Boiled three fresh dishes are a Sichuan dish made with fish, shrimp and shellfish as the main ingredients, stir-fried in oil. The following is the general practice of boiling three fresh: Ingredients: 1Fillet: 200 g 2Shrimp: 150 g 3Kelp shred: 50 grams 4Bean sprouts: 50 grams of 5Coriander: 6Cayenne pepper: 7Minced ginger and garlic: 8Cooking oil: appropriate amount 9Light soy sauce: 10Cooking wine: 11Salt: 12Essence of chicken: 13Paprika: Appropriate amount Steps: 1Mix the fish fillets, shrimp and a little cooking wine, blanch in boiling water and set aside. 2.Add an appropriate amount of cooking oil to the pot, heat it and add ginger, garlic and chili powder to stir-fry until fragrant. 3.Add a little light soy sauce and clear broth, and add salt and chicken essence to taste. 4.Blanch the fish fillets, shrimp, shredded kelp and bean sprouts in a pot and simmer for a while. 5.Simmer until the fillets are cooked through, then pour the soup into a bowl and place the fillet, shrimp, shredded kelp and bean sprouts on top of the stock. 6.Sprinkle chopped coriander and chili pepper on top of the soup stock, boil three fresh and enjoy. The above is the general practice of boiling three fresh, and the amount of ingredients and seasonings can be adjusted appropriately according to personal taste preferences.
The practice of boiling three fresh foods is detailed and precautions.
1. Introduction. Boiled three fresh is a home-cooked dish with good color and aroma, with clams, squid and prawns as the main ingredients, which is delicious and nutritious.
2. Required materials.
Clams: 500 grams.
Squid: 1 pc.
Shrimp: 10 pieces.
Ginger: To taste. Garlic: to taste.
Cayenne pepper: to taste.
Salt: to taste. Sugar: To taste.
Light soy sauce: to taste.
Cooking wine: to taste.
Pixian bean paste: to taste.
Dried chilies: to taste.
Pepper: to taste.
Oil: to taste. 3. Tools required. Wok. Knife.
Chopping block. Chopsticks or bamboo skewers.
Fourth, the steps. Prepare the materials: Clean the clams, squid and prawns, scrub the clams carefully with a brush, and cut the squid and prawns for later use. Finely chop the ginger, garlic and chili pepper and set aside.
Boil clams: Add water to a boil in a pot, add clams and cook until they open, remove and set aside.
Processing of squid and prawns: Cut the squid into rings and remove the whiskers and gut of the prawns. Blanch the squid and prawns in boiling water to remove blood and impurities, then drain and set aside.
Stir-fry: Heat oil in a pot, add minced ginger and garlic and dried chili peppers and stir-fry until fragrant, then add Pixian bean paste and stir-fry the red oil. Then add the squid and prawns and stir-fry well.
Season to taste: Add salt, sugar, light soy sauce, cooking wine and pepper to taste, stir-fry well.
Cooked: Add an appropriate amount of water, bring to a boil over high heat, then reduce the heat to low and cook for 5 minutes to allow the ingredients to fully absorb the soup.
Serve: Place the boiled water on a plate and garnish with chopped green onion or coriander.
5. Precautions.
Freshness of ingredients: The texture and taste of boiled three fresh foods largely depend on the freshness of the ingredients. Therefore, it is very important to choose fresh clams, squid, and prawns.
Master the heat: In the cooking process, it is very important to master the heat. After boiling over high heat, turn to low heat and cook slowly to avoid the ingredients from being rotten and affecting the taste. At the same time, be careful not to let the water dry so as not to affect the taste and appearance of the dish.
Seasoning ratio: The ratio of seasoning is also an important factor affecting the taste of boiled three fresh. The amount of seasoning can be increased or decreased according to personal taste to achieve your favorite texture and taste.
Stir-fry techniques: During the stir-frying process, gently stir-fry the ingredients to avoid rotting. At the same time, it is necessary to pay attention to the mastery of the heat and avoid stir-frying.