A very simple, delicious and refreshing dish, especially suitable for clearing intestines during festivals.
Learning this dish will add a lot of color to your table.
For newcomers to the kitchen, once you learn this dish, you will no longer have to worry about entertaining guests.
Because it's almost a non-technical dish
In addition to the so-called "thickening" link, it will make you feel a little worried.
Other cutting vegetables and boiling water are too simple to do
The sauce is also ready-made. Grab a bottle in the supermarket. Chicken juice or abalone juice is fine. As long as you choose the brand, the taste cannot be wrong!
Thickening, I can also teach you a trick, just remember the principle of slightly less starch and slightly more water
The purpose is to make the dishes shiny and beautiful, with smooth and soft taste
Soaked vegetables in abalone sauce
Recipe Recommendations
- broccoli one
- lotus root half a
- carrots one
- black fungus 3 or 4 flowers
- starch 1 scoop
- qingshui 5 scoops
- abalone juice 2 tablespoons
- light
- quick-boiled
- ten minutes
- simple
Steps for Soaked vegetables in abalone sauce
1
Lotus sprouts, broccoli, carrot, yam, black fungus
2
Slice carrot, yam, and lotus root separately.
3
Select the stems of broccoli.
4
Cut into thick strips with a knife.
5
Boil a pot of boiling water, add all the seasonal vegetables in, and blanch for 2 to 3 minutes.
6
Also put the chopped broccoli in a boiling water pot and blanch until cooked for a slightly longer time, about 5 minutes.
7
Remove the seasonal vegetables and soak them in cold water.
8
The vegetable stalks are also cooled with cold water to maximize the crispy taste and beautiful color of the vegetables.
9
Remove the seasonal vegetables from cold water and control the moisture.
10
Remove the vegetable stems and place them on a plate and place them in a fan shape.
11
Next, place all the seasonal vegetables on the top of the vegetable stem in a "crown shape".
12
Wash the pan, add a small bowl of water again, and then pour in the abalone juice.
13
Stir well and heat slowly over low heat.
14
After the juice is boiled, pour in the water-starch mixed at a water-to-powder ratio of 5:1, and make a second-rate sauce, also called a glass sauce.
15
Pour it on the vegetables and serve.
16
It is refreshing and light, with a variety of vegetables paired together, the colors are bright and nutritious.Soaked vegetables in abalone sauce Make Tips
I use "Fengqiu Ma Abalone Sauce", which also contains fine shredded ham or shredded scallops. The taste is delicious, mellow, slightly sweet, and the salty taste is also suitable, so there is no need to add any condiments, just thin and thicken. Pour on vegetables to make them taste good.