Recipe: Fugui Seafood

Home Cooking Recipe: Fugui Seafood

Notes:

Chinese culture is profound and profound, and the language is rich and varied. The words that can describe food are nothing more than the few. If you look closely, you can't escape a “mountain and sea”. The Chinese nation is probably a “people to eat for the sky”. "There is no shortage of food, and you are not tired of it." The mountain and sea flavors have been eaten all over the mountains and the sea. It is the lofty ideal of appetite enjoyment and the highest evaluation of food. At the same time, is it too shocking to end the mountain and sea? Although the Chinese New Year has to be a good time, but good things have to be slowly tasted. Today, I will enjoy a piece of seafood first. I believe that even if I don’t match Shang Shanzhen, I will be full of food. The traditional broth and western-style cream are believed to be not only refreshing, but also completely new. In this era of innovation, the food culture certainly cannot be an exception. The oil-green broccoli is surrounded by a circle, full and full of new spring atmosphere, not boastful, but no worse than the big restaurants!

Ingredients:

Steps:

  1. Freeze the fresh scallops, rinse with water, dry the water, add seasoning B and mix well, marinate for 30 minutes.

  2. Leave the shrimp tail shell, peel off the remaining shell, pick the intestine mud, add a little salt to the pot, wash it with water, and dry the water. Then cut the shrimp back, add seasoning A and mix well, and marinate in the refrigerator for 30 minutes.

  3. Separate each small flower of broccoli, put it in water, add appropriate amount of salt to soak, rinse and drain, remove it, then put it into boiling water to boil it; remove the onion and cut into pieces.

  4. Add 1 tbsp of oil to the pan, add the onion and sauté, add the broccoli, stir fry, add the salt and broth, cook for about 1 minute, drain the soup, and drain into the pan.

  5. Pour 4 cups of boiling water and 1/2 cup of cold water into the pot, add the fresh shellfish, boil for 1-2 minutes in a small fire, and use a paper towel to absorb the fresh shell water.

  6. Pour 1 tbsp of cream into the pan and heat it. The scallops are covered with flour on both sides and placed in a pan to fry the yellow sides.

  7. Add a proper amount of water to the soup pot and boil it. Add the grass shrimp to the fire for 15 seconds. The grass shrimp is rolled into a ball shape and reddish and drained. Then put it in the oil pan and fry it.

  8. Pour 1 tbsp of oil into the wok, add the onion slices and onion. When the aroma is over, pour in the wine and broth for 1 cup. Add salt and white powder to the boil, then add the fresh cream. Evenly, put in two kinds of seafood, mix well and put it in the middle of the broccoli.

Tips:

The broccoli can be kept fresh after scalding, and the scallops can be cooked and taste better.


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