Shandong cuisine: Seafood Soup with shredded Silver(lu cai yin si hai xian geng )

Shandong cuisine: Seafood Soup with shredded Silver

Introduction:

"Seafood soup is a favorite dish of Shandong coastal people. Silver refers to lactone tofu, cut into thin threads (I cut thick). This dish has a beautiful shape, silver silk melts at the entrance, and the soup tastes delicious! "

Production steps:

Step 1: clam meat, chopped.
Scallops take meat and chop it.
Chop the sea cucumber.

Step 2: add water to the pot, add soup and bring to a boil.

Step 3: lactone tofu, buy it back and tear off the plastic package.

Step 4: cut the filament. (it's my first contact, so I don't dare to start. The more careful I am, the rougher I cut. You don't have to be too careful when cutting. Just cut quickly.)

Step 5: bring the soup to a boil and put the seafood in.

Step 6: add lactone tofu and stir gently.

Step 7: add the wet starch to make the soup thick.

Step 8: put coriander into the pot before leaving, and add appropriate amount of salt according to personal taste.

Materials required:

Meretrix meretrix: moderate

Sea cucumber: right amount

Scallops: moderate

Lactone tofu: right amount

Coriander: moderate

Salt: right amount

Nongtangbao: right amount

Note: 1, seafood can be as you like. 2. No soup, no clear soup. 3. When the chef makes it, he will also put in protein liquid, but I'm worried about wasting egg yolk and omitting it. 4. Basically, there is no need to adjust the salt. The salt flavor of seafood itself is OK.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Lu Cai Yin Si Hai Xian Geng