Korean seafood sauce soup

Korean seafood sauce soup

Introduction:

"Soy sauce: after soybean is processed into soy sauce, due to the role of enzymes, more minerals such as phosphorus, calcium and iron are released during the processing, which improves people's absorption rate of nutrients in soybean, reaching 92% - 96%; During the processing of fermented soy sauce products, riboflavin can be synthesized by microorganisms. Therefore, soy sauce nutrition is easier to digest than soybean. And eat more sauce, good for stomach digestion, also has a good anti-cancer effect. Clam has the characteristics of high protein, high trace elements, high iron, high calcium and less fat. It has the effects of Nourishing Yin, improving eyesight, softening and resolving phlegm. This soup is the best choice for warming up in winter. It is especially suitable for people with high cholesterol, high blood lipid constitution, goiter, bronchitis, stomach disease and other diseases

Production steps:

Step 1: prepare all the ingredients.

Step 2: soak the clams in light salt water and spit out the sediment.

Step 3: slice tofu and soak in light salt water for 10 minutes.

Step 4: prepare the seasoning.

Step 5: remove the internal organs of dried fish and stir fry for a while to remove the fishy smell.

Step 6: add proper amount of water into the soup pot and put in the dried fish.

Step 7: cut garlic and scallion.

Step 8: take a small bowl and add 30g of soy sauce and 10g of chili sauce. Mix with water.

Step 9: cook the dried fish for 5 minutes, then add the clams and cook until the mouth is open. Turn off the heat.

Step 10: filter the clam water and pour it into the casserole.

Step 11: wash and slice radish, carrot and mushroom.

Step 12: add some rice washing water into the casserole and bring to a boil.

Step 13: put in the washed prawns.

Step 14: add radish and mushroom.

Step 15: add cooking wine.

Step 16: boil over high heat to remove the froth.

Step 17: put in the sauce and stir well.

Step 18: continue skimming after boiling.

Step 19: add zucchini after 5 minutes.

Step 20: add tofu and continue to cook for 3 minutes.

Step 21: add a little salt.

Step 22: add the pepper.

Step 23: add the boiled clams.

Step 24: bring to a boil over high heat and add scallion and minced garlic.

Step 25: pour in sesame oil.

Step 26: turn the heat on and off again.

Materials required:

Clam: 300g

Cooked prawns: 10

Tofu: 100g

Zucchini: 50g

Radish: 50g

Mushroom: 4

Dried fish: 6

Garlic cloves: 4

Scallion: right amount

Korean sauce: 30g

Korean chili sauce: 10g

Salt: right amount

Cooking wine: 10 ml

Pepper: 2G

Sesame oil: appropriate amount

Note: fry the dried fish for a while to remove the fishy smell. Clams first soak in light salt water spit sand, and then boil to mouth after washing again, this can better remove sediment. When cooking big sauce soup, the floating foam must be skimmed, so that the cooked sauce soup will be refreshing and the color is clear.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: slightly spicy