Seafood flavored soup recipe-Chinese Food-best chinese food recipes-cooking food

Seafood flavored soup

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Miso is a kind of sauce made of fermented soybeans and other grains. Miso soup is sauce soup. The soup made of miso soup is yellow and has a strong taste. It can be boiled with seafood generally. It is very delicious. Many people call miso soup the national soup of Japan. As long as the Japanese eat, they must drink this soup. The first is miso soup, the second is rice and the third is vegetable. Japanese regard miso as a condiment as important as salt and soy sauce. Japanese authentic miso soup is made by boiling water in a small pot and adding the base material, which is represented by tofu and seaweed. In addition, all kinds of vegetables such as radish, eggplant, potato and onion can also be added. After the material becomes soft, fresh flavor material should be added. It comes from dried fish and kelp. Diligent housewives will start to extract the fresh flavor of kelp and then make soup. But most people are busy or lazy. They use ready-made powder or granular fresh flavor material

Cooking ingredients

tofu:30g

kelp:15g

squid must:several

Flammulina velutipes:20g

fish ball:several

taste increase:1 tablespoon

Wei Lin:1 spoon

green flowers:moderate amount

clear water:moderate amount

Cooking Steps

Step1:Prepare all kinds of materials. I use dried kelp for my hair. I also use shredded seaweed for my hai

Step2:Remove the root of Flammulina velutipes and blanch. Cut tofu into small pieces and blanch. Wash squid. Blanch until half cooked. Drain and set aside. If the squid's fibrous root is too thick, it can be cut in half with a knife. It can not be cut off to form a Ya shape. It is easy to ripe

Step3:Boil kelp in clear water for 35 minutes. The kelp I use is thin. If it's thick, it's better to boil it for a while or steam it in advanc

Step4:Add fish balls, Flammulina mushrooms, tofu and carrots according to the degree of easy ripening. Cook until eight rip

Step5:Put miso in the strainer. Immerse the strainer in the soup. Stir with chopsticks to dissolve miso. Add in the flavorer and mix well. I use the jars of Xinhe for miso.