Jinyumantang seafood soup

Jinyumantang seafood soup

Introduction:

"When it comes to" yitoucai ", you have to talk about" cabbage ", which is similar to the pronunciation of" Baicai ", so if you eat it often, you won't miss money. As a beauty dish, Chinese cabbage is rich in cellulose and various mineral elements. Eating more Chinese cabbage can clear the intestines and stomach, clear away heat and detoxify. What's more, cabbage is easy to buy (and cheap) in this season, and its taste is very sweet. 15 minutes to get Kwai Fu soup is definitely the best way to clear your stomach.

Production steps:

Step 1: wash and tear the cabbage, blanch it in boiling water for about 1 minute until cooked, then take it out and put it into a bowl. Soak dried scallops in warm water for about 5 minutes.

Step 2: in the oil pan, add dried shrimps, stir fry them over low heat, add scallops, continue to stir fry for a while, add boiling water and medlar, cook for 4 minutes, then add salt, seafood soy sauce and white pepper, mix well.

Step 3: pour the cooked soup into the cabbage and thicken with starch.

Materials required:

Cabbage: half a tree

Minced scallops: 10

Dried shrimps: 1 tbsp

Wolfberry: 10g

Starch: 1 tbsp

Oil: 2 teaspoons

Seafood sauce: 1 tsp

Salt: 1 teaspoon

White pepper: 1 / 2 tsp

Note: 1. When cutting cabbage, remember to cut it vertically, which can not only better preserve the moisture in the leaves, but also make the cabbage easier to cook and retain more crude fiber. 2. If you have leisure, you may as well leave the cabbage heart in the plate before eating cabbage, and then put a little water, the cabbage heart can still produce beautiful flowers!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and sweet