Smelt seafood soup
By VicentaLakin
This is the best and most frequent soup I've ever made. It is essential to have soup at home, such a nice soup that is good for all the young and old. It was the first meal lined up by a family gathering on September 22, 2013, and after the diary thanks you for your support and love. For the first time, I felt the power of food, which connects you with him. It's my soup, I think, because I love it, and my family likes it. The egg in the tomato fried eggs is old, or there's less salt in this dish, or that's too bad. I'm used to it. But he's the only one who praises this soup. Even say yes. Remember the first time I made this soup, the little guy and the sister drank it at the bottom of the pot, and there was still a little bit left, so I left a shot of it. This soup has been made many times today, but every time my food changes, the only thing that doesn't change is silkmelon, shrimp, scallop, squid, chicken soup. Once in the past, there were tofu buttons in it, which also tasted so good. You can change yourself. I always change. Each time, this soup gives people a new taste and this soup I make, whether it's hot or cold, tastes good. It's good when it's cold
Recipe Recommendations
- loofah appropriate amount
- shrimp appropriate amount
- squid appropriate amount
- scallop appropriate amount
- scallops appropriate amount
- crab sticks appropriate amount
- clam tongue appropriate amount
- chicken soup appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- coriander appropriate amount
- corn oil appropriate amount
- salty and fresh
- stewed
- ten minutes
- simple
Steps for Smelt seafood soup
1
Let's start with the seafood, the squid chops, the bouquets, and the shrimps go to the shrimp line and peel them into shrimp
2
Burn water in the pot. Put seafood on the water
3
The good seafood is left behind
4
Keep some of the garlic slices, don't cut all the petals, then cut the ginger
5
Get some chicken soup. This time it's old chicken soup, so it's a little yellow
6
Get ready for the melon. It's my mother's. It's really harmless
7
The silkmelon goes to the skin cut
8
Put a little corn oil in the pot, and when it's hot, it smells like garlic and ginger
9
Then we go down to seafood, we'll have more, we'll have more
10
And pour it into chicken soup
11
When you open the pot, if you have time, pour it into the pot of potion and make it slow
12
Put the lid on the pressure pot, choose the soup function, and wait
13
When you're ready, you can eat some fragrance and a drop of perfume
14
Isn't this soup simple, but it tastes fresh? Beautiful
15
The whole shrimp
16
Like the squid inside or something, huh