9 innovative seafood dishes

Features:

In this dish, I added seaweed powder to the crispy flour, which made this dish natural and delicious. Shrimp is crispy outside and tender inside, which is very popular with diners.

Chopping board:

500 grams of Dalian prawns, peeled and left tail, 5 grams of salt, 3 grams of chicken powder and cooking wine, 8 grams of onion and ginger slices.

Dutch:

1, 80g crispy fried shrimp powder, 20g seaweed powder and mix well.

2. pat the washed shrimp with a layer of evenly stirred seaweed crispy powder.

Furnace head:

Add 1 kg salad oil to the pot, heat it to 50%, add shrimps, fry until golden brown, take out the oil, and add 10 g homemade Huai salt to serve.

Crispy fried shrimp powder:

Mix 750g of raw flour, 750g of glutinous rice flour and 750g of flour, 200g of cooked flour and crispy fried flour, 30g of baking powder,10g of salted chicken powder and10g of custard powder.

Homemade Huai salt:

2500 grams of salt, 50 grams of spiced powder, 35 grams of galangal powder, 20 grams of onion and ginger, and 4 star anise, stir-fry and pick out small ingredients.

Zhangqiu fried shrimp balls

Features:

In this dish, I add a lot of Zhangqiu green onions and shallots to the shrimp sauce. Here, scallion is not a condiment, but an important auxiliary material, which highlights the flavor of scallion.

Chopping board:

1, 500g of shrimps, dried shrimps are removed, washed, and minced into shrimp paste in a blender. Then 5g of cooking wine, 0g of salt10g, 2 egg whites, 30g of flour and 3g of pepper are added in turn, and stirred evenly. Finally, 3g of sesame oil and 6g of monosodium glutamate are added and mixed evenly.

2. Mix the shrimp paste with 200 grams of Zhangqiu chopped green onion and squeeze into 30 grams of balls.

Furnace head:

Put 500 grams of salad oil in the pot, heat it to 150℃, turn off the fire, slowly soak the meatballs until golden brown, and take out the oil control.

Key:

How to prevent scallion from changing color and turning black first? Do two things: first, add flour to meatballs, which plays a very good protective role and wraps scallions inside; The second is to control the oil temperature, which must not be too high.

Stir-fried spiral slices with fresh mushrooms

Features:

The special feature of this dish is that the tea snail juice I prepared can not only ensure the quality of the product, but also improve the serving speed. Many colleagues came to me for the recipe of this sauce, because it tastes really good.

Chopping board:

Take 500g (about150g) of local conch meat in Dalian, wash and slice it; 400 grams of crab mushroom, decapitated and cut into sections.

Furnace head:

1, boil the water in the pot, put in conch slices and take them out quickly; Add 500 grams of salad oil to the pot, heat it to 50%, fry the crab mushroom until golden brown, and take out the oil control.

2. Heat the oil in the bottom of the pot, add 5g of garlic slices, 10g of green and red pepper strips 10g, 20g of crab mushroom and tea snail juice, stir-fry to taste, add a few drops of soy sauce to color, and take the pot and plate.

Tea snail juice:

Put 1 200g of Chubang soy sauce,1kg of water, 30g of monosodium glutamate, 20g of white sugar, cooking wine, 250g of plum sauce,10g of Chubang oyster sauce, 300g of soy sauce, 500g of sesame oil and 360g of chicken juice into a pot to boil, and simmer slowly.

Braised eggplant with sea sausage

Features:

In this dish, I mix sea sausage with eggplant and season it with XO sauce. This dish is salty and a little spicy. It should be noted that sea sausages are easy to drown, so they should be quickly fished out in a boiling pot.

Chopping board:

150g sea sausage: remove both ends and internal organs, and cut into sections; 350 grams of eggplant, cut your fingers.

Furnace head:

1, boil the water in the pot, put it into the sea intestine, and take it out quickly; Put 500 grams of salad oil in the pot, heat it to 60%, fry the tomato strips until golden brown, and take out the oil control.

