How to make soup with fresh shells, and how to cook soup with shells?

Note that you must add cooking wine, green onion and ginger, star anise, and finally add salt, a little sesame oil when you get out of the pot, add fresh shellfish sauce, and if you have rosemary, add a little better. (Don't put too much of it, just embellish it.) Fresh shellfish is sold in supermarkets, and rosemary is generally sold in supermarkets imported food, which is very useful).

Bones stewed in seaweed shells.

Ingredients: 1000 grams of pork broth bones, 200 grams of kelp, refined salt, cooking wine, green onions, ginger slices, and sesame oil.

Pour the bone broth into the pot, add a small piece of ginger (pat it a few times with the side of a knife), one or two green onions (just pinch it into two sections by hand), put in the kelp, drip in a few drops of vinegar (so that the calcium in the bones can be more easily dissolved into the soup), and skim out the blood foam that floats on the surface of the water after the water is boiled (it should be opened for a while, and if you can't skim once, you can come three or four times). Another way: soak the bones in cold water for about an hour, and the blood can basically completely seep out, which can avoid the trouble of skimming the blood foam).

Once the fire is boiling, it can be simmered over a warm fire for another hour or so, or two hours if you have time. Ten minutes before the pot, put in the shells, and finally, add a little salt to get out of the pot, the lotus seeds don't even put MSG, I heard that this tastes more delicious.

The soup bone with shell and kelp stew can not only supplement calcium, but also relieve the pain of patients suffering from localized ** itching mainly in the limbs.

Shells can be used to make soup with tofu and vegetables, and the results will be very fresh, and large shells can be eaten.

First, the practice of shell soup, prepare the ingredients:

Tofu: 1 piece, broccoli: 1/2, mushroom: to taste, potato: 1, corn: 1/2.

1. Cut the tofu into pieces, separate the corn kernels from the corn cob, wash and prepare all kinds of materials, and wash the clams in a pot under cold water.

2. Open the shell and remove it, skimming off the white foam from the soup.

3. Add mushrooms, potatoes and corn on the cob.

4. After 15 minutes, remove the corn cob, add the corn kernels, tofu and broccoli, and cook for 10 minutes.

5. Add an appropriate amount of salt to taste.

6. Add the shells that were taken out of the pot before cooking.

Second, the practice of shell paella, prepare the ingredients:

Chicken thighs: 1, shrimp: several, shells:

300 grams, green and red peppers: two, onion: half, salt:

3 grams, rice: two cups, olive oil: one spoonful, black pepper:

1 spoonful, ginger: 1 piece, white wine: 1 spoonful, turmeric:

2 grams. 1. Remove the shrimp line and cook in water until it turns red.

2. Remove the bones of the chicken thighs and cook the two chicken thigh bones for later use.

3. Put the chicken thighs in a frying pan, sprinkle with black pepper and salt, fry until golden brown on both sides, remove and cut into cubes.

4. Pour olive oil into the pot, first add the onion and ginger, then pour the shells into it, season with salt, pepper, lemon and white wine, and fry until it opens and sets aside.

5. Pour olive oil into the pot, stir-fry the diced green and red peppers, add salt to taste, and set aside.

6. Pour oil into the pot and fry the washed and dry rice a few times.

7. Add salt and turmeric, add a spoonful of chicken broth, cover the pot, bring to a boil over high heat, turn to medium-low heat and simmer for about 25 minutes.

8. Pour all the processed side dishes on top of the rice, cover the pot and continue to simmer for 3 minutes.

You can make loofah shell soup, which is simple to make and delicious.

Here's how to do it: Step 1Cut the loofah into small pieces. Return.

2.Wash the shells and set aside.

Answer. 3.Cut the ginger and set aside.

4.Put the shells and ginger in the water and bring to a boil.

5.Once boiling, skim off the foam.

6.Add the loofah.

7.Skim off the foam again.

