Lobster fat and juice 1.5 cups
Tofu a few pieces
Prawn 3 pieces
Cuttlefish 4 pieces
Chinese short razor clam 3 pieces
Water 1.5 cups
Minced Ginger, scallion and garlic 1tsp
Add 1 tbsp. vegetable oil to a skillet, add ginger, scallion and garlic sauté until fragrant.
Add water, tofu and lobster fat and juice to it, bring it to boil.
Add prawn, cuttlefish and clam and cook for 2 minutes.
Add some starch water to thicken the soup.
Beat up the egg in a separate bowl; add the egg to the soup. Add pinch of white pepper.
No salt needed for this dish since the lobster fat and juice is already salty. I didn’t like the color of the dish because it looks kind of ugly, so I added a tbsp. of dark soy sauce. However it only made it worse, so I didn’t want to post this dish, but the taste of it is incredible, too delicious not to share it. So here you go!!！
加入大虾, 墨鱼和蛏子, 煮2分钟。
这道菜不需要加盐, 因为龙虾的脂肪和汁水已经是咸的了。 我不喜欢这道菜的颜色, 因为它看起来有点难看, 所以我加了一汤匙老抽试图让它变好看一点。结果更糟, 所以我其实不想贴这道菜, 但它的味道是令人难以置信的美味, 这么美味怎么可以不分享！所以你们随便看看吧！
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