Sapo Seafood
Material
1 basic recipe sapo
1 stick tofu Japan
50 g wheat flour
Oil for frying
150 g peeled shrimp
150 g squid, cut and streaks
10 grains of fish meatballs, chopped
100 g carrots, cut into oblique
150 g cauliflower, cut into flowerets
50 ounces peas, discarding the edges
1 stalk scallion, sliced oblique
1 stick tofu Japan
50 g wheat flour
Oil for frying
150 g peeled shrimp
150 g squid, cut and streaks
10 grains of fish meatballs, chopped
100 g carrots, cut into oblique
150 g cauliflower, cut into flowerets
50 ounces peas, discarding the edges
1 stalk scallion, sliced oblique
How to make
Cut the pieces tofu Japanese, rub the flour and fry until browned. Remove and drain. Heat 3 tablespoons of oil used to fry out. Saute garlic and onion, until fragrant and wilted. Enter the shrimp, fish balls, squid and carrots. Stir until the shrimp and squid to change color. Add the oyster sauce, angciu, sesame oil and broth. Cook until almost cooked ingredients. Enter the cauliflower, peas and scallions. Cook, stirring frequently, until wilted. Give pepper, salt and sugar. Thicken with cornflour solution. Remove and pour into a container sapo. Serve while hot.
Cut the pieces tofu Japanese, rub the flour and fry until browned. Remove and drain. Heat 3 tablespoons of oil used to fry out. Saute garlic and onion, until fragrant and wilted. Enter the shrimp, fish balls, squid and carrots. Stir until the shrimp and squid to change color. Add the oyster sauce, angciu, sesame oil and broth. Cook until almost cooked ingredients. Enter the cauliflower, peas and scallions. Cook, stirring frequently, until wilted. Give pepper, salt and sugar. Thicken with cornflour solution. Remove and pour into a container sapo. Serve while hot.
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