Stewed sea rainbow with ginger(sheng jiang dun hai hong )

Stewed sea rainbow with ginger

Introduction:

"Today's dish is a seafood soup. In summer, every household will make such a home-made dish, and it's very simple. Everyone of Haihong has eaten it. It's called danlai in our side, and it's also called mussel in some places. It's a kind of shellfish and a kind of food for calcium supplement. Summer people often because of hot weather, soup trouble and greasy and no taste, to such a soup, is a very good choice. I didn't add any seasoning to this soup. The seafood already has salt. There's no need to add salt. "

Production steps:

Step 1: This is Haihong

Step 2: clean, put into water, be sure to use cold water pot, add ginger

Step 3: Boil the soup for another two minutes until the soup turns white and Haihong's mouth opens.

Step 4: open the bowl, less than 10 minutes before and after eating, and a big fat, soup thick white fresh

Materials required:

Haihong: 600g

Ginger: moderate

Note: 1, here's the rainbow purchase must pick the opening is tightly closed, the opening is not fresh. 2. When cooking Haihong, add two or three pieces of ginger to remove the cold, which can also remove the toxicity of seafood. 3. Be sure to remove the impurities from the shell when cleaning.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Sheng Jiang Dun Hai Hong