Ginger-cooked rainbow
By VicentaLakin
This is a seafood soup made today, and in the summer, the families make it, and it's very simple that the rainbows should have been eaten by everyone, in our part of the world, or mussels, which are seafood of shellfish and a food of calcium. It's a good choice to have a soup like this in the summer when people often have no taste because it's hot and greasy. I didn't add anything to this soup. There's salt in seafood, no salt。
Recipe Recommendations
- haihong 600 grams
- ginger appropriate amount
- salty and fresh
- stewed
- ten minutes
- simple
Steps for Ginger-cooked rainbow
1
Here's the rainbow
2
Clean it up, put it in the water. You have to use cold water to get the ginger
3
Two more minutes after the soup's open until the soup's white and the sea rainbow's open。
4
The bowl's open, it's less than 10 minutes back, and it's so fat and sourGinger-cooked rainbow Make Tips
1. When buying mussels here, always choose those with tightly closed shells; those with open shells are not fresh.
2. When cooking mussels, add two or three slices of ginger to neutralize the cold nature and remove any toxins from the seafood.
3. When cleaning, make sure to remove all impurities from the shells.