The method of seafood 15 banquet is simple to operate and can save face, so it is necessary for the banquet.

First, stir-fry seafood with ginger and onion.

food

1 Portunus trituberculatus, 4 black tiger shrimp, 5 mussels, appropriate amount of ginger, cooking wine, salt, oil and onion.

working methods

1. Cut the swimming crab into pieces and remove the shrimp line.

2, put the right amount of oil in the pot, heat, add ginger, onion and stir-fry until fragrant, then add crab pieces and stir-fry until discolored.

3. Add the shrimp and stir fry.

4. Stir fry until the shrimp changes color.

5. Add mussels, salt and water.

6. Cook over high fire for 5-7 minutes, and then plate the finished product.

Second, steamed scallops with garlic vermicelli.

food

8 ribbons, 1 vermicelli, 6 cloves of garlic, a little chopped green onion, 2 small peppers, 2 tablespoons of oyster sauce, 0 tablespoons of 65438+ soy sauce, a little salt and a little sugar.

working methods

1. Separate the meat from the shell and wash it for later use.

2. Soak the vermicelli in warm water and cut into small pieces.

3. Chop garlic cloves and pepper.

4. put the shell on the plate, put the vermicelli first, and then put the meat.

5, take a small bowl, add oil consumption, soy sauce, salt, sugar, and twice the amount of water seasoning, stir well. Heat oil in a wok, add minced garlic and pepper, stir-fry until fragrant, pour in the prepared sauce, boil, and collect the juice slightly.

6. Pour the cooked sauce on the vermicelli and ribbon.

7. Sprinkle chopped green onion and steam for 10 minute.

Third, lobster sauce clams.

food

500g razor clam, peanut oil, green pepper, 2 cloves of garlic, ginger slices, oyster sauce 1 spoon, soy sauce 1 spoon, salt, sugar 1 spoon, cooking wine, leek 1 and pepper 1 spoon.

working methods

1. Chop garlic, slice ginger, cut pepper into small pieces, and cut leek into sections for later use.

2. First of all, put the razor clam in clear water to spit sand. Remember to ask the boss to give the water for raising the razor clam when you buy it, because the water in the seafood stall is proportional, which helps the razor clam spit sand, which is much better than raising it with salt water. After the cricket spits out the sand, rinse the shell, boil a pot of boiling water, put the cricket into the water, open its mouth and take it out.

3. After the razor clam is fished out, rinse it again with clear water to wash off some floating foam, and then drain the water for later use.

4. After the pot is hot, add peanut oil, add garlic, ginger slices and lobster sauce.

5, put the clams into the pot, turn to high heat and stir fry evenly.

6, stir fry evenly and add green pepper, green pepper is easy to cook, stir fry until broken.

7. Then add oyster sauce, soy sauce, sugar and salt to taste, stir well, add red pepper and shallots, and stir a little.

8, spicy and fragrant fried clams are ready, and it would be better to have another bowl of rice at this time.

4. Stir-fried spicy watercress

food

1 kg flower bud, 1 spoon bean paste, appropriate amount of pepper, 1 spoon soy sauce, half a spoonful of oyster sauce, 2 cloves of garlic, appropriate amount of ginger slices, appropriate amount of cooking wine, appropriate amount of peanut oil and appropriate amount of chives.

working methods

1. Wash the shell with clear water first, then spit sand in the water for at least 2 hours, and then wash it with clear water again.

2. Boil water in the pot. After the water is boiled, pour in the flower nails, add 2 pieces of ginger to remove the fishy smell, and cook until the flower nails open.

3. The flower nail should be taken out immediately after it is boiled to the opening, and then washed with clear water, which can make the flower nail meat more brittle and drain the water for later use. It's not advisable to cook the flower buds for too long. You should take them out as soon as you open your mouth, because you have to go back to the pan and fry them, otherwise they will be cooked too hard.

4. Chop garlic and slice ginger, pepper and chives.

5, the pot is hot, add peanut oil, add garlic and ginger slices to the pot and stir-fry, then turn to low heat, add bean paste and stir-fry red oil. Add the bean paste and heat it with low heat, otherwise it will be easy to paste.

