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How to make taro seafood vegetable soup, which is dry and nourishing, and bibimbap is particularly fragrant?
How to make taro seafood vegetable soup, which is dry and nourishing, and bibimbap is particularly fragrant? In recent days, my husband laughed at me and thought that I had entered the life of the elderly in advance. Volunteer after work, you can walk more than ten thousand steps a day. Have a simple meal after work, then go to square dance with my elder sister, and then like to visit the morning market. Why go to the morning market? I have to say, actually, I didn't go to the morning market to take advantage of small things.

On the contrary, it's a fresh picture, and you can buy the small garden vegetables sold by the uncle in the urban-rural fringe under the condition of bursting with luck. Although the food is not very good, sometimes there are bug eyes. These are all planted by the uncle himself, and the rest are sold to earn some pocket money. I met a taro seller in the morning market today, and the taro dug out of the garden was quite good. Only 5 yuan to sell a catty, you can also buy a pot of dry soup, delicious and nourishing, suitable for both men and women.

Beginning of autumn, I'd rather not eat meat, which is also wrong. But this soup is dry, nourishing and healthy, and it tastes delicious. The taro in Jiaodong area is very small, which is essentially different from Lipu in South China. This kind of taro is suitable for steaming.

After peeling, the soup is soft and glutinous, which is quite good with seafood soup. Come to a bowl of soup like that at night, it tastes simple and light, and it is not afraid of being fat. Rich nutrition is not nonsense. If I want to be addicted, I mean its taste, which is fresh, taro is slippery, cold and tender, and the juice is fragrant. After drinking the first bowl, I want to drink the second bowl with white rice, which always makes people lose their appetite.

8 taro, seafood and vegetable soup, half a bowl of sea rainbow meat, half a teaspoon of rice wine, a proper amount of onion, a teaspoon of salt and a handful of small vegetables. Practical process

The first step is to prepare taro in advance, wash, peel and cut into pieces. Put oil in the pan, add onion and stir-fry until fragrant. Pour in taro slices and stir well. Pour in the right amount of cold water. The rainbow meat that fell into the sea has long been peeled. Pour cooking wine to remove the fishy smell, and cook the juice when it is popular.

Step 2: Cook the red wine for 5 minutes and skim off the foam. Add a handful of vegetables and some salt to taste before cooking. Just cook it again. Tip: Be sure to pay attention to the order of food, and finally put vegetables to prevent nutritional damage. The variety of green vegetables can be changed according to my taste. You can use oil wheat vegetables, broccoli or other green vegetables.