Homemade Seafood Soup

Ingredients

Cabbage, 10 dried scallops, 2 teaspoons of oil, 10 grams of wolfberries, 1 tbsp of dried shrimp, 1 tablespoon of cornstarch, 1 teaspoon of seafood sauce, 1 teaspoon of salt, 1/2 teaspoon of white pepper

How to make it

1. Wash the cabbage and tear into slices, and blanch it for about 1 minute until cooked. Then take it out and put it into a bowl and arrange it on a plate. Soak the scallops in warm water for about 5 minutes.

2. Start a frying pan, put in the dried shrimp, stir fry the flavor out, pour in the dried scallops continue to stir fry for a few moments, add boiling water and goji berries and cook for 4 minutes, then add salt, seafood soy sauce, white pepper and stir well.

3. Pour the cooked soup into the cabbage on the plate, and finally thicken with water starch.

Seafood Soup Ingredients

Approximately 85 grams of bean curd bamboo, about 250 grams of medium shrimp, about 150 grams of scallops, about 4 taels of fresh squid, 160 grams of fresh squid, 1 tablespoon of shrimp, 1 slice of ginger, a little coriander, 6 cups of water. Marinade: 1/2 teaspoon salt, 1/4 teaspoon cornstarch, sesame oil and pepper to taste.

Seafood Soup Directions

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1, shrimp shell, remove intestines, cut into double fly, scrub with salt, rinse, wipe dry water, scallops thawed, wipe dry water, squid to remove entrails and purple coat, wash, scratches and cut pieces, each seafood ingredients into the marinade and mix well, marinate for about 10 minutes, put into the boiling water in a blanching, that is, fish out, drain the water.

2. Wash shrimp with warm water, drain, rinse with water and tear bamboo.

3. Heat half a tablespoon of oil, stir ginger, shrimp, add water to boil, put bamboo rolled for 20 minutes, add seafood, wait for another roll, that is, the next coriander, a little salt to taste will be done.

Nutritional value of seafood soup

Seafood soup fat

Seafood animal fat contains a large number of unsaturated fatty acids, usually at room temperature is liquid. In terms of the general composition of the fish body, the fat content is the most variable, such as the range of 2-12% for East Asian sand encephalopods and 1-20% for mackerel. Seasonal variation in fat content is one of the characteristics of fish. The fat content varies in different parts of the fish, typically up to 25% or more in the fatty parts of tuna. Generally there is more fat in the flesh of the belly than in the flesh of the back. In cod, most of the fat is concentrated in the liver. The period of high fat content in fish is the pre-spawning period, when there is less water and the best flavor, and the fish are concentrated in a certain sea area during this period, so the catch is also large, called the fishing season. Lipids The lipids in seafood meat are divided into tissue lipids and storage lipids as in edible meat. Tissue lipids are mainly phospholipids and storage lipids are mainly triglycerides.

Seafood Soup Protein

The main component of fish meat is myofibrillar protein, in addition to sarcoplasmic proteins and meat matrix proteins, and the amino acid composition has little to do with the type of fish, and is almost identical. In addition to the high content of cystine in shellfish, the amino acid composition of fish meat in shellfish, shrimp, cuttlefish is also basically the same, but also with the amino acid composition of the edible meat is basically the same, so the nutritional value of seafood and edible meat as high. But the proteins in fish and edible meat are not the same, the matrix protein content in fish is low, the meat is soft, and then the actinomyosin and myosin are more than the edible meat proteins are not stable, easy to deteriorate, need to pay special attention.

Seafood Soup Moisture

The composition of seafood meat varies considerably depending on the type of seafood, age, male and female, fishing season and bait. Even the belly meat of the same fish has a higher fat content than other parts of the fish. Usually, a special relationship exists between the moisture and fat of fish flesh; more moisture means less fat, less moisture means more fat, and the sum of the two remains essentially constant at about 80%. The average value of fish composition is 77% moisture, 19% protein, 2% fat, 1% inorganic matter, and very little carbohydrate. The greatest variation in composition is in moisture and fat content. In general, seafood has a high moisture content and a fairly low fat content compared to animal and poultry meat.