Seafood

By VicentaLakin

Seafood
Pumpkin soup is supposed to be a food in the north, a porridge made out of flour that's torn into little bumps. Pumpkin soup is a common porridge in the north, and the elderly say it feeds people and warms their stomachs. Pumpkin soup is used in many ways, and the vegetables in it vary from place to place. It's usually made in winter. It's usually made of onions, and when the water opens, it's sprouts, eggs are made of eggs, salt is added, oil is dripped before the pot, so a hot pot of goose soup is made. But in the coastal zone, people like to put in dry beaks, clams, and so on, and make seafood. I'm going to put the goose soup in the bowl, and I'm going to drink a couple of bowls with pickles, and I'm going out hot and cold. Well, it's a nice, pussy soup。

Recipe Recommendations

  • flour appropriate amount
  • cooking oil appropriate amount
  • refined salt appropriate amount
  • cooked peanuts appropriate amount
  • radish appropriate amount
  • shallots appropriate amount
  • ginger appropriate amount
  • scallops appropriate amount

Steps for Seafood

  • Make Seafood step 0
    1
    Carrot washes, slices。
  • Make Seafood step 1
    2
    Dry bee's early bubble hair, go to the skin。
  • Make Seafood step 2
    3
    Cracked peanuts, onions cut flowers, ginger cuts。
  • Make Seafood step 3
    4
    Put a little oil in the pot, heat it up and put it in ginger。
  • Make Seafood step 4
    5
    I'll put it in radish。
  • Make Seafood step 5
    6
    Join the water, pour in the dry bee, start the fire。
  • Make Seafood step 6
    7
    A small bowl of suitable flour pours into a small amount of clean water and is smashed into pieces with chopsticks。
  • Make Seafood step 7
    8
    When the water opens in the pot, it pours into a broken face, and it stirs it with a spoon to prevent it. The water will be salined and boiled for five minutes, and the perfume will be dripped before the pot comes out and the fragrance will be spilled。

    • Seafood Make Tips

    1. Don't make the dough bumps too large. When stirring the dough bumps, the water should be small, or slowly stir while dripping water.
    2. Tilt the chopsticks against the surface of the flour and slide it back and forth in a circle to beat the flour into soft pieces. Only when the dough bumps are burned will it be soft and easy to digest.
    3. When cooking noodle soup, don't put too many dough bumps, otherwise it will not be cooked into a thick batter. When pouring dough into dough, stir with a spoon while pouring in to prevent it from sticking into large lumps.

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