Sea of prawns and mushrooms

The method of making prawns and mushrooms in the sea:

Raw materials for making prawn mushroom sea:

250g sea cucumber, 50g prawn, 120g Tricholoma, 12g monosodium glutamate, 30g Shaojiu, 20g soy sauce, 15g refined salt, 10g scallion shreds, 5g pepper noodles, 25g chicken oil, 500g clear soup and 15g coriander.

The processing steps are as follows:

Remove the intestines of prawns, wash and chop them into slices. Cut the mushrooms and sea cucumbers into small pieces. Cut the coriander into 0.7 cm long pieces. Add water to the frying pan and bring to a boil. Put the prawns into the frying pan, cook them and take them out. Put the sea cucumbers in the soup basin and sprinkle with coriander and shredded green onion. Add clear soup, monosodium glutamate, Shaoxing wine, soy sauce, refined salt, shrimp slices and mushrooms to the frying pan. Bring to a boil over high heat. Skim off the foam and pour it into the soup plate. Sprinkle with chicken oil and pepper noodles.

The characteristics of the sea are as follows

The soup is clear and delicious.

Sea of prawns and mushrooms

Prawn mushroom sea is a famous traditional dish in Shandong Province, which belongs to Shandong cuisine. This vegetable soup is clear, delicious and slightly spicy. First, remove the intestines of shrimps, wash them and chop them into pieces. Cut the mushrooms and sea cucumbers into small pieces. Cut the coriander into 0.7 cm long pieces. Add water to the frying pan, set it on a high fire, and then put the shrimps into a meeting. When they are cooked, remove them. Put the sea cucumbers in the soup basin and sprinkle with coriander and shredded green onion. Add clear soup, monosodium glutamate, Shaoxing wine, soy sauce, refined salt, shrimp slices and mushrooms to the frying pan. Bring to a boil over high heat. Skim off the foam and pour it into the soup plate. Sprinkle with chicken oil and pepper noodles.

essential information

[recipe name] sea of prawns and mushrooms

Shandong cuisine

[taste characteristics] the soup is clear, fresh and slightly spicy.

Raw materials

Water hair sea cucumber 250 grams. There are 50g prawns, 120g Tricholoma matsutake, 12g monosodium glutamate, 30g Shaojiu, 20g soy sauce, 15g refined salt, 10g shredded scallion, 5g pepper noodles, 25g chicken oil, 500g clear soup and 15g coriander.

Production process

Remove the intestines of prawns, wash and chop them into slices. Cut the mushrooms and sea cucumbers into small pieces. Cut the coriander into 0.7 cm long pieces. Add water to the frying pan and put it on a high fire. Put the prawns into a meeting. Cook them and take them out. Put the sea cucumbers in the soup basin and sprinkle with coriander and shredded green onion. Add clear soup, monosodium glutamate, Shaoxing wine, soy sauce, refined salt, shrimp slices and mushrooms to the frying pan. Bring to a boil over high heat. Skim off the foam and pour it into the soup plate. Sprinkle with chicken oil and pepper noodles.

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