How can you make the same taste as in the store with this cuisine of clear soup seafood pot?

With the enhancement of people's health consciousness, the health care function of food is more and more attention, all kinds of nourishing hot pot came into being, combining the traditional Chinese medicinal cuisine and hot pot, combining delicious, fitness, nourishing, disease prevention in one. At the same time, a variety of soup pots have gradually evolved into hot pots, so the choice of new products makes the variety of broth hot pot more colorful. Clear soup seafood pot is a kind of, that how to make it?

I. Prepare ingredients

1. 5-7 pike crabs or hairy crabs, 300 grams of prawns, 1000 grams of scallops, 1000 grams of oysters, razor clams 500 grams, 1000 grams of clams, mushrooms and all kinds of seasonal vegetables in the right amount, the right amount of noodles.

2. Universal ginseng and astragalus broth base:10g of dried ginseng, 10g of wolfberry, 15g of small onion or scallion, 10g of ginger, 5g of broth or water, 5g of salt, 5g of sugar (optional), 2g of monosodium glutamate (MSG) or chicken powder (optional), and 20g of cooking wine.

3. Ginger and vinegar:10g of finest minced ginger and 100g of aromatic rice vinegar.

4. sesame aroma ingredients: 50g of sesame juice, 150g of cold water, 5g of sugar, 15g of soy sauce, 5g of green onion oil, 5g of pepper oil, 5g of sesame oil, 10g of oyster sauce, 1g of monosodium glutamate or chicken powder (optional), 5g of minced green onion, 5g of minced cilantro, 5g of chopped peanuts, 5g of ripe sesame and other personal favorite ingredients.

Second, practice

1. seafood pot need to clean the seafood one by one. Squid should be cleaned and cut into segments (it is highly recommended to take out the eyes, it looks scary), squid larvae should be cleaned.

2. Eat seafood hot pot, can not be separated from the standard seafood, ginger vinaigrette. Take a bowl, pour 100 grams of fragrant rice vinegar and 10 grams of finely chopped ginger, mix well, get the standard version of ginger vinegar sauce. Seafood both hot and cold ginger powder, is the standard seafood seasoning. For the vinegar, remember to use rice vinegar to taste the freshness of the seafood. If I personally really feel that simply adding rice vinegar and grated ginger is too monotonous, at most add a small amount of sugar to adjust the flavor, other seasonings must not be all added.

3. In the north, for hot pot, the most popular is sesame sauce. Take a larger bowl so that you can easily mix the seasonings. Add 50 grams of sesame sauce and 150 grams of cold boiled water in a 1:3 ratio. Make sure to beat the sesame juice a few times, in one direction while adding a small amount of cold water to bring it to a boil. Add 5 grams of sugar, 15 grams of soy sauce, 5 grams of green onion oil, 5 grams of pepper oil, 5 grams of sesame oil, 10 grams of oyster sauce, 1 gram of monosodium glutamate or chicken powder (optional), 5 grams of chopped green onion, 5 grams of chopped cilantro, 5 grams of chopped peanuts, 5 grams of cooked sesame seeds and any other personal favorite ingredients, and mix well.

4. Prepare 5-7 pike crabs or hairy crabs according to the number of people, clean them and put them on a plate. When eating crabs, please note that organs such as crab stomach and crab heart should not be eaten. Be careful when eating.

5. Clean the prawns, cut off the whiskers and guns, pick out the bags and threads, rinse again and put them on a plate.

6. Scallops cleaned, tightly scalloped shell, cut off the joist, remove the upper shell and abdomen, rinse well.

7. Oysters, also called oysters, are a small seafood with many benefits for the human body. Clean the oyster shells, use a flathead screwdriver or a special oyster knife to pry the oyster shells from the tail, cut off the meat column, rinse it slightly and put it on a plate.

8. Clams spit out the sediment, rinse well, and serve directly on the plate.

9. Scrub the razor clams, remove a ring of black threads and place directly on the plate.

10. Soak the fungus in advance and prepare a variety of seasonal mushrooms, such as seafood mushrooms, enoki mushrooms, crab mushrooms, shiitake mushrooms, flat mushrooms, and apricot mushrooms. After cleaning various mushrooms, process accordingly. Prepare various seasonal vegetables such as chrysanthemum, oleander, spinach, lettuce, etc. After cleaning, put them on a plate.

11. After all kinds of preparations, friends will begin to eat seafood hot pot when they arrive. Rice, lift electric hot pot, independent undulation, with lifting plate, casual cooking, nutrition is not lost. The bottom of the soup pot boil, put the lift plate, select "nutritional steam" function key, first steamed pike crab or hairy crab. Remember to steam the crabs on their backs to keep the legs and yellow color. After steaming for 15 minutes, you can enjoy the crab feast with the tangy ginger vinegar sauce.

12. When eating crabs, be sure to cut off the crab feet and claws first and let them cool down a bit, eating the crab body first. The crab meat can be easily removed after the cooled crab legs and claws automatically detach from the meat shell. When you eat the crab body, the triangular crab stomach and hexagonal crab heart are inedible and must be picked out.

13. Then steam the oysters and scallops over high heat for 3 minutes at a temperature of just 10 minutes. Prawns can be steamed and cooked for 3-5 minutes. Lift the plate to sink into the soup base, clams parsley boiled. The soup base also absorbs the freshness of the seafood and is full of fresh flavor. Then rinse various mushrooms, fungus, and various seasonal vegetables with water, and finish with noodles as the main dish. Eat hot pot, eat hot, friends throughout the participation, lost time, precipitation is warm.

Three, skills

1. If you feel that the boiling water is not fragrant enough, you can cook some bone broth in advance.

2. Matching vegetables can be added freely according to your own preferences.

3. Seafood can be eaten after 15 minutes of cooking. Considering that there are children in my family, the cooking time is a little longer.