What are the methods of making dried sandworm soup?

Many people feel scared when talking about sandworms, because sandworms are a kind of marine insects that look similar to ordinary caterpillars, but are longer and have more legs. In fact, sandworms can also be used as a delicious ingredient. People in coastal areas love delicious dishes made from sandworms. For example, sandworm dry-boiled soup is a very special dish. Let’s take a look at the methods of making sandworm dry-boiled soup.

In fact, many insects are tonic foods, such as rice worms, scorpions, and the sandworms used to make soup this time. Sandworms are produced in the sea area of Zhanjiang. Fresh sandworms can be blanched and have the flavor of goose intestines and squid, while dried ones are best used to make soup. The soup is sweet and nourishing, making it the best tonic food therapy for weak people. In addition to drinking the soup, you can also eat the gassho melon. Method 1: 1. After buying dried sandworms, remove the sandbags and cut them open without soaking. First break one in the middle and then cut it into two parts. 2. Add a little oil, don’t heat it too hot, and fry the sandworms until they change color, about ten to twenty seconds. 3. Add water and cook for about 10 minutes, the soup will gradually turn white. 4. Slice the winter melon and chop the green onions into chopped green onions while cooking. 5. When the soup turns white, add the winter melon and a little salt. After it is cooked, remove from the heat and sprinkle with green onions. Method 2:

1. Cut green and red peppers and chicken breast into medium shreds; 2. Marinate chicken breast and fresh sandworms, and fry them separately; 3. Stir-fry the ingredients in a pan and add the broth to season; 4. Bring to a boil, add the shredded chicken, sandworms, and green and red peppers, stir well, bring to a boil, thicken with starch, sprinkle with pepper, drizzle with sesame oil, and serve on a stewed dish.

Method 3: 1. Dry-dry the sandworms. Dry-bake the sandworms until golden on both sides. 2. Use scissors to cut the tail end, cut it in half, wash it, or use a brush to remove the sand. 3. Soak the mushrooms. 4. Cut into slices and set aside. 5. Blanch the pork bones in cold water. 6. Add the mushrooms. Add the preserves. 7. Add the washed dried sandworms as well. 8. Chop a piece of ginger and cook together to remove the fishy smell. Bring to a boil over high heat, then simmer on low heat for one hour. Finally, add appropriate amount of salt according to personal preference.

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