Sliced seafood in sour soup

Seafood sour soup slice method:

Raw materials for making sour seafood soup slices:

Flour 300g; carrot juice 150g; onion 20g; celery 10g; shrimp 20g; fresh cuttlefish 20g; crab leg 20g; tomato 250g

Seasonings for making sour seafood soup slices:

20 g edible oil, 15 tbsp soup (450 g), 1 / 2 tbsp refined salt (1.5 g)

Processing steps of seafood sour soup slice:

1. Mix the flour, carrot juice and refined salt evenly, knead them into smooth dough, roll them into thin dough after waking up for 30 minutes, first cut them into wide strips, then cut them into small pieces, pour them into boiling water, cook them well and take them out;

2. Wash celery and slice, wash shrimp, wash crab leg, wash cuttlefish and slice; wash tomato and cut into pieces;

3. Wash the onion and cut it into pieces. Heat up the oil pan and saute until fragrant. Then put in the tomato pieces. Stir fry the soup red and add the soup to boil;

4. Add celery slices, seafood and cooked noodles, and then add refined salt after the seafood is cooked.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

Characteristics of seafood sour soup slice:

The soup is delicious and the noodles are refreshing.

Attention should be paid to when making sour seafood soup

After the pot ready to eat, because the noodles in the soup bubble for a long time will lose toughness.

Sliced seafood in sour soup

Seafood sour soup slice is a food made of flour, carrot juice and other ingredients.

Material Science:

Flour, 300g carrot juice, 150g onion, 20g celery, 10g shrimp, 20g fresh cuttlefish, 20g crab leg, 20g tomato, 250g

Seasoning

Edible oil, 20g soup, 15tbsp refined salt, 1 / 2 tsp

Method:

1. Mix the flour, carrot juice and refined salt evenly, knead them into smooth dough, roll them into thin dough after waking up for 30 minutes, first cut them into wide strips, then cut them into small pieces, pour them into boiling water, cook them well and take them out;

2. Wash celery and slice, wash shrimp, wash crab leg, wash cuttlefish and slice;

3. Wash tomatoes and cut them into pieces;

4. Wash the onion and cut it into pieces, heat up the oil pan and saute until fragrant, then add the tomato pieces, fry the soup red and add the stock to boil;

5. Add celery slices, seafood and cooked noodles, and then add refined salt after the seafood is cooked.

characteristic:

The soup is delicious and the noodles are refreshing.

Chef one touch:

After the pot ready to eat, because the noodles in the soup bubble for a long time will lose toughness.

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