Sihai network

Italian Seafood Soup

1. Wash the shrimps, remove the shrimps' thread, cut the shrimps' whiskers and feet for use

2. Mix 200ml of water or soup with high gluten flour and sift it into a fine batter

3. Dice carrot, potato and celery

4. Dice onion and bacon

5. Put the remaining water or soup into the pot, add white wine, add clams and shrimps, heat until the soup is boiled, and then fish out shrimps and clams

6. Add five dices into the pot and cook for seven or eight minutes on a low heat

7. Add milk and butter

8. Slowly pour in flour water and mix well with spoon to thicken the soup

9. Add seafood, salt, white pepper and sugar

Warm tips: 1. The merchants who bought the clam have basically spit out the mud, just clean it. 2. Shrimps and clams don't need to be cooked much, or the meat will be old. 3. Flour water is to make the texture of the soup more thick, but it must be sifted and refined, otherwise it will affect the texture of the soup.