- 1 How to choose a sea cocktail
- 2 The secrets of cooking
- 3 The cooking time
- 4 The recipe for preparing a sea cocktail
- 4.1 The cocktail soup
- 4.2 The sea cocktail with mushrooms and cheese
- 4.3 The seafood with rice
- 4.4 The salad "Tenderness"
- 5 The preparation image of the marinecocktail in the multivariate
- 6 Video recipe cooking julien with seafood
How to choose a sea cocktail
It is very important to choose a cocktail correctly, because the product of poor quality is easypoison. You should not buy fresh seafood in questionable stores and markets. It is generally not desirable to purchase the seafood in fresh form. In a frozen state, they are much safer, since low temperatures destroy all parasites present in them. Better if the cocktail is frozen by shock, this will allow the product to retain the maximum number of useful connections.
When choosing a sea cocktail, pay attention to the countr
Before making a purchase, remember the package with the frozen set of shellfish in hand. Crystals of ice, falling under the fingers, mean that the product has been frozen many times. It is undesirable to buy it.
If you want to buy a fresh sea cocktail, carefully inspect and smell the product, the slightest suspicion of stale should be the reason to refrain from buying .
Most often in the sea cocktail are squid, mussels, shrimp and octopus. Some producers include lobsters and rapans and some other marine life.
Secrets of cooking
Before preparing a sea cocktail of seafood, you must thoroughly wash it in cold running water to get rid of sand and other foreign objects.
To marinate a sea cocktail, it must be cleaned in the refrigerator. Marinade after use is harmful, it must be poured. Keep in mind that seafood at room temperature is forbidden to store more than 30 minutes, so as not to create the ideal conditions for the reproduction of bacteria.
It is best to use a sea cocktail in a variety of salads. For this, seafood is boiled, but do not digest, otherwise the squid will look like rubber, and the remaining ingredients will lose their delicate taste. Ready-made seafood is poured into a colander, dried and cooled. More often tomatoes, boiled eggs, cucumbers, greens, onions are added to similar salads.
From the sea cocktail prepare fragrant first dishes, add to rice and pasta, bake delicious pizzas.
Frozen seafood can be prepared in several ways. According to one recipe, sea cocktails need to be pre-thawed, and others can be prepared directly from frozen ones. Each specific dish requires an attentive introduction to the recipe, as an improperly prepared cocktail may become tasteless.
Duration of cooking
Preparing seafood for a long time, prolonged temperature treatment leads to the fact that instead of soft and tender meat, you will get a tough, unfit for food. The optimal time is from 3 to 5 minutes, counted after boiling water, it is usually indicated on the package.
There are several ways to prepare a frozen sea cocktail. For example, you can fill the pan with water, bring to a boil and cover with frozen shellfish. Then the fire is reduced and boils them no more than five minutes.
The second way is a bit more complicated, but it's much more interesting. Shredded onions should be fried in butter, and then pour on seafood. This method requires a little more cooking time, about 7-10 minutes.
In addition, frozen shellfish can be poured with boiling water, and then cook on low heat for the required time. Some housewives are used to preparing seafood in a defrosted form in advance.
Recipes for preparation of sea cocktail
Soup from sea cocktail
- Sea cocktail 0,5 kg;
- White dry wine ½ cup;
- Vegetable oil or olive oil;
- Carrots, onions or green onions, celery root, leeks - all in 1 piece;
- Pea peppers 10 pieces;
- Greens 1 bunch.
Onions and carrots fry on vegetable or olive oil. Celery peel, and cut into small cubes.
In a small saucepan, bring the water to a boil, then add all the prepared vegetables for 20 minutes. The resulting broth strain, and pour into it half a glass of wine. Blend the mixture again to boil.
Sip the sea cocktail with boiling water and dip into boiling broth. Cook for about a quarter of an hour. Ready soup garnish with finely chopped herbs and serve hot on the table.
Sea cocktail with mushrooms and cheese
- Sea cocktail 1 kg;
- Cheese of hard varieties 0,4 kg;
- Flour 4 tbsp;
- Cream of 0.4 liters;
- Champignons 0,4 kg;
- Butter 0.15 g;
- Bulbs 2 pieces;
- Vegetable oil or olive oil;
- Laurel leaf 5 pieces.
Cook the shellfish in salt water, adding laurel leaves. Remove them from the pan.
Grind mushrooms and onions fry on vegetable or olive oil. Add flour, cocktail, cream and pepper.
Mix the mixture into a large heat-resistant container, sprinkle with grated cheese and bake in the oven for a quarter of an hour.
Seafood with rice
- Sea cocktail 0,5 kg;
- Fig. 0.25 kg or pasta 0.3 kg;
- Sunflower oil 2 tbsp.
- Tomato paste one tbsp.;
- Parsley 1 bunch;
- Garlic 3 cloves;
- Butter 50 g;
- One tablespoon cream.
Cook rice( macaroni) until half cooked and drain.
On vegetable oil, fry the seafood, adding cream, garlic and tomato paste.
Put the rice into the sauce and simmer for 15 minutes. Place the dish in cups, sprinkling finely chopped herbs.
If you are interested in similar recipes, then pasta with salmon in a creamy sauce for sure you will be interested. These dishes combine the benefits, wonderful taste and simplicity of cooking.
There are many recipes for salad preparation with a sea cocktail, but it is this recipe that allows you to get a gentle and soft combination of flavors.
- 300 g. Sea cocktail
- Avocado ½ pcs;
- Pineapples preserved in 0.25 g;
- Sex of the lemon;
- Leaves of green lettuce 5 pieces;
- A bunch of parsley;
- Olive oil.
Let's start the salad preparation: leave the sea cocktail at room temperature for several hours. Then drain off any excess liquid. Purified avocado slices and pour them with lemon juice. Salad rip your hands.
Pineapple in a colander. After the liquid drains, cut the fruit into strips or cubes.
The bottom of a deep salad bowl is laid with lettuce leaves, put pineapple, avocado and sea cocktail on top. Pour the salad with oil, salt to taste and sprinkle with chopped herbs.
If you are not an ace in the field of cooking, but want to become one, then you definitely need to read what vegetables are added to the salad. And if you have an excellent knowledge of the art of making salads, then you will still find something new for yourself.
Photo of preparation of sea cocktail in the multivariate
This recipe is very simple and takes a little time.
- 400 g of frozen seafood;
- 50 ml of sunflower oil;
- The head of a conventional bow;
- Garlic clove;
- Average fresh tomato;
- Seasonings to taste( you can just black pepper);
- 1 stalk of celery( you can also root, but we take the foliage).
First defrost our sea cocktail in any convenient way for you. Shrink less a clove of garlic, celery and onion.
Now fry in sunflower oil what is cut. You can do this in the multivark on the "Roasting" mode, or you can in a frying pan. Take our thawed cocktail. So that there is no excess water, you can get wet with a napkin or paper towel. We fall asleep to the roasting products and fry for a couple of more minutes.
Add salt and spices and mix. Let's cut the tomato into cubes, roll it and mix it again.
Now put "Quenching" and with the help of this mode we prepare a mixture of 20-25 minutes.
We are waiting for the signal from the multivark, we cool and eat. You can eat it that way, but you can add it to the garnish. Noodles or rice are best. Bon Appetit!
Video recipe for cooking julienne with seafood
In this video, the chef shows how to cook julienne from a sea cocktail.