Dasao Baiye
Ingredients: chicken essence
Recipe Recommendations
- louver appropriate amount
- water fungus appropriate amount
- broad bean appropriate amount
- Taiwan sausage appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- water starch appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Dasao Baiye
1
Peel the broad beans and peel them into broad bean petals for later use
2
Prepare an appropriate amount of blinds
3
Cut the louver into triangular slices, put it in light salt water, bring to a boil over high heat, blanch for 3 minutes on low heat, and then remove
4
Soak the blanched shutters in cold water for later use
5
Cut the Taiwanese sausage into sections and cut it with a knife for later use
6
Cut the shrimp cake into thin slices and set aside
7
Add the louver, shrimp cake, and appropriate amount of water to the pan and bring to a boil over high heat
8
Add appropriate amount of water to spread the fungus and bring it to a boil
9
Add the broad bean cloves and Taiwanese sausage to boil over high heat, then turn to low heat and simmer, adding salt and chicken essence to season during this period
10
Pour water starch along the edge of the pan, add appropriate amount of shredded shallot, stir fry in the same direction until the soup becomes slightly sticky before leaving the pan
11
The salty and delicious roast shutters are out of the ovenDasao Baiye Make Tips
1. After slicing the louver, put it in light salt water, blanch it and soak it in cold water for a while to remove the fishy smell of beany. 2. Dry fungus needs to be soaked in advance. 3. Add appropriate amount of shrimp cake to enhance the flavor of the vegetables. 4. Cut the sausage knife, which can make the finished product look more beautiful