icing on
Stewing assorted goods means icing on the cake.
Recipe Recommendations
- squid half a
- quail eggs ten
- sea cucumber five
- fungus sanduo
- Jiang four pieces
- onion two-stage
- garlic five slices
- shrimp skin a tablespoon
- water starch a tablespoon
- MSG half a teaspoon
- oyster sauce appropriate amount
- soy sauce appropriate amount
- broth appropriate amount
- spiced powder appropriate amount
- salt appropriate amount
- slightly spicy
- braised
- ten minutes
- ordinary
Steps for icing on
1
Sea cucumber, squid, blanched in water too cold. When the fungus is ready, tear small pieces, cook and peel the quail eggs and wash them
2
Cut green and red peppers into slices (you can replace them with celery, carrots and other favorite vegetables)
3
Put oil (a little more) into the pan, fry the ginger slices first, dry the ginger slices, add shrimp skins, green onions, and garlic slices, fry until fragrant, and strain off the oil for later use.
4
Leave the base oil, stir-fry the sea cucumber, squid, quail egg, fungus, and add 1 teaspoon of sugar. Stir in the ingredient details sauce and pour 1 tablespoon of the fried spice oil. Keep the fire on medium fire for a while
5
Add green and red peppers, stir-fry until they are raw, use water starch, add MSG, and thicken
6
Sea cucumber, squid, quail eggs, are really delicious together.icing on Make Tips
1. Note: Do not thicken the sauce too much; a thin consistency is fine.
2. Be careful with the salt; I don't think it is needed. If you prefer a lighter salty taste, add a little to taste.
3. You can buy pre-cut squid.
4. The remaining fried shrimp oil can be used for stir-frying; it is very fragrant.