The practice of seafood barbecue

1-2 live crabs, 20 fresh shrimps, 6 fresh oysters, a handful of live clams, 1 root leek, 2 small bags of vermicelli, 1 bag of Flammulina velutipes, half a bowl of olive oil, 1 small bowl of minced garlic, 3 millet peppers, oyster sauce, etc.

The practice of barbecue seafood platter

1. Wash leeks and Flammulina velutipes, soak the vermicelli until soft, drain the water, and put it on a baking tray lined with tin foil (the water must be drained, otherwise it will come out later, which will affect the taste). After putting it away, pour a small amount of olive oil evenly.

2. Wash the fresh shrimp after removing the shrimp line, and marinate with one tablespoon of cooking wine and 1 tablespoon of steamed fish soy sauce for 10 minute.

3. Drop a few drops of lemon juice into the oyster. If not, you can ignore this step.

4. Pour the clams into boiling water, add a few spoonfuls of cooking wine, and take them out one by one as soon as they open their mouths, because they will be cooked in the oven later.

5. Wash the crabs, add 1 teaspoon steamed fish soy sauce and 1 teaspoon cooking wine to marinate 10 minute.

6. Put all the washed and pickled seafood on the leek vermicelli Flammulina velutipes.

7. Garlic sauce: Put half a bowl of olive oil in the pot in the cold pot, pour in 1 small bowl of minced garlic and appropriate amount of millet spicy granules, stir-fry over low heat, and then evenly sprinkle on seafood. Preheat the upper and lower floors of the oven at 200 degrees for 5 minutes, bake for 15 minutes, then pour in the prepared sauce and bake for 5 minutes. Mixed sauce: 1 tsp oyster sauce +3 tsp cooking wine +4 tsp steamed fish soy sauce.

8. Take the seafood platter out of the oven and sprinkle with chopped green onion.