Materials:

Main ingredients: live shrimp, clams, cabbage leaves, fungus, flour, tomatoes

Applications: green onion, ginger, stock extract, salt, pepper

Practice:

1. Black fungus soaked in advance, sliced green onion and ginger, tomatoes cut into dice, cabbage shredded.

2. Live shrimp to remove the shrimp line, blanch in the pot, fish out and spare.

3. Clams into the pot blanching, as soon as the opening immediately fished out. Remove the clam meat, put in the cooking clam water with chopsticks and stir clockwise for 3 minutes. The purpose is to maintain the fresh flavor of the clams, but also to remove the sand.

4. Allow the clam broth to settle for 10 minutes, then pour the broth into a serving dish.

5. Place the flour in a large bowl, gradually add the water to the flour and stir with chopsticks to form lumps.

6. Heat the oil in a frying pan, sauté the green onions and ginger, and stir-fry the diced tomatoes for 2 minutes.

7. Add water, black fungus, clam broth and stock extract and bring to a boil over high heat.

8. Add lumps in the pot and stir with a spoon to avoid sticking, open the pot and add fresh shrimp and cook for 2 minutes, finally add clam meat, shredded cabbage and open the pot and turn off the heat immediately.

9. Season with salt and pepper to taste.

Tips:

(1) blanching clams must not be too long, the soup should also be added last, otherwise it will lose the fresh flavor.

(2) the broth in which the clams are cooked is very fresh and can be added to the soup to increase the fresh flavor of the soup.

(3) The best cabbage is Tianjin green, which has a nice bright color.

(4) when making lumps of water should be added little by little, both the bowl without dry noodles can be