Dried Seafood in Clay Pot
1.
Prepare all kinds of vegetables, wash and drain them for later use (the variety of vegetables, the quantity is arbitrary, I use Chinese cabbage, Chinese cabbage, and broccoli).
2.
Clean up fresh seafood for later use. (Anyway, I use cooking wine and boiled water. I boiled the water. I don’t boil it. I love it at will.)
3.
Soak the dried seafood in clean water for 15 minutes, pick up and rinse, and drain for later use. (My Yuanbei is slightly crushed, so it tastes better)
4.
Soak the dried mushrooms until soft, wash and shred.
5.
Soak the vermicelli until soft, rinse and drain, cut twice in the middle and set aside.
6.
Cut the ginger slices, peel the garlic cloves and prepare to cook.
7.
Put half of the ginger slices in boiled water, boil some chicken powder, salt, and oil, then cook the vegetables (don’t need to be too cooked, just cut it off), pick it up and put it on the plate after it’s cut off.
8.
In addition, use a non-stick pan with hot oil, first add garlic to fragrant, then dry seafood, finally put shredded shiitake mushrooms, and fry them over a slow fire.
9.
In addition, use a small milk pot, pour the soup (I used a certain brand of fresh chicken soup), and boil the remaining half of the ginger slices in the soup. After the water is boiled, put the fresh seafood and vermicelli in the soup to boil After the water is boiled, pour the fried dried seafood and mushrooms with oil into the seafood soup, add a small amount of salt to taste, and roll twice to pour it on the mixed vegetables. Serve.
Tips:
☞Mixed vegetables and seafood are both options. You can choose what you like. You can have more or less, and more will make it fresher.
☞You don’t need too much seafood soup to make it more essence and fresher.
☞I cook the seafood soup while frying slowly. This is faster and the oil will suck back after the frying is left for a long time.
☞It must be deep-fried. It is easy to be cooked too quickly, and it will not be cooked or fragrant. Because it will not be cooked for too long in the soup, it will not fragrant after a long time, so try to fry it as much as possible.
☞The oil for frying is a little bit more than for frying. Pour as much as you want into the soup later. Feel free. The oil is very fresh. If you don't use it up, keep it and eat it later.