6. After the bean paste is fried with red oil, put the flower nails into the pot, stir fry over high fire, and then add a little cooking wine to stir fry evenly.

7. Then you can add a little water or just cooked soup, but it needs to be precipitated to avoid impurities.

8. Finally, add soy sauce, oyster sauce and salt, stir well, and then add pepper and shallots to serve.

9, spicy fried flowers are ready, and another glass of wine is even better. It is best to eat in summer.

Five, lemon salmon

food

Salmon 200g, garlic 30g, lemon juice 1 spoon, cooking wine? Spoon, soy sauce 1 spoon, sugar 1 spoon.

working methods

1. Chop garlic into paste and mix well with all seasonings.

2. Wash the salmon and cut into pieces.

3. Marinate in the sauce 15 minutes.

4. Spread it on a baking tray brushed with olive oil.

5. After the oven is preheated to 180 degrees, bake on both sides for 4 minutes.

Sixth, stir-fry spicy seed black.

food

A box of black seeds, two dried peppers, a spoonful of Pixian bean paste, a handful of pepper, a little cooking wine and a little light soy sauce.

working methods

1. Remove the mouth, eyes and ink sac of the seeds and wash them for later use.

2. Boil the water in the pot, boil it, blanch the seeds, and blanch the cooking wine for one minute.

3, hot pot cool oil, put pepper dried pepper.

4, put bean paste, stir fry, stir fry red oil.

5. Stir-fry the cooked seeds.

6. Put the cooking wine, add a little salt and soy sauce to taste, stir well and mix well.

7, code plate, spicy and delicious, very suitable for side dishes.

Seven, garlic shrimp crawling

food

600g of shrimp and Parthenocissus tricuspidata, proper amount of garlic, 20g of oil and proper amount of salt.

working methods

1. Wash shrimp and crayfish, drain and dice garlic.

2, the pot is hot, do not put oil, add shrimp and crayfish.

3, fire, stir fry repeatedly, add a little salt into the bottom to taste.

4. Stir fry until the color of shrimp and crayfish turns pink.

5. Put the pan in the pan and set it aside.

6, hot oil, add garlic, stir-fry slowly until the garlic is brown.

7. Add the spare shrimps and crayfish, stir well, and then turn off the heat.

8, the pot is installed, you can taste it on the table.

Eight, sauce sprinkled with clams

food

Clam, onion, chive, millet pepper, coriander, soy sauce, aged vinegar, ginger and garlic.

working methods

1, clams have no sand content, proper amount of salt, and a few drops of cooking oil.

2. Shake well and let it stand for 30 minutes, let the clams spit out the dirty things and rinse them with running water.

3. Boil a proper amount of water in the pot and steam the clams on the drawer for five minutes.

4, onion, ginger, garlic, millet pepper, chives, coriander for use.

5, the right amount of soy sauce and mature vinegar are mixed into sauce for use.

6, steamed flower buds, plate.

7. Pour the sauce evenly on the bud with a small spoon, and finish.

Nine, fried white clams with leeks

food

500g of white clam, 60g of leek, 10g of chive10g, 20g of garlic, 5g of ginger, 2g of salt and 0/0ml of peanut oil/kloc-0.

working methods

1, 500g of white clam are soaked in clear water, and 60g of leek, 20g of shallot10g, 20g of garlic and 5g of ginger are washed for later use.

2, white clams drowning, the meat is tender, and the sand can be spit clean.

3. As the water temperature rises, the closed white clams open their shells one by one, revealing white and tender clams.

4. Drain the boiled white clams, cut the leeks, cut the shallots, chop the ginger and mash the garlic for later use.

5. Heat the wok to the palm of your hand. Pour 10ml peanut oil into the wok and stir-fry the fragrance of onion, ginger and garlic.

6. Pour in the drowning water and stir-fry the white clams.

7. Stir-fry the white clams for two minutes, then add the chopped leeks.

8. Stir-fry the white leek evenly, and season with salt to turn off the fire.

9, light and delicious leek fried white clams can be cooked.

