Shanzhai Abalone
I saw Xiao K introduce Master Qu Hao's abalone competition introduced by CCTV Food Channel. I also copied it once. In the process of doing it, I might miss some steps and it wasn't very good, so I didn't dare to say it was an abalone competition. Let's just say Zhai abalone. Thank you here for Xiao K's introduction.
Recipe Recommendations
- oyster sauce appropriate amount
- corn starch appropriate amount
- white pepper noodles appropriate amount
- sesame oil appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- broth appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Shanzhai Abalone
1
Wash the mushrooms and dry some water with your hands. I wanted to blanch the water, but I was afraid that the oil would splash when it was over, so I saved it.
2
Use a knife to cut the abalone into the approximate shape.
3
Put the oil in the frying pan.
4
Put stock in the pan (I don't have stock stock, use chicken essence instead, which should be refreshed), oyster sauce (appropriate amount of oyster sauce, the oyster sauce here in America is very salty), pepper noodles, a little soy sauce, sesame oil, sugar (to enhance the flavor) and a small amount of water simmer for a few minutes, then make a thin sauce and spread it on the surface.
5
Finished product drawing.