Chinese Food
Chaoshan fish ball seaweed soup
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Nanao Porphyra and fish balls are famous specialties of Chaoshan. The Porphyra produced in Nanao has good quality, no sand grains, and can be directly used without immersion. In winter, we should eat more Porphyra and shellfish with rich iodine, which can enhance the cold resistance of human body. Laver is rich in vitamins A, B1 and B2. The most important thing is that it contains rich cellulose and minerals. It can also help to remove waste from the body. Porphyra and fish balls are cooked together. They are also our favorite food in Chaoshan. They are convenient and nutritious.
Cooking ingredients
Cooking Steps
Step1:Ingredients - Chaoshan Nago fish balls.
Step2:Ingredients - Porphyra australis.
Step3:Pre cooked pork bone soup. Cover the pot. Boil over high heat. Put in the washed fish balls.
Step4:Cover the pot. Boil over high heat. See the fish balls floating on the noodle soup. Put in the washed laver.
Step5:Add some seafood powder.
Step6:Add some salt, mix well, boil and turn off the heat.
Cooking tips:1. Porphyra should not be in contact with high acid and alkali seasonings or ingredients in the process of cold work or cooking, so as to avoid chemical reaction, loss of these nutrients or food poisoning such as hindering digestion and absorption and gastrointestinal reaction. 2. If the laver soaked in cold water is blue and purple, it means that the laver has been polluted by toxic substances before drying and packaging. This kind of laver is harmful to human body and cannot be eaten. There are skills in making delicious dishes.
