The most recommended seafood for women in summer -- mixed seafood

The most recommended seafood for women in summer -- mixed seafood

Introduction:

"This dish is really delicious. When it's ready, you'll be surprised to eat it. The delicious seafood, together with the sweet and sour taste, is mixed with the aroma of coriander, shredded ginger and purple onion. Especially women should prefer the hot summer. There's no taste. Making this dish can stimulate your taste buds, and it's simple. I sincerely recommend it ~ ~"

Production steps:

Step 1: remove the internal organs of the squid, remove the skin on the squid, and cut it into pieces with a knife

Step 2: remove the head, skin and thread of prawns.

Step 3: remove mud intestines from clam meat.

Step 4: Chop parsley, red pepper, purple onion and ginger.

Step 5: Boil the water in the pot, blanch the shrimp and squid for 7 minutes, and then fry the clam meat.

Step 6: take out the boiled seafood and cool it.

Step 7: after the seafood is cooled, pour in the materials in step 5, add salt, seafood soy sauce, sugar, vinegar, chili powder and red wine, and stir well.

Materials required:

Squid: moderate

Shrimp: right amount

Clam meat: moderate

Coriander: moderate

Red pepper: right amount

Purple onion: right amount

Ginger: right amount

Salt: right amount

Seafood sauce: right amount

Sugar: right amount

Vinegar: right amount

Chili powder: appropriate amount

Red wine: moderate

Note: introduce the vinegar essence and chili powder in the seasoning: * these two materials are also commonly used in Korean cuisine. *The taste of vinegar essence is different from that of white rice vinegar. I personally don't like the taste of white rice vinegar. I like to use vinegar essence in making cold dishes. I feel that the sour taste is more pure. The higher the degree of vinegar essence, the heavier the sour taste. So when I put it, I should treat it according to the degree of vinegar essence and my own taste. *I use Korean chili powder. This kind of chili powder is usually polished with pepper to remove seeds and tendons. The quality is very good. The chili flavor is very fragrant, but it is not very spicy. The grinding is also very fine. It's very appetizing to put it in the dish, and it won't stimulate the taste buds too much. *This dish salt must be put less, with the bottom flavor, the main flavor is sweet and sour. *Don't blanch seafood, or it won't be fresh, especially clam meat. *Blanch good seafood must control dry water, cool, and then mix with side dishes, seasoning. *Vinegar and sugar can be placed according to their own taste. If you like to fill in, put more sugar. If you like to sour, put more vinegar. This is the case with Chinese food. There is not much fixed proportion requirement. *I think I have half a bottle of red wine on hand, so I can put a spoonful of it or not.

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: sweet and sour