets and crab meat, drain water and cut into cubes; Thawing the belt; Blanch the lobster with boiling water, take the meat and cut it into small squares; Remove the clothes from garlic and cut into pieces.

2. Marinate all kinds of seafood materials with a little salt and pepper.

3. Boil the butter in a frying pan, add chopped garlic and seafood, and stir-fry over high heat until cooked.

4. Pour the canned soup into the hot pot, add water, pour the seafood, cover the dough, sweep the egg paste, and put it in the hot pot at 200 degrees Celsius for 30 minutes until the dough is golden yellow.

Remarks:

There are crisp cakes in the supermarket. After purchase, you can put it in the freezer, take it out for a long time, slowly thaw it in the freezer, and then take it out when it is soft. Sprinkle dry powder first, then roll it thin with a rolling pin and take out the required amount.

Ginseng seafood soup (invigorating qi and strengthening body)

Production method: ginseng10g, dried scallop and cooked pork belly 30g, abalone 50g, winter bamboo shoots 60g, water-soaked sea cucumber and chicken 300g, crab roe 20g, water-soaked Tricholoma and dried seaweed 20g, spareribs 200g, onion, ginger and appropriate amount of seasoning.

Wet ginseng, cut into thin slices, and soak in wine for 5-7 days to obtain ginseng wine, and keep ginseng slices. Soak scallop, crab roe and dried seaweed in warm water, dice pork tripe, sliced winter bamboo shoots, chicken and sea cucumber, blanch winter bamboo shoots in boiling water, and blanch diced chicken and sea cucumber in boiling water; Put lard in the pot, stir-fry onion and ginger, cook chicken soup to taste, put all the ingredients in the casserole together, simmer until the meat is cooked, add ginseng wine, stew for 10 minute, and eat the meat with soup.

Efficacy: it can greatly replenish vitality and strengthen the body, and is suitable for the elderly and infirm to eat all the year round.

Tofu seafood soup

Ingredients: fish and cabbage 80g, shrimp 120g, tofu 1 piece, ginger 1 piece, clear soup 1 can, 2 cans of water, and appropriate amount of salt.

Seasoning: salt 1 teaspoon, sugar 1/4 teaspoon, a little pepper.

Method:

(1) Wash and slice the fish, and mix well with shrimp and seasoning.

(2) Wash the tofu, drain the water and cut into thick slices.

(3) Boil the broth with water, add Chinese cabbage and cook for a while until cooked, add ginger slices, tofu, shrimps and fish fillets and cook for 10 minute, then add salt to taste.

Features: The soup is clear and delicious.

Cream seafood soup

Raw materials: flour, milk, and seafood materials prepared according to your own needs, as well as abalone, shrimp and so on. You can add.

Practice: first mix butter and eggs, stir fry, add milk, stir well and then add chicken soup. Then add onion and celery, cook for 15 minutes, and then filter. At this time, you can season according to your personal taste, add salt or pepper. Finally, put the prepared seafood ingredients into the soup. Cream seafood soup is ready.

Shā rotto Katakuri seafood soup

[Formula] 30g of Shā rotto Katakuri, 250g of fresh oysters, 250g of fresh clams, 30g of laver, 45g of kelp, 2 live crabs, 60g of live shrimps, and appropriate amount of seasonings such as onion, ginger, oil, salt, yellow wine and pepper.

[Usage] Cook oysters and clams and peel them. Crabs are steamed to get meat, and crab bones are burnt to pieces. Take 60 grams of oyster shell and 30 grams of clam shell, add water and decoct for half an hour, then add 30 grams of Shā rotto Katakuri, seaweed and crab bone powder, cook for another half an hour, remove residues and take juice, add shrimp, crab meat, oyster meat, clam shell and shredded kelp, cook together and add seasoning. Take it in batches for 10- 15 days.

How to cook shellfish seafood?

step

1. Wash it, preferably four times.

2. Cut some with a knife at the joint of the back shell, which will help to open the shell early when cooking.

3. Add proper amount of monosodium glutamate and medlar.

4. Stand them upright and put them in a bowl.

5. Steam in the pot (put the bowl in the pot and pour water around it, without adding water to the bowl. About half the height of water and bowl)

6. The steaming time can be controlled by yourself, not too long. This picture shows that the clams are a little dry because of poor time control.

How to make shells?

The method of frying razor clams:

Material: 500g of razor clam.

Seasoning: salt, cooking wine, onion, ginger and vegetable oil.

Practice: 1, first cut the onion into sections and slice the ginger, then wash the razor clam, put it in salt water, add a little cooking oil to make it spit out the sediment, and then wash it for later use.

