Mothers blood sugar is somewhat high. She cant always drink porridge or soup with high starch content. She tries all kinds of light soup on the basis of existing ingredients. This fresh shrimp seaweed soup is a simple and fast way to try today. The key point is to eat the delicious fragrance of Master Kangs fresh shrimp and fish noodles. Absolutely no additives! Come and try ps: try adding noodles, upgrade to seafood noodle soup, suitable for people who like light mouth.
Food Material List
- 1 Shrimp Eight (one to two)
- 2 Dry kelp silk 30g-50g
- 1 The amount of dry kelp silk will be foamed, depending on the number of people (I use kelp filament, the thinner kind). Rinse after soaking.
- 2 Remove fresh shrimp shells, head of shrimp shells and cheeks, and remove the sediment from head to retain shrimp oil as much as possible.
- 3 Pour appropriate amount of water into the pot, put in the soaked seaweed, boil the fire, boil the water for a few minutes, add the processed fresh shrimp, boil in the big fire, boil in the small fire, boil in the small fire after boiling, when the natural curly soup color appears red, add a small amount of salt, turn off the fire.
1. When poking shrimp, try to keep the shrimp oil in the head of the shrimp, so that the soup tastes more fresh. 2. Kelp silk must be washed, otherwise the salt and sand doped in kelp will affect the taste of soup.
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