Ten, fried squid with colored peppers

food

1 green pepper, 1 red pepper, 1 squid, a little salt, 1 spoon cooking wine, a little sugar.

working methods

1, squid peeled, internal organs, cleaned.

2, cut into silk, blanch, discolor and roll up.

3, green and red pepper to seed, cut into silk.

4. Add shredded colored pepper and stir fry for ten seconds.

5. Add shredded squid, cooking wine, salt and sugar.

6. Stir fry evenly on the fire, and stir fry the squid with colored pepper.

Eleven, steamed abalone with garlic

food

6 abalones, 5 cloves of garlic, soy sauce 10g, Gu Yue Long Shan Diao Jiu 10g, Lee Kum Kee garlic hot sauce 5g, oyster sauce 10g, millet spicy 1 slice, 2g of sugar, 2 slices of ginger, appropriate amount of chives, and vermicelli/kloc-0.

working methods

1. Abalone Wash abalone shell, skirt and bottom. Dig it out with a spoon

2. Remove the stomach and intestines, and then clean them. Put a flower knife on the front of abalone, don't cut it too thoroughly.

3, 5 cloves of minced garlic, take 2/3 of minced garlic, put it in an oil pan and fry it on low heat.

4. The golden garlic gives off a burst of fragrance. Be careful not to blow it up.

5. Put it with the remaining 1/3 garlic.

6, 2 slices of ginger shredded, scoop a spoonful of Lee Kum Kee's garlic and spicy sauce.

7. Add 10g cooking wine, 10g light soy sauce, 10g oyster sauce and 2g white sugar and mix well.

8. Pour the mixed juice on the abalone.

9. There are still some fans left at home. Soak it in hot water quickly and put it in the middle of the plate.

10, after the pot is boiled, put it in a cage and steam for 3 minutes.

1 1, turn the fan up and down and sprinkle with chopped green onion and millet pepper.

Steamed squid with Thai sweet and spicy sauce

food

400g of squid, 40g of sweet and spicy sauce, 0g of soy sauce 1 0g of oil10g, 2 slices of ginger, and 0g of onion1g..

working methods

1. Break ginger and shred onion.

2, squid to membrane, viscera, eyes, wash.

3. Add oil, shredded ginger and sweet and spicy sauce, evenly spread the squid inside and outside, and marinate for 15 minutes.

4. Tai Fang steamer adopts normal cooking method. When the temperature reaches 100℃, put the vegetables in a steaming tray, put them in the middle of a steamer and steam for about 7 minutes.

5. Take out the squid and cut it into rings. Put shredded onion on the surface, then drizzle with soy sauce and sweet and spicy sauce.

6. Squid steamed with sweet and spicy sauce tastes fresh and tender.

Thirteen, mussels with scallion oil

food

4 mussels, chives, oil, salt, steamed fish and soy sauce.

working methods

1. Wash mussels and chop onions.

2. Put the right amount of oil in the pot, stir-fry chopped green onion and add the right amount of salt.

3. Put the fried chopped green onion on the mussel and steam it in a steamer for about 8 minutes.

4. Pour a little steamed fish sauce into the finished product.

XIV. Raw juice razor clam

food

400 grams Soren

working methods

1, clean the soles.

2. Put it directly into the boiling pot.

3. Cover the pot, turn the pot slightly and turn the top cover down.

4. Open your mouth.

Fifteen, onion sea cucumber

food

300g of sea cucumber, 0/0g of oil/kloc-0, 3g of salt, 2g of sugar, 5g of oyster sauce/kloc-0, and a proper amount of onion.

working methods

1. Viscerate the sea cucumber and wash it.

2, cold water into the pot, boil and simmer slowly.

3. Take it out and put it on a plate for later use, and keep the soup for later use.

4. Cut the green onions into hob blocks, heat the oil, add the green onions and stir fry.

5. Add spare sea cucumber and appropriate amount of oyster sauce.

6. Add a proper amount of simmered sea cucumber soup.

7. Season with salt and sugar and mix well.

8. After the juice is collected, turn off the fire, take it out of the pot and eat it.