restaurant high margin small seafood dishes.

Do you like to eat small seafood or small river food? Do you know how the restaurant is done? It is very simple, such as the following dishes, come and see, the hotel these high gross dishes original practice so simple, with these points at home you can also make restaurant chef-like taste.

Clams and spinach scrambled eggs

Ingredients: live clams, spinach, eggs, chopped green onion, grated ginger, salt, pepper, sesame oil, salad oil, clam broth.

1. Boil live clams in boiling water until they open, peel out the clams and wash the sediment with the original soup; wash spinach, scald it slightly with hot water, take it out and rinse it, cut it into small pieces; add the eggs with chopped green onion, clam soup, salt, and pepper to make the egg mixture and set aside.

2. Heat a wok, add salad oil and stir-fry the egg mixture until 80% cooked, then add the spinach and stir-fry well, then add the clams and stir-fry briefly, then sprinkle with grated ginger and drizzle with sesame oil, and serve.

Spicy Fried Oysters

Ingredients: oyster meat, garlic shoots, green pepper, salt, chicken essence, dried chili pepper, mustard spicy sauce (the mustard paste is put into a bowl and mixed with soy sauce, add salt, chicken essence, cold fresh soup, and mix well, then add red oil and sesame oil to mix well).

1. Wash and drain the oyster meat, wash the garlic scapes, and cut them into pieces.

2. Heat oil in a pot on the fire, add dried chili pepper and bell pepper, and stir-fry. When the color of the bell pepper changes slightly, quickly add mustard spicy sauce, oyster meat, and garlic shoots and stir-fry over high heat until cooked through, add salt and chicken seasoning.

Fried clams with yam

Ingredients: live clams, yams, cilantro, shredded onion, shredded ginger, salt, wine, pepper oil, salad oil.

1. wash the clams, put them on a plate, steam them in a cage until they are nine minutes cooked and take them out, remove the shells and take the meat, wash the clam meat with the original soup; peel the yam, wash it, cut the elephant eye slices, then put them in boiling water and scald them slightly, take them out and drain them and set them aside.

2. Add salad oil to the pot and heat up, first add shredded onion, ginger, and stir fry, then cook with Shao wine, add yam, salt, clam meat, and stir fry, then sprinkle with cilantro, and finally drizzle with pepper oil, serve in a bowl.

Stir-fried razor clam head with pepper

Ingredients: razor clam head, green and red chili pepper, mushroom, asparagus, chopped green onion, sliced garlic, salt, monosodium glutamate, Chinese wine, sesame oil, water starch, clear soup, salad oil.

1. wash the chili peppers, mushrooms, and asparagus, are cut into 4 cm long, 0, cm wide strips, razor clam head washed and drained; water starch, salt, monosodium glutamate, and broth to make a flavorful sauce and set aside.

2. Heat oil in a pot until 90% hot, fry razor clam heads until ninety minutes cooked, drain the oil, and set aside.

3. Heat the bottom oil in the pot to 60% heat, add the chopped onion and garlic, then add the chili, mushroom, and asparagus, then add the wine, razor clams, and taste sauce and stir-fry well, thicken with water starch, drizzle with sesame oil, serve on a plate.

Sichuan pepper flower nail

Ingredients: fresh flower nail, green pepper pieces, red pepper pieces, sliced ginger, dried chili, black bean sauce, sesame oil, pepper oil, water starch, bean paste. Chinese cooking wine, monosodium glutamate.

1. wash the fresh flower nail, boil in a pot, fish out and peel into two pieces, clean; dry chili pepper cut into pieces.

2. Heat oil in a pot, add green pepper pieces, dried chili pepper segments, bean paste, ginger, tempeh, and stir-fry, add flower nail, mix in cooking wine, MSG, thicken with water starch, drizzle with sesame oil, pepper oil and stir-fry well and then add to the pot.

Stir-fried chrysanthemum with clams

Ingredients: clams, chrysanthemum stems, chopped green onion, minced ginger, salt, pepper, sesame oil, salad oil.

1. Wash the clams, put them in a pot of boiling water, cook them until they open, take them out to cool, then peel out the clams and rinse them with the original soup; wash the chrysanthemum, cut it into small pieces, then blanch it in boiling water, take it out and drain it.

2. Heat salad oil in a pot, stir-fry the chopped green onion, then add the chrysanthemum, salt, pepper, and clams, and stir-fry well, then sprinkle with minced ginger, drizzle with sesame oil, and serve.

Fried razor clams with egg

Ingredients: large razor clams, pork fat, water chestnuts, flour, egg, chopped green onion, minced garlic, salt, monosodium glutamate, cooking wine, sesame oil, salad oil.

1. Wash the razor clams, blanch them slightly in a pot of boiling water, remove the shells, remove the tendons and intestines, and drain the water; wash the pork fat and cut it into thin slices; peel the water chestnuts, wash them, and slice them.

2. knock the eggs into a bowl and beat, then add razor clam meat, water chestnuts, pork fat, garlic, scallions, salt, monosodium glutamate, and flour and mix well to make razor clam egg paste for use.

3. Put a frying pan on the fire, add salad oil, and heat to 60%, pour in the razor clam egg paste and fry for about 5 minutes, then cut it with chopsticks, turn it upside down, then pour in the cooking oil, turn the pan once, then cook the wine and drizzle with sesame oil, then serve.

Fresh scallops with fish

Ingredients: fresh scallops, egg white, chopped green onion, minced ginger, minced garlic, salt, soy sauce, monosodium glutamate, sugar, cooking wine, cornstarch, water starch, minced pickled red pepper.

