Stewed Taro Balls with Snow Peas and Seafood
1.
First, prepare all the ingredients. I washed and cooked the swimming crabs and prawns in advance, so that the soup was clean.
2.
Add a proper amount of water to the ceramic wok, boil it, put the taro balls in a small fire and cook. I prepared it in advance and put it in the refrigerator for freezer storage. It is especially convenient to take as you eat.
3.
Take out the cooked taro balls and put them in cold water to cool them down. The taro balls Q-bombs taste good.
4.
Pick and wash the snow peas, tear them in half by hand, split the small tomatoes, and chop the green onion and ginger for later use.
5.
Heat the ceramic wok and pour peanut oil into it and cook until it is 60% hot, then sauté the scallions and ginger.
6.
At this time, add the tomatoes that have been cut in advance, and continue to fry for a while on high heat.
7.
Stir-fry until the tomatoes are broken, add pepper powder to enhance the flavor.
8.
Then add light soy sauce to mix.
9.
Continue to stir-fry on high heat until the tomatoes are tender.
10.
Pour an appropriate amount of water into the pot.
11.
Add the previously cooked swimming crabs and prawns.
12.
Cover the pot and bring it to a boil, then turn to a low heat and simmer slowly until 20 minutes later.
13.
When you see that the soup is thick.
14.
Add the taro balls cooked in advance.
15.
Then add snow peas.
16.
At this time, add the Totole fresh chicken sauce, wow, it tastes delicious and slightly.
17.
Continue to boil on high heat and cook for about 1 minute.
18.
You can turn off the fire when you see snow peas break and change color.
19.
The delicious and tempting snow peas and seafood braised taro balls are just out of the pot.
20.
It is too satisfying to eat in a bowl.
Tips:
The taro balls must be cooked in advance and then taken out in cold water. The taro balls will have a smooth texture. The seafood does not need to be blanched in advance, but it will affect the color of the soup...
