How to cook deep-sea oysters?

The method of seafood sashimi introduces the cuisine and its function in detail: Japanese cuisine.

Materials for making seafood sashimi: main ingredients: fresh Cargill fish, salmon, tuna, arctic shellfish, Undaria pinnatifida and white radish, cut into uniform filaments, and seasoning: green mustard. Japanese soy sauce teaches you how to cook seafood sashimi and how to make it delicious. Code shredded radish on the plate, and code Undaria pinnatifida on the shredded radish. 2. Cut the seafood into strips about 5cm long and about 1cm thick, and spread them on shredded radish. Key points:

1. Radish shreds can be cut with special tools. 2. If you want to make shredded radish look brighter, you can soak it in cold water for a while. Seafood can be bought in the free market, which saves a lot of money and is fresher than supermarkets. 4. All ingredients don't need any seasoning. When eating, you can dip in green mustard and Japanese soy sauce to make lobster sashimi. Introduce the cuisine and its function in detail: refreshing cold dishes.

Taste: Mustard flavor technology: lobster sashimi with wet ingredients: main ingredients: 1 live lobster (about 1500g).

Accessories: 50g of white radish, 50g of carrot, 50g of tender celery stalk, 50g of peeled tender ginger, 50g of Chaozhou cuisine and 50g of cooked Jinhua ham. (Prepare 1 wooden "lobster boat")

Seasoning: Japanese green mustard sauce 100g, Japanese soy sauce 100g. Chaozhou lobster sashimi features: spicy mustard is fragrant and salty. Teach you how to make a Chaoshan lobster sashimi, and how to make it delicious. 1. Remove the fins of the abdominal nail, scrub the shell, wipe the body nail and the abdominal nail with alcohol, and rinse with cold water. Unscrew the lobster head, cut off the tail with a knife, split the shrimp body from the back with a knife and take out the shrimp meat. Put the lobster head into the wooden "lobster boat" head, lean against the railing, put the shrimp tail at the stern, and buckle the shrimp bulletproof vest on the deck of the boat. Change the shrimp meat into shrimp slices according to the meat pattern, and roll each slice into large pieces with a knife and code them on the bulletproof vest in turn. Remove the roots of white radish and carrot, wash their heads, replace them with 5 cm long segments, cut them into 5 cm long and 0. 1 cm thick slices with a slicer, and then cut them into 0 cm thick and 5 cm long filaments. After soaking in cold water, drain the water, mix well and surround the shrimp slices. Hang the center of small fish net on the corral, and the fishing net floats around the shrimp body to cover the shrimp meat. Freeze in the freezer 15 minutes. 2. Cut the above ingredients into filaments and put them into small plates respectively. Squeeze the Japanese mustard sauce into the saucer and put the Japanese soy sauce into the saucer. Lift the lobster boat out, take out the prepared dry ice from the sealed barrel of the freezer and put it in the cabin under the deck of the lobster boat. Serve with ingredient plates and seasoning plates. The lobster boat is placed in the center of the table, and the food tray and seasoning tray are placed around. There is white gas coming out of the boat on the table, and the fog fills the air, if you enter a fairyland. Tip: Chaozhou Caifu is a kind of pickled radish strips commonly used in China and Chaozhou. By changing the main ingredients, you can also make "like mussel sashimi" and "salmon sashimi".