Arctic shrimp and emerald radish soup(bei ji xia fei cui luo bo tang )

Arctic shrimp and emerald radish soup

Introduction:

"Wild Arctic shrimps in Canada are harvested from the cold and pure Arctic and North Atlantic waters. They are pure, pollution-free, delicious and nutritious. The scientific name of wild Arctic shrimps is northern long forehead shrimps, which grow in the deep sea 200-250 meters below sea level. The growth cycle is slow, the individual is compact, the meat quality is close, rich in high-quality protein, unsaturated fatty acids, iron and zinc. The taste test showed that the freshness was better than that of other kinds of live shrimp. It has a unique fresh and salty taste, which has a long aftertaste. "

Production steps:

Step 1: 1. Thaw the wild Canadian Arctic shrimp naturally at room temperature and wash it. Add some emerald radish and medlar (medlar forgot to shoot).

Step 2: 2. Wash the emerald radish, peel it, and rub it into thin filaments with the eraser.

Step 3: 3. Add appropriate amount of water into the pot, put the wiped shredded radish and washed wolfberry into the pot, and add a small spoonful of sugar to remove the pungent smell of radish.

Step 4: 4. Boil the turnip soup over medium low heat, turn to low heat after boiling, skim the foam, add a little salt according to the taste, then turn to high heat, pour the washed Arctic shrimp and turn off the heat.

Materials required:

Arctic shrimp: moderate

Emerald radish: right amount

Wolfberry: right amount

Sugar: right amount

Salt: right amount

Note: 1, this soup does not need to add any seasoning and a drop of oil, but it is very delicious. 2. Wild Arctic shrimps are boiled and frozen on board after being caught. So it doesn't take long to cook to keep the taste.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Bei Ji Xia Fei Cui Luo Bo Tang