The fifth week standard recipe Yaozhu seafood soup INGREDIENTSUITQUITY Seasoning: 20 g of rice wine, 5 g of salt, 5 g of sugar, 2 g of pepper and 5 g of chicken powder. Sesame oil 5 g white powder 20g α material mushroom g 120 crab leg g 100 clam meat g 100 fresh nail fish g80 boxed tofu box 1 barrel bamboo shoots g 150 horseshoe g30 onion g 15 eggs/. 38+050g Tomato 20g Ginger 10g Onion 20g Celery 10g Carrot 20g Coriander 10g β Tricholoma g65438+ 00 Carrot g40 Broken Scallop g30 Ginger g 10 Leek g 10 Coriander g5 Red Onion Crispy g5 g Method? 0? 1 Boil the soup with water 1 hour, and filter to make broth. Add scallop powder, onion, ginger and wine, steam with a little water for 30 minutes, and take it out for later use. ? 0? Mushrooms, mushrooms, carrots, bamboo shoots and horseshoes are all cut and blanched in Sichuan for later use. ? 0? Cut tofu into small pieces and soak in cold water. Cut the soft-shelled turtle into small pieces and blanch the crab legs for later use. ? 0? 4 Slice onion into nails, dice leek and coriander, crisp red onion, and break eggs for later use. ? 0? 5 Add broth from the pot and bring to a boil. 0? 2 thicken the ingredients and seasonings into soup, then add the egg mixture and mix well before adding? 0? 3 ingredients, onion slices and sesame oil are boiled and mixed well. Put it in a bowl and sprinkle it on it. 0? Four ingredients will do.