Chinese Food
Braised seafood with red curry
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Seafood is rich in nutrition. There are many minerals in the sea that are helpful to the human body. Animals in the sea have been in the sea for a long time. They eat and drink in the sea, so they will have high nutrition. Braised seafood with red curry, delicious and nutritious food for friends
Cooking ingredients
Cooking Steps
Step1:First, make tomato and onion soup. Heat oil in a pan. Vegetable oil will do. Tomato soup fried with vegetable oil is brighter than that fried with butter. Stir fry the onion which is cut into the hob. Then stir fry the tomato which is peeled. Stir fry until thick. Add 250ml of water (or chicken stock). Boil for two or three minutes. Add 750ml of water. Boil for one hour. Filter to make tomato and onion stock.
Step2:Next deal with shrimp, squid and shells. Use scissors to cut off the sharp points of the head and tail of shrimps. Cut off the beard and feet. Pick out the shrimps' lines. Clean them for use. Please clean up the squid. Tear off the film on the surface. Cut the squid into small pieces. I usually choose three kinds of shells to put together. It's better to have obvious differences in size and color. Clams and walnuts are my favorite. In addition, I will match a small gray white shell with a cleaner color. I don't know what it's called. Generally, three kinds of shells are bought and soaked in cold water. Two hours before they are made, they are soaked in warm water, salt and sesame oil to spit out sand.
Step3:After washing the coriander, remove the leaves and stems separately. When frying, use the stems. Finally, leave the pot and scatter the leaves. If you think it's very troublesome to pick them up, you can also cut off the big lump with the most leaves on the head. Then cut off the root with mud on the end. Cut the rest of the middle part of the coriander and the leaves. Put the chopped coriander, chopped ginger and garlic, chopped red pepper in a small bowl. Heat up a pot of boiling water. Boil the squid and scald it until it's rolled up. When you see the color of the cut becomes opaque, take it up and put it into the ice water to cool down. It's old when you boil it for a long time. The shrimps are also boiled and put into cold water.
Step4:Find an old wok. It's better not to use one with high-end coating. The shell will scratch the layer. Put two or three tablespoons of oil in the pot. Fry the coriander, ginger, garlic and red pepper. Then add half a bag of red curry sauce. Attention, Tu Hao. Half a bag is enough. Then stir fry. Pour in the clams. Stir evenly. Then pour in the bamboo charcoal wine. It's OK to half the height of the clams. It's OK. Then close the lid and simmer.
Step5:Most clams can't stand the heat in the pot. When they open their arms and bare their bodies, open the lid of the pot. Next piece of butte
Cooking tips:Tips 1. Clams are actually cooked when they are opened. So the next step is just to add materials and heat them continuously. 2. The reason why shrimp and squid are cooked in advance is that there are too many shells in the pan. It is difficult to cook them evenly when adding shrimp and squid finally. Moreover, there are many red froth that will affect the beauty of the finished product when they are boiled. 3. Add fish, shrimp and half coconut milk after boiling. Cool down the soup at the same time. Mix well and then when it is about to boil again, the shrimp and squid are almost hot. It's OK to boil slightly. But the squid will be old if you boil for a long time. Of course, it doesn't matter if you have a good mouth. 4. Fish sauce is to increase the saltiness. Lemon juice is to increase the acidity. It's good to taste it as you like. 5. Finally, add 100ml coconut milk. It's to make the finished product rich in color, gorgeous and artistic. The red curry flows with thick white coconut milk ~ like a heavy oil painting. But it's not to be omitted. Believe me, 200ml is suitable. Wait for you to eat