8.Add a pinch of salt to the soup.

Pour boiling water for a while, then wash and fry again.

<> step 1 winter melon wash everything is two, use a ball digger to dig out one winter melon ball, <> step 2 add a few drops of white wine, a little salt, half a spoon of starch to marinate <>

Step 3 Boil water in a pot, put half a spoonful of salt in the water, after the water boils, put in the winter melon balls, blanch for 2 minutes, and <>

Step 4 Then quickly remove and soak in cool water, then remove the drained <>

Step 5Put a little oil in the pot, stir-fry the green onion and ginger in the pot after the oil is hot, then put the blanched winter melon balls in the stir-fry and <>

Step 6: Add half a pot of boiling water, add a little salt or no <> according to your taste

Step 7When the winter melon is stewed until it is fully ripe and translucent, add the pickled betin, turn off the heat and <> after one minute

Step 8: Add a little pepper and sprinkle in the chopped coriander.

Ingredients: live shells, salt, oil, monosodium glutamate.

Step Method.

First, put the shells you bought back and raise them in clean water at home for 2 days, during which you should change the water of the shells 4-6 times, so as to remove the sediment in the shells.

When the shell soup is about to be cooked, remove the shells from the water. And rub the outside of the shell with your hands and wash it several times with clean water.

The washed shells are shown in the figure below.

At this time, you can start cooking the shell soup. Start by putting some oil in the pan and wait for the oil to rise.

When the oil temperature reaches a certain level, about 80 degrees, pour the shells into the pan.

Start stir-frying with a spatula.

After stir-frying for about 5 minutes, when the shells are almost open, add an appropriate amount of water to the pan.

Until the water has flooded all the shells.

Stir the shells in the pot with a spatula so that the inside of the shells is soaked in water.

Cover the pot and let the water boil.

After about 10 minutes, open the lid. At this time, you can see that the water in the pot turns into a white shell soup.

At this time, it is time to put oil, salt, and monosodium glutamate. Put it to your taste. However, it is recommended that you put peanut oil or camellia oil. This can reflect the nutritional value of the shell soup.

Once the seasoning is done, it starts to come out of the pan.

The sweet and nutritious shell soup is out of the pot. Grab a bowl to satisfy your cravings.

end precautions.

Shell soup is mainly about the fresh taste of the shells, so don't put too many other spices.

Ingredients: 400g of white shellfish

1 piece of no-wash seaweed.

Salt a pinch of salt. A few drops of liquor (optional).

Preparation of seaweed shell soup.

Brush the surface with a brush.

Bring a pot of water to a boil and put the white shellfish in. Float the white foam and scoop it away with a spoon.

As soon as the white shellfish is opened, put in the seaweed and beat it with chopsticks.

When the scallops are fully opened, turn off the heat and add a pinch of salt to taste.

Tip 1Be cautious about the amount of salt, as the white scallops themselves have a salty taste. In fact, it's okay to leave it alone, it's more original.

2.If you are afraid of fishiness, you can add a few drops of white wine when boiling white shellfish. I can't stand the fishy smell.

Ingredients: 300 grams of white scallops, 1 small piece of seaweed, 70 grams of lean meat, a little shredded ginger, salt, oil, starch, light soy sauce.

1. Prepare materials.

2. Soak the white shellfish in salt water for half an hour and wash it; Soak the seaweed to remove the water;

3. Cut the lean meat into thin slices, add a little starch, light soy sauce and oil to marinate; Ginger shreds ready;

4. Heat the oil in a pan, stir-fry the ginger shreds until fragrant, pour in the meat slices and stir-fry slightly;

5. Add 3 bowls of water and bring to a boil for 5 minutes;

6. Then add the seaweed and white shells, and cook for another 5 minutes until all the white shells are opened;

7. Finally, add salt to taste. If you are afraid of a fishy smell, you can also order some cooking wine.

It is put directly in the soup.