Korean Seafood Pot

Korean Seafood Pot

by Lao Fang Xiaoyu

4.8 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

3

As the saying goes: There is rain and snow every year, not in March or Nine in April. To be honest, the three or forty-nine days of this year have not just entered the winter, it will be cold, I thought this winter would be like this smoothly; how do you know that the gods say changes will change, the daytime is still 10 degrees of sunshine, but the temperature in the night The heavy snowfall made me feel silly when I opened the curtains in the morning: the outside was already white.
It is difficult to travel due to heavy snow. For safety reasons, the city’s primary and secondary kindergartens have closed classes and exams. Many parents have to take time off to take care of their children at home; what the children look forward to most is: making snowmen and having snowball fights, and what adults want to do most is: I cook and eat at home to warm my family.
What is the warmest to eat in cold weather? The answer must be ~ all kinds of stews; especially stewed a pot of hot spicy smorgasbord: there are vegetables and meat, fragrant and spicy, with soup and juice in one pot; this time it is better than all the delicacies in the world; depending on the ingredients It seems simple and casual, but it is rich and varied. In addition, it is boiled and stewed slowly, so it is delicious and delicious; it has enough water, good nutrition, and easy digestion. It is really suitable for all ages.
The "large prawn and seafood scallops" that happened to be ordered arrived. Seeing that there were some vegetables and hot pot sauces in the refrigerator, he bought a piece of duck blood and thought about braising Korean seafood in a pot; it was cooked on the back end. At the table, the old couple were surrounded by a casserole, holding rice in one hand, and eating the gurgling, steaming spicy delicacy. After a while, they felt warm all over, as if they had forgotten that the snowflakes were still floating outside the window~~~

Ingredients

Korean Seafood Pot

1. Prepare the ingredients

Korean Seafood Pot recipe

2. Cut the duck blood into the pot, add salt, cooking wine and water to boil, remove the fishy, and increase the tender taste at the same time

Korean Seafood Pot recipe

3. Shell the scallops and take the meat, rub them with salt, and then wash them for later use

Korean Seafood Pot recipe

4. After the casserole is heated, pour the oil and stir fry with the special sauce for Korean hot pot.

Korean Seafood Pot recipe

5. Add the cooking wine to remove the peculiar smell of the sauce

Korean Seafood Pot recipe

6. Then add Chinese cabbage ridge, yuba, duck blood and appropriate amount of water in turn

Korean Seafood Pot recipe

7. Cover the high heat, bring to a boil, turn to a low heat and cook for a while

Korean Seafood Pot recipe

8. Next, put the cauliflower and gluten bag, cover the fire and continue

Korean Seafood Pot recipe

9. Add prawns and scallops after boiling again

Korean Seafood Pot recipe

10. Continue the fire, it will boil in a while

Korean Seafood Pot recipe

11. Now you can add spinach and carrots

Korean Seafood Pot recipe

12. Finally, add some salt to taste according to the saltiness

Korean Seafood Pot recipe

Tips:

1. The special sauce for Korean hot pot is a compound sauce like the Sichuan hot pot base, so there is no need to put other seasonings except salt
2. It is best to add salt and cooking wine in advance to blanch the purchased duck blood to remove the fishy taste and increase the smooth taste.
3. Seafood and spinach are easy to grow old and yellow, so they are suitable to be put last, so they are delicious and beautiful

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