Main ingredients:
Fish fillet (fish fillet) 250g, frozen crab meat and scallop 10g), lobster 1 piece, white mushroom cream soup 1 can, 2 pieces of garlic, a little salt and pepper, and crispy skin 1 piece.
Exercise:
1. Wash fish fillets and crab meat, drain water and cut into cubes; Thawing the belt; Blanch the lobster with boiling water, take the meat and cut it into small squares; Remove the clothes from garlic and cut into pieces.
2. Marinate all kinds of seafood materials with a little salt and pepper.
3. Boil the butter in a frying pan, add chopped garlic and seafood and stir-fry until cooked.
4. Pour the canned soup into the hot pot, add water, pour the seafood, cover the dough, sweep the egg paste, and put it in the hot pot at 200 degrees Celsius for 30 minutes until the dough is golden yellow.
Remarks:
There are crisp cakes in the supermarket. After purchase, you can put it in the freezer, take it out for a long time, slowly thaw it in the freezer, and then take it out when it is soft. Sprinkle dry powder first, then roll it thin with a rolling pin and take out the required amount.
Ginseng seafood soup (invigorating qi and strengthening body)
Production method: ginseng10g, dried scallop and cooked pork belly 30g, abalone 50g, winter bamboo shoots 60g, water-soaked sea cucumber and chicken 300g, crab roe 20g, water-soaked Tricholoma and dried seaweed 20g, spareribs 200g, onion, ginger and appropriate amount of seasoning.
Wet ginseng, cut into thin slices, and soak in wine for 5-7 days to obtain ginseng wine, and keep ginseng slices. Soak scallop, crab roe and dried seaweed in warm water, dice pork tripe, sliced winter bamboo shoots, chicken and sea cucumber, blanch winter bamboo shoots in boiling water, and blanch diced chicken and sea cucumber in boiling water; Put lard in the pot, stir-fry onion and ginger, cook chicken soup to taste, put all the ingredients in the casserole together, simmer until the meat is cooked, add ginseng wine, stew for 10 minute, and eat the meat with soup.
Efficacy: it can greatly replenish vitality and enhance physical fitness, and is suitable for the elderly and infirm to eat in all seasons.
Tofu seafood soup
Ingredients: fish and cabbage 80g, shrimp 120g, tofu 1 piece, ginger 1 piece, clear soup 1 can, 2 cans of water, and appropriate amount of salt.
Seasoning: salt 1 teaspoon, sugar 1/4 teaspoon, a little pepper.
Method:
(1) Wash and slice the fish, and mix well with shrimp and seasoning.
(2) Wash the tofu, drain the water and cut into thick slices.
(3) Boil the broth with water, add Chinese cabbage and cook for a while until cooked, add ginger slices, tofu, shrimps and fish fillets and cook for 10 minute, then add salt to taste.
Features: The soup is clear and delicious.
Cream seafood soup
Raw materials: flour, milk, and seafood materials prepared according to your own needs, as well as abalone, shrimp and so on. You can add.
Practice: first mix butter and eggs, stir fry, add milk, stir well and then add chicken soup. Then add onion and celery, cook for 15 minutes, and then filter. At this time, you can season according to your personal taste, add salt or pepper. Finally, put the prepared seafood ingredients into the soup. Cream seafood soup is ready.
Shā rotto Katakuri seafood soup
[Formula] 30g of Shā rotto Katakuri, 250g of fresh oysters, 250g of fresh clams, 30g of laver, 45g of kelp, 2 live crabs, 60g of live shrimps, and appropriate amount of seasonings such as onion, ginger, oil, salt, yellow wine and pepper.
[Usage] Cook oysters and clams and peel them. Crabs are steamed to get meat, and crab bones are burnt to pieces. Take 60 grams of oyster shell and 30 grams of clam shell, add water and decoct for half an hour, then add 30 grams of Shā rotto Katakuri, seaweed and crab bone powder, cook for another half an hour, remove residues and take juice, add shrimp, crab meat, oyster meat, clam shell and shredded kelp, cook together and add seasoning. Take it in batches for 10- 15 days.
【 Efficacy 】 Resolving phlegm and softening hardness, reducing swelling and dispersing stagnation.
Indications: Breast cancer with excessive phlegm and dampness.
Perilla seafood soup
Ingredients: 2 red tomatoes. Dice the onion, in moderation. Garlic powder, a little. Grass shrimp, 4. Fish fillets, in moderation. Clams, in moderation. Appropriate amount of fresh shellfish. Ordinary stock, medium. Sweet basil, 1. Appropriate amount of salt.
Method:
1, cut the red tomato into small pieces and hold it.
