Main ingredients:

Fish fillet (fish backbone) 250 grams, frozen crabmeat, scallops about 10 grams each), 1 lobster, 1 can of cream soup with white mushrooms, 2 cloves of garlic, a little salt, pepper, puff pastry 1 sheet.

Practice:

1, fish fillet, crab meat, wash, drain, cut into squares; scallops thawed; lobster cooked in boiling water, remove the meat, cut into small squares; garlic peeled, cut into paste.

2, all kinds of seafood materials with a little salt, pepper marinade.

3, butter in a skillet to melt, add garlic and seafood, stir fry over high heat until only cooked.

4, the canned soup into the fire pot, add water, pour seafood, cover the pastry, sweep the egg batter, into the fire in the stove at 200 degrees Celsius temperature fire 30 minutes until the pastry is golden brown.

Remarks:

Puff pastry is available in supermarkets, can be purchased in the refrigerator in the freezer compartment in the freezer, half a day before the use of take out, placed in the refrigerator in the fruit compartment slowly thawed, to be soft after you can take out, sprinkle dry powder, and then rolled out with a rolling pin to roll thin, take out the required portion.

Ginseng seafood soup (tonic, strengthen the body)

Method: ginseng l0g, dried scallops, cooked pork belly 30g, abalone 50g, asparagus 60g, hairy sea cucumber, chicken 300g, crab roe, hairy mushrooms, seaweed 20g, 200g pork ribs, green onions, ginger, seasoning in moderation.

Ginseng moist and soft cut thin slices, soak into the wine for 5 to 7 days, get ginseng wine, ginseng slices retained. Dried scallops, crab roe, seaweed soaked in warm water, pork belly, asparagus slices, chicken, sea cucumber diced, asparagus with boiling water, diced belly, chicken, sea cucumber scalded with boiling water; pot of lard, onion, ginger sautéed flavor, cooking wine and chicken broth for seasoning, all the raw materials are put in a casserole together with a gentle fire until the meat is cooked, add ginseng wine, and then stewed for 10 minutes, drink the soup and eat the meat.

Effects: Great replenishment of vital energy, enhance physical fitness, suitable for the elderly and frail people to eat in all seasons.

Bean Curd and Seafood Soup

Raw materials: about 80 grams of fish, cabbage, about 120 grams of shrimp, 1 block of bean curd, 1 slice of ginger, 1 can of clear chicken broth, 2 cans of water, salt to taste.

Seasoning: 1 teaspoon salt, 1/4 teaspoon sugar, a little pepper.

Method:

(1) Clean and slice the fish, and mix with shrimp with seasoning.

(2) Tofu washed, drained and cut into thick cubes.

(3) clear chicken broth with water to boil, add the cabbage and cook for a few moments until cooked, under the ginger, tofu, shrimp, fish slices and cook for 10 minutes, and then seasoned with salt that is complete.

Features: clear soup and fresh flavor.

Cream of seafood soup

Raw materials: flour, milk, and according to their own needs configured seafood, you can add abalone, shrimp and so on.

Methods: first butter and eggs mixed, scrambled flavor, add milk, stir well and then add chicken broth. Then add onion, celery simmer for 15 minutes and strain it, at this time you can season according to personal taste, add salt or pepper. Finally, add the prepared seafood ingredients to the soup. Cream of seafood soup is made.

Shan Ci Mushroom Seafood Soup

[Recipe] 30 grams of shan ci mushrooms, 250 grams of fresh oysters, 250 grams of fresh clams, 30 grams of seaweeds, 45 grams of shredded kelp, 2 live crabs, 60 grams of live shrimp, green onions, ginger, oil, salt, yellow wine, pepper and other seasonings in moderation.

[Usage] Oysters and clams are scalded and stripped of meat. Crab steamed to take the meat, crab bone calcined and then powdered. Take 60 grams of oyster shells, 30 grams of clam shells, water decoction for half an hour, add mushrooms, seaweeds and crab bone minced 30 grams, cook for another half an hour, remove the slag and take the juice, add shrimp, crab meat, oyster meat, clam meat and kelp shreds **** cooked, blended into the seasoning can be eaten. Serve in divided doses as appropriate for 10-15 days.

[Effects] Resolving phlegm and softening hardness, subduing swelling and dispersing knots.

[Indications] Breast cancer in which phlegm and dampness are not resolved.

Onion Seafood Soup

Ingredients: need onion, fresh squid, fresh shrimp, crab roe, straw mushrooms, 3 eggs and salt, monosodium glutamate, pepper, cooking wine, broth in moderation.

