Name: Seafood Mushroom Rice Cake Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 package Rice cake; Some Seafood Mushroom; Some Crab Mushroom; Some Clam; Some Prawns; Some Green leafy vegetables; Some salt; Some ginger; Some Cooking Wine; Some pepper

Seafood Mushroom Rice Cake Soup

by Yueyue Yushi

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

I made seafood mushroom rice cake soup once and fell in love with it. There is no specific amount of ingredients, so you can add more if you want to eat, and you can't treat yourself badly. "

Seafood Mushroom Rice Cake Soup

1. Wash seafood mushrooms and crab-flavored mushrooms, cut off the roots, and cut into small pieces.

2. Wash green leafy vegetables and cut into small pieces.

3. Wash the prawns, remove the heads, and the intestines. Reserve the heads for later use. Wash the shrimps and cut into small pieces.

4. Break the nian gao and set aside.

5. Clams clean the surface with a toothbrush.

6. Add water to the pot, boil, add ginger slices, cooking wine and clams.

7. After cooking until the clams are open, remove them (take out the first ones), and reserve the water for cooking the clams for later use.

8. Wash the wok, heat it up, pour the oil, add the ginger slices, stir-fry the shrimp heads, press the shrimp heads while frying, and fry the shrimps.