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material

Main ingredients: 2 shrimp balls, 2 fish balls, 2 fish tofu, 2 crab roes, 2 shrimp dumplings and 2 shrimp skins10g scallops10g.

Seasoning salt 1/2 tsp soy sauce 1/2 tbsp chicken essence 1/2 tbsp oyster sauce 1/2 tbsp.

The practice of Guandong cooking

1. Prepare scallops and dried shrimps for later use, and prepare all kinds of meatballs as you like.

2. Boil the dried shrimps and scallops in a pot, and add appropriate amount of oyster sauce and soy sauce to the boiled soup to continue cooking.

3. Scoop a spoonful of soup with a spoon. When you feel the delicious taste of the soup cooked with scallops and shrimps, add the prepared meatballs, cook the meatballs and turn off the heat.

Step 4 put it in a bowl and eat it

knack for cooking

You can add vegetables according to your own preferences.

Japanese food Guandong Zhu

Ingredients

White radish kelp

Fish balls (you can choose all kinds of meatballs according to your own taste) bean bubbles

Konjac and broccoli

Lentinus edodes scallop extract

ingredients

Appropriate amount of soy sauce brewed in June

The steps of Japanese cuisine Guandong cooking

1. Peel the white radish and cut it into thick slices for later use. Wash kelp and cut into strips for later use. Boil the water in the pot, then put it into the sea belt and white radish (hanging soup).

2. Skim off the floating foam after boiling again.

3. Add appropriate amount of scallop, drop appropriate amount of freshly brewed soy sauce and mushrooms in June, and stew for 20 minutes on low heat.

4. After 20 minutes, stick the white radish with chopsticks. If it is easy to get through, you can add bean bubbles and various meatballs according to the degree of easy cooking (you can't put them in the pot slowly when you put them in, and put each ingredient in the pot regularly. ) Add appropriate amount of salt and stew for 15 minutes.

5./kloc-after 0/5 minutes, add the prepared konjac knots and broccoli, stew for 5 minutes, and then pour a little sesame oil into the pan.