Description:The style of cooking is classified: Guangdong Cuisine | Seafood | Suit the taste of both old and young Taste: Salty and fresh Make the degree of difficulty : Chef (advanced ) Make time: 30 minutes The materials: Fresh abalone, dried scallop, umbrell...
It is maritime and fresh to stew originally
- The style of cooking is classified: Guangdong Cuisine | Seafood | Suit the taste of both old and young
- Taste: Salty and fresh
- Make the degree of difficulty : Chef (advanced )
- Make time: 30 minutes
- The materials: Fresh abalone, dried scallop, umbrella shellfish , sea cucumber, blue and green mouth
- Condiment : Bean vermicelli, coconut palm and cauliflower, sweet pepper , spring onions section, the garlic, the ginger
- Stew the maritime fresh method originally:
- 1, the dried scallop is steeped for one day, steep into the frozen water after fresh abalone , umbrella shellfish , sea cucumber , blue and green mouth are hot water flew, wipe and do the moisture for future spending after cooling
2, it is in casserole for two it is big spoon oil cook hot,put by ginger / garlic / spring onions section into /explode pepper not sweet fragrant, add by seafood, watering the rice wine, a little salt / the gourmet powder is flavoured, mix and fry the pan of the younger generation for a moment for use fast
3, pour into half a bowl of soup-stock in the casserole, add a little oyster sauce , the candy, salt, pepper powder, put into bean vermicelli is it is it absorb half to soup juice to boil to cook, spreading all seafood and coconut palm and cauliflower, drips a little sesame oil, the top cover is braised for 3 minutes - Note:
