Jintang seafood series practice, seafood soup practice is homemade

Method 1, golden soup sea cucumber.

Material. Sea cucumber, pumpkin, broth, choy sum.

Method. 1. Cook the pumpkin into the flavor with broth, crush the pumpkin into fine mushrooms after steaming, add the broth to make marinade, and put it on a plate.

2. Put the roasted sea cucumber into the marinade and put the cabbage sum.

Method 2, materials.

100 grams of sea cucumber, 100 grams of pork tenderloin, 20 grams of egg skin, 25 grams of sea rice, 15 grams of coriander, refined salt, chicken essence, cooking wine, vinegar, soy sauce, sesame oil, water starch, chicken soup, egg white, and shredded green onions.

Method. 1. Slice the sea cucumber into large slices, blanch them thoroughly with boiling water, remove them and cool them with cold water. Soak the sea rice in warm water and wash it. Wash the parsley and cut into sections. Cut the egg skin into small oblique slices.

2. Cut the tenderloin into thin slices, put it in a bowl, add egg white, water starch, refined salt, soy sauce, cooking wine, chicken essence, sesame oil and stir well, starch and taste.

3. Sit on the pot and light the fire, pour in the chicken broth, sea cucumber and tenderloin slices until thorough, and pour them into a large bowl. Light a separate pot, add chicken broth, chicken essence, sea rice, cooking wine, soy sauce, refined salt, add sesame oil and vinegar after boiling, pour into a large soup bowl with sea cucumber, sprinkle with egg skin, shredded green onions, and coriander.

Method three, materials.

Ingredients: 150g sea cucumber, 15g angelica, 25g rehmannia rehmannia, 50g magnolia slices, 100g chicken breast, 50g squid, 50g cucumber, 25g carrot, 10g green garlic, auxiliary materials: cooking wine, a little shredded green onion, appropriate amount of salt.

1.Wash the sea cucumber, cut it into sections, put it in boiling water, remove it and drain it. Wash the squid with a cutting knife. Wash the chicken breast and cut it into thin slices, cut the magnolia slices into small slices, cut the carrots into small strips and divide them on plates.

2.Put angelica and rehmannia into a clay pot, pour in 6 bowls of water, fry over low heat for about 1 and a half hours, remove the residue, and use the medicinal juice as the soup base.

3.Heat oil in a frying pan, stir-fry shredded green onions, add chicken slices and fry them, add sea cucumbers, squid, magnolia slices, carrot strips, cooking wine, green garlic and stir-fry until cooked, add the soup base and cook slightly, sprinkle in an appropriate amount of salt to taste.

Fourth, materials.

100 grams of dried sea cucumber, 30 grams of angelica, 100 grams of goldenrod, 100 grams of snow peas, 20 grams of lily, 10 grams of ginger.

Method. 1. How to soak sea cucumber: soak the sea cucumber in hot water for 24 hours, and take out the internal organs from the opening under the abdomen; Replace it with new water, boil for about 50 minutes, soak it in the original soup, and you can make soup after 24 hours; Boil hot water, put in the sea cucumber, and then remove it for later use, which can effectively remove the fishy smell of the sea cucumber.

2. Restart the pot, heat the oil, burst the ginger shreds, add the soaked yellow flowers, snow peas, add enough water and angelica to boil.

3. Finally, add lilies and sea cucumbers and cook together over high heat for 5 minutes.

4. Add salt and pepper to taste, and the delicious sea cucumber angelica soup is ready.

The best way to make this golden soup is to boil chicken feet, sea cucumber, abalone, and pork bones together. The soup stock that comes out of that way tastes like a Buddha jumping over a wall.

Because I was too lazy to buy and only used pork bone soup, the taste was discounted, and compared to the golden soup made from pumpkin soup, the taste was still much more delicious. Simple. Boil.

Salty and fresh. Three hours.

Ingredients. Pork bones to taste.

2 yellow gardenias.

A little anise. A pinch of peppercorns.

2 tablespoons of bone broth.

2 tablespoons of water.

A pinch of salt. Chicken essence is a little bit.

A pinch of sugar. 2 tablespoons of water starch.

Light soy sauce. A pinch of vinegar.

3 abalones. Accessories.

2 coriander leaves.

A pinch of chopped red pepper.

Steps to prepare the abalone in the golden soup.

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1.Boiled bone broth.

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2.Remove the meat.

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3.Place the bones in a pot.

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4.Put Sichuan pepper star anise and yellow gardenia, add water.

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5.Put the bone broth.

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6.Cook slowly and turn yellow in color.

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7.Abalone hit flower knife.

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8.Put the abalone in the bone broth, put a little salt, and boil until the soup is not much.

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9.Take out all solids.

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10.Take the water starch and put it in the soup.

