In the summer, in addition to cold beer, barbecue, and food stalls, the most anticipated seafood, especially all kinds of shellfish! They are fat, fresh flesh, the north likes spicy stir-fried beer, but in fact, as long as the shellfish is fresh enough, a little treatment is very delicious, you can taste the most original taste of shellfish, some are sweet, some will have a little bitterness of the seawater.
When it comes to cooking shellfish, the most distressing thing for everyone is how to choose and how to make the shell spit sand, and trying various tricks is always unsatisfactory! Before Huang Xiao Chef's live broadcast program "What Tonight Chao" once came to a shop specializing in shellfish, today's guest Huang Xiao Chef is the owner of this shop - Brother Scoop, he brought tips, you can help the chefs solve the problem of shell spit sand and teach everyone to make a slippery egg steamed shell. There are too many knowledge points, so take out a small book and write them all down.
Slippery egg steamed scallops
ingredient
——
White clams or clams 10-15 / 2 eggs
Onion 1/2/ shallot
Water 150ml / Udon juice 30ml
Udon sauce: Thick soy sauce 30ml / mirin 30ml
Cooking sake 30ml / sugar 4g
Bonito flower 4g / Khumbu 2g / water 30ml
steps
❶
To make udon juice: Shred the dried konbu and add the wooden fish flowers, miso, sake, thick soy sauce and add water to stir and refrigerate overnight. When using it, filter with a filter. Finely slice the onion and finely chop the shallots and set aside. Add shredded onion and shellfish to the pot, add 150ml of water and 30ml of udon juice to the shellfish, cover and heat over medium heat.
❷
Beat 2 eggs. After boiling water, simmer for 2 minutes, after the shells are opened, pour in the egg mixture.
❸
After turning on the heat until the egg mixture has slightly solidified, add the seven flavor powder and the chopped shallots, turn off the heat and serve.
TIPS
● Universal Udon Juice: An absolute lazy cooking helper, you can use it for Oden, boiled udon noodles as a soup base, sukiyaki, and beef rice bowl. Make the udon juice and keep it refrigerated
● Seven flavor powders are made up of seven ingredients, including chili pepper, tangerine peel, sesame seeds, peppercorns, perilla, and seaweed, and the proportions of the matching will vary depending on the taste. Usually used as a simple seasoning, if not or not, the easiest way is to go to a fast food restaurant and ask for a packet
Small kitchen living room
Q If you want to spit sand on shellfish, the method of adding salt or iron nails to the water seems to be general, how to spit sand on shellfish?
A In fact, let the shellfish spit sand must master the ratio of salt and water, for example, 500ml of fresh water needs to be matched with 15g of table salt, equivalent to the salinity of the sea, which is the most natural salinity for shellfish. Lay the shellfish flat on the plate, pour the salt water into the shellfish, put it in the refrigerator and let it sit for about 3 hours, basically remove part of the sediment entrained by the shellfish, and the sand growing on the gills can only be solved by removing the gills.
Q How to choose shellfish for home cooking? Any tips?
A White clams, clams and flower clams are best made at home. Do not consider the heat when you make it at home, and the meat quality of these three shellfish is not much affected by temperature, which is very suitable for home cooking. Another tip for everyone: after the shellfish have spit out the sand, soak them in fresh water for 20-30 minutes, and spit out the salt as much as possible, so that the flesh of the shellfish will be more juicy and taste better.
When choosing, pay attention to the fact that shellfish with a closed mouth and a certain amount are generally live shellfish. Only the clams and the red shells of the gods are sometimes dead when they close their mouths, so at this time, they also have to smell the smell of the shell closure, and there is generally no problem if there is no smell. Some shellfish are easier to open, such as scallops and yellow clams, etc., such shellfish to choose shell edges without curls.
Q What are miso in udon juice, sake cooking, thick soy sauce, and wooden fish flowers?
A miso is a common seasoning in Japanese cuisine, much like Chinese cooking sake, but the taste is sweet and can remove the fishy smell of food. Cooking sake is not the sake we usually drink, and the thick soy sauce is equivalent to the darker color of the dark soy sauce.
Wood fish flowers are made of deep-sea bonito, which is baked and dried many times into thin slices, which will flutter with the heat after heating, and supermarkets can also find wood fish instead of wood fish flowers. If you feel like you're having trouble, the easiest way is to go to an imported supermarket and buy udon juice directly.
@ Everyone, come and nag, what other seafood practices do you want to learn?