Wine Steamed Seafood and Wild Vegetables

Name: Wine Steamed Seafood and Wild Vegetables
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 12 clams; 1 tail Flower branch; 10 tails shrimp; 4-5 blockbusters cabbage; 2 rape; 6-8 small flowers Maitake; 1 branch Shallots; 1 branch chili; 3 slices ginger; 3 tablespoons Sake; 2-3 tbsp Soy sauce; 3-4 tbsp water; Some Salt and pepper; 1 tsp sesame oil

by TATUNG, Taiwan

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

After seeing the late night cafeteria, I learned to cook one of the dishes-steamed clams with wine. Since then, children have fallen in love with the "shell" and the soup essence at the bottom of the bowl. Later, I prefer to combine seasonal vegetables with comprehensive seafood, and cook with wine steamed. This way, not only is the nutrition richer, but the intertwined flavor is even higher. The delicious soup underneath the children will love to serve udon noodles or bibimbap. !

Wine Steamed Seafood and Wild Vegetables

1. Wash the vegetables and cut them into appropriate sizes and place them on the bottom of the inner pot of the Datong rice cooker

Wine Steamed Seafood and Wild Vegetables recipe

2. Then put on seafood and ginger

3. Add seasoning

4. Put it in a Datong rice cooker, put a cup of water in the outer pot, and press the power button. After the power jumps on, put it in the pot and sprinkle with shredded chili and green onion to enjoy