Baggio’s wife takes care of 2 gold nuggets too well, the attitude of the twins when their mother accidentally cooks them poorly

Refer to how to make spicy seafood soup to stimulate the taste buds

Material:

Fresh Clams: 1/2 kg

Peeled tiger shrimp: 100g

Squid: 100g

Mushroom buds: 50g

Enoki mushrooms: 50g

Flour

Chicken eggs: 1 egg

Lemongrass: 2 plants

Thinly grated onion, coriander leaves, grated purple onion

Coriander

Seasoning: cooking oil, sesame oil

Soy

Thai hot pot seasoning seasoning

Doing:

– Peeled tiger shrimp, diced 1cm. Cut squid 1cm square. Marinate shrimp and squid with 1/2m pepper.

– Clean clams. Chicken eggs in a bowl, beat.

– Sliced ​​straw mushrooms. Mushrooms cut into 3cm pieces. Lemongrass tree smashed, cut into pieces.

– Heat 2 tablespoons of cooking oil, add 2 smashed lemongrass stalks and fry until fragrant, add the clams to stir well, add 2 cups of hot water, close the lid, cook until the clams open, then turn off the heat. Separate the clam meat. The clam broth is settled to remove the residue, take the water to cook the soup.

– Heat 2 tablespoons of cooking oil, add the remaining smashed lemongrass, grated purple onion and coriander leaves, add 1.2 liters of water including clam broth and filtered water, bring to a boil, season with 1/2 packet of seasoning. Prepare Thai hot pot seasoning, add mushrooms, squid, and shrimp to cook. Remove the lemongrass and leaves. Add 3 tablespoons of tapioca starch mixed with water to the soup. Continue to add the eggs slowly, stirring in one direction for the eggs to form fibers. When the soup boils, add clam meat, grated onion and turn off the heat. Add 1 tablespoon of sesame oil.

– Ladle the soup into a bowl, sprinkle with coriander and pepper, and serve with soy sauce.

Good luck!