Fish fillet crispy seafood soup

Ingredients:

250 ??grams of fish fillet (fish back meat), about 10 grams each of frozen crab meat and scallops ), 1 lobster, 1 can of white mushroom cream soup, 2 garlic cloves, a little salt and pepper, 1 piece of puff pastry.

Method:

1. Wash the fish fillets and crab meat, drain the water, and cut into cubes; defrost the scallops; cook the lobster in boiling water, remove the meat, and cut into small pieces. Cut into cubes; remove garlic cloves and cut into minced pieces.

2. Marinate various seafood ingredients with a little salt and pepper.

3. Melt the butter in a frying pan, add minced garlic and seafood, and stir-fry over high heat until just cooked.

4. Pour the canned soup into the pot, add water, pour in the seafood, cover with puff pastry, sweep over the egg paste, put it in the pot and heat it at 200 degrees Celsius for 30 minutes. Serve until the puff pastry turns golden brown.

Remarks:

Puff pastry is sold in supermarkets. After purchase, it can be refrigerated in the freezer compartment. Take it out half a day before use and place it in the fruit compartment of the refrigerator to defrost slowly. When it becomes soft, you can take it out. Sprinkle it with dry powder first, then use a rolling pin to roll it out thinly and take out the required amount.

Tofu and seafood soup

Ingredients: about 80 grams each of fish and cabbage, about 120 grams of shrimp, 1 piece of tofu, 1 slice of ginger, 1 can of clear chicken soup, 2 cans of water, Just the right amount of salt.

Seasoning: 1 teaspoon of salt, ? teaspoon of sugar, a little pepper.

Preparation method:

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

(2) Wash the tofu, drain the water and cut into thick pieces.

(3) Add water to the clear chicken soup and bring to a boil. Add the cabbage and cook for a while until cooked. Add the ginger slices, tofu, shrimp and fish fillets and cook for 10 minutes. Season with salt and serve.

Features: The soup is clear and delicious.

Korean-style snowfish soup

Ingredients: 1 snowfish (small) (1Kg) 200g raw oysters 2 Chinese cabbage leaves 1 spoon of clear sauce

Garlic and ginger Mash, 1 tablespoon each of chili powder, 1 tablespoon green onion

Method:

1) Cut the sea fish into 5cm size

2) Cut the cabbage Cut the stems into 4cm size, as well as the green onions

3) Boil the snow fish in water, add seasonings, then add cabbage, salt and green onions

4) Cook Then add the raw oysters, cook and season them