As for how much seaweed to put, it depends on how many people cook the soup, because seaweed is a bit astringent, so don't put too much. For soup for three or four people, it is enough to put a handful of seaweed-one in your hand. I like seaweed soup myself,
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Chinese liquor clam seaweed soup
material
Half a pound of fresh clams
Seaweed silk-andesite
Fan rou yi Zha
Two cups of water
A glass of dry white wine.
2 tablespoons chopped onion, chopped garlic and chopped carrot.
Two ounces of tobacco and meat.
A little salt, pepper and vanilla.
Material introduction
Spider meat can be used for dietotherapy, and the shell also has medicinal effects. Clam shell is salty and flat, and its main components are protein, carbohydrates, fats and minerals.
Western-style seaweed silk, vacuum packed, sold in large supermarkets, can be replaced by Japanese seaweed silk.
Cooking experience
Blanch the frozen clam meat first.
If the clam doesn't open its shell when it is cooked, it is dead. Take it out. You can quickly freeze and blanch the clam meat first.
You can add cream and grind it into cream soup instead of white wine.
working methods
It takes twenty-five minutes
Wash and shred seaweed, put it in a pot with chopped green onion, minced garlic, minced carrot, coriander and white wine, and cook for about three minutes. Take it out. number
Chop the bacon, stir-fry in a little oil, and add water to boil.
Add the clams and cook until the clams open.
Add white wine and ingredients, cook for about five minutes on low heat, and season with salt, pepper and chopped herbs. ,