Braised Venetian blinds

Braised Venetian blinds

Introduction:

Production steps:

Step 1: peel the broad bean and peel it into broad bean petals

Step 2: prepare the blinds

Step 3: cut the louvers into triangular pieces, put them in the light salt water, bring to a boil over high heat, blanch over low heat for 3 minutes, and then remove them

Step 4: soak the blanched blinds in cold water

Step 5: Taiwan sausages are cut into sections and the flower cutter is reserved

Step 6: cut the shrimp cake into thin slices

Step 7: add the louver, shrimp cake and proper amount of water into the pan and bring to a boil

Step 8: add appropriate amount of water to make Auricularia auricula boil

Step 9: add silkworm bean paste and Taiwan sausage, bring to a boil, turn to low heat, add salt and chicken essence for seasoning

Step 10: pour in water starch along the edge of the pot, add an appropriate amount of shallot powder, stir fry continuously in the same direction until the soup is slightly viscous and then out of the pot

Step 11: the salty and delicious grill is out

Materials required:

Blinds: moderate

Auricularia polytricha: right amount

Broad bean: right amount

Shrimp cake: right amount

Taiwan sausage: moderate

Salt: right amount

Chicken essence: appropriate amount

Starch: appropriate amount

Precautions: 1. After slicing the louver, put it into the light salt water, blanch it and soak it in cold water for a while to remove the beany smell. 2. Soak the dried Auricularia auricula in advance. 3. Add an appropriate amount of shrimp cake to make the dish fresh. 4. Cut the sausage flower knife to make the finished product more beautiful

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh