Spicy seafood
By VicentaLakin
Summer nights are particularly markety, even when the home has an air conditioner in place, and even the late wind when the kiko drinks and punches in front of the night stand at 8-9 p.m., even some hot hot and hot seafood that warms up in the city is no less than nighttime tin paper, barbecue, fry, pickle... Especially when these greasy, sour seafood wakes up in the summer
Recipe Recommendations
- Minzheng abalone 8 rats
- scallop 8 rats
- shrimp 10 rats
- onion half an
- millet spicy of 2
- lemon 3 tablets
- rattan pepper grains appropriate amount
- Jiang 3 tablets
- garlic 3 petals
- onion 1 piece
- octagonal the 2
- geranyl 3 tablets
- cinnamon 1 small piece
- vinegar 100 ml
- soy sauce 50 ml
- oyster sauce 40 ml
- fish sauce 40 grams
- sugar 10 grams
- cooking wine appropriate amount
- hot and sour
- mix
- half an hour
- senior
Steps for Spicy seafood
1
The abalone goes to the insides and cutters; the shrimp cuts out the thorns and the mustaches and removes the line, depending on the condition。
2
Garlic and onion chops, fresh lemons and ginger slices, little rice chops。
3
(c) Take a pot containing 500 ml of water, boil it with eight omens, fragrance leaves and cinnamon skin, and filtrate the material with cooling and spare water。
4
Add vinegar to the water of the previous step, raw smoke, stork oil, dew, sugar, and mix it evenly into the freezer。
5
Another boiler is served with onions, ginger chips and a small amount of wine, which is burned with abalone, shrimp and scallop (three minutes for abalone, shrimp red, scallop opening)。
6
The hot seafood is placed in a large bowl, with onions, garlic, millet, lemons, peppers of vines, which are then poured into frozen sauce (without food) and can be used in the freezer for about an hour。