Seafood soup
By VicentaLakin
In April, our beach city is 27 degrees hot, eating nothing, eating pickles that can help digest, so it's a very good choice to use them as a mix。
Recipe Recommendations
- hairtail 8 two
- fresh shrimp 2 two
- bitter gourd half a
- pickles 2 two
- eggs of 2
- pepper appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- garlic sprouts appropriate amount
- coriander appropriate amount
- chives appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Seafood soup
1
The bitter melon washes away the chip; the pickle washes and then slices, and the water is put in the water for five minutes in order to salinize and extract the dried water。2
Take the fish to the inside, wash the slices, and wash the shrimp. (This shrimp, I'm trying to store it for easy storage, then freeze it in the freezer and take it when I want to eat.)。3
Splendid garlic。4
Fry shrimp and fish with a little fire。5
And then the fire started。6
The water is boiled in a casserole for 10 minutes (the one without the casserole can also be boiled in the original casserole for 15 minutes, hotened with the casserole and more easily made of soup)。7
Finally, we add vegetables, turn the fire open and knock on two eggs。8
A five-minute boiler with salt peppers, with garlic seed and onions。9
Put the bowl on。