Seafood salad (tai shi hai xian sha la )

Seafood salad

Introduction:

"Seafood can't be without acid, just like Chinese Valentine's day can't be without chocolate. It's a good taste to put together. If you add fresh and crisp vegetables and add a touch of spicy, it's even more pleasant! Of course, there are seafood that are ready to be cooked. They retain the best taste, taste and nutrition. The simplest mixture is fresh and hard to stop. It's simple enough, delicious enough and can be done! Chefa is still cooking this time. The dishes are from IFCs imply Thai Tiantai restaurant. It's fun to learn from her every time! This time, she also drank the sweet coffee she brought from her hometown-_ -~~Well, let's get down to business. Let's learn first

Production steps:

Step 1: remove the shell and leave the tail of prawns, draw the back knife to get the black line; wash the cold water in Qingkou to thaw (or use fresh Qingkou to remove the flocculent); peel the squid and cut into cubes; cut the tomato in half; cut the celery and shallot into sections; shred the onion

Step 2: blanch the prawns

Step 3: notice that prawns just need to be opaque

Step 4: blanch the green mouth and squid, and the quick-frozen green mouth is cooked, so only high temperature sterilization is needed, and the squid is rolled up and out of the pot

Step 5: finally, blanch and cook the Auricularia auricula in hot water with fresh taste until it is well cooked, then let it cool and set aside

Step 6: add red pepper, garlic, fish sauce and coconut sugar into the mortar, grind them to fineness, and squeeze out the lime juice with the help of a spoon

Step 7: mix evenly

The eighth step: taste the taste of sour and hot sauce and make the final seasoning, then pour it into the mixing bowl.

Step 9: put the seafood into the mixing bowl and mix the sauce evenly

Step 10: add tomato, parsley, onion, shallot and coriander to stir

Step 11: mix well and serve

Materials required:

Prawns: 3

Qingkou: 4

Squid: 1

Agaric: 30g

White onion: 1 / 4

Coriander: 1

Shallot: 2 branches

Celery: 20g

Red cherry tomato: 5

Yellow cherry tomato: 5

Lime: 2

Red pepper: 2

Garlic: 3 cloves

Fish sauce: 20g

Coconut sugar: 20g

Note: * seafood needs to be blanched separately according to different ripening time. Protein hardening is the biggest culprit for the loss of elasticity and moisture in the taste of seafood. High temperature and long-time heating are the causes of protein hardening. The judgment is based on the observation of transparency. Just opacity is just the right taste. Blanching seafood water is good for making weizeng soup. Add kunbu and weizeng, You know this ~ * squid must be peeled, otherwise it won't bite after fast boiling * when buying celery, pay attention to choose the tender one. The most important thing for raw food is the crisp and tender taste. In addition, when cleaning, pay attention to the gap between them. Take apart one by one to clean them. The salad will taste better after 10 minutes in the mixing bowl, but the refrigeration time should not exceed 4 hours, In order to avoid bacteria breeding * a little inspiration can be drawn from the sauce: compared with a single seasoning, it is easier to like the seasoning, that is, the salty taste comes from the fish sauce, and the fresh and salty taste is brought in together; the sour taste comes from the lime, and the sour aroma is enjoyed together. Try to use the original or composite ingredients for seasoning, although more complex, but the effect is very significant, it is not difficult to consider carefully! *Weighing unit: 1 tbsp = 1 tablespoon / 1 teaspoon = 1 teaspoon / 1 cup = 1 cup

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Tai Shi Hai Xian Sha La