Homemade Colorful Seafood Soup
1.
Choose fresh flower-shell clams that have been spit out sand, and use a knife to cut longitudinally along the direction where the shell is closed. We call this kind of clams, which we call flower clams or hand-picked clams. It's delicious when it's fried and cooked
2.
Use the tip of a knife to scrape along the inside of the shell, so that half of the meat is scraped off
3.
Scrape the other side and the whole clam meat will fall out
4.
These are done in five minutes. It’s still very simple. Don’t pour out the soup in the shell. First, it can be used to clean the impurities in the clam meat without losing the umami taste. Second, the original juice is very delicious and makes soup. Some time to use
5.
Dice potatoes, remove seeds and dice zucchini, cut carrots into smaller dices, cut green onion and set aside
6.
Put the stock (preferably chicken broth) in the pot, add appropriate amount of water and chopped green onion, add carrots after boiling, and add diced potatoes when it is five years old
7.
While cooking the soup, cut the ham into slices, add a little salt to the starch and the whole egg liquid to improve the taste
8.
Use a spoon to check the maturity of the diced carrots and diced potatoes, and cook until the outer layer of the 8 mature potatoes is soft and the inner core is slightly hard.
9.
Add the diced zucchini and diced ham. The zucchini will cook easily for a while, and it will not taste good if it is too soft
10.
Before beating the egg flowers, use a spoon to crush a part of the diced potatoes into the soup, which will make the soup thicker and taste better
11.
Add the clean clam meat and the upper clear part of the clam juice to the soup, add a little cooking wine, salt and sugar, stir with a spoon twice. The remaining clam soup has fine sand and other impurities at the bottom. Pour it out.
12.
Quickly thicken the starch with water and turn off the heat. Just add a little white pepper before serving
Tips:
1. The broth is best to use chicken broth. If there is no broth, you can substitute almost half of Knorr Soup for a liter of water, and you don't need to add salt.
2. Do not pour out the original juice in the clam shell. Firstly, it can be used to clean the impurities in the clam meat. Secondly, this is the original flavor. When making the soup, put some special deliciousness.
3. Be sure to use chopsticks to move the cut clam meat back and forth in the original juice first, and use the original juice to wash away the remaining impurities. When placing the clam meat in the pot, only take the clear upper part of the clam meat and the clam juice into the pot. Don't pour it into the pot, as it may be awkward.
4. The clam meat is split, it is easy to cook, and it will become hard when cooked, which will affect the taste.
5. Add sugar, cooking wine and white pepper to remove fishy and freshness. In fact, we people on the beach are used to eating it, and it doesn’t feel fishy if we don’t add it.
