A complete collection of various practices of seafood and aquatic products

At present, the influence of seafood dishes is increasing, and more and more chefs are learning to cook seafood dishes. Here, we will introduce our own experience in cooking seafood dishes as follows:

First, quarterly material selection

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The quality and taste of seafood products are closely related to the seasons. What season is the best seafood to eat? This is a university question. Therefore, when cooking seafood dishes, we should accurately grasp the seasonality of seafood.

If you eat seafood fish, pay attention to eating yellow croaker, pike and crucian carp in spring; Eat mullet and horsehead fish in summer; Eat saury in autumn; Eat whitebait in winter.

Another example is eating sea crabs. Coastal fishermen say that eating sea crabs in spring is fatter. Besides, eat shrimp. Although there are shrimps in the market all year round, the most fertile season for shrimps is April -65438+ 10 every year. During this period, shrimp tastes the best.

Second, seafood has different textures due to different places of origin.

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The origin and texture of seafood are different. For example, hairtail is produced in Shandong Peninsula, Zhejiang, Fujian, Guangdong and Shanhaiguan coastal areas. Although Yantai, Qingdao and Zhejiang coastal areas have the highest output, Shanhaiguan has the best quality and taste.

For example, the origin of yellow croaker is mainly distributed in China's coastal areas, with the highest yield in Bohai and the most precious in Qinhuangdao; Scapharca subcrenata is produced in the north and south coasts of China, but Bohai Bay has the largest output and the best quality. In short, to make seafood dishes, we must first master the origin and the best eating season of seafood.

Third, according to the freshness, choose the cooking method.

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Cooking dishes with fresh seafood is rich in flavor and less fishy, and vice versa.

In fact, the freshness of seafood is not exactly the same every day, so we need to choose different cooking methods according to the specific situation.

For example, fresh yellow croaker can be cooked by steaming, soaking in water, stewing, soaking in oil, slightly cooking, braising in soy sauce, etc. If it's not fresh, you can cook it in sauce or dry fry it.

The same prawns can be steamed or boiled fresh; Almost dry, braised in oil, fried and boiled; To make matters worse, it can be used to stir-fry or soft-fry shrimp. In addition, such as clam, fresh can be used for rinsing, retting and mixing; It can almost be used to burn sauce and stir-fry spicy food.

Make 1 1 33 dishes of seafood.

1, conch

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Dalian conch meat is full, tender and refreshing. In the method and time of cooking, it is advisable to be simple and quick, otherwise the meat will easily get old. In collocation, it is better to choose light-colored accessories.

Sauced conch

Raw materials:

Two large conchs (each weighing about 600g) with a little chopped green onion.

Seasoning:

Donggu Yipin Xian, monosodium glutamate, sugar, salad oil, sesame oil.

Exercise:

1. After the big conch is cooked, pick out the snail meat, cut off the snail tail and slice the snail head for later use.

2. After the snail shell is rinsed clean, blanch it and put it on the plate while it is hot.

3. Put a small amount of salad oil in the pot, add snails, Donggu Yipin, monosodium glutamate and white sugar, stir fry quickly and evenly, pour a small amount of sesame oil and stir fry evenly, then serve, and finally sprinkle with a little chopped green onion.

Stir-fried conch with melon

Raw materials:

A conch weighing about 350-400g, two Japanese cucumbers and several Thai pepper rings.

Seasoning:

Salt, monosodium glutamate, wet starch, salad oil, sesame oil and pepper.

Exercise:

1, pick out the snail meat, wash it, cut off the tail and slice the snail head for later use.

2. Wash the cucumber, slice it, marinate the water with salt, pour out the water, and then press it with a heavy object for one night until the water is used up.

3. Heat the oil to 40% heat, put in the screws and drain the oil.

4. There is oil left in the pot, scoop a small amount of boiling water, add salt, pour in cucumber slices, stir-fry until 70% mature, and pour out.

