Seafood Platter - Unparalleled Freshness, High Value, Excellent Reputation, Impresses Guests

Marinate shrimp, crab, and shellfish with homemade seafood garlic and chili sauce and seafood juice, arrange them in sea salt trays and bake at 300℃ high temperature to lock in moisture, eliminating the fishy smell and achieving a fresh and tender texture with a distinctive flavor.

Ingredients:

250g fresh oysters, 2 small crabs (each about 100g), large prawns, clams, and abalone, each 200g.

Seasonings:

800g Jeju Island sea salt, 100g homemade seafood garlic and chili sauce, 20g homemade seafood juice, 2g black pepper.

Production Process:

1Clean and pry open the abalone and oysters; remove the crab shells from the small crabs after washing; trim the long whiskers from the large prawns and rinse them in a cold water; scrub off the sand from the clams and blanch them in boiling water until they open; arrange the processed ingredients on trays padded with sea salt for use.

2Use a brush to evenly coat the surface of the ingredients with seafood broth, allow to dry slightly, then brush seafood garlic and chili sauce on the ingredients except the oysters, and sprinkle with 10g of mozzarella cheese;

3Preheat a multi-functional steamer oven to 300℃, and bake the seafood tray for 3 minutes, then take it out and serve immediately.

Homemade Seafood Garlic and Chili Sauce Recipe:

Heat vegetable oil 4000g and pork lard 1000g in a pot until 50% hot, add minced garlic and garlic paste 2500g each, stir-fry over high heat to release fragrance, then add 400g of oyster sauce, 200g of chicken broth, MSG, salt, chili powder, dried chili flakes, and white pepper, and sugar, 25g each, season and simmer over low heat for 20 minutes.

Seafood Broth:

Heat 5kg of chicken carcass and bone fragments (crushed), 75g of scallion and ginger each, into 45L of water, bring to a boil over high heat and then reduce to medium heat for 2 hours, strain and season.

Production Key:

1When making seafood garlic and chili sauce, pay attention to the heat and stir it in time to prevent burning.

2When making seafood garlic and chili sauce, you must use half the amount of minced garlic and half the amount of garlic paste, the former increases the granular texture and distinctive taste; the latter maximizes the release of garlic flavor.

Flavor Profile: Garlic Flavor.

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