Homemade Huajia Soup
Overview
Seafood just needs to keep its original flavor. The seasoning is very simple and it is delicious without adding too much. The problem with sixty-year-olds is that they are difficult to clean and have a muddy smell when eaten. Try my method to make a simple and delicious Huajia soup that contains vegetables and soup.
Tags
Ingredients
Steps
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- Keep fresh flower beetles in clean water. Add a few drops of sesame oil to the little salt inside. Change the water every half an hour and let it vomit out the mud in its belly and it will be fine in about two hours
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Put the blended oil in the pot, add the ginger, garlic and green pepper and stir-fry briefly. Add water and soup stock and bring to a boil. -Tangbao is something similar to soup stock that can be added or not. It will be more fragrant if you put it in
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Vermicelli soaked until soft and cut off
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Wash the bean sprouts and cut the Ophiopogon japonicus into small pieces.
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Use a slotted ladle to scoop out the foam floating on top and pour it into the vermicelli and flower armor
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After the scallops are cooked until your mouth opens, immediately pour in the bean sprouts and Ophiopogon japonicus
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Sprinkle with chopped green onion and serve
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This is thick soup Baoha. Sometimes you don’t want to make soup, so it’s very useful to use this.
