What are the four famous seafood dishes in Dalian?

After the prawns are cooked, the head and tail are connected to form a petal shape, which is placed in a big round plate, just like a blooming peony flower. It is red and bright, the color is gratifying, the shrimp meat is plump, tender and sweet, mellow but not greasy.

Steamed abalone with No.2 lantern

Cut live abalone with shell into lantern shape, put it in the original shell, season with onion, ginger, salt and monosodium glutamate, and steam on the drawer for 7 minutes. This kind of seafood not only keeps its original shape and color, but also looks like a lantern lifted with chopsticks and placed on a colorful plate, and it also looks like a big chrysanthemum. When you eat it, pour fruit juice, which is especially delicious and refreshing. Delicious. Delicious.

Steamed scallop No.3

Ingredients: fresh scallop, a handful of vermicelli, onion, ginger, soy sauce, edible oil and hot sauce.

Practice: Prepare vermicelli first, cook it in boiling water and rinse it with cold water for later use. Wash scallops, shred onion and ginger, put some shredded onion and ginger on scallops, and steam them in a steamer. If there is no steamer, you can also steam it in other utensils. Wait until scallop meat turns white. Don't steam for too long, scallop meat will shrink. 5- 10 minutes, after filling the pot, spread the vermicelli on the top or bottom of the scallop as you like. Eat with scallops.

At the same time, add oil to the pot, add the remaining onion ginger and a little spicy sauce until the fragrance comes out, add soy sauce, add the scallop juice left when steaming scallops, heat it to boiling, and pour it directly on scallops.

Personal preference is to add vermicelli and combine scallops with different textures to stimulate different feelings during chewing. Try it, it's simple but rich, and it can be compared with what restaurants do. After the vermicelli is soaked, put it directly on the washed scallop, and then add the lobster sauce. You can add some salt (8 can be more) and steam it in a cage. Fire in three minutes. Turn off the fire for 2-3 minutes. Steamed scallops with black bean sauce will be fine!

There is another method, which I made at home last week. Wash scallops. Cage steaming (same as above). At the same time, take a small bowl, scoop two spoonfuls of yellow bell pepper and add chopped green onion. After the oil in the pot is heated, quickly pour the oil into the bowl. Then pour it on the steamed scallops. Haha, it becomes scallops with garlic and scallion oil. Actually, garlic should have been chopped a long time ago, but I think it's troublesome. In addition, I like to eat yellow bell pepper, which has garlic in it. So I'm lazy. Unexpectedly, it tastes surprisingly good.

No.4 steamed fillet fish

"Steamed Cargill Fish" is original, fresh and refreshing, and it is not greasy after eating for a long time. Often used as a big dish for high-end banquets. When eating, take out the Jiang Mo and dip it in the vinegar dish, which is especially delicious. After eating, I boiled soup with bones from beginning to end, and the second meal was appetizing and sobering up, which tasted better than the whole fish. This way of eating is unique and rare in other cuisines. It can be described as a wonderful flower in the food garden. No.5 colorful snowflake scallop

Colorful snowflake scallop, the main ingredients are fresh scallop and egg white. The ingredients are green beans, onions, cooking wine, soy sauce and monosodium glutamate. Silver-white snowflakes made of egg white are inlaid with pearl-like scallops and decorated with seasonal leaves, carrots and peppers. They are colorful, fresh and delicious, light and refreshing, and not greasy.

No.6 lantern sea cucumber

Wrap the remaining shrimp skin around a fish ball with a diameter of 2 cm, cut the egg skin into spikes, put it under the fish ball, decorate it with coriander stalks to make lanterns (i0), spread it on it, steam it, put it on the periphery of the plate, and pour the boiled white juice.

The heart of cabbage is hard to cook. After the seasoning is boiled, wrap it around the inner ring of the lantern, and the sea cucumber snuggles up to the chicken soup. After stewing, it will be placed in the middle of the dish.

No.7 squid xilongluo

1 Wash squid and cut it into blocks with scissors. Cut the green garlic directly into sections. Cut celery into sections. 2 Stir-fry squid in a pot, add green garlic and celery and stir-fry. 3. Boil a pot of water, add squid to taste, add snail meat (even juice) and mushrooms, add green garlic and barbecue after boiling, cook for 5 minutes, and add pepper and celery before taking out.

No.8 abalone with original shell

Wash abalone with shell and cook in boiling water. Dig out the meat and chop it into 0. 16 cm pieces. Sliced ham and mushrooms, 3.3 cm long, 1.3 cm wide and 0. 16 cm thick. Melt the fish paste, put it in a bowl, mix it well with humidified starch, Shaoxing wine, refined salt, egg white and minced onion and ginger, pour it into a large plate and spread it out (leave the edge of the plate). Wash the abalone shell with 5% lye, then blanch it in boiling water, remove the water, press it neatly on the fish paste and steam for 5 minutes. Put clear soup, refined salt, Shaoxing wine, abalone slices, winter bamboo shoots, ham and green beans into a wok, boil and skim off the floating foam, take out the colander, and evenly put it into abalone shells. Thicken the soup in the pot with wet starch, add monosodium glutamate, pour chicken oil on it, and pour it on abalone.