Fish fillet crispy seafood soup

Ingredients:

250 ??grams of fish fillet (fish back meat), about 10 grams each of frozen crab meat and scallops ), 1 lobster, 1 can of white mushroom cream soup, 2 garlic cloves, a little salt and pepper, 1 piece of puff pastry.

Method:

1. Wash the fish fillets and crab meat, drain the water, and cut into cubes; defrost the scallops; cook the lobster in boiling water, remove the meat, and cut into small pieces. Cut into cubes; remove garlic cloves and cut into purees.

2. Marinate various seafood ingredients with a little salt and pepper.

3. Melt the butter in a frying pan, add minced garlic and seafood, and stir-fry over high heat until just cooked.

4. Pour the canned soup into the pot, add water, pour in the seafood, cover with puff pastry, sweep over the egg paste, put it in the pot and heat it at 200 degrees Celsius for 30 minutes. Serve until the puff pastry turns golden brown.

Remarks:

Puff pastry is sold in supermarkets. After purchase, it can be refrigerated in the freezer compartment of the refrigerator. Take it out half a day before use and place it in the fruit compartment of the refrigerator to defrost slowly. When it becomes soft, you can take it out. Sprinkle it with dry powder first, then use a rolling pin to roll it out thinly and take out the required amount.

Ginseng and seafood soup (replenishes vitality and enhances physical fitness)

Preparation method: 10g ginseng, 30g each of scallops and cooked pork belly, 50g abalone, 60g winter bamboo shoots, sea cucumber and chicken 300g each, 20g each of crab roe, mushroom, and sea rice, 200g pork ribs, green onions, ginger, and appropriate seasoning.

Moisten the ginseng and cut into thin slices, soak in wine for 5 to 7 days to get ginseng wine, and keep the ginseng slices. Soak scallops, crab roe, and sea rice in warm water; dice pork belly, winter bamboo shoot slices, chicken, and sea cucumber; blanch the winter bamboo shoots in boiling water; blanch tripe, chicken, and sea cucumber in boiling water; put lard in the pot, and add onions and ginger. Stir-fry out the aroma, season with cooking wine and chicken soup, put all the ingredients into a casserole, simmer until the meat is cooked, add ginseng wine, simmer for another 10 minutes, drink the soup and eat the meat.

Efficacy: It can greatly replenish vitality and enhance physical fitness. It is suitable for the elderly and infirm to consume in all seasons.

Tofu and seafood soup

Ingredients: about 80 grams each of fish and cabbage, about 120 grams of shrimp, 1 piece of tofu, 1 slice of ginger, 1 can of chicken soup, 2 cans of water, Just the right amount of salt.

Seasoning: 1 teaspoon salt, 1/4 teaspoon sugar, a little pepper.

Preparation method:

(1) Wash and slice the fish, mix well with the shrimp and seasonings.

(2) Wash the tofu, drain the water and cut into thick pieces.

(3) Add water to the clear chicken soup and bring to a boil. Add the cabbage and cook for a while until cooked. Add the ginger slices, tofu, shrimp and fish fillets and cook for 10 minutes. Season with salt and serve.

Features: The soup is clear and delicious.

Cream seafood soup

Ingredients: flour, milk, and seafood ingredients configured according to your own needs. You can add abalone, shrimp, etc.

Method: First mix butter and eggs, fry until fragrant, add milk, stir well and then add chicken broth. Then add onions and celery and simmer for 15 minutes, then filter it. At this time, you can season it according to your personal taste, adding salt or pepper. Finally, add the prepared seafood ingredients into the soup. Creamy seafood soup is ready.

Shanzi Mushroom Seafood Soup

[Recipe] 30g Shanzi Mushroom, 250g fresh oysters, 250g fresh clams, 30g seaweed, 45g shredded kelp, live 2 crabs, 60 grams of live shrimp, appropriate amounts of onions, ginger, oil, salt, rice wine, pepper and other seasonings.

