Mix seafood
By VicentaLakin
It's a good meal, and it's nice and sour and sweet and cocoony
Recipe Recommendations
- squid appropriate amount
- shrimp appropriate amount
- clam meat appropriate amount
- coriander appropriate amount
- red pepper appropriate amount
- purple Onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- seafood soy sauce appropriate amount
- sugar appropriate amount
- acetin appropriate amount
- chili powder appropriate amount
- red wine appropriate amount
- sweet and sour
- mix
- ten minutes
- ordinary
Steps for Mix seafood
1
Squids take off their organs, skin off their skins, cut their knives
2
Shrimp takes his head off, skins, shrimp wires。
3
The clams take off the femur。
4
Sprinkles, peppers, purple onions, ginger-cheese。
5
The water is boiled in the pot, the shrimp and squid are burned seven points before the clams are cooked。
6
Getting good seafood is cool。
7
When seafood cools, the material in step 5 is poured into salt, seafood sauce, sugar, vinegar, pepper powder, and red wine is fully mixed。Mix seafood Make Tips
Introduce the vinegar essence and chili powder in the seasoning:
* These two materials are also commonly used in Korean cuisine.
* Vinegar and white rice vinegar taste different. I personally don't like the taste of white rice vinegar. I like to use vinegar essence to make salad dishes. It feels more pure sour. The vinegar essence has a degree. The higher the degree, the stronger the sour taste. Therefore, when putting it, handle it as appropriate according to the degree of vinegar essence and your own taste.
* I use Korean paprika powder. This paprika powder is usually polished by removing seeds and tendons from peppers. The quality is very good. The pepper taste is very fragrant, but it is not very spicy. The ground is also very fine. Put it in the dish and look very appetizing without excessively stimulating the taste buds.
* Make sure to put less salt in this dish, just have a bottom flavor, and the main flavor is sweet and sour.
* Don't over-blanch the seafood, otherwise it will not be tender, especially clam meat.
* Be sure to control the moisture in the blanched seafood, let it cool, and then mix in the side dishes to season.
* Vinegar and sugar can be placed according to your own taste. Add more sugar if you like to fill it, and add more vinegar if you like to be sour. This is the case with China cuisine. There is no requirement for a large fixed ratio.
* I saw that I had half a bottle of red wine, so I casually put a spoonful of red wine, or I didn't have to put it in.
* These two materials are also commonly used in Korean cuisine.
* Vinegar and white rice vinegar taste different. I personally don't like the taste of white rice vinegar. I like to use vinegar essence to make salad dishes. It feels more pure sour. The vinegar essence has a degree. The higher the degree, the stronger the sour taste. Therefore, when putting it, handle it as appropriate according to the degree of vinegar essence and your own taste.
* I use Korean paprika powder. This paprika powder is usually polished by removing seeds and tendons from peppers. The quality is very good. The pepper taste is very fragrant, but it is not very spicy. The ground is also very fine. Put it in the dish and look very appetizing without excessively stimulating the taste buds.
* Make sure to put less salt in this dish, just have a bottom flavor, and the main flavor is sweet and sour.
* Don't over-blanch the seafood, otherwise it will not be tender, especially clam meat.
* Be sure to control the moisture in the blanched seafood, let it cool, and then mix in the side dishes to season.
* Vinegar and sugar can be placed according to your own taste. Add more sugar if you like to fill it, and add more vinegar if you like to be sour. This is the case with China cuisine. There is no requirement for a large fixed ratio.
* I saw that I had half a bottle of red wine, so I casually put a spoonful of red wine, or I didn't have to put it in.