Seafood pan
By VicentaLakin
The nutritional value of seafood is very rich, not only in protein, but also in the trace elements required for many humans, such as calcium, iron, zinc and iodine. The seafood fire pot is based on the taste of raw water, freshness and nutrition. Each pot of fire has every way to eat it, and for seafood, it is first boiled with low soup, then the seafood will be poured into it, and the seafood bathed in it, the sweet mouths, and the smell will not taste. Eating more seafood has a certain effect on the beauty of women's “snips” and light skins, and the seafood fire pot not only accommodates the rare taste of the sea, but also fails to eat the fire, and its beauty is swirling...
Recipe Recommendations
- pork bone soup 400 ml
- kelp appropriate amount
- salt appropriate amount
- sea crab appropriate amount
- sea cucumber appropriate amount
- abalone appropriate amount
- fresh shrimp appropriate amount
- scallop appropriate amount
- crowndaisy chrysanthemum appropriate amount
- mushrooms appropriate amount
- Flammulina velutipes appropriate amount
- soy sauce appropriate amount
- chives appropriate amount
- sesame oil appropriate amount
Steps for Seafood pan
1
Gold mushrooms, artemisinins go to the roots and wash the asphalt; mushrooms go to wash and cut。
2
Sea crabs, sea cucumbers, and so forth; abalones, scallops, wash, and hulls to the inside。
3
Crabs are cut into small pieces, crab claws are broken, abalones are cut with a cross knife, shrimp go intestines, shrimp guns。
4
A full amount of water was poured into the fire and a few wine fires were sent in。
5
It's hot in seafood, and it's hot in seafood。
6
Soak in ice water for use。
7
Piggy broth and sea belts pour into the pot, with a little salt mixed and boiled to the bottom。
8
The bottom soup is poured into the hot pot, seafood is added to the table, and the rest is burned。