Seafood casserole
By VicentaLakin
Shi Jin is not a mess, but must be given priority, such as seafood, fat cattle, vegetables, etc. It is sometimes true that China’s eating culture is deep and has a natural beauty different from that of overseas countries. The fragrance is beautiful, spicy and colorful, and it's a good choice, both at home and at dinner。
Recipe Recommendations
- frozen tofu 100 grams
- konjac 100 grams
- prawns 2 only
- sausage a
- Hangzhou pepper 1-2 a
- squid appropriate amount
- color pepper appropriate amount
- coriander appropriate amount
- the soup one
- salt appropriate amount
- sesame oil 15 grams
- chili oil 15 grams
- sesame oil 10 grams
Steps for Seafood casserole
1
The raw materials are as follows: shrimp tails cut open and shrimp lines removed; squid slices (I bought them ready)
2
(b) The squared ding in pepper, fragrance slices, salami slices, pepper cut 2
3
Freezing tofu and rinse the tara with fresh water
4
Freezing tofu and rinse the tara with fresh water浓汤宝如图
5
(b) Water appropriate in the pot and boiled with a big soup
6
We're going to have to add frozen tofu and taro and then boil it again
7
Weeds, shrimp, peppers, peppers, squid tablets, salt proper, then boiled to shrimp
8
Finally, it can be served with soy oil, chili oil, perfume and spices
9
It tastes good, like a map。Seafood casserole Make Tips
1. Stock cubes can be used as a substitute for stock; they are sold in supermarkets, are convenient and quick, and are widely used.
2. If you can get fresh oysters, this dish would be even more perfect.
3. Since this is a mixed seafood dry pot, you can swap the seafood ingredients according to your own taste; just use whatever you have at home.
4. Personally, I feel that adding a type of meat ingredient when making the mixed seafood dry pot significantly improves the texture, such as Chinese sausage, fatty beef, or ham. However, do not add too much, or it will overshadow the main ingredients.