Seafood cold dish recipes

Many people like to eat seafood cold dishes. Whether it is sea vegetables or shellfish, they can be used to make cold dishes, and the taste is very delicious. The method of making seafood cold dishes recipes_refreshing seafood cold dishes is not complicated. Since seafood is cool in nature, it is best to add some ginger juice when making cold dishes. There are many ways to prepare seafood cold dishes. They can be made spicy and sour, or they can be kept in their original flavor. In short, choose according to your preference.

1. Thai seafood salad:

Ingredients: 5 shrimps, 1 fresh squid, 10 fresh scallops, 1 celery, 1 tomato, and appropriate amounts of green onions or onions and peppers. 2 tablespoons fish sauce, 2 tablespoons lemon juice, 1 tablespoon sugar, and a little chicken essence.

practice :

1. Wash the shrimps and cut the edges; soak the scallops in water; wash the squid, remove the internal organs and cut into flower-shaped pieces; cut the squid into large pieces, divide it into two halves and cut into cross-shaped pieces.

2. Cut green onion and celery into sections; cut onion into strips and tomato into cubes

3. Chop the garlic and chili, add fish sauce, lime juice, sugar and chicken essence and mix well.

4. Bring the water to a boil, add shrimp, squid and scallops and blanch until cooked. Take them out and soak them in cold water for a while, drain them, add green onions, celery, onions, tomatoes and seasonings and mix well.

2. Shrimp and Wakame

Ingredients: dried wakame, shrimp, cucumber, Japanese salad dressing Ingredients: green onion, ginger, cooking wine

step:

1. Soak the dried kelp in cold water for about 20 minutes, or until the kelp is softened, then wash it with clean water.

2. Place the kelp on a strainer. Boil a pot of water, and when it boils, pour the water on the kelp to blanch it, which also serves as a disinfection. Then drain the wakame.

3. Pour a little wine into the pot, add ginger slices and scallion segments, and bring the water to a boil over high heat.

4. After the water boils, put in the shrimps and remove them after they change color and rinse with cold water.

5. Squeeze the water from the kelp, put the shrimps in, pour in the Japanese salad dressing (or any sauce you like), mix well, and marinate in the refrigerator for about 2 hours.

6. Slice the cucumber and marinate it with a little salt for 15 minutes. This will make the cucumber slices crisper.

7. After the kelp is marinated, add the cucumber slices to the kelp and mix well.

3. Colorful kelp shreds

Ingredients: 250g kelp, 1 carrot, 1 scallion, some coriander, some dried chili peppers, minced garlic

Steam the dried kelp in a pressure cooker for 4 minutes; wash and soak in water, changing the water frequently; cut the soaked and soft kelp into strips, blanch in boiling water, and drain;

Chop carrots and green onions into shreds. Add mashed garlic, chopped green onion, salt, sugar, soy sauce, aged vinegar, sesame oil, MSG and sesame seeds and mix well; heat up another pan with oil and add the chopped red pepper. When the oil is hot, quickly remove from the heat and pour the hot oil and pepper over the mixed kelp.