2. Wash the sediment carefully, boil the water and drain it.
3. Wash other ingredients, cut onions and tomatoes, and break broccoli into small flowers. You can also add a potato, peel it, wash it and cut it into pieces.
4. Add appropriate amount of olive oil to the pot and heat it. Add onion and stir-fry until fragrant. Add appropriate amount of water and bring to a boil, then put the cauliflower, tomato and broccoli into the pot. After boiling, put the blanched shrimp into the pot.
5, add curry pieces, look at personal taste, and break 2-3 curry pieces into the pot.
1. Wash shrimp and remove intestinal mud; Wash crabs and fish and cut them into small pieces; Wash and shred onions; Wash ginger and cut into powder for later use.
2. Add salt-free cream, fried shredded onion and Jiang Mo by 1, add shrimp, crab, fish, fresh scallop, clam, curry powder and saffron by 1, and stir well.
3. Finally, add the broth and white rice to boil over low heat, and then add a little salt to taste. 1. Wash the clams, add cold water and a little salt (except by weight), mix well, and let stand to spit sand; After about 2 hours, repeat the above method and change the water again. After about 2 hours, wash the clams and drain for later use.
2. Wash and shred onions for later use; Wash Qingjiang vegetables and cut them in half for later use.
3. Wash and slice the soft-shelled turtle, cut it into small pieces, add a little salt (except weight), grab it evenly and marinate it for about 15 minutes; Wash shrimps and remove intestinal mud for later use.
4. Prepare a pot of boiling water, cook the fine Lamian Noodles, scoop it up and put it in a noodle bowl for later use.
5. Heat a wok, add 1 teaspoon olive oil (overweight) to heat it, add shredded onion from method 2 and stir-fry for about 30 seconds, add curry powder and stir-fry evenly, pour in broth and boil, and add clams from method 1, turtle slices from method 3, shrimps from method 2 and salt.