Seafood
By VicentaLakin
The materials used today are basically ice cream, and we have no fresh seafood in this place, all in bags, and if we do it right, it's good. It's a big pleasure to cook at home in the winter, and the warmer it gets, it feels like we're short of a cathedral. We don't like it, but we have a fireplace, and we bake sweet potatoes。
Recipe Recommendations
- fried tofu 450 grams
- crab sticks 150 grams
- Squid rings and whiskers 100 grams
- mussels 50 grams
- Medium Chinese cabbage 1/2 tree
- winter mushroom 8 flowers
- shrimp 8 capsules
- ginger slices 8 pieces
- Korean spicy cabbage 1/2 cup
- Water hair golden needle 1 cup
- water fungus 1 cup
- salt 1 teaspoon
- cornflour 1 tablespoon
- pepper 1/2 teaspoon
- liquor 1 tablespoon
- oyster sauce 1 tablespoon
Steps for Seafood
1
The mushrooms and shrimps are soaked in the night, they are boiled up, a pot of shrimp is made, the mushrooms are put on the shrimps, then slowly pour into the immersed water, not all of them into it, with sediment at the bottom, leaving about 10 per cent of the water at the bottom, burning the fire, then slowly grinding out the mushrooms and shrimp for about 30 minutes with a little fire。
2
Put it in Korean cabbage and ginger chips, and light fire and slow stew。
3
Fried tofu into gold, put it in the pot, and continued to cook slowly。
4
Add a bouquet of golden needles and a luminous ear, and continue to cook slowly。
5
Put the ice fish in cold water, add a small spoon of salt, mix it down, bubble it for 20 minutes, pull up dry water, add a big spoon of powder, and grab it。
6
Join the cabbage。
7
Cook to the heart。
8
The fire boils water, pours ice material, waits for a moment, flips a few times, adds salt proper, a big spoon of pepper, a small spoon of pepper powder and a large spoon of white wine, and a large spoon of platinum oil。Seafood Make Tips
1. Shrimp rice and mushrooms are water and can be used again, but not in an ancient brain, but in a bottom, because there are impurities in the bottom of the bowl; 2 - recovery of ice from raw powder, so that the ice is covered with a membranes during heating, so that the meat does not feel wood; 3 - too much sauce is not fit and chicken is free; and 4 - spoons, spoons and cups used by penwriters in cooking, baking, etc., use international utensils, which are not the spoons and cups that we normally use in our homes or restaurants to fix and fill our food。