Seafood Casserole

Name: Seafood Casserole
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 200g Sea oyster; 200g tofu; 200g clams; 100g White radish; 1/2 carrot; 100g Chinese cabbage; 1/2 tomato; 50g Enoki mushroom; a little salt; a little Chicken Bouillon Powder; a little sesame oil

by Miss Lang Lang

4.7 (1)

Favorite

2

Difficulty

Easy

Time

1h

Serving

4

I took my dad out for a seafood casserole and wanted to eat it. I simply bought back the ingredients to make it. My dad said it was better than outside, and he made it clean and safe.

Seafood Casserole

1. Wash all the ingredients and prepare, cut tomatoes, white radish, carrots, and tofu into small pieces

2. Add appropriate amount of water to the casserole, add green onion and ginger, cover the lid and bring the water to a boil

3. After the water is boiled, put the tomatoes, carrots, white radish and tofu into the pot and simmer for about 30 minutes

4. Then tear the cabbage into pieces, put it in the pot, and roll for about 5 minutes

5. Then tear the enoki mushrooms and add them to the pot, tumbling for seven or eight minutes

6. The dishes are basically stewed. Add clams. After seeing the clams are almost open, add the sea oyster meat, turn the water up and turn off the heat.