Fresh shrimp and colorful radish soup
Today's soup was the credit of my daughter. After making radish fish ball soup that day, the little person fell in love with the ball digger. He dug in the kitchen, and also dug out many balls on carrots and water radishes. The bright colors were very pleasant. He used it to match shrimp, quail eggs and two broccoli to cook a colorful soup. The little person held the edge of the bowl and counted the colors in his mouth, and ate a few balls. Soon, the bowl of soup was exhausted. Sometimes letting children walk into the kitchen properly can not only add a lot of joy, but also add a little more food creativity.
Recipe Recommendations
- white radish half a
- carrot half a
- Beautiful radish in my heart a little
- quail eggs of 5
- broccoli a little
- chicken soup appropriate amount
- cooking wine 1 scoop
- pepper a little
- sesame oil 1 scoop
- salt appropriate amount
- salty and fresh
- burn
- three-quarters of an hour
- ordinary
Steps for Fresh shrimp and colorful radish soup
1
Use a ball digger to dig out small balls of white radish, carrot and heart-beautiful radish, and put quail eggs into a pan and cook them.
2
Wash the shrimps, remove the shrimp intestines, and marinate with cooking wine and pepper.
3
Pour the right amount of chicken soup into the pan. If you don't have chicken soup, add half of the thick soup treasure.
4
Pour the dug radish balls into the soup and cook over medium to medium heat until cooked.
5
After the radish balls are cooked, turn on high heat to remove and add the marinated shrimp meat. Pour away the soup from the marinated shrimp meat.
6
Then add the peeled quail eggs.
7
Add small broccoli and cook.
8
Wait until the broccoli is cooked, add a little sesame oil and serve.Fresh shrimp and colorful radish soup Make Tips
1. The chicken soup itself is salty. I didn't add any more salt. I tasted it when it was out of the pan and added it when it was weak. 2. The chicken soup is added with shrimp, and the taste is already very delicious, so there is no need to add other seasonings. 3. Put the quail eggs into cold water when cooked, which makes it easier to peel.