2. Stir-fry minced onion and minced garlic in oil. Add seafood ingredients in turn, stir-fry tomato pieces slightly, and now add vanilla stock to cook together. After the soup is boiled, add salt to taste. Add sweet basil and mix well before taking out the pot (basil is easy to oxidize when it is hot, so mix it evenly into the soup to avoid contact with air.
Friendly reminder: replacing seafood with eggs is basil egg soup!
Onion and Seafood Soup
Ingredients: onion, fresh squid, fresh shrimp, crab roe, straw mushroom, eggs and salt, monosodium glutamate, pepper, cooking wine and clear soup.
Practice: break the eggs, add salt, monosodium glutamate, pepper and clear soup, mix well, steam them in the drawer and take them out for later use; Cook chopped green onion, straw mushroom slices and seafood segments respectively, pick them up and put them on steamed eggs; Put clear soup in the pot, season with salt, monosodium glutamate, pepper and cooking wine, boil it and pour it on seafood and egg soup.
Description: It can be used to make daily recipes for kindergartens and enrich the variety of dishes.
Plum seafood soup
[Ingredients/Seasoning] Shrimp, 8 tails, clams, 6 flowers, 6 strips of steamed fish and plum sauce, 1/2 cups of water, 3 cups and 1/2 cups.
[production process]
(1) Wash and drain the seafood for later use.
(2) After the water is boiled, put the shrimps, clams, cuttlefish, steamed fish and plum sauce into the pot to boil, immediately turn off the fire, scoop up the emerging foam, and fill out the plum seafood soup in the deep pot.
If you want to drink light seafood soup, you can also cook the sauce in hot water for about 10 minutes, then remove the ingredients and add seafood ingredients to cook.
Seafood soup rice
Ingredients: Oyster 150g, Meretrix meretrix 10, Tongchou 1 0, Shrimp 10, fish plate half, bamboo shoots 1, ginger 4, celery 2.
Seasoning: 2 tsp salt, a little pepper.
Practice: 1. Wash oysters, soak cut flowers, slice fish plates, shred bamboo shoots, shred ginger and dice celery.
2. Put 5 bowls of water (or broth) into the pot, boil it, add bamboo shoots and cook for 2 minutes, then add the top brand, fish board, clam, shrimp and oyster in turn.
3. After all the materials are cooked, add salt, pepper and sprinkle with pepper. Pour it on white rice and it becomes seafood soup rice.
Spicy seafood soup
This is a very delicious, appetizing and spicy soup. The protagonist must be a fresh, fleshy fish with few thorns. Other seafood ingredients can be decided according to personal preference.
Ingredients: fresh fish 1 strip, washed and cut into large pieces; Clams, tender tofu, ground, ginger slices, garlic, zucchini, carrots, onions and hot sauce.
Seasoning: 2 tablespoons of spicy bean paste, 3 tablespoons of spicy flour, cooking wine, soy sauce and chicken essence.
Practice: boil the water in the pot, add all the ingredients to boil, add all the seasonings and mix well, cover with stew 10 minute, and drip sesame oil.
Vietnam hot and sour seafood soup
material
1. Seafood (choose one):
-Fish: Horsehead fish in Tsing Yi.
-Shrimp, scallop
Fresh mussels
2. Tangtou
-6 pieces of garlic, 3 pieces of red onion, half an onion, 1 piece of red pepper, 4 pieces of citronella.
-Coconut juice (optional)
-Soup
-2 tablespoons tomato juice or a tomato (diced)
Mixed ingredients
-coriander, nine floors
fish paste
-Half a fresh lemon
First, the traditional Yueshi method:
Chop garlic, onion, onion, red pepper and citronella into soup, add a bowl of water and put it into a blender to break, and strain the juice for later use.
Heat the soup pot, add 2 tablespoons of olive oil, and stir-fry tomato juice (or fresh tomatoes) until fragrant.
Pour the soup into the soup pot, then add coconut milk and stock, and add fish sauce to taste after cooking.
After the soup is boiled again, add seafood. When the seafood is cooked, turn off the heat, add coriander powder (or nine-story tower) and start the pot.
Second, the improved semantic method:
Chop garlic and red onion, cut citronella into small pieces, and cut red pepper into small pieces.
Heat the soup pot with low heat, add 2 tablespoons olive oil, stir-fry minced garlic and red onion until fragrant, and then add fresh tomatoes.
Add broth and water, fish sauce and citronella and cook for five minutes.
Pick up the citronella section and add seafood. Add the citronella powder and fresh lemon juice before taking out the pot.
Honghua seafood soup
Efficacy: tonifying kidney and essence, promoting blood circulation and enriching blood.
Sea cucumber100g, fresh abalone 50g, prawns 2g, saffron10g, cooking wine, refined salt, monosodium glutamate, onion, ginger and cooked lard.