5. Add oil, cucumber slices, spiral slices and Thai pepper rings, adjust the taste with salt and monosodium glutamate, stir well, add starch, pepper and sesame oil and stir well, and serve.

Onion oil sea screw

Raw materials:

A large conch (preferably weighing more than 500g), 50g mung bean sprouts, a little shredded onion and a little shredded red pepper.

Seasoning:

Lee Kum Kee steamed fish soy sauce and homemade onion oil.

Exercise:

1. Pick out the snail meat, wash it, cut off the tail, and slice the snail head for later use.

2. Stir-fry mung bean sprouts with a little oil and salt water until they are nearly done, and put them at the bottom of the plate.

3. Put the conch slices on the hedge, blanch them in boiling water for 2-3 seconds, and then put them on the bean sprouts.

4. Put shredded onion and shredded red pepper on the surface, pour in hot homemade onion oil, and pour in steamed fish and soy sauce.

Homemade onion oil:

Heat 2500 grams of salad oil to 30% heat, add 500 grams of scallion, 250 grams of onion slices and 150 grams of dried onion and simmer until the fragrance overflows and the color of the oil is not black.

2. Fresh abalone

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Dalian fresh abalone is famous all over the country. In Dalian, it will be divided into three grades according to the size (breeding). Wild fresh abalone, very big and tough, needs to be pressed in a pressure cooker before eating.

Xian Bao Liao Shen Li mixed rice

Raw materials:

A medium-sized fresh abalone (weighing about 200g), a cooked Liaoshen (120 head),150g cooked rice, two Xiaotang dishes and an egg.

Seasoning:

Salt, chicken powder, abalone juice, wet starch, salad oil and chicken oil.

Exercise:

1. Dig out the meat of abalone, remove the internal organs, scrub the abalone with scouring pad and cut it into small pieces for later use.

2, Liaoshen cut into small particles, set aside.

3, Xiaotang cuisine should use a knife, as long as the bile part of the dish is cut and set aside.

4, the eggs are scattered for use.

5. Put salad oil in the pot, stir-fry the cooked rice, then slowly pour in the egg liquid, stir-fry until each rice is covered with egg liquid, then add salt and chicken powder, stir-fry, dry, and scoop into the container.

6. Xiaotang cuisine is cooked with oil and salt water and put on fried rice.

7. Liaoshen granules are drowned and poured; Oil abalone, pour out and drain.

8. Put a proper amount of abalone juice into the pot, add Liaoshen granules and abalone granules and cook for a while, then thicken, pour a proper amount of chicken oil and mix well, and pour it on the rice noodles to serve.

Braised abalone with shark fin

Raw materials:

Two large abalones (each weighing about 400g), a tomato and a little chopped green onion.

Seasoning:

Appropriate amount of salt and chicken powder, and1000g chicken wing soup.

Exercise:

1. Dig out the abalone meat, gut it, clean the abalone edges with scouring pad, cut it into thin slices and put it on a plate; Blanch abalone shells, wash them and put them on a plate.

2. Wash the tomatoes, divide them into eight pieces and put them on another plate; Heat shark fin soup, adjust the taste with salt and chicken powder, put it in a tall container, and serve it with abalone slices.

3. Put abalone slices and tomato pieces in a bowl, in front of the guests, then boil the fin soup, pour it into the bowl, sprinkle with a little chopped green onion and enjoy.

chicken soup

Raw materials:

Clear water 100 kg, vermicelli bone 25 kg, peeled old chickens 15 kg, chicken feet 5 kg, shark bone 3 kg.

Exercise:

1. Wash all raw materials except flower buds with skins; Fry the flower nest and set aside.

2. Put several bamboo partitions through with bamboo sticks and put them at the bottom of the cylinder.

3. Inject clean water, add vermicelli bone, old chicken, shark bone, flower nest and chicken feet in turn after half opening, boil again, cook for 6.5 hours on medium fire, then cook for 1.5 hours on high fire until the soup is milky white and thick, and turn off the fire. After the slag is separated, 60 Jin of wing soup is left.