Name: Seafood Platter
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs abalone; 3 pcs Pippi Shrimp; 4 Sea shrimp; 1 piece Squid; 2 pieces asparagus; 4 pieces Shallots; 3 pieces parsley; 1 piece ginger; Some Soy sauce; Some Cooking oil

Seafood Platter

by Easy to cook

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

At noon, I ate with my mother at home. The mother and daughter steamed a dish at random. They heated the two large steamed buns left in the morning. They didn't even cook the rice. They simply had a "seafood meal". A total of 78 yuan was spent on these ingredients, including ginger, shallot and parsley. Mom said jokingly: It’s two-thirds cheaper than eating at a hotel, and it’s healthy. My family cooks seafood and likes to use the original steaming method, which not only retains the nutrition and flavor of the ingredients, reduces the high-fire or deep-frying, does not become hot or steamy, and has less oil and fat, which is more healthy.
Because I wanted to make a platter of steamed seafood, I bought a little when choosing the ingredients. Try to eat the steamed seafood as a meal, otherwise the taste will be old and the umami will be lost after reheating. Don't just be greedy, enough to eat is perfect. If you are making steamed seafood in a large family, the entire steaming tray should be densely placed, and you can add a little creamy crab, clams, mussels, conch, etc. If there are more ingredients, the steaming time should be appropriately increased by about 5-8 minutes.
As for the dipping materials, they can be flexibly matched. The dipping materials for seafood in my family are basically these two: shallots, ginger, chili, steamed fish soy sauce, topped with boiling oil and mix well. The other is: chopped green onion and coriander, steamed fish soy sauce, the same must be topped with hot cooking oil to stimulate the fragrance of the ingredients. Steamed seafood, simple and delicious, is the favorite way to eat on a hot day.

Seafood Platter

1. Prepare the ingredients, ask the seafood stall owner to help clean the squid, cut the knife by the way, and remove the shrimp intestines from the sea prawns. Wash shallots and coriander separately, wash and slice ginger

2. Use a brush to carefully wash the abalone skirt and abalone shell, use a knife to remove the abalone innards, and then put the abalone meat into the shell.

3. Add clean water to the steamer, add ginger, green onion knot and coriander. After heating, the smell of ginger and green onion penetrates into the seafood, which can remove fishy and freshness.

4. Put a steamer on top and spread a layer of ginger and green onion stalks.

5. Arrange the abalone, pipi shrimp, squid, and sea prawns neatly on top of the ginger. The belly of the Phi Phi shrimp is facing upwards, reducing the loss of soup and making the meat more tender.

6. Turn on the steamer, turn the heat to steam for about 10-12 minutes, take out the coriander and blanched asparagus for decoration.

7. Prepare the dipping sauce: Wash the shallots, coriander, chili, and ginger separately, wash and chop them, separate them into two dishes, and pour in the steamed fish soy sauce.

8. Heat up the wok, pour in the right amount of cooking oil, when the oil is piping hot, scoop up and pour on the two plates, mix well and serve as a dipping sauce. For other seafood, the dipping sauce is also prepared like this.

Tips:
Tips for food:

1. Steaming on high heat for 10-12 minutes is enough. If the seafood is steamed for too long, the taste will be old.

2. The asparagus can be eaten after a little blanching.