Method: Peel and gut prawns, slice them separately with sea cucumber, wash fresh abalone, put them in a bowl, add cooking wine and appropriate amount of water, steam them in a cage, and take out the slices. Slice onion and ginger. Remove impurities from the saffron, put it in a small bowl, and add boiling water to brew. Add lard to the pot, heat it, add onion and ginger slices, stir fry, pour in steamed abalone stock, boil, skim off the floating foam, remove onion and ginger, add abalone slices, shrimp slices and sea cucumber slices, and cook thoroughly. Boil the cooking wine, refined salt, monosodium glutamate and brewed safflower in a pot and pour them into a bowl.
Take it according to the dose.
The injection of this soup to release sea cucumber has the functions of tonifying kidney, strengthening yang, nourishing blood and moistening dryness. The effect of clearing heat and promoting diuresis; Saffron has the effect of promoting blood circulation and removing blood stasis. The two complement each other, but not greasy. Bad luck due to spleen deficiency, skin eczema, dermatitis virus and yin deficiency with fire.
Indications: Deficiency diseases such as kidney deficiency and blood deficiency, impotence and wet dream.
Spanish seafood soup rice
Materials:
6 prawns, 2 silver snow fish, 1 squid, 1 red pepper/green pepper, 3 tomatoes, 2 onions, garlic, 2 laurel leaves, red pepper and Chili powder, sherry, 1 cup of rice and coriander.
Exercise:
1. Wash all kinds of seafood first, slice and cut the silver snow fish, cut the squid and cut the fresh shrimp for later use.
2. Dice garlic and onion for later use. Remove seeds from green pepper and red pepper and cut into long strips.
3. Stir-fry garlic, onion and green pepper in the oil pan until soft.
4. Pour in sherry and stir-fry bay leaves and red pepper powder. Add squid and diced tomatoes and stir-fry for about 5 minutes to form a thick juice.
5. Pour 4 cups of water and 1 cup of rice into the pot and cook for about 15 minutes, stirring from time to time to prevent the bottom of stork.
6. When the rice turns from hard to soft and begins to thicken with accumulated water, add fish and shrimp. When the fish and shrimp are cooked, they can be seasoned with salt and black pepper. Take out the laurel leaves and serve. Sprinkle a little green pepper and coriander on the surface of the dish.
Thai curry seafood soup
Material: grass shrimp 10g tender tofu 1 tomato 1 red pepper 1.
Seasoned sweet cooking wine 1 tbsp Chili sauce 2 tbsp
Exercise:
1, washed grass shrimp; Wash and dice tofu; Wash tomatoes, remove pedicels and cut them in half; Wash and shred red pepper.
2. Take out the remaining one-third curry sauce from the refrigerator, pour it into the pot, add sweet cooking wine and 4 bowls of water to boil, add grass shrimp, add diced tofu and small tomatoes and cook for about 5 minutes. Add Chili sauce and mix well before turning off the heat. Sprinkle with shredded red pepper.
French cream lobster soup
[Ingredients/Seasoning] Lobster 1 Onion 1/2 Brandy 2 tablespoons milk 1/2 cups fish soup 4 cups spice skewers 1 skewer yeast powder 1/2 cups cream 4 tablespoons tomato sauce 1/2 cups fresh cream 65438+.
[production process]
(1) Treat the returned lobster first, cut off the head of the lobster, and then cut it in half for later use. Peel off the shell of the shrimp by hand, take out the shrimp meat and keep the shell for later use. Dice the onion for later use.
(2) Heat both sides of the pot, add 1 tablespoon cream, stir-fry diced onion, then add lobster meat, shrimp head and shrimp shell, stir-fry slightly, pour in 2 tablespoons brandy, let the alcohol burn completely, then pour in milk and 1/2 cups of stock, cook for about 2 minutes, turn off the fire and take out the shrimp meat for later use.
(3) Take another pot, put in 3 tablespoons of cream, pour in 12 cup of yeast powder, stir-fry evenly with low fire, and then add 3 cups of stock, spice bundles, tomato sauce and the soup stock of Method 2. Boil over medium heat, turn off the heat, blanch to get thick soup, and finally heat Tonga and simmer. Turn off the heat, add 1/2 cups of light cream, add appropriate amount of salt and pepper and mix well.
(4) Put the soup of the third method into a bowl with lobster meat in the middle, and decorate it with lobster sauce before serving.
Korean-style snow fish soup
Ingredients: snow fish (small) 1 oyster (1Kg) 200g Chinese cabbage leaves, 2 pieces of clear sauce 1 spoon.
Mash garlic and ginger, and add 1 tbsp Chili noodles and 1 tbsp onion respectively.
Exercise:
1) Cut the snow fish into 5cm.
2) Cut the cabbage stalks into 4cm, and so do the green onions.
3) Cook the snow fish in water, add seasoning, and then add cabbage, salt and green onions.
4) Add oysters after cooking, and cook for seasoning.