Kelp is an alkaline seafood and a well-known good food for supplementing iodine and potassium. There are many cooking methods, such as cold salad, stir-frying and boiling. It has been a long time in Japan and Korea to make soup with kelp. Cooking a bowl of nutritious and delicious seaweed soup with various vegetarian dishes is very popular. After autumn, the weather is cool and dry, and people cough easily. Kelp has expectorant and antiasthmatic effects. This season, drinking this bowl of nutritious seaweed soup is really good for raising your voice and body.
This seaweed soup shared today has been cooked by my family for many years, and I have to make it every few days. Because it is delicious and nutritious, all the old people and children in our family like it very much. Unlike ordinary light seaweed soup, it is thick soup, which tastes very fragrant. The addition of pork belly makes the taste very different. Please share it with everyone. Welcome to cook, collect and follow me.
Shrimp seaweed soup
Light food: I think nothing can comfort people more appropriately than food. A good bowl of soup can make people relax instantly.
A bowl of disposable kelp is the main ingredient.
Accessories: one pork belly (with skin), three prawns, one spoon of shrimp skin and one piece of ginger.
Seasoning pepper half a spoonful, salt right amount.
Cooking steps:
The first step is to stir-fry pork belly with skin, which is the key to this soup. Pork belly with skin can remove lean meat. After the casserole is heated, slowly fry it with low fire to get oil, and fry it on both sides until the pork belly with skin is brown and curved, and there is a layer of oil at the bottom of the pot. After a long period of stewing, the oil will break down into particles, making the soup thick and white, and the freshly boiled lard has an attractive fragrance. Proper consumption of animal oil is good for your health.
Step two, fry prawns. Wash the prawns, remove the shrimp line, put them in a casserole, and fry them in the freshly fried pork belly until both sides are golden. Don't remove the shrimp head, the stewed meat with shrimp brain is more nutritious.
Step 3, add soaked and washed kelp silk, or use wide kelp knots, add a spoonful of shrimp skin to enhance the flavor, inject enough water, cover the pot, boil over high fire and stew for 30 minutes.
Step four, add seasoning. After kelp stew, it will leave glutamic acid, which is the raw material of monosodium glutamate. It's delicious, and there is basically no need to add extra seasoning. Add half a spoonful of pepper and proper amount of salt to taste, and serve. Let's start!
The market said: those yellow substances floating on the soup are actually stewed shrimp brains, which are delicious without skimming. Ordinary soup pots that don't want to use casserole can also be used, but simmer slowly and let the oil slowly blend into kelp and soup. Drinking seaweed soup often in autumn can make your throat very comfortable. Have fun. See you tomorrow.
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