[Usage] Blanch and peel oysters and clams. Steam the crabs to get the meat, forge the crab bones and grind them into powder. Take 60 grams of oyster shells and 30 grams of clam shells. After boiling in water for half an hour, add 30 grams of shanzi mushrooms, seaweed and minced crab bones. Cook for another half an hour, remove the residue and extract the juice. Add shrimp, crab meat, oyster meat and clams. The meat and kelp shreds are cooked thoroughly, mixed with seasonings and then eaten. Take it in divided doses as appropriate, for 10-15 days.

[Efficacy] Resolves phlegm, softens hardness, reduces swelling and resolves knots.

[Indications] Breast cancer caused by phlegm and dampness.

Basil seafood soup

Ingredients: red tomatoes, 2 pieces. Onion dices, appropriate amount. Minced garlic, a little. Grass shrimp, 4 pieces. Fish fillet, appropriate amount. Clams, in moderation. Fresh scallops, appropriate amount. Herb stock, appropriate amount. Sweet basil, 1 handful. Salt, to taste.

Preparation method:

1. Cut the red tomatoes into small pieces and keep.

2. Saute diced onions and minced garlic in oil. Add the seafood ingredients one by one, stir-fry the tomato pieces briefly, and now add the vanilla stock and cook together. After the soup boils, add salt to taste, add sweet basil and mix well before serving (basil is easy to oxidize when heated, so mix the basil evenly into the soup to avoid contact with air.

Friendly tip: Replace seafood with eggs to make basil and egg soup!

Onion seafood soup

Ingredients: Onions, fresh squid, fresh shrimps, crab sticks, straw mushrooms, 3 eggs, appropriate amount of salt, monosodium glutamate, pepper, cooking wine and clear soup.

Method: Beat the eggs, add salt, monosodium glutamate, pepper and clear soup, mix well, steam until cooked, take out and set aside. ; Blanch the chopped onions, straw mushroom slices, and seafood segments respectively, remove them and place them on the steamed eggs; put clear soup in the pot, season with salt, MSG, pepper, and cooking wine, boil and pour over the seafood and egg custard Serve.

Instructions: Can be used to formulate daily recipes in kindergartens to enrich the variety of dishes.

Plum Seafood Soup

[Ingredients/Condiments] 8 shrimps, 6 liang of clams, 6 liang of flower branches, 6 liang of steamed fish, plum sauce, 1/2 cup of water, 3 and 1/2 cups of water

[Production process]

(1) Wash and drain the seafood Dried and set aside.

(2) Heat the water until it boils. Add the shrimps, clams, flower branches and steamed fish plum sauce to the boil. Turn off the heat immediately and pick up the foam that emerges. No, you can pour the plum seafood soup into a deep bowl and eat it.

If you want a lighter seafood soup, you can boil the sauce with hot water for about 10 minutes and then remove the ingredients. Then add the seafood ingredients and cook.

Seafood Soup and Rice

Ingredients: 150 grams of oysters, 10 clams, 1 small soy sauce, 10 shrimps, fish. Half a plate, 1 small bamboo shoot, 4 slices of ginger, 2 stalks of celery.

Seasoning: 2 tsp salt, a little pepper.

Method: 1. Wash the oysters. Cut the flowers into slices, slice the fish into slices, shred the bamboo shoots, shred the ginger, and cut the celery into beads.

2. Put 5 bowls of water (or stock) in the pot, add the bamboo shoots and cook for 2 seconds after boiling. Minutes, add soy sauce, fish plates, clams, shrimps, and oysters in order.

3. After all ingredients are cooked, add salt, pepper, and sprinkle with pepper to serve as seafood. Soup and rice.

Spicy Seafood Soup

This is a very delicious, appetizing, spicy soup. The main character must be a fresh, thick fish with few bones. Other seafood ingredients can be used.

