Steamed Fresh (including Sauce Preparation)
1.
[Dipping sauce] Peel the onion, wash, and cut into large slices; peel the garlic cloves in advance to remove the stalks; wash and remove the stalks of the small peppers, and cut into large sections.
2.
Put it in a blender and break it up.
3.
The Fischler I use is first gear, so I don’t need to break it too much.
4.
First cut a thick slice of butter and melt it in a heated pan.
5.
Pour in the crushed ingredients and bake them.
6.
I didn't think it was fragrant enough, so I cut another thick slice of butter. 😛
7.
Add sugar, salt and pepper, stir fry to taste,
8.
Add an appropriate amount of chopped parsley and mix well.
9.
I was worried that the dipping sauce was too thick, so I added a little less olive oil just before the pan.
10.
The dip is ready. In addition, prepare another dipping sauce: vinegar + light soy sauce + minced ginger for eating hairy crabs.
11.
Wash vegetables, drain and set aside. Our family likes to eat daisy chrysanthemum, hot pot and the like ~ the white, yellow and yellow ones I bought at the vegetable farm, it seems to be called "sprouts", anyway, not mung bean sprouts 😄 crispy taste, Rich fragrance, very delicious😋
12.
Wash the favorite aquatic products for later use, and cut the water-milled rice cake into large pieces for later use. At the same time, prepare the induction cooker and boil the water.
13.
After the water is boiled, steam the hairy crabs first. Because I want to leak the oil of hairy crabs and seafood into the water and turn it into juice, the hairy crabs can be steamed with the belly down this time.
14.
Then put other shellfish and prawns and continue steaming.
15.
The steamed scallop meat is topped with the dipping sauce, and it is very delicious 😋
16.
Mussels can also be eaten like this.
17.
Small octopus is also eaten in sauce😁
18.
The water in the steamer contains all kinds of seafood and the oil leaked from freshwater shrimps and crabs, which is very delicious. With this soup, put the water mill rice cake, shabu-shabu sliced beef and vegetables into the pot.
19.
Because it is not all deep-sea seafood, plus vegetables with a clear fragrance, there is no smell. Very delicious~~
Tips:
It is recommended to use sliced beef shabu instead of sliced mutton with strong mutton flavour, so as not to spoil the overall taste.
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