2. Leave the bottom oil in the pot and heat it. Add 5g of garlic slices, 20g of XO sauce, 0g of cooking wine10g, 20g of tomato strips, 50g of sea sausage tomato juice, 50g of second soup and 4g of chicken powder, stir-fry the sea sausage evenly, add a few drops of soy sauce and thicken it with wet starch.

Sea sausage eggplant juice:

Boil 500g of Chubang soy sauce, 700g of clean water, 5g of chicken essence15g, 5g of soy sauce, 20g of monosodium glutamate, 50g of Chubang sun-dried soy sauce, spicy fresh dew and fresh dew150g.

Chinese cabbage with shrimp sauce

Features:

In the past, the fried cabbage was thickened with wet starch, but the food was always sticky and not refreshing. I use egg liquid to make wet starch to thicken this dish, and the dish is not only refreshing, but also more delicious.

Chopping board:

400 grams of Chinese cabbage is cut into sections.

Steaming box:

Wash 400 grams of clams, steam in a steamer for about 3 minutes until the clams open, and take about 75 grams of meat.

Dutch:

Add 2 whole egg solutions and 25g clam shrimp sauce to clam meat and stir well.

Furnace head:

1, add 10g salad oil to the pot, heat, stir-fry the Chinese cabbage, and remove the raw flavor.

2. Put 25 grams of soaked crystal powder into the pot, add 100 grams of water and 3 grams of soy sauce out of the pot, and slightly burn it to the highest color.

3. Heat 30 grams of salad oil in the pot, stir the cabbage evenly, add 50 grams of two soups to boil, add the crystal powder, add the evenly stirred egg liquid, tighten the soup with high fire, add 4 grams of clam essence, scallop essence and 3 grams of white pepper to taste.

Key:

1. It should be noted that the steamer should be inflated before entering the shuttlecock, so that the shell meat can be separated quickly. If you put it in under the condition of insufficient firepower, the meat will easily get old.

2, egg thickening needs to pay attention to three points: First, the eggs must be beaten evenly; The second is to collect juice on the fire after cooking; Third, try not to shake the pan before the egg liquid is solidified, otherwise it is easy to fry the egg.

Braised scallops with kelp and trotters

Features:

In this dish, I combine seashells with pig's trotters and kelp, and three delicious raw materials are matched together. The combination of animal fat and seafood tastes quite good.

Chopping board:

1, kelp 200g, washed, and flower-shaped pieces are buckled on the mold.

2. Stewed hooves and boneless 400g, with diced skin cut1.5cm square.

Steaming box:

600 grams of shells are washed; Steaming in a steamer, steaming scallops for 3 minutes, taking out the meat, and removing viscera such as scallop belly to obtain clean meat of about100g.

Furnace head:

1, bring seawater into the pressure cooker, add water instead of kelp, add 5g onion slices, 5g ginger slices and 5g soy sauce, and bring to a boil at the air pressure of10-15min.

2. Add 5g of onion and ginger slices, 5g of Thai pepper ring10g, 5g of green pepper, 4g of spiced powder, stir-fry kelp and hoof flower, 50g of pork bone soup, 4g of clam essence and scallop essence, 8g of kitchen soy sauce, 3g of white sugar and stir-fry scallop.

Stir-fried hoof flower:

1. Mix all spices (fragrant leaves 100g, cinnamon 400g, galangal, tsaoko, licorice, Siraitia grosvenorii 150g, dried tangerine peel, fennel, clove 50g, angelica, angelica dahurica, cardamom, white pepper, American ginseng, star anise and pepper 65433).

2. Put 40 kilograms of pork bone soup into a stainless steel soup bucket, add seasoning bag and 250 grams of fried coriander root and ginger, 200 grams of onion and 300 grams of garlic, and bring to a boil. Add Redmi and sesame oil 50g, salt 400g, monosodium glutamate 450g, crystal sugar 200g, carved wine and crystal sugar150g, and rose dew 20g.

