This fast-handed dish introduced by Chef Zhang in Oriental TV, Mi Dao Ling Ling! The only small mistake was to forget to let the boss handle the abalone. The rice cakes are bought less, and a certain sea is not enough to eat. #乐购TESCO优鲜下厨房-水果# #乐购TESCO优鲜下厨房-海鲜#
4 abalones, kill and wash.
The black things around the abalone are gently wiped clean with a scouring pad. Black is the chief culprit of astringency. Comparison before washing
Abalone, rice cakes are taken out after flying water, the abalone is placed in ice water to cool, and then the abalone is cut behind the flowers for later use.
Put a little more than usual, stir-fried shallot ginger
Pour the abalone that has flown over the water and stir fry quickly. Add the thin salt to the seasoning, a small amount of soy sauce, and put a little sugar.
Pour in the rice cake, stir fry, and serve
1. When the abalone is flying in the water, the water in the pot should be put more, so as not to drop the water temperature after the abalone is put in. The water is used to remove the abalone and quickly put into the ice water, so that the abalone tastes smooth and tender. 2. Use more oil than usual, and eat rice cake. 3. If you use a rice cake bar, you can just soften it. If it is a sheet, you have to fly water. The rice cake is not hard to burn directly. 4. The black things on the side of the abalone must be wiped clean, and then bought back to check if the head of the abalone (a small piece of hard and hard) has been removed.