Abalone fish
By VicentaLakin
On a trip to Guangzhou a few days ago, in addition to snacks such as porridge flour, it is natural that the raisins of the tunnels are rare. After two days on Beijing Road and Poohua Road, Uncle Bo visited a lot of old-fashioned shops with the public, but suffered from the fact that he could not eat too much alone, and wrote down some of the classic cuisine practices along the way, such as "balone fish" which I had the impression of being in the auditorium, which was also the home of the kitchen. I once lost sight of him looking at a zebra line in Guangzhou. It's like a little bowl of abalone food that's been round and round for years and hasn't forgotten the ritual of having an abalone in the past. Sensor
Recipe Recommendations
- salty fragrance
- cook
- ten minutes
- ordinary
Steps for Abalone fish
1
A bowl of rice in advance。
2
Wash the abalone, remove the internal part, and cut the knife。
3
Wash oil, mushrooms, ginger-slice, mushrooms。
4
A boiler of water, with a small spoon of salt and a small amount of perfume, provides for the cooling of mushrooms and oily saline。
5
Add a spoonful of wine to the boiling water of the hot vegetables and put it in the clean abalone, which is burned for about a minute, depending on the size of the abalone。
6
Another boiler pours oil, with a ginger emulsion to a little yellow。
7
Add beryllium oil, abalone juice, a small spoonful of wine and a suitable amount of white sugar, add water and starch, and mix it evenly while heating, so that the desired viscosity can be measured and controlled。
8
The soup is sticky and fed into previously hot abalones and mushrooms, and boiled for two to three minutes。
9
The last step is to put the cooked rice on the plate, put the abalone, the mushroom, the oil, and then pour the soup directly on the abalone and the veggie。Abalone fish Make Tips
One, starch and water can be used to make the juice look better. It should not be too long, but it should be around 30 seconds before the heart turns green. 3 When making sauce, it is not appropriate to have too many beryllium oil and abalone sauce, which can make the sauce salt。