Garlic seafood party platter
Want to eat seafood but don't know how to make it? Recently, I found a super simple and delicious garlic seafood party platter, just use chopsticks to cook French garlic crayfish seasoning can be easily done~ first put the vermicelli and enoki mushrooms at the bottom of the plate, and then put the processed seafood yard on the plate, and finally drizzle the fried chopsticks small kitchen French garlic crayfish seasoning and steam it for 10 minutes to serve, without any other seasoning, simple and time-saving, and can become a supporting dish for friends gatherings. In addition to the buttery and creamy French garlic, there are also two flavors to choose from: braised crayfish and spicy shrimp. Not only crayfish, but also large and small seafood can be easily handled with it~ Come and try it!
Ingredients
Cooking Instructions
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Group photo of ingredients~
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There are three flavors of chopsticks and crayfish: French garlic crayfish, spicy shrimp, and braised crayfish~ Today's use is the French garlic flavor with a rich butter and milk flavor.
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Put oil in the pot, pour in the chopsticks hand cooking French garlic crayfish seasoning after the oil is warm, fry the fragrant and add millet spicy, stir-fry slightly out of the pot for later use.
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Soak the vermicelli in water for later use.
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Brush the crab and set aside.
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The razor clams and snails are soaked in light salt water for half a day and the sand is spit out, and the shells are cleaned with a brush. Blanch and set aside.
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Brush the abalone shell clean, slaughter the abalone, and remove the internal organs. Make a flower knife on the front of the abalone for later use.
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Brush the mussels and blanch them for later use.
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Put the soaked vermicelli and enoki mushrooms on the bottom, spread the appropriate amount of fried chopsticks and small chef French garlic crayfish seasoning, and then stack seven kinds of seafood.
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Top the seafood with a layer of sautéed chopsticks and small chef French garlic crayfish seasoning.
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Put it in the steamer and steam for 10 minutes.
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Sprinkle with chopped green onions and drizzle a little hot oil over the green onions.
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Open to eat~
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