Seafood Stew
1.
It’s been a long time since I have eaten my favorite Di Baozi. Today, I have to treat my family well.
2.
Cut the stew into diamond-shaped chunks for later use
3.
Pour the right amount of corn oil into the pot and fry the stew on a medium-low fire
4.
Fry on one side until the lump is golden brown, then fry on the other side, the stew must be fried to make the lump delicious.
5.
Make reasonable use of the time to process the squid and other ingredients while frying the stew. The squid should be opened to remove the internal organs, and then peeled for later use.
6.
Cut the squid with a cross knife and then cut into small pieces
7.
Boil the squid quickly in a pot
8.
After blanching the squid, immediately put it in cold water and let it cool
9.
Drained squid rolls are very tempting
10.
Prepare the ingredients shiitake mushrooms, cucumbers and carrots for later use
11.
Cut cucumbers and carrots into horseshoe slices and watermelon obliquely cut into blocks.
12.
Fry the stew and put it on the plate
13.
Put the bottom oil in the pot and heat it, add the onion, ginger, and garlic until fragrant
14.
Add a pint of fresh soy sauce, oyster sauce, and sugar and stir fry for flavor
15.
First add carrots and mushrooms and stir fry evenly
16.
Then add the squid and shrimp and stir fry evenly
17.
Then add the cucumber and stir fry. The cucumber will change color and soften if it is not set too early, which will affect the taste and not be beautiful.
18.
Finally, add salt and monosodium glutamate to taste, pour in water, starch thicken and stir fry evenly.
19.
The prepared seafood stir-fry is placed on the set stew plate
20.
It’s incredibly delicious, every bite is fragrant, fresh and beautiful
21.
My family praised me that it tastes better than outside. I’m happy. Don’t want it.
22.
The traditional classic food is really well deserved
23.
It is a must-have for our family banquet guests
Tips:
Stew, a snack of the Han nationality. Golden butter is bright, spicy and tangy, quite aftertaste. .Cut the stew into pieces of three to four centimeters long, and fry them in a flat-bottomed hot oil pan until they are golden brown on both sides, and when they are fragrant, use a spatula to scoop out and serve several small plates.
