[new Year Dishes Sharing 1]·lotus Pond Suying——[seasonal Vegetables Soaked in Abalone Sauce]

Name: [new Year Dishes Sharing 1]·lotus Pond Suying——[seasonal Vegetables Soaked in Abalone Sauce]
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Broccoli; 1/2 Lotus; 1 carrot; 3, 4s Black Fungus; 1 tablespoon starch; 5 tablespoons Shimizu; 2 tablespoons Abalone sauce

by Lu Zhen

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

A very simple, delicious and refreshing dish, especially suitable for festivals to clear the intestines and relieve greasiness.

Learning this dish can add a lot of color to your home table.

For a novice in the kitchen, if you learn this dish, you will never have to worry about entertaining guests anymore.

Because this is almost a dish without any technical content

In addition to the so-called "thickening" link, it will make you feel a little big

Other cutting vegetables and boiling water are too simple

The juice is also readily available. The supermarket can grab a bottle, chicken juice or abalone juice, as long as you choose the brand, the taste can't be wrong!

For thickening, I can also teach you a trick, just remember the principle of less starch and more water.

The goal is to make the dishes shiny, beautiful, smooth and tender."

Ingredients

1 Broccoli
1/2 Lotus
1 Carrot
3, 4s Black Fungus
1 tablespoon Starch
5 tablespoons Shimizu
2 tablespoons Abalone Sauce

[new Year Dishes Sharing 1]·lotus Pond Suying——[seasonal Vegetables Soaked in Abalone Sauce]

1. Lotus vegetable, broccoli, carrot, yam, black fungus

[new Year Dishes Sharing 1]·lotus Pond Suying——[seasonal Vegetables Soaked in Abalone Sauce] recipe

2. Carrots, yam, and lotus vegetables are sliced separately.

3. Pick the stems of broccoli.

4. Cut into thick long strips with a knife.

5. Boil a pot of boiling water, put all the seasonal vegetables in, and blanch for 2 to 3 minutes.

6. Similarly, blanch the cut broccoli in a pot of boiling water until cooked. It takes a little longer, about 5 minutes.

7. Take out seasonal vegetables and soak them in cold water.

8. The vegetable stalks are also too cold water, the purpose is to maximize the preservation of the crisp taste and beautiful color of the vegetables.

9. Remove seasonal vegetables from cold water and control the moisture.

10. Take out the stalks and put them on the plate, and put them in a fan shape.

11. Next, place all the seasonal vegetables on the upper part of the stem in a "flower crown".

12. Wash the pot, add a small bowl of water, and then pour the abalone juice.

13. Stir well and heat slowly over low heat.

14. After the juice is boiled, pour in the water starch adjusted according to the water-to-powder ratio of 5:1 to make a second-rate gorgon, also called glass gorgon.

15. Pour it on the vegetables and serve.

16. It is refreshing and light, with all kinds of vegetables matched together, with bright colors and rich nutrition.

Tips:
I use "Phoenix Mark Abalone Sauce", there are fine shreds of ham or scallops in it. The taste is delicious and mellow, slightly sweet, and salty, so there is no need to add any condiments. Pour the gorgon on the vegetables to make them taste good.