How to cook grilled seafood?

The practice of seafood pie introduces the cuisine and its function in detail: boutique staple food dessert/snack malnutrition recipe.

Taste: Fragrance technology: Baked seafood pie making material: main ingredient: 300g crispy pie crust.

Accessories: shrimp 100g, cod 60g, cuttlefish 60g and egg yolk 40g.

Seasoning: 1g pepper, 2g coriander, 2g salt, 60g salad dressing to teach you how to make seafood pie. 1.

2. Take six of them, press them in the middle with a smaller circular model, and dig out the crust in the middle to form a tire shape;

3. Brush six round pie skins with egg yolk liquid, cover them with tire-shaped empty pie skins, and put them in the refrigerator to relax for about 15 minutes;

4. Take out the crust and brush the remaining yolk around the surface;

5. Bake in the oven at 200/200℃ for about 20 minutes, and take it out for later use;

6. Blanch the shrimp, fish fillets and cuttlefish rings in boiling water until they are cooked;

7. Take it out, cool it in ice water, drain the water, season it with mayonnaise, salt, white pepper and coriander, and finally put it in the center of the baked pie crust. Tips for making seafood pie: 1. We use white pepper here because the ingredients of seafood salad and mayonnaise are mostly white;

2. If you use black pepper, you will see black fine particles directly, which is not elegant enough, so we use white pepper here;

3. For the fish fillets in the material, it is suggested that cod or other fresh but not fragile fish can be peeled and sliced;

4. In addition, shrimp needs to be cleaned with toothpicks first;

4. Seafood materials need to be scalded separately because of different cooking time, so as to avoid that the materials that are easy to cook are too old in the end! Pie-food phase grams:

Shrimp: Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid such as grapes, pomegranate, hawthorn and persimmon, not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form insoluble conjugates, which will stimulate the gastrointestinal tract and cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart.

Cuttlefish: Cuttlefish and eggplant are very similar, and eating together is easy to cause cholera.

Egg yolk: Egg yolk can't be eaten with brown sugar, saccharin, soybean milk and rabbit meat. The practice of assorted seafood pizza introduces food and its functions in detail: dessert/snack, the staple food of other countries.

Taste: Sweet craft: Baked assorted seafood pizza. Ingredients: Main ingredients: 400g of wheat flour.

Accessories: 15g bell pepper, 20g cuttlefish, 20g squid (fresh), 15g sea cucumber, 50g shrimp, 10g crab meat, 15g onion (white skin), 330g cheese and 12g yeast.

Seasoning: 13g salt, 20g sugar and 35g olive oil teach you how to make assorted seafood pizza and how to make it delicious. 1. Put the dough into an oiled baking pan and move it into an oven preheated to 2 10℃.

2. Bake for about 7 minutes until the color is golden, and take it out;

3. Wash and slice fresh cuttlefish, squid and sea cucumber respectively;

4. Wash crab meat and shrimp;

5. Peel and dice the onion;

6. Wash green pepper (5g), red pepper (5g) and yellow pepper (5g) and dice them for later use;

7. Brush the baking tray with a thin layer of oil, put it in the crust and coat it with tomato pizza sauce;

8. Then evenly sprinkle cheese shreds (50g) on the crust;

9. Spread cuttlefish slices, squid slices, sea cucumber slices, shrimp, crab meat, diced onion, green, red, yellow and diced sweet pepper evenly;

10. Finally, sprinkle some shredded cheese (30g) and cheese powder (50g);

1 1. Move the crust into an oven preheated to 200℃ and bake for about 6 minutes;

12. After the surface of the cheese is golden yellow, it can be taken out. Tips for making assorted seafood pizza: making intimate pizza dough;

400g of wheat flour.

Ingredients: yeast 12g, egg yolk 20g, cheese 20g. Seasoning: salt 12g, sugar 20g, olive oil 35g.

1. Put the dry yeast powder into a small bowl, pour it into warm water and mix well;

2. Sieve high-gluten flour and low-gluten flour into a steel basin, add yeast and mix well, then add olive oil, salt, sugar and egg yolk, and mix well.

Into dough;

3. Take out the dough, beat it until it is smooth and round, and seal it with plastic wrap for basic fermentation for about 35 minutes;

4. When the dough expands to two parts, divide it into three small doughs, roll it into a ball again, and seal it with plastic wrap for secondary fermentation for about 30 minutes;

5. Roll the fermented dough into a flat dough and fork a hole in the middle with a fork;

6. Cut the red Gouda cheese into square strips and put them on the edge of the finished dough;

7. Wrap the dough on the cheese from the outside and roll it inward, and press the joints of the dough tightly.

Tomato pizza sauce

Ingredients: canned tomato 1 tablespoon, 4 tablespoons olive oil, 500ml stock, Italian spice 1 tablespoon, a little black pepper, salt, sugar, flour and water.

1. Put tomatoes, olive oil, stock, spices, black pepper, salt and sugar into the pot;

2. Bring to a low heat and continue to cook for about 5 minutes;

3. Add proper amount of flour and water to the pot and cook until the sauce is thick. Pie-food phase grams:

Cuttlefish: Cuttlefish and eggplant are very similar, and eating together is easy to cause cholera.

Sea cucumber: Sea cucumber should not be eaten with licorice and vinegar.

Shrimp: Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid such as grapes, pomegranate, hawthorn and persimmon, not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form insoluble conjugates, which will stimulate the gastrointestinal tract and cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart.

Crab meat: Crab should not be eaten with persimmon, orange, Schizonepeta, jujube, pear, honey, pomegranate, cantaloupe and peanut. Don't drink cold drinks when eating crabs, it will cause diarrhea.

Cheese: cheese should not be eaten with perch; Do not eat fruit about 1 hour before and after eating cheese; People who take monoamine oxidase inhibitors should avoid eating cheese.

Egg yolk: Egg yolk can't be eaten with brown sugar, saccharin, soybean milk and rabbit meat.

The best seafood kebab method introduces the dishes and their functions in detail: home-cooked recipes.

Production materials of the best seafood kebab: main ingredients: 5 prawns, pork tenderloin 100g, lemon 1/2.

Accessories: green pepper, red pepper, seasoning sauce (tomato sauce, hot sauce, sand tea sauce, etc. ) Features: The raw materials are simple and easily available. This dish is neither too greasy nor too light. The outside world is very busy. At home, making some delicious seafood kebabs and drinking a glass of beer suddenly made people feel relaxed and comfortable. Teach you how to make the best seafood kebabs. How to make the best seafood kebabs? Preparation time: 5 minutes. Cooking time: 10 minutes 1. Wash tenderloin and cut into pieces, wash prawns and shred green peppers. 2. String prawns, sliced meat and vegetables according to your own preferences. 3. Put the kebabs in a microwave oven or an oven with barbecue function and bake for 8 minutes. 4. Squeeze lemon juice on the kebab and dip it in the sauce. Tip: 1. The key to the success of this dish is to choose the right meat. Seafood, beef, pork or chicken are all ok, both are better. 2. Leftover kebabs can also be cooked in clear soup. It's best to add a little green vegetables as accompaniment, pick up mutton skewers and spread them on it, so that even soup and vegetables are available.