Method

Wash all ingredients.

First boil a pot of water to blanch the vegetables, and at the same time start processing the vegetables. Remove the older skins of the broccoli first; tear off the heads and tails of the green beans first; cut the sweet corn into cubes; Brush the potatoes clean; cut the stems of the fresh mushrooms into flat pieces.

After the water boils, add 3 teaspoons of salt, add the potatoes and corn and cook.

When the Xiaomaling potatoes are passed through with a fork, you can put the broccoli, green beans, and mushrooms into them and blanch them.

While cooking the vegetables, process the spices at the same time. Flatten the garlic and chop into fine pieces; cut the lemongrass into small sections; cut the green onion into flowers; wash the coriander with drinking water and drain it.

When the pot is hot, add about 3 tablespoons of olive oil and about 1/2 of unsalted butter.

Add minced garlic and lemongrass and stir-fry until fragrant.

Then add chopped green onion, lemon leaves, garlic chili sauce and mix well.

Add salt, sugar, black pepper, curry powder, turmeric powder and white wine and bring to a boil. Test the taste. It needs to be saltier than ordinary stir-fries~

Add in clams , cover the pot and cook until the sauce boils again before opening the lid (you do not need to wait for the clams to fully open).

At the same time, you can also put the cooked cauliflower, green beans and fresh mushrooms into the pot and drain them for later use.

Pour in the shrimps, squeeze in the lemon juice and mix well so that all the shrimps eat the sauce. Cover the pot and simmer until the clams are cooked, then open the lid.

Stir and stir-fry until the shrimps turn red, then cut the remaining butter in half and add it to the pot. Mix well and serve.

Put all the seafood into the pot first, stack them in the middle as much as possible, and leave the space next to them for vegetables.

Put all the vegetables into the sauce and stir-fry until all are covered with the sauce. Finally, add the remaining butter and vegetables, mix well, and serve with the sauce. Pour into the pot with seafood.

Arrange cilantro or Brazilian leaves when serving.