"Cantonese cuisine" includes a variety of dishes such as large vegetables, stir-fried, claypot, iron plate, baked, grilled, fried, steamed, etc. There are also many dishes with fruits and vegetables.
Today, I am making a casserole dish called "Seafood, Seasonal Vegetables and Tofu Stewed". The method is simple, casual, delicious, and a dish. The main practices are as follows;
Seafood, seasonal vegetables and tofu casserole
Recipe Recommendations
- shrimp meat 60 grams
- fresh squid 80 grams
- Zizania 200 grams
- cooking oil appropriate amount
- qingshui appropriate amount
- garlic 30 grams
- ginger slices 6 grams
- oyster sauce 20 grams
- soy sauce 10 grams
- chicken powder 2 grams
- white sugar 10 grams
- pepper a little
- salty and fresh
- burn
- ten minutes
- simple
Steps for Seafood, seasonal vegetables and tofu casserole
1
Remove the oil from the fried tofu flying water and remove it for later use.
2
Remove the seafood sauce from the water and set aside.
3
Heat up another pan, add appropriate amount of cooking oil, add garlic cloves and stir-fry.
4
Stir the garlic cloves until slightly browned, then add ginger slices and saute until fragrant.
5
Then pour in the rice straw and stir-fry.
6
Stir fry the rice bamboo until the color is slightly yellow and add rice wine.
7
Cook in soy sauce and stir well.
8
Pour in appropriate amount of oyster sauce and stir well.
9
Add the mixture like tofu and stir well.
10
Pour in the winter bamboo shoots slices and stir-fry well.
11
Stir well, add appropriate amount of water to boil.
12
After simmer for 3 minutes, add a little white sugar and stir well.
13
Sprinkle with a little pepper.
14
Sprinkle in a little chicken powder and stir well.
15
Pour in the assorted seafood ingredients and stir fry well, then stir fry several times over high heat.
16
Finally, thicken with wet starch.
17
After the sauce is gelatinized, drizzle with tail oil (best use scallion oil).
18
Pour the cooked dishes into the clay pot.
19
Cover the lid and simmer over low heat for 3-5 minutes.
20
After simmering, serve while hot.Seafood, seasonal vegetables and tofu casserole Make Tips
Characteristics of the clay pot: beautiful ingredients, fragrant cover, delicious aroma, diverse materials, combination of meat and vegetables, and rich nutrition. Warm tips: 1. Cashpot is generally better eaten in autumn and winter, so it can warm you up for rice. 2. The ingredients can be matched at will, for example, eight treasures tofu pot, seafood and eggplant pot, seasonal vegetable braised pork pot, vermicelli crab meat pot, double winter dog meat pot, Nanjian meatball pot, etc., you can all choose at will. Anyway, you can make it as delicious as it is, haha! 3. There should be a little soup in the casserole, but not too much. Preheat the casserole first and then pour into the cooked dishes, and simmer for three to five minutes. This Cantonese cuisine casserole "Seafood, Seasonal Vegetables and Tofu Casserole" with a large fried spoon is ready. Clay dishes are nutritious, simple and easy to make, and taste delicious for friends 'reference!