A soup of seafood
By VicentaLakin
A bowl of good soup, a spoonful of delicious soup and a pot of fresh porridge are the most desired foods. Today, you are presented with the best seafood of all ages. This dish is made of a combination of florist, scallops, bean buns, time vegetable vegetables and scunct soup. They contain various components, including proteins, fats, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids and cow sulfuric acid, and are the ideal food for low-thermal, high-protein control of chronic diseases among the elderly. The scallop tastes good, and its nutrients are abundant. It is a high protein, low fat marine shellfish. Scallops are natural zinc, calcium and iron, and regular consumption by children has great benefits for the development and activation of brain cells. Bean buns (fried tofu) and time-made vegetables are white, nutritious, sweet and suitable for seasons. It gives women a good taste, without fear of a huge increase in weight. The usual method of making these foods is a difficult one, which requires an early preparation of high soup, and which is now being made with a scunt soup, which saves a lot of money and allows for a different name: Scunson's screen, high-slut。
Recipe Recommendations
- scallop 200 grams
- Hua Jia 200 grams
- bean bag 250 grams
- carrots a
- potatoes three
- green onions a
- shallots four
- black fungus 50 grams
- Shiyun's raw meat and bone soup
- ginger a
- salt a tablespoon
- salty and fresh
- stewed
- several hours
- simple
Steps for A soup of seafood
1
I bought a frozen scallop, something fresh and better。
2
They are also frozen, so that they can be unfrozen and cleaned。
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3: The scallop was unfrozen longer, so I took the plastic out. When you're cleaning, you have to remove something like this black. This is the scallop's bag. Can't eat。
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4: In the middle, the tan-like net must be removed. The light-coloured material is the scallop's dress, the meat is older, but it's not. The hotel has a sal tea dress, which is a very good dish。
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5: Clean up the carrots and cut them in two centimetres long。
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6: Use of instruments to make carrots a plum pattern. The extra carrots are cut into blocks。
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7: Spud clean-up and triangulated block backup。
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8: Black Muir hair is bubbled one hour in advance and washed for backup。
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9: Ginger go to the skin and slice it up。
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10: Prepare onions to add to the fragrance of the food (after eating, it becomes clear that there is no need to add this onion as usual because the fragrance of the soup is enough to eliminate the smell of the scallop。
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11:30 a.m. Soybean buns are overwatered。
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12; in turn, all food items are placed in purple sand。
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#13: It's time to let the chorus-smelling character shine. That's the box of Scrumptious soup。
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14: I'm using two packs of Scrumptious broth。
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15: I pour them in a clear bowl. Look at them. They're very tempting。
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13: At the end of the day, put in the wreaths and scallops, and then put the onions on them, so that they can heat up with electric heat, and then turn the boiler down for four hours。
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17: At the end of the day, with fresh water that can be used for drinking, the scrawny crumb soup can be filled with electricity, heated with high temperatures, and a four-hour boiler。
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14: I have to say it tastes really good to make soup with the high soup from Swanson, and it's a little more time-saving and delicious。A soup of seafood Make Tips
1：I bought frozen scallops because the shells of live scallops close so tightly that you need to use a thinner knife to stab into the side, split the shell in half, and then scrape the meat off the shell before it can be used. This is troublesome and labor-intensive; not many people can spare the time for it.
2：Frozen clams and scallops must be thawed naturally. Do not soak them in a basin of water, as this will seriously dilute the seafood's fresh flavor; just rinse them with clear water after thawing.
3：The standard for good scallop meat is that the white meat resembles the sun and the red paste resembles the moon. When cleaning the scallop meat, you need to trim away the brown, eyelash-like substances and the black lumps. The light yellow skirt edge can be kept or removed; if kept, the texture will be a bit tougher, but it is edible. Just make sure to wash it thoroughly.
4：Seafood is all about its freshness and original flavor. When making soup, you should add almost nothing other than some stock and salt. (The soup I made today only used two small packs of Sysco's meat broth; the taste and color are very delicious!) If you want the nutrition to be richer, add some ingredients or seasonings that don't have much flavor of their own. Remember: absolutely do not add soy sauce to seafood!!!