Original seafood hot pot(yuan wei hai xian huo guo )

Original seafood hot pot

Introduction:

"The nutritional value of seafood is very rich. It is not only rich in protein, but also contains calcium, iron, zinc, iodine and other trace elements needed by human body. The bottom of hot pot soup is haibeng soup. "Haibeng" is a bivalve marine shellfish, also known as "Xishi tongue". It is commonly known as "haibeng" in Fujian, Jiangsu and Zhejiang, and "Princess mussel" in Guangdong and Hong Kong. Rich in nutrition, rich in high-quality protein and amino acids, it tastes delicious, crisp and sweet. It is a well-known feast delicacy. "Boiled clam in chicken soup" is as famous as "Buddha leaping over the wall" in Fujian cuisine. Haibeng is sweet and salty in taste and flat in nature. It can nourish yin and deficiency, clear heat and cool liver. It is especially suitable for people with weak constitution, deficiency of Qi and blood, malnutrition, high cholesterol, high blood fat constitution, goiter, bronchitis, stomach disease and other diseases. When you eat seafood hotpot, you can use it to make soup base. The juice is milky and clear, and the taste is sweet. It can improve freshness. "

Production steps:

Step 1: prepare all the food. (material drawing)

Step 2: spit the mussel in the light salt water for several hours and wash it.

Step 3: boil water in the pan, put the clam into the water and cook for about 30 seconds, so as to remove the impurities and remove the water.

Step 4: add appropriate amount of water into the soup pot, add the mussel, and add a few pieces of ginger.

Step 5: cover and bring to a boil over high heat. Turn to low heat and cook for about 30 minutes until the soup is milky white.

Step 6: wash the squid belly and cut it into large pieces with a knife.

Step 7: blanch in a boiling water pan for about 30 seconds and remove.

Step 8: oysters should be placed in clean water, picked up one by one by hand and cleaned to remove the residual broken shells.

Step 9: put the washed oysters in clean water to avoid dry skin.

Step 10: clean the tube.

Step 11: wash squid head and cut into strips.

Step 12: clean the shrimp and cut off the whiskers.

Step 13: cut tofu well and put it in water to avoid breaking.

Step 14: wash broccoli, break into small flowers, wash carrot and cut into hob pieces.

Step 15: add carrots and broccoli in a boiling water pan, blanch until they are cut off.

Step 16: cut the garlic into small pieces and cut the garlic leaves into segments.

Step 17: put shredded garlic into plate, add soy sauce and vinegar in half, mix well and use it as dipping material.

Step 18: move the induction cooker and the bottom of the boiled clam soup to the table, add some salt, bring the bottom of the soup to a boil, and then you can eat while brushing.

Materials required:

Haibeng: 700g

Live shrimp: 500g

Cooked tubule: 300g

Squid: 500g

Oysters: 400g

Broccoli: 1

Carrot: 1

Tofu: 1 piece

Raw garlic: 2

Table salt: 2 teaspoons

Delicious soy sauce: moderate

Vinegar: right amount

Note: the heart of the poem phrase: 1: shellfish more cold, so the spleen and stomach deficiency cold is not excessive consumption. 2: Seafood itself is very delicious. It is recommended not to add monosodium glutamate when cooking, and it is not suitable to put more salt, so as to avoid the loss of flavor. 3: Dip material according to their own good deployment.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: Original

Chinese PinYin : Yuan Wei Hai Xian Huo Guo