Abalone
By VicentaLakin
It's the soul of this dish, and it's characterized by sour, salty, hot, hot summers that eat cold and cold and enjoyable
Recipe Recommendations
- small abalone 6 rats
- cucumber a
- tofu skin 150g
- konjac shreds a bag
- chili oil appropriate amount
- millet spicy appropriate amount
- rock sugar 100g
- Luhua glutinous rice white vinegar 80ml
- Haitian white rice vinegar 20ml
- Donggu Yipin Fresh Soy Sauce 120ML
- flavored powder 10g
- pure water 500ml
- fresh dew a little
- hot and sour
- mix
- ten minutes
- ordinary
Steps for Abalone
1
A small pot of ice sugar with a little fresh water, a small fire to boil, and a boiler to melt all the ice sugar。
2
The freshness and vinegar are all poured in, the powder and a little bit of truffles are evenly mixed, frozen in the fridge for more than six hours, and the colder the juice, the better。
3
The little abalone's in cold water, boiled for about eight minutes。
4
Dig out the abalone with a little spoon, remove the organs and teeth, clean it up and make it thin。
5
The tofu skin is boiled with water, and it's cut thin。
6
The tacos washed twice with water and pulled out the controls。
7
The cucumber is silk。
8
In large bowls are cucumber silk, tofu skin, and taco。
9
Put the abalone plate on top。
10
Pour on the juice。
11
Two spoons of pepper oil, and rice。Abalone Make Tips
A mix of juice can also adjust acid sweetness to its own preferences, increasing the amount of ice sugar and vinegar, which must not be omitted by millet spicy, which is the key to taste。