Cuttlefish keel soup
Overview
The auspicious New Year dishes are all over the house [Squid and Dragon Bone Soup]. The New Year dishes were originally planned to be served in order, first cold and then hot, with meat and vegetables, and served on each table. However, the plan never changed much. I was busy with various things, so I often cooked them later and made whatever materials I had on hand. I could not strictly follow the plan. Okay, that's fine too, just do it one by one. Several pieces of meat have been served. Let’s serve some soup. The soup at my family's family dinner is more casual. I usually use more leftover ingredients so that the shape is not wasted. Of course, the taste still needs to be strictly controlled, and it is definitely not just added casually. Some time ago, I made a soup with cuttlefish and pork ribs. Niuer liked it very much. Today I changed it to keel bones and cuttlefish, and finally added pumpkin. The color also makes it festive! Ingredients: Dragon bone cuttlefish, pumpkin and corn Seasoning: green onion, ginger, cooking wine, salt Method:
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Ingredients
Steps
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Cut the keel into pieces, add onions, ginger and cooking wine and blanch them in water. Wash well after cooking.
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Remove the head and skin of the cuttlefish.
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Cut the cuttlefish with a knife. Boil a kettle of hot water.
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Rinse the cuttlefish several times.
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Cut corn into cubes and set aside.
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Prepare the pumpkin.
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Peel and cut into pieces.
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Place the blanched keel bones in the pot, add the corn cuttlefish, and start the soup making process. Ten minutes before the end of the program, add salt and pumpkin, and take it out of the pot after the program ends. You can add chopped green onion and coriander when serving.
