Mai-flavored seafood soup
By SophiaSauer
Ingredients: chicken essence
Recipe Recommendations
- squid a
- baby cuttlefish several
- small mushroom appropriate amount
- ginger slices appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- olive oil appropriate amount
Steps for Mai-flavored seafood soup
1
Handle and clean squid and cuttlefish larvae. Two or three abalone seeds soak well (I am used to using rice to soak hair, and the effect is good. You can try it), and wash the sea salted fish dry for later use.
2
Change the reverse side of the squid into a flower knife. There are generally two types of knife techniques: the one I modified and the wheat ear knife. You can follow your habits and like it.
3
High-quality rice or millet, wash twice, drain, and stir-fry until slightly yellow.
4
Put the stir-fried rice into a soymilk machine and beat it into rice soup (or break it with stirring and bring to a boil), filter and set aside.
5
Add a small amount of oil into the pan, fry the sea salted fish until golden on both sides, and take out.
6
Add the remaining oil in the pan, stir-fry the mushrooms, abalone, and ginger slices, and spray in a little cooking wine.
7
Add a little water, rice soup, and salted fish to the pan and simmer for 5 minutes over low heat.
8
Then add the seafood in turn. (Cuttlefish first, then squid).
9
Add some chicken essence and MSG to freshen up before serving, and decorate with shredded green vegetables before serving.Mai-flavored seafood soup Make Tips
1. If you have a salty fish at home, you can omit this step. Or choose other fresh and tender sea fish instead. Before putting into the soup, it is better to fry both sides to golden yellow. Because the sea salted fish I use has a strong salty taste, there is no need to add additional salt; if I choose other fish, I need to add a little salt to enhance the flavor before being put out of the pot. 2. You can choose what you like, but pay attention to the difference in cooking time and add it in turn. (Ingredients don't lie, taste doesn't betray)