White Jade Dry Bay
By VicentaLakin
It's not until Concubine comes to see a show about the year-old dish, and it's plain white radish. It's a little processed, it's nice and smooth, and it's high up in the atmosphere. It's just that there's a fresh start, but it's not that bad。
Recipe Recommendations
- white radish appropriate amount
- scallops appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- the soup appropriate amount
- salty and sweet
- cook
- several hours
- ordinary
Steps for White Jade Dry Bay
1
Raw materials
2
Onions cut into silk or slices。
3
The dry bee is washed clean and placed in a small bowl with ginger onions。
4
Dried wine with dry bezies。
5
Put the dry bee in the steam pan for 15 minutes。
6
The steamed dry beaks take off the ginger and wine, and the dry beaks are taken care of。
7
the white radish cuts into a 1.5-2cm thick slice. press the shape with the mold。
8
Put a hole in the middle of a white radish, similar to the size of a dry beak, and put a dry beak in the hole。
9
Put the dry carrots in the soup pan and water without white carrots。
10
When the water in the pot is burned, it is put in a soup poach, which will be boiled for two hours。
11
It's completely transparent, it's soft, it's very nice, and it's so full of sweet and fragrance from dry beaks. It's a really nice holiday dish。White Jade Dry Bay Make Tips
1. The thickness of the radish slices should basically match the height of the dried scallops; this ensures the finished dish sits flat and looks neat.
2. If the dried scallops are relatively small, you do not need to hollow them out completely when carving; just dig halfway deep and stuff the scallops inside.
3. Dried scallops expand significantly during the initial preparation and the subsequent stewing process, so leave room for expansion when carving, otherwise the scallops may be squeezed out.
4. Homemade chicken stock or bone broth is best, but if you don't have any, keeping a couple of stock cubes on hand is also very convenient.