Seafood Recipes

Cooking sea water

VicentaLakin

I caught a bit of seaweed on the dam and cooked it nicely

White burning shrimp

VicentaLakin

Children eel toast

VicentaLakin

With the simplest food, the simplest steps, making the best breakfasts – the fragrances of toast, the edges of gold, the fragrances, the fragrances of cheese, the sweets of eels, the sweetness of vegetables, fresh foods with the nutritional balance of milk, full meals for the children, more comfort to the mother

The oiled snail

VicentaLakin

Eating the sacrament in a restaurant outside is basically a matter of cooking, which in many cases has to be overstretched by the taste of the food itself, plus the screech of the stubble of the stubble, which has not been very cold to him. Yesterday I went to the market, and I thought I'd never eaten, and I bought a pound, and I was going to change it. The watery sanctuaries, much less mud, hot tea oil, purple sour and garlic paste, though they are plumey, retain the smell of the sanctuaries themselves. It's better than the usual fire

Lemon-sharp swordfish

VicentaLakin

The Japanese praise the taste of the swordfish: three cents, three cents, three cents sweet, one cent of their own. Swordfish, which is more common in Japanese food stores, have only gradually become food on the national table in recent years. The Japanese don't get rid of their insides. They eat the original juice. Different dietary cultures, it seems to me, are cleaner to eat fish than to remove their organs。

Scrambled eggs

VicentaLakin

I bought ten bucks in the morning and wanted to make spicy sashimi

Spicy squid silk

VicentaLakin

I particularly want to eat the seaside squid. I bought squid fins from the supermarket and came back to try a lot of ways, which is better. It's easier to make. But squid fins are still tougher, if fresh squid can be bought, or better with squid head。

French mussels

VicentaLakin

Salsa, crayfish

VicentaLakin

Sausage sauce crayfish。

Hot snails

VicentaLakin

Friends who traveled to Viet Nam are probably impressed by the snacks there, especially “a roll of dust and a soup”. A roll of Vietnamese spring rolls, a powdered beef soup, and a soup of sour spicy soup, the "one screw" is a flower snail. In Viet Nam, it's roasted, butter, or pepper salt. Actually, it's hot with our Chinese beer, and it's so hot and delicious. It's also called the East Wind Snail on the coast of the province of Hainan. Bigger, fast-growing, cheap, meaty, nutritious, popular in South-East Asia, and recently more popular at home, making late-night snacks is great。