1 Pipi Shrimp Pipi Shrimp is a kind of nutritious and tender seafood with a lot of water and a unique flavor. Because Chutian is the spawning season of Pippi shrimp, it is the most suitable seafood to eat in spring. When buying Pipi shrimp, you need to choose fresh Pipi shrimp with blue color and knead it by hand, which is firm and not empty, with a red line in the middle.

The method of spicy stir-frying Pipi shrimp;

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2. After that, pour Sichuan Chili sauce, stir-fry until fragrant, pour Pipi shrimp, stir-fry for a while, pour cooking wine and soy sauce, sprinkle some salt evenly, season until Pipi shrimp changes color, then turn off the fire, sprinkle some coriander to adjust the fragrance, and then take it out of the pot to taste.

Mytilus mytilus is a marine bivalve mollusk, which is rich in protein and has a blue-black-brown shell. It is recommended to buy mussels around Tomb-Sweeping Day and Mid-Autumn Festival, because mussels are drunk and fat during this period.

Method for frying mussels with hot sauce;

1. Clean mussels directly, then control the water to dry, then pour into the pot, open the lid and boil directly, remove mussels meat after shelling, then remove mussels feet, and then clean ginger and garlic and cut into sections.

2. Cut the pepper into blocks, then pour the oil into the pot, add the dried pepper and ginger and garlic, stir-fry until fragrant, then add the pepper, stir-fry for a while, then add the mussel, stir-fry evenly with high fire, pour the cooking wine and light soy sauce, and finally add salt to taste.

3 Oyster Oyster is the fattest in winter and spring, and because it is rich in nutrients, calcium carbonate, calcium phosphate and trace elements, it is called sea milk, which can calm the liver and strengthen yang, nourish yin and fix essence. When buying, choose oysters with closed shells, not those with dark openings, because these oysters are not fresh.

Steamed eggs with oysters;

1. Knock the eggs into a bowl, stir them evenly, add a little salt and stir them evenly, then add a little water and continue to stir them evenly, filter the bubbles, and cook them in a pot until they are solidified.

2. Put the oysters evenly into the steamed eggs, steam for another 3 minutes, then pour in a little soy sauce and taste slowly.

Hairtail hairtail is the most plump and tender in winter and early spring, because winter is the best season for fishing, because hairtail in this period stores a lot of fat for winter, so the meat is thick, oily and most delicious. When buying, everyone should choose hairtail with good elasticity, thick head, bright red cheeks and even silver grease.

How to eat fish with tomato sauce;

1. Wash hairtail and cut into pieces, then add salt, pour cooking wine and marinate for a while, then control the water to dry, then fully wrap it with starch, then pour oil into the pot and heat it, add hairtail and fry it until golden brown, then take it out.

2. Then pour a little oil into the pot, heat it, add ginger and garlic, stir-fry until fragrant, pour tomato sauce, salt and sugar, then pour hairtail and stir-fry until the sauce is completely wrapped, and sprinkle with chopped green onion.