Cuttlefish soup
By DangeloBrown
Hot days are the best place to drink some delicious seafood soup. Cuttlefish soup is sweet and delicious, making it very suitable for summer enjoyment.
Recipe Recommendations
- carrots appropriate amount
- basil appropriate amount
- garlic appropriate amount
- mushrooms appropriate amount
- sweet idol appropriate amount
- white pepper appropriate amount
- sesame oil appropriate amount
- cornflour appropriate amount
- sugar appropriate amount
- salt appropriate amount
- vinegar appropriate amount
- water appropriate amount
Steps for Cuttlefish soup
1
First cut the cuttlefish belly, slice the bamboo shoots, slice the carrot slices, slice the mushrooms, minced garlic, and cut the green onions into sections, then blanch the mushrooms and carrots.
2
Stir fry the garlic over low heat.
3
Add the spring onion and stir-fry until fragrant.
4
Add the carrots and continue to stir-fry the bamboo shoots over low heat until fragrant.
5
Finally, add the mushroom slices and stir until fragrant, still on low heat.
6
After the aroma of mushrooms overflows, add cuttlefish and turn white pepper powder to high heat and stir fry quickly.
7
When stir-fry the cuttlefish until medium rare, add the flat fish, stir fry the sweet beans for about five seconds, and add appropriate amount of cold water immediately.
8
Add appropriate amount of mushroom powder, a little salt, and a little sugar, stir well, and turn to the lowest heat.
9
While waiting for the water to roll, mix the raw flour and water well for later use.
10
After boiling, add a small amount of vinegar and sesame oil.
11
Finally, add the raw flour solution and stir well, add basil and turn off the heat.
12
Wait a moment (this is to let the aroma of basil release, so you don't need to continue firing, just use the remaining heat in the pot) and finish filling the bowl.