Lucky Fortune and Treasure-braised Abalone

Lucky Fortune and Treasure-braised Abalone

1. Wash the radish first and cut into 2 cm thick slices.

2. Slowly use a knife to make an oval shape in the middle.

3. Then cut the edges into oval shapes.

4. Do both.

5. Put it in a basin, add salt and cooking wine.

6. Marinate for about 5 minutes.

7. Boil in the pot for 3-5 minutes.

8. Serve to a plate and set aside.

9. Finely chop green onion and ginger.

10. Put oil in the pot, add green onions and ginger and sauté until fragrant.

11. Add dark soy sauce, light soy sauce, and sugar.

12. Add an appropriate amount of water to a boil.

13. Add radish abalone.

14. After firing for 3 minutes, take out the flowers and continue firing for another 5 minutes.

15. Finally, add the flowers, thicken the starch with water, and add sesame oil to color before out of the pot.

16. Put it on a plate and decorate both sides of the flowers with green cabbage leaves.

17. Just serve it and you can eat it.

Tips:

1. It can be eaten by most people.



2. Radish is cold and cool and beneficial to the intestines. Those with spleen deficiency and diarrhea should eat carefully or eat less; patients with gastric ulcer, duodenal ulcer, chronic gastritis, simple goiter, threatened abortion, uterine prolapse, etc. should not eat.