2. Heat the wok to 80% heat with oil. Put the onion and ginger slices into the pot, pour the razor clam into the pot and stir fry quickly. Stir-fry and add cooking wine and salt until the leech shell cracks to expose the meat, then take it out of the wok and put it on a plate.

Features: This dish is white, fresh and refreshing.

Clam bean curd soup: main ingredient: clam 250g bean curd (north) 200g auxiliary material: seasoning: ginger 10g salt 3g pepper 2g.

& gt& gt Introduction to more methods of clam tofu soup 1. Clam soaking and washing;

2. Wash the tofu and cut it into thick slices;

3. Wash the cabbage with oil; Wash and shred ginger;

4. Put a proper amount of water in the pot to boil, add tofu, clams and shredded ginger to boil;

5. Add rapeseed heart, add salt to taste, and turn off the fire;

6. Season with white pepper. Spicy fried clam: raw materials: 400 grams of live clam, 50 grams of green pepper and 50 grams of red pepper. 2 tablespoons of seasoning oil and hot sauce, Shaoxing wine and soy sauce 1 tablespoon, vinegar and sugar 1/2 tablespoons, pepper 1/5 tablespoons, monosodium glutamate 1/2 tablespoons, a little onion, ginger and garlic, and sesame oil 1/2 tablespoons. Practice 1, wash the tender clams; Put a little boiling water in the pot, put the clams in the mouth, take them out immediately, and then rinse the tender clams with the original soup for later use. Good food. A great food website. 2. Heat a wok, add base oil, stir-fry onion, ginger and garlic, add hot sauce, burn Shaoxing wine and vinegar, add soy sauce, sugar, pepper and monosodium glutamate, add green pepper and clam, stir-fry quickly, and pour in sesame oil. Replacing clams with scallops is called spicy fried scallops. Remove the hot sauce, vinegar and pepper from the seasoning and add onion oil, which is called fried clams with onion oil.

How to eat shellfish and seafood?

material

Shellfish garlic

Red peppers and shallots

Oil-guzzling abalone juice

vinegar

working methods

1

Wash the outside of the shell first, then add water and oil and let it stand for 30 minutes.

2

Add base oil and garlic.

three

Add fuel and abalone juice. Stir fry evenly. Turn off the fire and add 2 drops of vinegar (less vinegar is enough)

four

Sprinkle a big bag of salt on the bottom of the pot.

five

Put a grate in the pot and put seafood on it when it feels a little roasted. Bake for about 5 minutes.

six

Finally, sprinkle with garlic juice and continue to burn for 2-3 minutes.

How to make shells delicious?

Steps of frying shells

1.PS: Treatment method of snail shells: Wash the dug snails with clear water (don't use too much force, they will be washed to death), then soak them in a basin of clear water with some salt or pepper for 24 hours, and change the water twice, so that they can spit sand when breathing.

2. Before cooking, you can rub the snails a little hard. Boil a pot of boiling water by the way during this time, and boil it at once. Turn off the fire after the water boils, put the snails in boiling water until their mouths open, and then take them out and drain them. PS: You can't cook in cold water or hot water for too long, because the meat of snails will be cooked and the nutrition in snails will be lost to the water. After all, we are not making soup.

3. Add oil and ginger and garlic, stir-fry ginger and garlic, then add drained snail shells and stir-fry over high heat. In the process of frying, some water will also be lost in the snail shell, and it will be cooked until it is half dry. Add salt during cooking. If you like strong flavor, you can add oyster sauce and soy sauce to stir fry. As shown in the picture, the fried snails are very fragrant and can be eaten in one breath.

How to make shellfish seafood soup delicious?

It can be made into seafood noodle soup, which is delicious. Blanch the shell seafood with hot water, remove the shell, wash the seafood meat, boil the seafood and filter it, leave the clear soup, add a little oil to the pot, add onion and ginger to fry until fragrant, boil the clear soup, add a little water to the flour and stir it into dough, take the pot, add seafood, add a little green leaves, take the pot to boil, and season with sesame oil, which can also be used.

The practice of shellfish and seafood

Clams should be cooked, and clams and sea red can be washed and cooked directly in the pot. Just a little water is enough when washing, so that the cooked shellfish is authentic, just like roasting. Watch the pot, or the foam will overflow. If time is pressing, just ask. Or turn off the fire when you hear that there is no clatter in the pot.

Scallops (mussels) can't be cooked. If steamed, it will be cooked when opened, but it will not be tender after a long time.

After the mussels are steamed, shell them, cut a cross knife on the scallops, put a little oil in the pot, add garlic to saute, add a little soy sauce, salted chicken essence and a little sugar, add a little water, add cooked fine vermicelli to make a little starch, and then pour the juice on the neatly packed mussels. Steamed mussels with garlic are ready.