Recipe: Abalone sauce
Notes:
Very simple and delicious, a refreshing dish, especially suitable for the holiday season. I learned this dish and can add a lot to your table. For the novice kitchen, learn this dish, you no longer have to worry about entertaining guests. Because this is almost a dish without any technical content. In addition to the so-called "hooking" link, you will feel a bit big. Other cut vegetables and drowning are simple enough to not work. The juice is also ready-made, the supermarket casually grabs a bottle, chicken juice, abalone juice can do, as long as the brand is chosen, the taste is wrong! Hook, I can also teach you a trick, just remember that the starch is slightly less water, the principle can be The purpose is to make the dishes shiny, beautiful, smooth and tender. Sprinkle the juice on the boiled ingredients. This method is called “dip” on the cooking. The salty or sweet taste is only shallowly spread on the surface of the food, which not only satisfies the taste buds, but also does not have to worry about excessive salt intake. sugar. The ash is often refreshing and light, and the vegetables are mixed together. The colors are bright and the nutrition is very rich.
Ingredients:
- Lotus
- broccoli
- carrot
- Yam
- Black Fungus
- Bottled abalone juice
- Sweet potato starch
- Water (powder ratio is 5:1)
Steps:
-
Carrots, lotus peeled, broccoli into small flowers, yam washed, black fungus
-
Sliced carrots, yam and lotus
-
Pick the stalk of broccoli
-
Cut into thick strips with a knife
-
Burn a pot of boiling water, put all the vegetables in it, simmer for 2, 3 minutes
-
Also cut the chopped broccoli into the boiling water pot and cook until cooked. The time is a little longer, about 5 minutes.
-
When the vegetables are fished out, they are soaked in cold water
-
The vegetable poles are also too cold, in order to retain the crisp taste and brilliant color of the vegetables to the utmost.
-
When the vegetables are removed from the cool water, control the moisture
-
The spoon is pulled out of the dish and placed in a fan shape
-
Next, put all the vegetables in the upper part of the vegetable pole, in a 'corolla'
-
Wash the pot, refill a small bowl of water, then pour in the abalone sauce
-
Stir well, slowly heat over low heat
-
After the juice is boiled, pour the water starch adjusted to 5:1 by the water powder, and hook the second-rate shovel, also called the glass 芡.
-
Poured on the vegetables, you can go to the table
Tips:
I use the "Feng Ball 唛 Abalone Juice", which has fine ham or scalloped silk, which is delicious and mellow, slightly sweet, and salty, so you don't need to add any seasonings. Pour it on the vegetables and let it taste.
Look around:
- Crisp mixed peas
- Avocado Tofu Salad
- Black and white apricot cheesecake
- Mulberry wine
- Artemisia stalk stewed tofu
- Cool skin [Cheng powder, microwave version]
- White sugar cake
- IKEA meatballs
- Green pepper fried beef
- Pork lung spine, Sydney
- Mushroom taro
- Chili pepper minced bean curd
- Yellow peach mousse
- Pan-fried horseshoe patties
- Broccoli fried chicken
- Basil omelet
- Cough-killing soup "Houttuynia green olives and lean broth"
- 10 minutes fast breakfast ~ green onion pancakes
- Chongqing face
- Shrimp skin seaweed soup
- Casserole cowboy bone
- Purple rice cake - Panasonic bread machine
- Pumpkin whole wheat meat roll
- Asparagus bacon