Homemade Seafood Bolognese
1.
Soak dried shiitake mushrooms one night in advance. If it is soaked softer, change the water and wash it off. The remaining water can be used to cook soup or boil into meat sauce.
2.
Wash the sea rice and soak it with a little cooking wine to remove the fishy. Keep it in the refrigerator in hot weather. Hemi is more difficult to soak and swell, so it is recommended to soak one night in advance.
3.
The scallops can be soaked the next day, but also washed clean, soak with a little cooking wine to remove the fishy. Just soak for a few hours.
4.
This is the sour bamboo shoots that my mother soaked herself. Soak it in water for ten or twenty minutes first, remove some of the salt, and don't soak for too long, otherwise it will lose its flavor. Without sour bamboo shoots, you can put dried radish to feel more flavorful.
5.
Chop pork belly, squeeze the shiitake mushrooms and chop finely.
6.
Chopped sour bamboo shoots.
7.
Some of the sea rice is larger, so cut a few times, and cut the scallops. My sea rice and scallops were chopped too much, and they didn't taste chewy.
8.
Finely chop ginger and garlic.
9.
Heat the wok, pour in the right amount of oil, which is more than the normal cooking oil. Add ginger, garlic and pork belly and stir-fry until the meat turns white.
10.
Then put the sour bamboo shoots, diced shiitake mushrooms, dried sea rice and scallops in the pot and stir-fry for two to three minutes. If the oil is not enough, you can add more oil. These ingredients must be fried in oil before they are delicious.
11.
Add appropriate amount of salt, light soy sauce, chili powder, and stir-fry evenly. If you like spicy food, you can add more dried chili or chili powder.
12.
Cover the pot and simmer for 8-10 minutes, being careful not to boil off the water. You can taste the saltiness in the middle, if the taste is not enough, add some salt.
13.
Put the fried meat sauce in a fresh-keeping box, let it cool and cover it, it is hot now, it is recommended to store it in the refrigerator.
14.
It's delicious to dig a tablespoon of noodles.
Tips:
1. All kinds of materials are as you like. Dried shiitake mushrooms are recommended to have thicker flesh, which is more chewy. Don't chop the sea rice and scallops too much, and don't chew them.
2. If you like spicy food, you can use dried chili and put more. Those who like tempeh can also add some tempeh.
3. All kinds of ingredients must be fried in oil before they are fragrant and delicious. The taste of more oil is not the same as the taste of less oil. If there is more oil, the taste will be stronger, but I don't like it, so I don't use too much oil. I add some soaked mushrooms in water and boil it, and the taste is lighter. If there is no sour bamboo shoots, you can put dried radishes, which is more flavorful.
