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How to cook red scallops

1. Wash the one-foot gold, put it in a basin and soak it in water for half a day in advance (the longer the soaking time, the better, because the taste will come out). Insert a chopstick into the mouth of the Red Sturgeon to kill the Red Sturgeon first, then cut the rope and wash the Red Sturgeon with a brush. Break off the big feet of the red Sturgeon, you can always break the back of the knife a little bit, and it's easy to break when you eat later. The red Sturgeon is cut in half. Fire and boil the one-legged golden water for about 8 minutes.

2. Prepare the red Sturgeon. Wash the red Sturgeon. Cut the green onions well. Cut shredded ginger. Saute spring onions and ginger in hot pot and cold oil. Fry the red Sturgeon slowly. Stir fry. Pan-fry until golden brown and fragrant, add water and boil. Put in the rice cake and cook until soft and flavored. Just add the chopped onions and bring to the boil. 1 finished product.

3. First, wash the red Sturgeon and remove the gills. Then, heat the oil in the pot, add sesame oil and ginger slices and saute. Then, stir-fry the crabs, add light soy sauce, stir-fry and color, and then pour in the beer. Finally, bring the heat to a low heat, simmer for ten minutes, season with salt and pick up the sauce.

Step A red Sturgeon washed and poked into its stomach with chopsticks will soon drive the crane fairy away. Cut it into small pieces, remove the gills, and remove the large shell to the sandbag. Smash Bigfoot with the back of the knife and set aside. Boil a pot of boiling water. In addition, in an oil pan, dice the ginger and saute the scallops together. Ginger with a little more 10-15 pieces of deodorant incense chopped will not affect the taste. After the fragrance, the ginger and scallops are picked up from the oil pot and put into the casserole. Bring to the boil and simmer slowly.

What should I do with Red Bowl?

Insert the knife from the back seam of the Red Sturgeon until the Red Sturgeon stands still. Untie the hemp rope and clean it with a brush. Open the dorsal shell, remove the internal organs, and cut the red Sturgeon into 6-8 pieces. The vermicelli will be soaked in warm water in advance and put into the plate. Pour in 1 tablespoon wine and 2 tablespoons steamed fish soy sauce. Wash and cut the red Sturgeon on the vermicelli and steam in the pan for about 25 minutes. Remove and sprinkle with chopped onions. Heat the oil in the pot until it is smoky, pour it over it while it is hot.

First of all, clean up the red Sturgeon, use scissors into this part, after 5 minutes, the little guy will not move, and then wash the toothbrush, rinse and cut off the semicircle, rinse clean. Put the red Sturgeon in the oil pan, add cooking wine and a little water and a little salt, cover the pot, simmer for about 15 minutes, sprinkle some chopped onions, and the delicious dry fried red Sturgeon is out of the pan.

Wash glutinous rice, soak and drain, mince pork, dried mushrooms, minced shrimp, chopped onions, shredded ginger and set aside. Remove crab gills and cut into pieces. Put oil in the pan, saute chopped spring onions and ginger, stir well, add mushrooms, shrimp and shrimp skin to continue to stir, then add glutinous rice, add appropriate amount of stock or water to stir, finally add appropriate amount of salt, sprinkle chopped onions, put a small amount of Fujian wine to stir-fry and close the heat evenly.

Ingredients: 1 handle of monopod gold, 2 red Sturgeon, a little salt, a little chicken essence. Wash the one-foot gold, put it in a basin and soak it in water for half a day in advance (the longer you soak, the better, because the taste will come out). Insert a chopstick into the mouth of the Red Sturgeon to kill the Red Sturgeon first, then cut the rope and wash the Red Sturgeon with a brush. Break off the big feet of the red Sturgeon, you can always break the back of the knife a little bit, and it's easy to break when you eat later.

Steamed rice with red sauce, how to make delicious steamed rice with red rice, and steamed rice with red rice.

1. Add a small amount of water to the pot, add sliced ginger and cooking wine, blanch the red Sturgeon in the pot, remove the fishy smell, remove and drain. Rice cooked in advance, you can choose slightly harder rice, so that the steamed rice will not be too soft and waxy. Take a plate suitable for steaming, spread a layer of rice at the bottom, and then put the red Sturgeon after James water evenly on top of the rice. Sprinkle the red Sturgeon with salt and white pepper, then add a few slices of ginger and green onions.

2. The taste of rice: the rice part of red Sturgeon steamed rice usually chooses high-quality rice, which is carefully cooked to make the rice grains full and crystal clear. In the process of steaming, the rice absorbs the delicious juice of the red Sturgeon, making the rice taste more fresh and smooth. At the same time, the rice is moderately soft and hard, neither too glutinous nor too tough, and the taste is rich.

3, braised red Sturgeon crab materials: red Sturgeon, sesame oil, beer, light soy sauce, salt, ginger several slices: first, red Sturgeon wash, remove gills. Then, heat the oil in the pot, add sesame oil and ginger slices and saute. Then, stir-fry the crabs, add light soy sauce, stir-fry and color, and then pour in the beer. Finally, bring the heat to a low heat, simmer for ten minutes, season with salt and pick up the sauce.

Steamed red Sturgeon crab for a few minutes

1. Red Sturgeon crabs are generally steamed for about 15 to 20 minutes. First of all, the steaming time of the red Sturgeon crab will be adjusted according to the size of the crab and the firepower of the steamer. Generally speaking, medium-sized red Sturgeon crabs can be fully cooked in an ordinary steamer for 15 to 20 minutes. If the red Sturgeon crab is large or the firepower of the steamer is small, the steaming time may need to be appropriately extended to ensure that the crab meat is fully cooked.

2. Put the right amount of water at the bottom of the pot and steam it in the steamer for 20 minutes. The lid should not be opened in the cooking process, it should be steamed thoroughly at one time, otherwise it will affect the taste of the crab: in the process of steaming, the ginger can be chopped and diced into vinegar, and after steaming, it can be eaten with vinegar.

3. Soak the fresh red Sturgeon crab in light salt water for half an hour, or soak in cold water. Wash each part carefully with a toothbrush, then rinse twice and steam the upper drawer for 10 minutes. Peel the spring onions, wash the slices, peel the ginger and cut into shreds. Cut the steamed hairy crabs, add the right amount of oil to the wok, saute spring onions, ginger and chili rings, add crab pieces and stir well.

4. Spread it on the vermicelli and cover the red Sturgeon shell. Steam in a boiling water pan for about 10-15 minutes. Take out and sprinkle with hot oil. It's best to sprinkle with chopped chives. It's just as delicious if you don't put it.

5. Steamed red Sturgeon paste crab with four slices of ginger; two tablespoons of cooking wine; shredded green onion (dipped in sauce); right amount of shredded ginger (dipped in sauce); 2 red Sturgeon paste crab; the taste is extremely fresh (dipped in sauce); vinegar (dipping sauce) is appropriate to wash the crab in the steamer, add water, put in ginger slices and cooking wine, put in the steamed sea crab for 20 minutes to have a salty taste, directly a few can eat very delicious, of course, you can also touch the juice to eat more flavor.