Seafood soup(hai xian tang )

Seafood soup method:

Ingredients for seafood soup:

Seafood shell (shrimp, lobster or crab) 700g, chopped onion 450g, butter 60g, chopped garlic 50g, Red Powder 50g, tomato paste 60g, brandy 90ml, flour 80g, fish soup 31 / 2 L, thick cream, temperature 1 L, scallop, net, boiled 250g, shrimp, net boiled 250g, crab meat, frozen diced 250g, mixed vanilla 30g, dry sherry 120ml, Worcester juice 3ml, chili seed juice 3ml 1 liter, salt to taste, white pepper to taste, scallion 3 grams.

Steps of making seafood soup:

1. Fried seafood shell with butter, onion and mixed herbs;

2. Add garlic, red flour and ketchup, stir for a while, slowly stir in flour and cook for 5 minutes, do not make it burnt;

3. Cook the brandy until it is almost dry;

4. Add fish soup and simmer over low heat for 45 minutes. Filter it with a thin pineapple or coarse cloth;

5. Reheat and add cream;

6. Saute diced seafood (shrimp, scallop and crab meat) with butter, add the soup, simmer for 5 minutes, add Sherry with salt, pepper, Worcester juice and chili seed juice, sprinkle Sherry with it, pour 3 / 4 of the soup into the soup cup, and add some shallots.

Seafood soup

Seafood soup is a delicious seafood soup with the characteristics of the Han nationality. It is easy to make and uses more materials. The main raw materials are Yuzhu, prawns and scallops.

Characteristics of dishes

It is easy to make and uses more materials.

practice

Home style of seafood soup

[materials]

Half a Chinese cabbage, 10 chopped scallops, 2 teaspoons of oil, 10 grams of Chinese wolfberry, 1 tbsp of dried shrimps, 1 tbsp of Lake flour, 1 tbsp of seafood soy sauce, 1 tbsp of salt, 1 / 2 tbsp of white pepper

[practice]

1. Wash and tear the cabbage, blanch it in boiling water for about 1 minute until cooked, then take it out and put it into a bowl. Soak dried scallops in warm water for about 5 minutes.

2. Start the oil pan, add dried shrimps, stir fry over low heat, add scallops, continue to stir fry for a while, add boiling water and medlar, cook for 4 minutes, then add salt, seafood soy sauce, white pepper and mix well.

3. Pour the cooked soup into the cabbage and thicken it with starch.

raw material

About 85 grams of Yuzhu, 250 grams of prawns, 150 grams of scallops, 4 liang of fresh squid, 160 grams, 1 tbsp of shrimps, 1 piece of ginger, a little coriander, 6 cups of water. Marinade: 1 / 2 tsp salt, 1 / 4 tsp cornstarch, sesame oil and pepper.

practice

1. Shrimp shell, remove intestines, cut into double flying shape, scrub with salt, rinse, wipe dry water, thaw the scallop, wipe dry water, squid viscera and purple clothing, wash, cut into pieces, add seafood ingredients into marinade, mix well, marinate for about 10 minutes, put into boiling water, scald, that is, remove, drain water.

2. Wash the shrimps with warm water and drain them. Rinse the dried beancurd with water and tear them up.

3. Heat 1 / 2 tbsp oil, saute ginger slices and shrimps until fragrant. Add water and bring to a boil. Add Yuzhu and bring to a boil for 20 minutes. Add seafood and bring to a boil. Then add coriander and season with a little salt.

nutritive value

Fat

Seafood animal fat contains a lot of unsaturated fatty acids, which are usually liquid at room temperature. From the general composition of fish body, fat content changes the most, such as Dongya sand brain fish range is 2-12%, mackerel is 1-20%. The seasonal variation of fat content is one of the characteristics of fish. The fat content of different parts of fish is also different. A typical example is that the fatty part of tuna is more than 25%. Generally, the fat in the abdomen is more than that in the back. The fat of COD is mostly concentrated in the liver. The period of high fat content of fish is the early stage of spawning, when there is less water, it is the best taste period, and this period of fish concentrated in a certain sea area, so the fish catch is also large, which is called the fishing season. Lipid the lipid in seafood meat can be divided into tissue lipid and storage lipid just like edible meat. Tissue lipid is mainly phospholipid, storage lipid is mainly triglyceride.

protein

The main composition of fish is myofibrillar protein, in addition to sarcoplasmic protein and meat matrix protein. The amino acid composition has little to do with the type of fish, almost the same. In addition to the high content of cystine in shellfish, the amino acid composition of fish is basically the same in shellfish, shrimp and cuttlefish, as well as the amino acid composition of edible meat. Therefore, the nutritional value of seafood is as high as that of edible meat. However, the protein in fish is different from that in edible meat. The content of matrix protein in fish is low, and the meat is soft. Furthermore, the actin and myosin are more unstable than those in edible meat, which is easy to deteriorate. Special attention should be paid to them.

water content

The composition of seafood meat varies with the species, age, sex, fishing season and food. Even the same fish has higher fat content than other parts. Generally, there is a special relationship between water and fat in fish. More water leads to less fat and less water leads to more fat. The sum of the two is about 80%. The average composition of fish was 77% water, 19% protein, 2% fat, 1% inorganic matter and very little carbohydrate. Water and fat content changed the most. In general, compared with livestock and poultry meat, seafood has higher moisture content and lower fat content.

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Chinese PinYin : Hai Xian Tang