Seaweed and kombu soup is very simple. Buy 8-12 tael of pork, half fat, kombu soaked in water, half an hour, rinse, be careful of sand. Rinse the seaweed, remove the water from the pork, put another 7-8 bowls of water, put the kombu and seaweed into the pot, cook for 2 hours, season it and eat it.

As for how much seaweed to put, depends on how many people cook soup, because seaweed is a little astringent, do not put too much, three or four people to drink soup, put a handful of seaweed enough - a handful of hand. Two ounces of bacon

A pinch of salt, pepper, and chopped herbs

Introduction

Clams can be used as a dietary supplement, and the shells have medicinal properties as well. Clams are salty and neutral in nature, with protein, carbohydrates, fat and minerals as the main components.

Western shredded seaweed, vacuum-packed, is sold in Daima supermarkets and can be replaced by Japanese shredded seaweed.

Cooking tips

Frozen clams boiled first

Clams boiled without opening the shell, that is, dead clams, take out do not. You can use frozen clams and boil them first.

Instead of using white wine, you can add cream and grind it into a cream soup.

Practice

Time: 25 minutes

Wash the shredded seaweed, put it in a pot with chopped onion, minced garlic, chopped asparagus, coriander, and white wine, and cook it over high heat for about three minutes. The coriander is taken out and not used.

Chopped bacon, put a little oil in the frying incense, water added to the boil.

Add the clams and cook until the shells open.

Add the white wine with the ingredients, cook slowly for about five minutes, season with salt, pepper and chopped herbs.