How to make soup with shell meat: a hot topic and practical guide on the Internet
Recently, the discussion about seafood cooking has become more popular on the Internet, especially the method of making soup with shellfish ingredients has become the focus. This article will combine the hot topic data of the past 10 days to provide you with a detailed analysis of the skills of making soup with shell meat, and attach structured data for reference.
1. Top 5 popular shellfish topics on the Internet (last 10 days)
| Ranking | Topic keywords | Search volume (10,000) | Main platform |
|---|---|---|---|
| 1 | How to make clam soup | 38.2 | Douyin/Xiaohongshu |
| 2 | Tips for removing sand from shells | 25.6 | Station B/Zhihu |
| 3 | seafood soup nutrition | 19.8 | Weibo/Xia Kitchen |
| 4 | Scallop soup recipe | 15.4 | Kuaishou/Douguo |
| 5 | Shell soup taboos | 12.1 | Baidu/WeChat |
2. Comparison of classic shell soup recipes
| Soup name | Main ingredients | Excipients | cooking time | Popular index |
|---|---|---|---|---|
| Winter Melon Clam Soup | 500g fresh clams | 300g winter melon, ginger slices | 25 minutes | ★★★★★ |
| Scallop and Radish Soup | 50g scallops | 1 white radish, wolfberry | 1.5 hours | ★★★★☆ |
| Seafood mixed clam soup | Mixed shells 800g | 2 tomatoes, onions | 40 minutes | ★★★★★ |
| Scallop corn soup | Yao Zhu 30g | 200g corn kernels, egg white | 50 minutes | ★★★☆☆ |
3. Five-step method for making shell soup
1.Material selection: Choose fresh shells, soak them in light salt water for 2 hours, spit out sand, and scrub the shells. Dried shellfish need to be soaked in rice wine in advance.
2.The key to removing fishy smell: Pour ginger slices and cooking wine into a pot under cold water and blanch them. Take out the shells immediately (skip this step for scallops).
3.Soup base matching: Two basic soup bases are recommended: ① bone broth + shell juice ② water + fried fish head.
4.Fire control: After boiling shellfish, turn to medium-low heat and simmer for 15-20 minutes. Dried shellfish needs to be simmered for more than 1 hour.
5.Seasoning timing: Add salt 5 minutes before serving. You can add white pepper, minced celery, etc. to enhance the freshness.
4. Frequently Asked Questions
| question | solution | Things to note |
|---|---|---|
| The shell does not open its mouth | Deprecated immediately | may have gone bad |
| Soup is cloudy | Skim the foam when blanching | Control the heat |
| Too much fishy smell | Add lemon slices/rice wine | Avoid using mature vinegar |
| Nutrient loss | Shorten cooking time | Put the shells last |
5. Recommended health care combinations
According to traditional Chinese medicine theory, shell meat is cold in nature, so the following combinations are recommended:
•Warming type: Add 1 piece of Angelica sinensis and 3g of Astragalus membranaceus (suitable for those with physical weakness)
•Dehumidifying type: With 30g adzuki beans and 5g tangerine peel (applicable during the rainy season)
•Homely style: Tofu + kelp (classic three fresh combination)
6. Formula tested and praised by netizens
@海shore人家:"Golden Combination"Clam + loofah + vermicelli, the soup is fresh and delicious. The secret to making it quick in 15 minutes is to drizzle a little sesame oil at the end.
@ food researcher:"Innovative approach"Take out the shell meat and chop it into pieces, mix it with the egg liquid and steam it before adding it to the soup. The texture will be richer.
Recent data shows that the search volume for shellfish soup increased by 47% after the beginning of summer. It is recommended to choose fresh shells in the season (the plumpest from May to September) and avoid products that have been frozen for more than 3 months. Bookmark this article to unlock more seafood cooking skills at any time!
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