Ingredients ?

Soup dumplings 30g

Omelette 1 sheet

Sea shrimp 50g

Clams 50g

Shrimp mayflies 50g

Shrimp rice 10g

Dried sea eel 10g

Squid dried 10g

Pentapeno 30g

Celery Several

Some spinach

Some green onion

Some ginger

Some garlic

Dried vermicelli 50g

Ginger 50g

Some salt

How to make seafood vermicelli in soup ?

The omelet is the egg beaten,

add salt and ginger powder,

spread into a cake and set aside.

The first step is to boil the lard,

choose pork with more oil fat,

boil the lard.

After boiling the lard,

you can start frying the dry ingredients.

Shrimp, dried eel, dried squid

and scallions are sauteed first.

Then add the other seafood and stir-fry,

Shrimp mayflies, clams, and sea shrimp are ready to go in the pot at this time.

Stir-fry until the shrimp mayflies change color,

Put down the clear water to boil.

After boiling, add the egg skin.

Then come the dumplings,

The dumplings should be made of glutinous rice dumplings without hemp hearts.

On high heat and cook for five minutes, when the dumplings float,

Add dried vermicelli, dried vermicelli do not need to be soaked beforehand,

Use the seafood broth to cook directly.

Because the seafood is fried with lard,

The soup is already white after boiling,

Then when the dried noodles are soft,

You can put celery and spinach, and turn on the medium heat to simmer,

The flavor of the seafood soup will be boiled into the dried noodles.

Add 30 ml of ginger juice before removing from the pot,

If you don't have ginger juice at home, you can squeeze it now,

Or just put in slices of ginger, and there must be more ginger.

Because dried eel and squid, etc. are somewhat salty,

if the soup is not salty enough,

add a little salt to taste at the end.

The soup dumpling powder, which has soaked up the seafood soup, comes out of the pot.

The soup dumplings taste glutinous and chewy,

and are also coated with a thick ginger seafood soup.

A bowl late at night,

an absolute killer!