1. Wash the fresh scallops, add salt, cooking wine, egg white, and starch, and mix well; mix salt, soy sauce, sugar, MSG, minced ginger, minced garlic, chopped green onion, water starch, and mix well to make the flavored sauce.

2. Fresh scallops skim oil and set aside. Heat a little oil in the bottom of the wok, stir-fry the red pepper, then cook the sauce and add the scallops.

Pickled scallops with red pepper

Ingredients: fresh scallops, pickled bell pepper, sliced green pepper, chopped green onion, grated ginger.

1. Wash the scallops, add salt and marinate slightly pat dry starch, and then oil and set aside.

2. Heat the oil in the bottom of the pot, add the bell pepper, gin, ger, and green onion, add the soup, salt, monosodium glutamate, pepper, and sesame oil to taste, then add the scallops and green pepper slices and stir-fry evenly, and finally thicken with water starch.

Cabbage with clams

Ingredients: clams, cabbage, salt, soy sauce, sesame oil.

1. clams in water for 2 days, until they spit out the sediment, wash, cook and remove the shell; cabbage washed, torn into small pieces.

2. Take a bowl, put the clam meat, add soy sauce, sesame oil, and salt, and marinate slightly, add the cabbage and mix well, and serve.

Three shreds of razor clams mixed

Ingredients: razor clams, leek, cooked mushroom, cooked ham, grated ginger, salt, monosodium glutamate, soy sauce, rice vinegar, and Chaozhou wine.

1. Wash the razor clams, put them in salt water to make them spit out the sediment, take them out and rinse them, then scald them in boiling water until they open, take them out and rinse them, remove the shells, remove the beard tips, remove the mud and intestines, wash them and set aside.

2. clean the leeks, cut into long sections, blanch them in boiling water, drain them, and then soak them in the razor clam broth with the mushrooms for 2 minutes, then drain them and set aside.

3. Mix razor clam meat, leek, mushroom, monosodium glutamate, wine, salt, and salt in a bowl, put into a plate, drizzle with sesame oil, and sprinkle with ham.

4. Put the minced ginger, rice vinegar, and soy sauce into a small dish and mix well, then serve with the plate for dipping.

Cilantro clams

Ingredients: clam meat, cilantro, salt, sesame oil, garlic paste, vinegar.

1. Wash and drain the clam meat; remove the leaves from the cilantro, wash and cut it into pieces.

2. Take a bowl, put the clam meat, add salt, vinegar, garlic puree, and sesame oil, and marinate slightly, add cilantro and mix well, and serve.

Old vinegar cucumber with clams

Ingredients: cucumber, clam meat, red tomato pepper, salt, vinegar, soy sauce, shredded green onion, cilantro.

1. Wash and slice the cucumber. Arrange on a plate; wash the clam meat; wash the red persimmon pepper, remove the tips and seeds, and cut into shreds. Put an appropriate amount of water in a pot and boil, put the clam meat, cook, and drained. Take a large bowl, put the clam meat, shredded red persimmon pepper, shredded green onion, and cilantro, add salt, vinegar, and soy sauce, and mix well, pour onto the cucumber.

Spinach with clams

Ingredients: clam meat, spinach, salt, monosodium glutamate, sesame oil.

1. remove the roots of spinach, wash, blanch, drain and arrange on a plate; wash the clam meat.

2. Pour an appropriate amount of water into a pot and boil, add the clam meat, cook and take out, take a large bowl, add the clams, add salt, MSG and mix well, pour over the spinach and drizzle with sesame oil.

Fresh pepper razor clams

1. razor clam king into the pot with salt, cook wine blanching. Water wash sticky rod.

2. Small rice chili with salt to taste. Celery small section set aside.

3. razor clam king to take the meat, shells arranged on a plate.

3. Sauce: salt, garlic, chili, MSG, chicken, sugar, sesame oil, a little salad oil, spicy fresh dew, Meiji fresh, stir well, add meat and mix well to plate.

Clam lump soup

Ingredients; live clam meat, flour, tomatoes, shredded bok choy, aquatic fungus, chopped cilantro, egg, chopped green onion, chopped ginger, salt, pepper, sesame oil, salad oil, and stock.

1. Sprinkle the flour with water and roll it into lumps; wash the tomatoes, peel and dice them; blanch the fungus in boiling water and cut it into fine shreds; wash the live clams, cook them in boiling water until they open, fish them out and peel out the clams, then wash them in the original soup and soak them.

2. Heat oil in a pot, stir-fry minced onion, and ginger, then stir-fry diced tomatoes, then add stock, clam broth, shredded fungus, and shredded bok choy, then stir in flour lumps and cook until done, then stir in egg mixture, add clams, salt, pepper, minced ginger, sprinkle chopped cilantro, drizzle with sesame oil, serve in a bowl.

Razor clams and quail eggs in bamboo fungus soup

Ingredients: razor clams, quail eggs, bamboo fungus, scallions, ginger, salt, monosodium glutamate, chicken essence.

1. Wash the razor clams, blanch them in a pot of boiling water until they are cooked, drain them, and set them aside.

2. Wash and slice the bamboo fungus, blanch it in boiling water, take it out and drain it; put the quail eggs into the water and cook it, take it out and drain it; put the quail eggs into the water and cook it, take it out of the shell and set it aside.

3. Boil water in a pot, add quail eggs, bamboo fungus, salt, green onion, and ginger, and cook for about 5 minutes, then add chicken essence, and MSG to taste, serve in a bowl and add the cooked razor clams.

In addition to the above practice what other delicious dishes come to the comments below, do not forget to like, attention, collect, forward, and share, many food practices are waiting for you to discover, cook and taste.