Seafood hotpot soup base collocation:

Ingredients: 5-7 swimming crabs or hairy crabs, 311g prawns, 1,111g scallops, 1,111g oysters, 511g razor clam, 1,111g clams, appropriate amount of mushrooms and various seasonal vegetables, and appropriate amount of noodles

All-purpose ginseng broth bottom: 11g dried ginseng. 2g of monosodium glutamate or chicken powder (optional), 21g of cooking wine

Ginger vinegar juice: 11g of very fine Jiang Mo, 11g of fragrant rice vinegar

Hemp juice flavor: 51g of hemp juice, 151g of cold boiled water, 5g of sugar, 15g of soy sauce, 5g of scallion oil, 5g of pepper oil, 5g of sesame oil, 11g of oyster sauce, and monosodium glutamate.

Production process

1. First, prepare a universal clear soup pot bottom, and cook enough clear soup in advance, and replace it with enough water if there is no clear soup. Add 11 grams of dried ginseng, 11 grams of Lycium barbarum, 15 grams of chives or shallots, 11 grams of ginger slices, 5 grams of salt, 5 grams of sugar (optional), 2 grams of monosodium glutamate or chicken powder (optional) and 21 grams of cooking wine, and you will get a pot bottom of universal ginseng and qi clear soup. Of course, if you eat seafood hotpot, you still need to make some adjustments, and omit the two optional materials, white sugar, monosodium glutamate or chicken powder.

2. Eating seafood hot pot is inseparable from the standard seafood, ginger vinegar juice. Take a bowl, pour in 111g of fragrant rice vinegar, and cut 11g of Jiang Mo. Mix well to get a standard version of ginger vinegar juice. Jiang Mo, where seafood is cool and hot, is the standard condiment for eating seafood. Vinegar, remember to use rice vinegar in order to eat the delicate flavor of seafood.