Pumpkin seafood
By VicentaLakin
Pumpkin is rich in gum, very adsorptive and detoxifiable. It has the effect of protecting the stomach mucous membranes, facilitating digestion, combating cancer, preventing diabetes, reducing blood sugar and enhancing regenerative liver and kidney cells. In any case, it has a lot of benefits for the human body, and we're going to eat it in a different way. Seafood added pumpkins, which better absorb the sweetness of pumpkins and make the soup more purty。
Recipe Recommendations
- pumpkin a
- Squid head of 2
- fresh shrimp of 6
- clams of 10
- seasonings appropriate amount
- water starch appropriate amount
- salt 1g
- Chicken soup cubes 1/2
- pepper 1g
- Marinated shrimp sauce appropriate amount
- cooking wine 2 grams
- starch 2g
- baking soda 1g
- salty and fresh
- cook
- ten minutes
- simple
Steps for Pumpkin seafood
1
Pumpkin must choose the green-skind, yellow-coloured pumpkin, which is colorful and tasteful. A good choice is important for food. Washing pumpkins into the steaming pan2
Shrimps or shrimps wash off skin and head, with a little salt, pepper powder, a little starch, a little wine, a little soda in the freezer. If you use cold shrimp, you'll be free of pickles3
Buying clams early into the water with a proper amount of salt to soak them up for several hours. When the clams fall in the water, they burn and the clams open, and the clams remain4
The toad soup again boiled the squid head into the rinse and quickly watered it out for dry water reserves5
Put the clams and squid soup in the bowl for a few minutes6
A cold pumpkin can be filtered into a net with a spoon pressure or mixed with a blender7
Chicken soup is for sale, and this is a very good quality. Cut open and see the real material and the chicken is completely different. It tastes good。8
Add pumpkin mud and clam soup, appropriate water, chicken soup and a little salty sauce, and boil it down to a few minutes, with thick soup and shrimp9
Completed ChartPumpkin seafood Make Tips
Seafood should not be boiled for too long, lest it be old. Water starch is split until its preferred density can be salted with egg yolk or crab powder and its taste is not replaced by chicken powder, which is slightly different。