Seafood
By VicentaLakin
Guangdong weather is hot and dry, and people sweat and lose salt, so we'll drink soup to replenish water and salt, so we can make soup! Guangdong soup gives the impression that the more time it lasts, the better it is and the more nutritious it is. However, in practice, some of the old flaming soup is too fat and sugary to drink, especially for those suffering from excessive blood resin and diabetes, and is subject to dietary regulations, even if it is soup, so as not to affect their health. It's not too much to drink, so we need a simple soup to keep. Seafood is not a drop of oil, it's easy to learn, it's easy to buy food, it doesn't take hours to wait, it's integrated into seafood, it's only salt that tastes nice, even for old men who don't drink seafood soup! If a simple engraving can be made of the winter melon, even a simple bouquet of flowers, it can add much color to the table and give the family an appetite! The first sculptor, the first sculptor, was a real mess to get me to say I'm not a sculptor, and for his sake, I'd like to take my spirit out! That's why I carved it out for the first time. It's simple, it's rough and ugly
Recipe Recommendations
- winter melon 4 pounds
- fresh shrimp 6 rats
- imperial concubine mussel of 8
- chicken legs one
- scallops 10 grams
- shrimp 10 grams
- mushrooms 3 flowers
- salt 1 teaspoon
- broth appropriate amount
- ginger slices 2 tablets
- Shaoxing wine half a spoonful
- coriander appropriate amount
- salty and fresh
- steamed
- half an hour
- senior
Steps for Seafood

1
Get the raw materials, pick up the tail, about four pounds, buy as much fresh as possible for the shrimp, if it's cold, and if it's black, the shrimp is not fresh; the crotch can be replaced with a snail, etc.; the soup is prepared in advance for two or three hours without fresh water
2
CUT THE BOTTOM OF THE WINTER MELON AND CARVE IT WITH A V-TYPE ENGRAVING KNIFE
3
PICK UP THE CUCUMBER MEAT WITH A POACHER. KEEP IT THICK 3-4CM
4
Let's get the tungsten smelt ready for 20 minutes
5
Pick out the shrimp and clean it up
6
Shrimp rice lumbers, purified with water, half-opening of bubbled mushrooms, small slices of chicken legs, spare fragrance
7
(b) Add another pot to the soup, and add stubs, shrimp, mushrooms and ginger chips, and pour water into the stubbles
8
The soup is burned and the meat of the winter melons and the chicken leg
9
When the soup in the pot is boiled again, the concubines and shrimp are put into the pot, and half a spoon of sauerkraut
10
A proper amount of salt for the taste
11
Put the soup in the pot together and steam it for 5-10 minutes