Ingredients
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1000g shrimp
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50g carrots
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green pepper
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25g coriander
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25g celery
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10g peeled dried shrimp
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5g scallops
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5g squid
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seasoning
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10g green onions
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10g ginger slices
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1 Maggi Seasoning Soy Sauce
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seafood soy sauce
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dark soy sauce
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light soy sauce
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rose wine
Directions
Tips
- Put dish refrigerator after cooling. Otherwise, it can damage the refrigerator. Store it in a fresh drawer.
- If you don‘t have Maggi Seasoning Soy Sauce, you can simply add seafood soy sauce instead. The feature of Maggi Seasoning Soy Sauce is to improve the sweetness and freshness.
- Serve within 3 days after cooking. The fresh taste makes the dish special, storing too long will lose the fresh taste.
Steps
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1
Done
10 minutes
|
Cut off the shrimp ’ whiskers, tips of mouth and feet. Split the shrimp and remove its sand vein. |
|
2
Done
5 minutes
|
Put in a bowl. Add water and a little salt. Mix well and soak for a while. |
|
3
Done
5 minutes
|
Remove seeds from green peppers. Peel carrots. Wash both ingredients and cut into small pieces. |
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4
Done
5 minutes
|
Remove stem and leaves of coriander and celery. Wash, drain and cut into strips. |
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5
Done
10 minutes
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Soak dried squid, peeled dried shrimp, dried scallops in the water until soft. Brind to a steamer and steam until cooked. Remove and set aside. |
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6
Done
5 minutes
|
Cut the squid into small pieces; Shred the scallops into strips; Cut steamed shrimp (Shrimp in Step5) into pieces. |
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7
Done
15 minutes
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Add water to a skillet. Boil green onion, ginger, green pepper, carrot, coriander and celery for 10 minutes. Remove all ingredients from the skillet. Use the soup to boil minced squid, minced shrimp and scallop strips. |
|
8
Done
5 minutes
|
Add Maggi Seasoning Soy Sauce, seafood soy sauce, dark soy sauce, light soya sauce, rose wine, shrimps. Allow cooling. Then store in a refrigerator to marinate for 24 hours. Serve. |