Ingredients: Clean and cut a piece of fresh fish into large pieces; clams, soft tofu, ground ginger, minced garlic, zucchini, carrots, green onions, and spicy pepper. .

Seasoning: 2 tablespoons chili bean paste, 3 tablespoons chili powder, cooking wine, soy sauce, chicken essence.

Method: Bring water to a boil, add all ingredients and bring to a boil. , add all the seasonings, mix well, cover and simmer for 10 minutes, then drizzle with sesame oil.

Vietnamese style spicy and sour seafood soup

Ingredients

1. Seafood (choose one):

-Fish: Horse head Fish, Tsing Yi

-Shrimp, scallops

-Fresh mussels

2. Soup

-6 garlic, 3 shallots diced, half onion, 1 red pepper, 4 lemongrass

-Coconut water (optional)

-Stock stock

-2 large tomato juice A tablespoon or a tomato (cut into small cubes)

3. Ingredients

-cilantro, nine-story pagoda

-fish sauce

-fresh Half a lemon

1. Traditional Vietnamese method:

Chop the garlic, shallots, onions, red peppers, and lemongrass in the soup, add a bowl of water, and put it into a juicer Crush and strain the juice for later use.

Heat the soup pot, add two spoons of olive oil, and when the oil is hot, sauté the tomato juice (or fresh tomatoes) until fragrant.

Pour the soup into the soup pot, then add coconut milk and stock, add fish sauce to taste after cooking.

After the soup boils again, add the seafood. Once the seafood is cooked, turn off the heat, add minced coriander (or minced nine-layer pagoda) and serve.

2. Improved Italian recipe:

Cut the garlic and shallots into mince, cut the lemongrass into small sections, and cut the red pepper into small slices.

Heat the soup pot over low heat, add 2 tablespoons of olive oil, sauté the garlic and shallot until fragrant, then add the fresh tomatoes.

Put in the stock and appropriate amount of water, then add fish sauce and lemongrass segments and cook for five minutes.

Pick up the lemongrass segments and add seafood. Before serving, add minced lemongrass and fresh lemon juice.

Safflower Seafood Soup

Efficacy: Tonify kidney and essence, activate blood circulation.

Ingredients: 100 grams of sea cucumber, 50 grams of fresh abalone, 2 prawns, 10 grams of saffron, appropriate amounts of cooking wine, refined salt, MSG, green onions, ginger, and cooked lard.

Preparation method: Peel and intestine the prawns, and slice them separately with the sea cucumbers. Wash the fresh abalone, put it in a bowl, add cooking wine and an appropriate amount of water, steam it in a basket, take it out and cut it into thin slices. Cut green onion into sections and slice ginger. Remove the debris from saffron and put it in a small bowl with boiling water. Heat an appropriate amount of lard in the pot, add green onions and ginger slices and stir-fry until fragrant. Pour in the original steamed abalone soup. After boiling, skim off the floating foam. Remove the green onions and ginger. Add abalone slices, prawn slices and sea cucumbers. Blanch the slices thoroughly and serve. Put the cooking wine, refined salt, monosodium glutamate and brewed safflower in a pot and bring to a boil, then pour it into a bowl and serve.

Usage: Take according to the dosage.

Note: The sea cucumber in this soup can nourish the kidneys and strengthen yang, nourish blood and moisturize dryness. It has the effect of removing warmth and diuresis; saffron has the effect of promoting blood circulation and removing blood stasis, dispersing blood stasis and opening knots. The combination of the two makes them complementary but not greasy, and complement each other. Use with caution for those with spleen deficiency and poor luck, skin eczema, dermatitis virus, and yin deficiency and excessive fire.

Indications: Kidney blood loss, wet dreams, impotence and other symptoms of weakness, consumption and cowardice.

Spanish seafood rice soup

Ingredients:

6 prawns, 2 pieces of snowfish, 1 squid, 1 each red pepper/green pepper, 3 tomatoes, 2 onions, appropriate amount of garlic, 2 bay leaves, appropriate amount of paprika, appropriate amount of sherry, 1 cup of rice, appropriate amount of coriander.

