Chinese Food
Boiled seafood
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Seafood cooking is a kind of Japanese cooking. Some are similar to our Chinese seafood casserole. The difference lies in the use of ingredients and soup. This seafood cooking is more homely than the traditional cooking of Japanese ingredients. Even if there is no professional seasoning, you can still make delicious cooking. I'll explain the replacement of relevant seasonings and ingredients in detail below. The daily material supplement plan (1 / 10) is not professional. I hope you can like it and have the courage to try
Cooking ingredients
Cooking Steps
Step1:The ingredients are prepared as shown in the figure. We divide the ingredients into three categories (excluding condiments), i.e. one category (made with high soup) - Laminaria MuYuhua (sliced firewood fish), II category (main seafood) - crab, shrimp and shellfish, III category (personal preference and auxiliary collocation) - all kinds of hotpot balls, bamboo shoots, slices, rice cakes, notes - the size of crab should not exceed the size of casserole. If the size of shrimp is too small, you can put more. Shellfish like clam, clam, razor All right. The best complementary food is crab stick and tofu.
Step2:Make the cold water into the pot and heat it for a certain time, then add one piece of kunbu. At this time, it should not be added after boiling.
Step3:When there are bubbles on the surface of the cloth and the cloth floats up, remove the cloth.
Step4:Cease fire and cool down for about five minutes. Restart the small fire and add the wooden fish flower.
Step5:Boil over medium heat. Skim the surface of the soup. The time is about 10 minutes. You can taste it by yourself. The time should not be too long to avoid the soup becoming bitter. (pay attention to hot mouth
Step6:Then strain out the stock.
Step7:Clean the shrimps. The head can be removed and left. Cut the back to remove the mire. Put it on a plate for standby.
Step8:The clam is immersed in 45 ℃ salt water for 20 minutes. Blanch it until the shell is unfolded. Take out the clam and clean it. Pay attention to spitting out the sand
Step9:Clean the hairy crabs carefully and put them on a plate. Steam them with high soup and two spoonfuls of soy sauce for 15 minutes.
Step10:Put the prepared main materials and auxiliary materials into the casserole in order (easy to cook on top, hard to cook on the bottom). Pour the high soup. The amount of soup is about 50% of the height of the casserole. It should not be too full. Let it stand for five to ten minutes. Let the hot soup bring out the fresh taste of seafood.
Step11:Open the lid over low heat. Remove the lid and add a spoon of salt, a spoon of soy sauce and a spoon of chili noodles after about one minute. Stir properly at the same time to prevent the casserole from pasting the bottom.
Step12:Boil it over low heat for about a minute and then it will be out of the pot. Be careful of spilling. Take the casserole and scald it carefully. Then a delicious seafood cooking is finished
Step13:If you don't feel satisfied with the taste, you can add some spices you like, such as chicken essence, pepper powder, etc. I also recommend this seven flavors . It's bought from Kyoto. It's very suitable for soup dishes.
Cooking tips:If there is any mistake in the first recipe, please forgive me. 1. Make a little more supplement about the replacement of food materials. The total amount of food should not exceed the capacity of the casserole. The choice of hotpot balls depends on your preferences. The difference between prawns and prawns is only the change of quantity. At the same time, if the size of the shrimp is too large. It is suggested that prawns should also be blanched in order to avoid the lack of time in the casserole. 2. About the quantity of dishes, I use a small casserole to make. One pot corresponds to one person's quantity. The above materials just make two pots, that is, two people's food. When making at home, it is recommended to change the size according to the number of people and the size of the casserole. For example, for four people, please double the number of ingredients. 3. As for utensils, if there is no casserole, it is OK to use a small snow pan or a sealed cauldron. It is also a helpless choice not to stir fry the ladles. But casserole is the best choice. 4. About the replacement of soup materials. The above is just a kind of Japanese soup. Actually, the wooden fish flower is also
