The reason why it is called Sanxian is that there are three kinds of seafood, no matter which one is used to make the soup, it is so fresh that my eyebrows fall off. Even when I added chicken powder in the end, I felt that it was a bit superfluous.
I cooked shrimp and crab in the most rugged way. Originally, I wanted to cook it after processing it, but my mother-in-law said that I could do it myself when I was eating it. Once I processed it and passed it over the water, the fresh juice in it was gone. My mother-in-law had her own reasons for cooking the food for decades, so I just washed the shells of the shrimps and crabs and threw them into the pan to cook them. It's original.
Three delicacies soup
By EdythMurazik
Recipe Recommendations
- flower crab 400 grams
- shrimp 100 grams
- squid tentacles appropriate amount
- winter melon 500 grams
- rice noodle 40 grams
- Pleurotus appropriate amount
- salt appropriate amount
- chicken powder appropriate amount
- sesame oil appropriate amount
- onion appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Three delicacies soup
1
Wash the shrimps in water, brush the crabs with a toothbrush to remove the sand from the shells, and use the squid stubble left over from frying.
2
Pour water into the pan and add the cut wax gourd slices.
3
Then add the washed shrimp and crab.
4
Remove the floating foam after boiling the pot.
5
Add the dried rice noodles.
6
Pour in the washed mushroom and squid whiskers after boiling the pan again.
7
After all the ingredients are cooked, season with appropriate amount of salt.
8
Add a little chicken powder.
9
Turn off the heat and drop sesame oil.
10
Throw in a little chopped green onion.Three delicacies soup Make Tips
Cut the wax gourd slices a little thicker, and cook seafood as long as possible.