Method:

1. First, wash all kinds of seafood, slice and cut the snowfish into pieces, cut the squid into sections, remove the heads, shells and cut into sections of fresh shrimps for later use.

2. Dice the garlic and onion and set aside. Remove the seeds from the green and red pepper and cut into long strips.

3. In a pan, sauté the garlic, onions and green and red peppers over low heat until soft.

4. Add sherry wine, add bay leaves and red pepper powder and stir well. Then add the squid and chopped tomatoes and fry for about 5 minutes until the sauce becomes thick.

5. Pour 4 cups of water and 1 cup of rice into the pot and cook for about 15 minutes, stirring occasionally to prevent the bottom from sticking.

6. When the rice grains turn from hard to soft and begin to collect water and thicken, add fish and shrimp meat.

After the fish and shrimp are cooked, season with salt and ground black pepper. Remove the bay leaves and serve on a plate. Sprinkle some green and red peppercorns and coriander on the plate.

Thai Curry Seafood Soup

Ingredients: 10 grams of grass shrimp, 1 piece of soft tofu, 1 piece of tomato, 1 red pepper

1 tablespoon of sweet cooking wine 2 tablespoons of chili sauce

Method:

1. Wash the prawns; wash and dice the tofu; wash the tomatoes, remove the stems and cut them in half; wash the red peppers , shred.

2. Take out the remaining one-third of the curry sauce from the refrigerator, pour it into the pot, add sweet cooking wine and 4 bowls of water and bring to a boil. Add the prawns, diced tofu and small tomatoes. Cook for about 5 minutes. Before turning off the heat, add the chili sauce and mix thoroughly. Sprinkle with shredded red pepper.

French Cream of Lobster Soup

[Ingredients/Condiments] 1 lobster, 1/2 onion, 2 tablespoons of brandy, 1/2 cup of fish stock, 4 cups of spices, 1 bunch of mulberry powder 1/2 cup cream 4 tablespoons tomato paste 1/2 cup fresh cream 1/2 cup salt as needed and pepper as needed

[Production process]

(1) Put the paste back Process the lobster first, cut the head of the shrimp, and then cut it in half lengthwise for later use. Peel off the shells of the shrimps by hand, take out the shrimp meat, and keep the shells for later use. Cut the onion into small cubes and set aside.

(2) Heat the pot, add 1 tablespoon of butter, sauté the diced onions until fragrant, then add the lobster meat, shrimp heads, and shrimp shells and fry briefly, then pour in 2 tablespoons of brandy. , then add fire to the pot, let the alcohol fully burn, then pour in milk and 1/2 cup of stock, cook for about 2 minutes, then turn off the heat, take out the shrimp meat and set aside.

(3) Take another pot, add 3 tablespoons of butter, pour in 12 cups of glutinous rice flour, stir-fry over slow heat, then add 3 cups of stock, spice bundles, tomato paste and method 2 soup ingredients. Bring to a boil over medium heat, then turn off the heat and simmer until the soup becomes thick. Finally, heat the soup until it is thick again. After turning off the heat, add 1/2 cup of fresh cream and mix well with an appropriate amount of salt and pepper.

(4) Pour the soup from step 3 into the pan, put lobster meat in the middle, and garnish with lobster pan before serving.

Korean-style snowfish soup

Ingredients: 1 snowfish (small) (1Kg) 200g raw oysters 2 Chinese cabbage leaves 1 spoon of clear sauce

Garlic and ginger Mash, 1 tablespoon each of chili powder, 1 tablespoon green onion

Method:

1) Cut the sea fish into 5cm size

2) Cut the cabbage Cut the stems into 4cm size, as well as the green onions

3) Boil the snow fish in water, add seasonings, then add cabbage, salt and green onions

4) Cook Then add the raw oysters, cook and season them