Sponge gourd seafood soup(si gua hai xian tang )

Sponge gourd seafood soup

Introduction:

"What's lunch for my son? There are eggplant and towel gourd at home, so make these two dishes. Towel gourd and seafood are very good. The huaga bought in the morning market can be stewed together. There are shrimp in the refrigerator. Let's have a towel gourd seafood soup. I can smell the delicious taste of seafood when I cook it. My son certainly likes this dish, and so do I. this dish is for both of us, hehe. "

Production steps:

Step 1: huaga soak the sand in the sea water (give the seller the sea water)

Step 2: more slowly, the sand is spit out, wash clean before cooking, be sure to rub repeatedly until the water is clear, as shown in the picture is washed huaga

Step 3: wash the shrimp and set aside

Step 4: cut scallion and ginger

Step 5: wash towel gourd

Step 6: cut hob block after peeling

Step 7: oil the frying pan

Step 8: 80% heat, stir fry with onion and ginger powder, then stir fry with towel gourd, add a little delicious, and then add water

Step 9: after loofah softens, add huaga cover and simmer for a while

Step 10: see huaga has an opening, open the lid

Step 11: add the prawns and cover the pan

Step 12: when you see the prawns turn red, you can eat them. I don't add salt

Materials required:

Luffa: one

Clams: one jin

Prawns: moderate

Shallot: a little

Ginger powder: appropriate amount

Delicious: a little

Peanut oil: right amount

Note: 1, prawns are easy to cook, and finally put into the pot on the line. 2, because the seafood itself also contains salt, so you need to taste the salt before deciding whether to add salt.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Si Gua Hai Xian Tang