Original Seafood Hot Pot

Name: Original Seafood Hot Pot
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 700g Sea mussel; 500g Live shrimp; 300g Cooked tubule; 500g Squid; 400g Oyster; 1 Broccoli; 1 carrot; 1 piece tofu; 2 pieces Raw garlic; 2 teaspoons salt; Some Very Fresh Soy Sauce; Some Vinegar

by Poetic heart

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The nutritional value of seafood is very rich, not only rich in protein, but also contains calcium, iron, zinc, iodine and other trace elements required by the human body.
The soup base of the hot pot is sea mussel soup. "Sea mussel" is a marine bivalve shellfish, also known as "Xishi Tongue", commonly known as "sea mussel" in Fujian, Jiangsu and Zhejiang, and "holy concubine mussel" in Guangdong and Hong Kong. It is rich in nutrition, rich in high-quality protein and amino acids, and has a delicious taste, crisp and sweet. It is a prestigious feast delicacy. "Chicken Soup and Boiled Sea Mussel" is a Fujian dish that is as famous as "Buddha Jumping over the Wall".
Sea mussels are sweet and salty, have a flat nature, can nourish yin and nourish deficiency, clear heat and cool liver. It is especially suitable for people with weak constitution, insufficient qi and blood, malnutrition, people with high cholesterol, high blood fat constitution, and people suffering from goiter, bronchitis, gastric diseases and other diseases. When eating seafood hot pot, use it to make the soup base, the soup is milky and clear, tastes sweet, and can play a role in improving freshness. "

Original Seafood Hot Pot

1. Prepare all food. (Material drawing)

2. The sea mussels are spit out in light salt water for several hours and then washed.

3. Boil water in a pot. After the water is boiled, add sea mussels and cook for about 30 seconds to remove impurities. Drain the water slightly.

4. Add an appropriate amount of water to the soup pot, add sea mussels, and add a few slices of ginger.

5. Cover the lid, turn to medium-low heat and simmer for about 30 minutes until the soup is milky and white, and serve as the soup base for the hot pot.

6. Wash the squid belly, cut it into large pieces after drawing a flower knife.

7. Boil the water in a pot of boiling water for about 30 seconds, then pick up.

8. The oysters should be placed in clean water and washed one by one by hand to remove the remaining broken shells.

9. The washed oysters should be placed in clean water to prevent the skin from drying out.

10. The small tube is cleaned.

11. Wash the squid head and cut into strips.

12. Clean the shrimp and cut off the shrimp silk.

13. Cut the tofu well and place it in water to prevent it from breaking.

14. Wash the broccoli and break it into florets. Wash the carrots and cut into hob pieces.

15. Put carrots and broccoli in a pot of boiling water, and blanch until they are broken.

16. Cut the garlic into shreds and cut the garlic leaves into sections.

17. Put the garlic shreds on the plate, add light soy sauce and vinegar in half portions, and mix well for dipping.

18. Move the induction cooker and the cooked sea mussel soup to the table, add some salt, bring the soup to a boil, and eat while brushing.

Tips:
Poetry heart phrase:

1: Shellfish are often cold and cold, so people with deficiency of the spleen and stomach should not overdose.

2: Seafood itself is very umami. It is recommended not to add MSG or more salt when cooking, so as not to lose the umami taste.

3: The dipping material is prepared according to each person's preference.

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