3. Wash and blanch 2.5 kilograms of pig's trotters, put them into 5 kilograms of prepared salt water, boil them with strong fire, and then simmer them for 40-60 minutes.

Baked Chili and air-dried yellow fish breast

Features:

I use Dalian's unique pickling method to process yellow croaker. Under the condition of ensuring the delicious taste of yellow croaker, the fishy smell is removed. After a short period of air drying, the fish skin is fresh and tender, and finally it is poured with homemade seafood juice.

Chopping board:

500 grams of yellow croaker was slaughtered and cleaned, and the head was removed to get the meat. They are soaked in seawater for 20 minutes and then taken out. Put it on a bamboo grate and blow it with a big fan for 2-3 hours until the skin is a little hard, and turn it once in the middle.

Furnace head:

1, 200 grams of Artemisia selengensis stem blanched, put it at the bottom of the plate.

2. Heat 30 grams of salad oil in a non-stick pan, fry the yellow croaker until golden brown, take out the oil control, put the meat on the chrysanthemum stem, put 3 grams of shredded onion and ginger, 10 gram of dried pepper (sprinkle 3 grams of white pepper on the pepper), stir in hot oil, pour in 80 grams of seafood juice, and sprinkle 5 grams of fried chopped green onion.

Pickling of yellow croaker (1 kg):

Coriander root, celery, green pepper, onion 25g, ginger 50g, washed, juiced, 2 fragrant leaves, 2 octagonal petals, 5g white pepper, 5g thirteen fragrant herbs, and 2500g purified seawater.

Seafood juice:

Put carrot, onion, celery and coriander 250g each, green pepper and red pepper 1 00g each into a pot, and add 2 kg of soy sauce, monosodium glutamate1kg, 300g of fish sauce and chicken essence, 350g of soy sauce, 200g of light soy sauce and 500g of crystal sugar.

Stewed Portunus with Chinese Cabbage

Features:

I stew the swimming crab and cabbage together. In order to prevent stewed Chinese cabbage leaves from being too thick, it is best to fry them quickly in advance to remove the raw smell.

Chopping board:

Slaughter, clean and chop 2 swimming crabs (200g each); 500 grams of Chinese cabbage leaves are torn into large pieces.

Furnace head:

1. Heat 30g of salad oil, 5g of minced garlic and 5g of ginger in a pan, stir-fry the leaves of Chinese cabbage, stir-fry them in the pan and pour them out.

2. Heat 30g of salad oil in the pot, add 5g of onion and ginger slices, stir fry, add crab to stir fry, shake the pot, remove the fishy smell of seafood at high temperature, add cooking wine 10g, shrimp soup 400g, Chinese cabbage and crystal powder 50g, black fungus and carrot slices 20g, simmer for 5 minutes with low fire, and add scallops.

Crispy thorn and fried tripe

Features:

I combine the prickly head with the tripe, one crisp and the other tender, forming two flavors.

Chopping board:

1 and 150g tripe slices, soaked in water to remove blood.

2. Take a clean white cloth, put the tripe on the cloth, roll up the towel, absorb the moisture, add 3g of beef juice, 2g of white sugar, 2g of white pepper and 2g of soy sauce, mix well and color.

Furnace head:

1, wash 300g of crispy thorn (chicken claw thorn), soak it in clean water 10 hour, gently blanch it in a boiling water pot, take it out and soak it in ice water 10 hour.

2. Heat 20 grams of salad oil in the pot, add 5 grams of onion and ginger slices, stir fry evenly, and pour out.

3. Heat 30g of salad oil in the pot, 5g of ginger slices and shallots respectively, stir-fry beef evenly, 5g of ginger wine quickly, add 5g of soy sauce out of the pot, stir-fry under the thorns evenly, thicken the starch with water and sprinkle with 3g of sesame oil, and serve.