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11.Put the abalone, add the abalone and chicken essence sugar, and stir well.

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12.Remove from heat.

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13.Just in the pot look at the color is not conspicuous.

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14.Serve.

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15.Finished product.

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16.Finished product.

If you can, use lamb bones, beef bones, pork bones, chicken bones, sea cucumbers, abalone, and boil the stock.

1. Method 1: Ingredients: Jilu collapsed shrimp, clams, fish balls, carrots, tomatoes, shiitake mushrooms, shredded ginger, chopped green onions.

The base tail shrimp is removed from the intestines and shrimp line, marinated in cooking wine for later use. Clean the case of the clams, put the clams in boiling water until they are open, and remove them for later use. Put the sliced shiitake mushrooms in hot oil and stir-fry a few times, do not fry for a long time will harden and affect the taste, continue to fry the chopped tomatoes until the juice comes out, pour in boiling water and throw the ginger shreds together to boil.

Continue to put in the diced carrots and fish balls, change the heat to high for 10 minutes, then put in the clams, base tail shrimp, the shrimp body is rolled up and turned red, add salt to taste, sprinkle the green onion out of the pot.

2. Method 2: Ingredients: appropriate amount of tom yum soup stock; Coconut milk to taste; Appropriate amount of water; Appropriate amount of soft tofu; Appropriate amount of enoki mushroom; shrimp to taste; Appropriate amount of mussels; coriander to taste; Lemongrass to taste; Vegetable oil to taste.

Heat the oil in a pan and fry the shrimp until the oil comes out, leaving the bottom oil and the shrimp out of the pan for later use. Add water to a boil, then add tom yum soup, coconut milk, and lemongrass to boil and cook for about five minutes. Finally, add the shrimp, scallops, and lime slices to boil and remove from the pot.

3. Method 3: Ingredients: one pound of shrimp; a pound of clams; a sea crab; pumpkin (net material) one catty; mushrooms three taels; 2 tomatoes; 1 lettuce; Appropriate amount of green onion and ginger; cooking wine to taste; Mushroom salt to taste; Pepper to taste.

Heat the bottom oil in the pot, stir-fry the green onion and ginger until fragrant, and then stir-fry the shrimp until half-cooked. Add oil and continue to stir-fry the crab until it is half cooked. In the same way, sauté the tomatoes until soft.

The pumpkin is steamed and mashed into a puree, and the clams are blanched and set aside. All ingredients except lettuce, clam and pumpkin paste, put them in a soup pot, add water and cooking wine, and simmer for 20 minutes. Finally, add pumpkin paste, clams and lettuce, simmer for 5 minutes, add mushrooms, salt, chilled pepper to taste, and serve.

Seafood soup recipe, many people like to drink soup in life, boiled soup is very nutritious, but it is not easy to make the soup delicious'Things, this recipe is also very important, let me share the seafood soup recipe for you, let's take a look.

Ingredients

Dried kelp 30g

Carrot 1 stalk.

White radish 1 2 sprigs.

1 shallot.

Ginger 20g Cantonese rice wine 30ml

1 onion.

Boito flakes 50g

Peppercorns a pinch

5 dried shrimps.

Method steps

Dried kelp is soaked in cold water a day in advance to soften.

Peel the carrots and white radishes and cut into hob pieces. Cut the onion into cubes and set aside.

Put the kombu into a large cooking pot, pour enough cold water, bring to a boil over high heat, skim off the foam, then turn to low heat and cover and cook for an hour. Add other ingredients and cook for another 30 minutes, then strain the soup to make a seafood stock.

Ingredients: 50 grams of tofu, 50 grams of zucchini, 50 grams of soybean sprouts, 40 grams of black fungus, 3 shrimps, 100 grams of clams.

Excipients: 5 grams of green onions, 2 grams of salt, 5 grams of sesame oil.

1. Cut the zucchini into cubes and don't cut them too big, because the zucchini is too thick to cook thoroughly.

2. Take the pot, add soybean sprouts, tofu, black fungus, zucchini, pour water over the ingredients, **.

3. After boiling, then turn to low heat, add shrimp, clams, and salt.

4. After 5 minutes, add sesame oil and chopped green onion.

5. Done. Material.

100g dried fish, 1 fresh fish, 300g clams, 300g shrimp, 1 tablespoon salad oil, 3000 water, 2 green onions, 100g ginger, 120 rice wine

Method.

1. Wash the dried fish, clams and shrimp separately and drain the water; Wash the fresh fish, cut it into pieces, drain and set aside.

2. Heat the salad oil in the pot, add the dried fish, stir-fry over low heat until slightly browned, and set aside.

3. Add water, all seasonings, all ingredients for method 1 and method 2 to the pot, boil over high heat, remove the foam, turn to low heat and boil for 30 minutes, then filter.