A can of spicy little seafood with a bottle of cold beer, lying on the sofa watching the football match, is really a very happy thing. Those spicy little seafood sold in Tik Tok and Kuaishou cost 1-2 yuan for a small can of 1 grams. It's really not enough to eat two bites. There is another important problem. The raw materials of spicy seafood purchased online are frozen and not made fresh, so the cost is too high. Frozen seafood (such as scallops and clam meat) will be soaked in some potions in order to keep moisture, so friends should eat as little as possible. Now that little seafood is so cheap, friends who like to eat can make fresh ingredients at home. It's very simple to learn this method, such as spicy scallops, lobster tails, flower shells, astragalus seeds, squid, etc., which can be spicy in little seafood. After learning this recipe, you can also open a shop. Today, Brother Qi shared with you the practice of spicy scallops, and your favorite friends can learn. Spicy scallop
The ingredients used are wild scallop, Chili sauce, pepper, refined salt, miso, oyster sauce, white sugar and beer
Step 1: Scallop is washed clean, and it is tiring to brush 6 kg. Generally, you can buy 3 kg at home, and if you can produce 1 kg of meat, you can eat enough at home. Be careful not to buy less, otherwise it's really not enough to eat.
step 2: boil the water in the pot, and steam the scallops. The steamer at home is large, so you can steam for 5 minutes on high fire and stew for 2 minutes without opening the lid. A small two-layer steamer like my family needs to steam for 8 minutes and stew for 3 minutes, because there are too many scallops. Usually, if you steam scallops, steam them for 5 minutes and stew them for 3 minutes.
step 3: after steaming, dig the scallop meat, dig it with the other half of the shell, and put it into the basin after scallop meat has dug it. Weigh 6 Jin scallops with an electronic scale, and the scallop meat is 2 Jin.
step 4: put a little pepper into the pot and stir-fry until fragrant, then crush and chop it with a knife for later use.
step 5: add a little cooking oil to the pot, put it into the pot according to the ratio of 1 kg of raw material to 15 g of Chili sauce, and stir-fry it slowly with low fire to get red oil.
step 6: add chopped pepper, add 2g refined salt, 2g monosodium glutamate, 2g chicken essence, 15g white sugar, 5g oyster sauce and 1g beer to 1kg raw material, and boil over high fire until the water evaporates and the soup becomes thick. See the steps in the figure below for details, which is clear at a glance.
step 7: put the scallop meat into the juice and stir-fry it evenly, then take it out of the pot for eating. If you vacuum seal it with a food can, you can open a store for sale.