Korean-Japanese vegetable seafood pan
By VicentaLakin
It's easy to make, it's nutritious, it's stylish
Recipe Recommendations
- soybean sprouts 500G
- rape 5 stars five
- pakchoi 5 stars five
- mushrooms 5 rats
- lily mushroom 1 handful
- pork belly 8 pieces
- yellow Scorpion 5 rats
- prawns 10 rats
- scallop 6 rats
- tofu halves
- carrots half a
- lotus root half a
- bean bubble of 10
- razor clam 8 rats
- Korean bibimbap and spicy sauce 2 tablespoons
- Danxian bean paste half a bag
- cooking wine 1 scoop
- seafood soy sauce 1 scoop
- oyster sauce 1 scoop
- oil 3 scoops
- salt 2 spoons
- ginger a little
- minced garlic a little
- slightly spicy
- stewed
- half an hour
- simple
Steps for Korean-Japanese vegetable seafood pan
1
Soybean sprouts, oil, cabbage, carrots2
Gold needle mushrooms, mushrooms, tofu3
Go on, put on five flowers, chips, beans4
Finally seafood, prawns, scallops, scallops5
I'll put the garlic paste in the sauce6
And put it in bean petals, spicy sauce, platinum oil, seafood sauce and wine together7
The sauce's ready8
Right into the seafood pan9
Finally, we'll add a little salt10
Ten minutes of stew. It's better to eat by the potKorean-Japanese vegetable seafood pan Make Tips
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