Contributed by Liang
Restaurant: Guangzhou Mingyuan
Preparation: 5 minutes
Production time: 15 minutes
Prepare kitchen utensils: wok
Cooking method: stir-fry and burn.
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Cucumber flower: red mussel amount: onion amount: amount
Green pepper: garlic amount: scallop sauce amount: amount
Tomato juice: right amount of salt: right amount of sugar: right amount.
Chicken powder: right amount
Menu function:
Chef of Guangzhou Mingyuan Restaurant Recipe Liang: Red mussels are the most important seafood, which is delicious and has high nutritional value. It looks like a tree trunk and tastes crisp. This dish highlights the tenderness of red mussels with scallop sauce, and is pleasing to the eye with the sweetness of fresh cucumber flowers and bright red and green colors. The Cantonese cooking chosen by the chef is full of enthusiasm! It not only keeps the fresh and tender taste of the ingredients better, but also has multiple flavors.
Manufacturing step (8)
1, prepare materials;
2. Soak cucumber flowers in water and filter;
3. Heat the pot and pour in the oil;
4. Pour the cucumber flowers into the pot and stir fry;
5. Add red mussels and stir fry together;
6. Take out the cucumber flowers and red mussels, and pour in the prepared onions, green peppers, garlic, etc. , and add yaozhu sauce to stir fry;
7. Then pour the fried cucumber flowers and red mussels into the pot and stir fry, so that the scallop sauce and garlic can taste;
8. pour into the plate and set the plate.