Practice: break the egg, add salt, monosodium glutamate, pepper, broth, mix well, steam on the drawer, remove and wait for use; respectively, chopped onions, straw mushrooms, seafood section of the blanched, picked up and placed on the steamed egg; pot of broth, seasoned with salt, monosodium glutamate, pepper, cooking wine, boil and then poured on the seafood and egg custard that is completed.

Description: It can be used in the development of daily recipes for kindergarten, enriching the variety of dishes.

Plum Seafood Soup

[Ingredients/Seasoning] 8 tails of shrimp 6 taels of clams 6 taels of flower branches 6 taels of steamed fish Plum Sauce 1/2 cup of water 3 and 1/2 cups

[Preparation Procedure]

(1) Wash and drain the seafood and set aside.

(2)Heat the water to boiling and add the shrimp, clams, flowers and steamed fish plum sauce together, then turn off the heat and remove the foam from the water.

For a lighter seafood soup, you can also boil the sauce in hot water for about 10 minutes, then remove the ingredients and add the seafood ingredients to cook.

Saffron Seafood Soup

Effects: Nourishes the kidneys and vitalizes the blood.

Information: 100 grams of sea cucumber, 50 grams of abalone, 2 prawns, 10 grams of saffron, wine, salt, monosodium glutamate, green onion, ginger, cooked lard.

Method will be prawns skin, intestines, and sea cucumbers were sliced, fresh abalone washed and put in a bowl with wine and the amount of water, steamed on the cage to take out, sliced into thin slices. Onion cut into segments, ginger slices. Saffron to remove debris in a small bowl with boiling water to make good. Add lard in a pot of moderate heat, into the onion, ginger slices stirred flavor, pour steamed abalone broth, boil after skimming the foam, fish out the onion, ginger, into the abalone slices, shrimp slices, sea cucumber slices scalded through the sheng out. The wine, salt, monosodium glutamate, steep saffron in the pot to boil, pouring in the bowl is complete.

Dosage Take as much as you like.

Note: The sea cucumber in this soup has the effect of tonifying the kidney, nourishing blood and moistening dryness. In this soup, sea cucumber has the effect of tonifying the kidney, strengthening the yang, nourishing the blood and moistening the dryness. Both of them are complementary but not greasy, complementing each other. Spleen deficiency without transportation, skin eczema, dermatitis viruses and yin deficiency and fire with caution.

Indications: deficiency of kidney and blood, dreaming and impotence, and other weak and consumptive symptoms.

French Cream of Lobster Bisque

[Ingredients/Seasoning]

Lobster 1pc

Onion 1/2pc

Brandy 2 tbsp

Milk 1/2cup

Fish stock 4cups

Spice bundle 1 bunch

Anchovy powder 1/2cup

Cream 4tbsp

Tomato Paste 1/2 cup

White Cream 1/2 cup

Salt moderate

Pepper moderate

[Procedure]

(1) Process the lobster, cut the head off, and then slice it in half lengthwise. Peel the shells off the shrimp by hand, remove the meat, and keep the shells for later. Cut the onion into small dices and set aside.

(2) Heat a wok, add 1 tablespoon of cream, sauté the diced onion, then add the lobster meat, heads and shells and sauté for a while. Pour in 2 tablespoons of brandy, then bring the wok to a simmer and allow the alcohol to burn fully. Pour in the milk and 1/2 cup of broth, and simmer for about 2 minutes.

(3) In a separate pot, add 3 tbsp of cream, pour in 12 cups of cornstarch and sauté over low heat. Add 3 cups of broth, spice bundle, tomato paste, and soup ingredients from recipe 2. Hearse cook on medium heat and remove from heat, slippery out of the soup stock, and finally reheat the soup stock until smooth, remove from heat and add 1/2 cup of whipping cream, mix with salt and pepper to taste.

(4) Put the soup of method 3 into the center, put lobster meat in the center, and then decorate with lobster before serving.

Korean snowfish soup

Ingredients:

Snowfish (small) 1 (1Kg) 200g raw oysters 2 cabbage leaves 1 tablespoon of sauce

Garlic and ginger crushed, 1 tablespoon of chili pepper 1 tablespoon of scallions

Methods:

1) cut the snowfish into 5cm

2) cut the cabbage stalks into 4cm size, the same with the scallions. 4cm in size, and the same for the scallions

3) Boil the snowfish in water, put in the spices, then put in the cabbage, put in the salt, put in the scallions

4) When cooked, put in the raw oysters, cook, and season to taste