Ingredients: pork bone chicken soup, noodles; Noodles, live skin shrimp, shrimp, razor clam and other ingredients; Noodles 100g, 5 shrimps, live skin shrimps 10g, 5 razor clam, a little red and yellow pepper, 2 teaspoons of minced garlic, a little salt, a little black pepper and 2 teaspoons of lemon juice.

Exercise:

1. Peel the shrimps, shell the tail, wash the shrimps, wash the live shrimps, wash the red and yellow peppers and cut them into diamond-shaped pieces.

2. Cook the shrimp and razor clam in boiling water. Re-boil a pot of boiling water, add a little salt, cook the noodles for about 10 minutes until the noodles are cooked, take them out, drain the water after cold water, and drop a few drops of oil and mix well for later use.

3. Put oil in the pot. When the oil is hot, add minced garlic and stir-fry until fragrant. Then add shrimp, live shrimp skin, razor clam and red and yellow pepper and stir-fry slightly. Pour in some lemon juice and cook for a while.

4, the following, put the right amount of salt and black pepper and stir well to eat. Dropping oil on cooked noodles is to prevent noodles from sticking together. Lemon juice is added to remove the fishy smell of seafood, so you can't leave it! The shape of noodles and the seafood inside can be changed at will.

Second, seafood fried noodles

Ingredients: 400g of cooked white flour, 70g of shrimp, 35g of fish plate, medium roll100g, Chinese cabbage120g, onion10g, 5g of minced garlic, red pepper10g, and broth10g.

Exercise:

1. Wash and slice Chinese cabbage; Remove intestinal sludge from shrimps, and clean; Slice the fish dish; Roll, gut, wash and cut into circles.

2. Blanch the shrimps made by 1 with boiling water, remove them and drain them for later use.

3. Hot pot: Add 1 tbsp salad oil and heat. Add medium-fire chives, minced garlic and minced red pepper, stir-fry Chinese cabbage slices made by 1, add cooked white flour, fish fillets made by 1, 2 and shrimps made by medium roll, stir evenly, and pour in broth and all seasonings to get juice.

Third, seafood udon noodles

Material: 200g udon noodles; 30g (two tablespoons) of olive oil; Half an onion; Garlic 1 petal; Half a broccoli; Seafood (shrimp, squid, crab sticks, fish tofu, etc. ); 1 tomato; 2-3 pieces of bean curd brain.

Exercise:

1, chopped onion, chopped garlic, chopped broccoli into small flowers, sliced tomato.

2. Put olive oil in the pot, add onion and minced garlic, and stir-fry until fragrant.

3. Add about 700 ml of water and bring to a boil.

4. Add udon noodles and fermented bean curd. Sufu is salty, so you can put two pieces first and mix well. Don't add too much after tasting it.

5. Add seafood and continue to cook for five minutes.

6. Add broccoli and continue to cook for two minutes.

7. Finally, add the tomato slices and turn off the heat.

Tips:

1, sufu can be white or red. If you want to cook a beautiful white soup, you can choose to use white drops ~ sufu will leave two complete skins at last, just pick them out with chopsticks after turning off the fire ~

2. Don't cook tomatoes for a long time. Finally, you can put them in a little perm and turn off the fire, or even put them after turning off the fire. Cooking for a long time will taste different!