Seafood Quinoa Lump Soup
1.
Wash and cook the seafood, settle the soup, and take the meat for later use.
2.
Slice green onions, cut leek into small pieces, and shred potatoes.
3.
Put the flour into the container, turn on the water fountain until it drips, use chopsticks to stir the flour into small noodles, then take it out and spread it out.
4.
Saute the shallot slices with less oil in the pot, add the potato shreds and stir-fry until soft, pour the precipitated seafood soup into the pot and bring to a boil, sprinkle the stirred lumps into the pot; boil the soup again, and sprinkle the scattered eggs In the pot; stir with a spatula while sprinkling the egg mixture.
5.
When the egg liquid has all risen to form an egg flower shape, add the scallop quinoa and chopped chives. Turn off the heat and mix in black pepper and sesame oil, and season as appropriate (if you use seafood stock soup, it is not recommended to add salt).