Spicy water and seafood
By VicentaLakin
A spicy seafood cuisine, with little octopus, squid, florist, scallops, snails, snails, all of their own spicy soup, went home and studied it, and it tasted almost the same, shared, and made all kinds of seafood。
Recipe Recommendations
- thai pepper of 10
- Green pepper of 4
- Huaxianzi two pounds
- Xiaorenxian a pound
- oyster sauce 2 tablespoons
- seafood soy sauce 8 tablespoons
- rattan pepper sesame oil 3 spoons
- sugar 5 spoons
- rice vinegar 1 spoon
- chili oil 4 teaspoon
- cooking wine a little
- ginger a little
- garlic slices
Steps for Spicy water and seafood
1
First, seafood is prepared to run through the cold water asphalt. Put a little water, a little wine and a little ginger
2
I'm going to put all the sauces in the basin and add a little bit of water (about eight spoons) to it。
3
Paired seafood bubbles in the fabrics, modulated, sealed with protective film, frozen in the fridge for about four hours. The longer it takes, the better。Spicy water and seafood Make Tips
I'm making the sauce, and I can measure it with a spoon, and the platinum is the main sauce, and it's more salty, and it's more seafood, and it's more soup, and it's a little water, sugar is more spicy, and soy sauce and peppers are more. This seafood juice is all-powerful, applies to all small seafood, tastes salty, spicy, with a little bit of sour (sorture, can't taste sour), almost the same taste as a restaurant. I've finished a bowl, and when I get to the table, all grown-ups and children eat is this seafood juice, and I'll see you later。