Maixiang seafood soup(mai xiang hai xian tang )

Maixiang seafood soup

Introduction:

"I learned from the practice of Xiaomi seafood soup in Chaoshan. The difference is that in addition to nourishing and delicious, the soup I made has more salty and fresh sea fish and a faint smell of wheat. The rice soup is very nourishing and good for skin. Even the rice washing water has many uses, and the effect of cleaning or soaking food is very good. So the soup with rice soup as the base is fragrant, healthy and nutritious, which is very suitable for spring Ji, let's do it together. "

Production steps:

Step 1: clean squid and cuttlefish. Two or three abalone seed bubble hair good (I used to use rice water bubble hair, the effect is good, you can try), sea salted fish dry cleaning spare.

Step 2: change the squid back to a flower knife. There are generally two kinds of Dao techniques: the one I changed, and the wheat ear Dao. Just follow your own habits and like it.

Step 3: high quality rice or millet, wash twice, drain, stir fry until slightly yellow.

Step 4: stir fried rice into soybean milk machine to make rice soup (or smash it with stirring and then boil it), filter and set aside.

Step 5: add a small amount of oil into the pot, fry the sea salted fish until golden on both sides, and remove.

Step 6: add the remaining oil in the pan, stir fry the mushrooms, abalone roe and ginger slices, and spray a little cooking wine.

Step 7: add a little water, rice soup and salted fish to the pot and simmer for 5 minutes.

Step 8: then add the seafood in turn. First cuttlefish, then squid.

Step 9: add some chicken essence and monosodium glutamate to freshen the pan, and decorate with shredded vegetables before serving.

Materials required:

Salted sea fish: half a stick

Squid: one

Cuttlefish: how many

High quality rice: right amount

Abalone: right amount

Lentinus edodes: right amount

Ginger slices: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Olive oil: right amount

Note: 1. If you have salted fish at home, you can omit this step. Or choose other fresh and tender marine fish instead. Before entering the soup, you still need to fry both sides golden. Because the sea salted fish I use has a strong salt flavor, so I don't need to add salt. If I choose other fish, I need to add a little salt to improve the flavor before I leave the pot. 2. You can choose the seafood you like, but you should pay attention to the difference of cooking time and put it in order. (ingredients don't lie, taste doesn't betray)

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: other

Chinese PinYin : Mai Xiang Hai Xian Tang