The winter cyanide soup

1

All kinds of sauce are ready。

2

Shrimp removes beards and feet and cleans the rest。

3

First, find half a pot of water, put the scrawny lemon leaves in the boil, then boil the little fire for half an hour, and then put it on the side, so that the spice tastes fully seep。

4

Oil in the pot, fried apricot mushrooms and seaweeds, and we can do it with pepper。

5

Put a little salt in it, add the spiced water that was cooked before, and add condensed chicken soup. Cook and add crab sticks and octopus balls。

6

Cook, add shrimp, cook and leave the foam behind. Join the watered squid and boil。

7

Add the winter caviar, Roller Lemonade and pepper powder, drop a bit of the fish。

8

Fillet, fragrance, done。

1. Tom Yum paste is indispensable; it at least guarantees that your soup has a hint of Thai restaurant flavor. 2. Lemongrass, kaffir lime leaves, and sand ginger are the essential soul of the dish. Generally, Tom Yum paste already contains them, but adding some extra will make the flavor richer; if you really don't have them, it's fine too. 3. I only managed to buy common small king oyster mushrooms. Straw mushrooms are not easy to store and aren't very common in nearby markets, so I used king oyster mushrooms as a substitute. If you have straw mushrooms, that would be perfect. 4. If you keep lemons at home, you can use half. Since we often use just a little bit of lemon and the rest goes to waste, I keep a bottle of Bolanji green lime juice at home. If you have fresh lemons, slicing half and simmering them in the soup would be even better. 5. Live shrimp are best; they are relatively sweet and bouncy. You can mix in other seafood as you like. I had squid, crab sticks, and octopus balls in the fridge, so I added a bit of each. 6. Finally, let's talk about the soup broth. It is best to use chicken stock and coconut milk, but these aren't usually kept at home. I always keep Swanson concentrated chicken stock on hand; when making clear soup without a base, putting in one bottle makes it very savory. Personally, I feel it's much better than certain concentrated soup cubes. As for coconut milk, it is generally sold in the imported food section of supermarkets; it is quite fragrant and rich, and makes the soup look thick and delicious. If you really don't have it, use two bottles of coconut juice. I usually substitute it this way, and the taste is also okay. 7. Then there is fish sauce, a seasoning that smells a bit pungent, but it adds a unique flavor to this soup. Since children were eating, I didn't add extra chili peppers. If you like spicy food, you can add some fresh red rice chilies for a more intense sensation.