2. Materials: Flat storage 1, shrimp 100g, cuttlefish 80g, Meretrix meretrix 150g, tofu 1 piece, 2 garlic sprouts, 3 cups of Japanese stock, and firewood essence 1 spoon.

3. Practice: Wash shrimp and small flower branches, soak clams in salt water for a long time to spit sand, cut red clams into large pieces, cut tofu into small pieces, and cut garlic seedlings into sections for later use.

4. Boil the stock, add the essence of firewood and fish, and cook the curry together until the curry dissolves.

5. Add all the ingredients and cook on low heat for 8 minutes.

6. Exercise 2.

7. Raw materials: 400g clam, tofu 1 box, 70g crab mushroom, lettuce 1 piece, 3 shallots, 2 onions 1/piece, 2 ginger slices, 2 zucchini1/piece and 20 kelp knots.

8. Practice: soak clams for half a day in advance and wash them after spitting sand.

9. Put the tofu in salt water and cook it slightly. Pick it up and cut it into small pieces.

10. Slice onion and zucchini, wash kelp knots and drain with salt.

1 1. Put the crab-flavored mushrooms, kelp knots and shallots in a pot and cook for about 15 minutes.

12. Stir-fry onions and pickles in oil pan, put them in the pan, and then add tofu to cook.

13. Season with salt and sugar.

14. Add clams, zucchini slices and lettuce, and serve in a few minutes.

15. Exercise 3.

16. Material: 250g shrimp, 50g clam150g fish balls150g.

17. Materials: celery leaves, onion 1/4, ginger 1, onion 2, dried pepper 3.

18. Seasoning: 65438+ 0 tablespoons of seafood soy sauce and 2 tablespoons of Chili sauce.

19. Practice: Fish balls and crab sticks are cut into small pieces, onion is shredded, ginger is sliced, and onion is cut into sections.

20. Add a little oil and two spoonfuls of Chili sauce to the container; After fully stirring, add ginger slices, shallots, shrimps, clams, various fish balls and crab sticks, and sprinkle with chopped green onion; Add water to 1/3 of all materials, add a tablespoon of seafood soy sauce and mix well; Sending into a microwave oven, and heating with high fire for 8 minutes; Take it out, stir it up and down evenly, put it in the microwave oven again, and heat it for 8 minutes with high fire; Sprinkle fresh celery leaves on the surface and put them into a microwave oven to heat for about 3 minutes; Take out the pot, squeeze the oil with dried Chili, pour it into the seafood pot while it is hot, and mix well.