Peachy
By VicentaLakin
It's called a pebble bowl. Today's pebble soup is definitely not what you usually eat. Because it's a Japanese-Korean mix of seafood pans! It's a very special feature。
Recipe Recommendations
- hot rice 200g
- seaweed appropriate amount
- Flammulina velutipes appropriate amount
- soybean sprouts appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- shallot appropriate amount
- shrimp appropriate amount
- mushrooms appropriate amount
- cucumber appropriate amount
- crabsticks appropriate amount
- salt appropriate amount
- Japanese soy sauce appropriate amount
- white pepper appropriate amount
- salty and fresh
- mix
- ten minutes
- senior
Steps for Peachy

1
Shrimp goes to the shell, back to the shrimp line, wine, sugar, pepper pickles。
2
Bean sprouts with hot salt water, better ice with ice。
3
Salmons are particularly hard meat, which can only be used when they are dried with shovels. It has spleen, marrow, vision, etc. The water is hot, the wood wire is on fire, the wood wire is placed for two minutes and filtered。
4
Pans of shrimp with mushrooms, crabs, golden needle mushrooms and seafood juice。
5
Japanese sauce, white sugar, pepper powder, wine, foaming and then pouring into four well-established egg fluids。
6
The stone pot heats up, fills up rice, covers up the cooked seafood juice。
7
The special cucumber tablets, soybean sprouts, and onions from Japanese cuisine, so that the Japanese-Korean mix of cucumbers is readyPeachy Make Tips
Cooking Tips: 1. Be sure to use dried bonito flakes to make the soup stock, so there is no need to add chicken essence or MSG; 2. The stone pot must be preheated before the rice is served into it.