Tomato seafood soup
Ingredients:
Dried squid: 5 5~ 10/0g (usually used as a snack, about one bar)
Boiling water: a bowl (the best temperature is above 80 degrees, at least about 60 degrees)
Salt: according to personal taste, if there is more shredded squid, you can leave it alone.
pepper
Coriander/lettuce shreds (as long as you can eat raw vegetables, celery is not recommended)
Canned sweet corn kernels
tomato sauce
Practice:
Step 1: put shredded squid, chopped vegetables and sweet corn into a container.
Step 2: Heat the water, cover and stew for a few minutes until the shredded squid swells and the soup thickens.
Step 3: Add tomato sauce, salt and pepper, stir well and serve.
Key points: the time of stewing is very important. According to the temperature of water, the time is different. Generally, 80-degree hot water takes about three minutes, and 60-degree hot water takes more than five minutes.
Egg flower seafood soup
Ingredients:
Dried squid
Boiling water: a bowl (in order to have water that has just been boiled)
Pickled vegetables: it is recommended to have spicy shredded plum, bamboo shoots and kelp.
pepper
chopped green onions
Raw eggs 1 piece
Practice:
Step 1: Beat raw eggs into a bowl, add boiling water and stir to get egg blossoms.
Step 2: Add shredded squid, pickles and chopped green onion into egg drop soup, cover and stew for three minutes until shredded squid swells and the soup thickens.
Step 3: Add pepper, stir well and serve.
This soup is very suitable for people who don't want to go to the kitchen in summer and the conditions are not allowed to cook. Except shredded squid and hot water, all the materials can be replaced with convenient materials at hand, which is similar to instant noodles, saving time and effort and tastes good.
P.S. shredded cucumber is also a good companion with soup ~