The types of seafood we often eat include fish, shrimp, crab, shellfish,sea snailsandsquidetc., which are important sources ofproteinfor the human body.Seafoodsoupis delicious and healthy, and has great benefits for human health, especially suitable for children and the elderly to eat.The following introduces the methods of making seafood soup for your reference.

How to select seafood

Selecting good seafood is the prerequisite for making seafood soup.Here are some tips for selecting seafood.It is important to ensure that the seafood is fresh, and it is best to use fresh seafood that has been caught.

1. Choose active lobsters, and when catching them, their tails will curl towards their abdomen.Freshsmall lobstersand long-haired shrimp should feel dry and firm, while those that are wet and soft are not fresh.

2. Live clams,musselsandoystersshould have their shells tightly closed.If the shells are open and not immediately closed when touched, this indicates that the seafood is not fresh or has already died.

3.scallopseven if the shells are open, the inner membrane will move when touched, indicating that it is alive.

4.snailsand snails and other shellfish, as soon as they are touched, they will hide back into their shells, which indicates that they are fresh.After cooking, the shells of clams, mussels,snailsand oysters will open. If they don't open, they cannot be eaten.

Method for making seafood soup: Mushroom seafood soup

Ingredients

Sticky rice150g,shrimp100g, squid 100g, freshwinter mushrooms50g.salt,pepperto taste.

Method

1. Soak the sticky rice for more than 4 hours, and wash it;Wash the shrimp and squid, cut into small pieces, and blanch them in boiling water, then remove and marinate with salt and pepper;Remove the stems from the winter mushrooms, wash them, and cut them into small pieces.

2. Put an appropriate amount of water in the pot and boil it, then add the sticky rice and cook for 10 minutes over high heat, then cook for another 20 minutes over medium heat.

3. Add winter mushrooms, shrimp and squid to the soup and continue to cook for 10 minutes over medium heat.

Method for making home-style seafood soup

Ingredients

Japanese rice100g,braised pork bones400g soup, shrimp,oystersandcrab meateach 30g,eggs1,dried shrimpto taste.Gingerminced, starch, pepper, sesame oil to taste, a little salt.

Method

1. Wash and dry the Japanese rice, and soak it for 30 minutes;Remove the mud from the shrimp, wash it, and marinate it with eggs, salt and starch for 5 minutes, then blanch it in boiling water, and remove it;Soak the oysters, and wash them;Wash the crab meat, and tear it into silk-like strands.

2. Put the Japanese rice in the pot, addpork bone soupand boil it over high heat, then simmer over low heat to make a thick soup.

3. When the soup boils, add the shrimp, oysters, and crab meat to cook, then add ginger, dried shrimp, pepper, and sesame oil to stir.

Method for making assorted seafood soup

Ingredients

soft silk 115g,sea snail150g, shrimp 15g, scallops 75g,rice150g.salt,chicken brothpepper, sesame oil, ginger to taste.

Method

1. Wash and slice the soft silk;Soak the sea snail in water for about 1 hour to remove sand, then cook in boiling water until the shells are open, and then remove;Wash the shrimp;Prepare the scallops.

2. Pour an appropriate amount of water into the pot, add rice, and cook for 15 minutes over medium heat, then add shrimp, scallops and all the seasonings, and continue to cook for about 2 minutes, then add soft silk and sea snail, and cook again.