Recipe: Amaranth seafood soup

Home Cooking Recipe: Amaranth seafood soup


Now is the best season for leeks, especially tender and delicious. At this time, the roots of leeks are also very delicious. There is a kind of soft feeling. After the Qingming dynasty roots, the hard core can not be eaten. The amaranth at that time also began to bloom, and it was not very delicious.



  1. The leek is cleaned, cleaned, watered, and cut into small pieces. Shrimp goes head to tail. Put the flour in a clean basin, open the faucet to a state of continuous dripping, connect the basin to the water under the faucet, and use a chopstick to stir in one direction (remember to be a direction), stir the surface into a small bowl, if the surface can be more Take out some of the smashed cockroaches in advance. Chopped green onion chopped in hot pot, stir fry under chopped green onion, stir fry until discolored, sauté the leeks for a while, add water to boil, add noodles, cook, add salt, add pepper (depending on your taste, you can also Add other seasonings, the seafood taste is not easy to add too thick material to cover the taste of seafood and leeks.) Add a marinated egg to cook the egg and cook it, add water, add star anise, cinnamon, bay leaf, clove ( Can eat spicy peppers), soy sauce (to be more, use), soy sauce, a little bit of sugar, boil and boil for 10 minutes, add the shelled eggs to cook for 5 minutes, turn off the heat, put the pot in the pot After the cold, remove the eggs, pour the marinade, remove the seasoning, and put in a clean, water-free, oil-free container with a lid. You can eat it on the second day, but the more you drink, the more you eat, the better.

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