Fume-free Low-carbon Private Dish "bone Soup Seafood Tofu Pot"
1.
Bring the bone broth to a boil and pour a little Shao wine.
2.
Add scallop and abalone sauce to taste.
3.
Sprinkle a little MSG and pepper into the soup.
4.
Then pour the cabbage into the soup and blanch it.
5.
Slightly blanch the cabbage and remove it and pour it into a casserole to make a bottom.
6.
Then put the jade tofu into the pot and blanch it.
7.
The tofu is blanched and poured into the casserole.
8.
Add fish maw, abalone slices and shrimp meat to the bone broth and cook.
9.
Boil the prawns until they are mature and thicken the gorgon with water starch.
10.
Then sprinkle a little scallion oil.
11.
Finally, pour all the ingredients into the casserole.
12.
Cover the casserole with a lid and bring it to a boil over low heat. Cook for about 3 minutes.
13.
Then serve with the casserole.
Tips:
The characteristics of this dish: light color, rich soup, smooth tofu, delicious seafood, refreshing cabbage, and good hot food.
Tips;
1. The seafood ingredients used to make this dish can be matched at will. You can use whatever you have. You don't have to stick to the above ingredients. For example, fresh squid, scallops, fish fillets, scallops, etc. can be used.
2. If you don’t have bone broth, you can use the clear soup cubes purchased in the supermarket instead. If you want to be more concise, you can also use egg soup or songhua soup. The method of egg soup is to beat the eggs and put a little oil in the pot and fry them slightly. Add boiling water and simmer for 5 minutes to make a white soup and season it.
This private claypot dish "Bone Soup Seafood Tofu Pot" from Big Frying Spoon is ready for your friends' reference!
