Trial report of Shi Yunsheng's thick soup seafood casserole suitable for all ages(shi yun sheng nong chun gao tang shi yong bao gao lao shao jie yi de shi yun sheng nong chun gao tang hai xian bao )

Trial report of Shi Yunsheng's thick soup seafood casserole suitable for all ages

Introduction:

"When summer comes, a bowl of good soup, a spoonful of delicious soup, and a pot of fresh porridge are all the foods that people yearn for most. Today's seafood for all ages. This dish is made of Huajia, scallops, Doubao, seasonal vegetables and Shi Yunsheng's thick soup. It is rich in protein, fat, carbohydrate, iron, calcium, phosphorus, iodine, vitamins, amino acids and taurine. It is an ideal food with low caloric energy and high protein, which can prevent and treat chronic diseases in middle-aged and elderly people. Scallops not only taste good, its nutrition is also very rich, is a high protein low-fat marine shellfish. Scallop natural supplement zinc, calcium, iron, children often eat to promote brain cell development, activation of brain cells have great benefits. Doubao (tofu fried with oil) and seasonal vegetables are white and crystal clear. They are nutritious and sweet. They are suitable for all seasons. It can make women enjoy delicious food without worrying about weight gain. As usual, these ingredients are very troublesome. They need to cook soup in advance. Now it saves a lot of work to make this dish with Shi Yunsheng thick soup. You can choose another dish name: Shi Yunsheng thick soup lazy dish. "

Production steps:

Step 1: 1: I bought frozen scallops. Fresh scallops are better.

Step 2: the carapace is also frozen, let them thaw naturally, and then clean.

Step 3: 3: the scallops thawed for a long time, so I removed the plastic packaging. When cleaning, be sure to remove the black material like this. This is scallop's sand bag. It's inedible.

Step 4: 4: the brown gill like net in the middle must also be removed. The light yellow material is the skirt of scallops. The meat is old, so you can go or not. There is a dish called Sha Cha Bei skirt in the hotel. It's made of this. It's a rare good dish for wine.

Step 5: 5: clean the carrot and cut it into two centimeter long pieces.

Step 6: 6: use a tool to make the carrot into a plum shaped pattern. Cut the extra carrots into pieces and set aside.

Step 7: 7: clean the potatoes and cut them into triangular pieces.

Step 8: 8: soak black fungus one hour in advance, wash and set aside.

Step 9: 9: peel ginger and cut into slices.

Step 10: 10: prepare a section of scallion to increase the flavor of the dish (after eating, I realized that there was no need to add this scallion as usual, because the flavor of Shi Yunsheng thick soup was enough to eliminate the fishy smell of scallop shells).

Step 11: 11: Doubao also has a water reserve.

Step 12: 12; put all the ingredients into the purple clay pot in turn.

Step 13: 13: it's time for the protagonist who can make this soup full of color, fragrance and flavor to shine on the stage. This is the box of thick bone soup.

Step 14: 14: I use two small packets of raw meat and bone soup.

Step 15: 15: I specially pour them into a transparent bowl. Let's have a look. Crystal clear is very attractive.

Step 16: 13: finally put in the scallop and the scallop, and then put the shallot knot on it. Then you can turn on the electricity and heat it with high temperature. Turn to low temperature after boiling for four hours.

Step 17: 17: finally pour in the Shiyun raw meat and bone soup diluted with drinkable pure water, then turn on the electricity and heat it with high temperature, turn it to low temperature after boiling for four hours.

Step 18: 14: I have to say that the soup made by Shi Yunsheng is really delicious, time-saving and delicious.

Materials required:

Scallops: 200g

Carapace: 200g

Doubao: 250g

Carrot: one

Potatoes: three

Shallot: a period

Shallot: Four

Auricularia auricula: 50g

Shi Yun's raw meat and bone soup: two packets

Ginger: one piece

Table salt: 1 tablespoon

Note: 1: I bought frozen scallop, because the shell of fresh scallop is closed very tightly. I need to use a thin knife to pierce the shell from the side, cut the shell into two parts, and then shovel the meat off the shell. It's a lot of work. Few people can afford the time. 2: Frozen beetles and scallops must be thawed naturally. Don't use a basin of water to soak it, it will seriously lose the flavor of seafood, and then wash it with clean water. 3: The standard of good scallop meat is that white scallop meat looks like the sun, and red cream meat looks like the moon. When cleaning scallop meat, you should cut off the brown things like eyelashes and black pieces. The light yellow skirt can be left or not. It's just that the taste is older, but it's edible. If you keep it, you can clean it a little. 4: Seafood is fresh and original, stew in addition to some soup and salt, almost nothing to add. Today, I only used two small packets of Shi Yunsheng's meat and bone soup to make this soup. It's delicious If you want to be more nutritious, add some dishes or accessories that have no flavor of their own. Remember: do not add soy sauce to seafood!!!

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Shi Yun Sheng Nong Chun Gao Tang Shi Yong Bao Gao Lao Shao Jie Yi De Shi Yun Sheng Nong Chun Gao Tang Hai Xian Bao