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Sweet and sour peach seafood

2018-03-03 09:36:00

Sweet and sour fruits and big mouth seafood together, the summer wind mixed with the feeling of bold, inexplicably match.

Food ingredient
1

4 large sea prawns

2

4 small abalone

3

1 nectarine

4

Pleurotus eryngii 200g

5

White sugar 15g

6

10 ml white vinegar

7

Hawthorn juice 5ml

8

5 g barbecue sauce

9

Sesame oil 2ml

10

Oil 300ml

11

Water starch 15 ml

Methods/Steps
1

Prepare the ingredients.

2

Wash and brush the baby abalone, take the flesh and cut a cross knife into the surface.

3

Blanch sea prawns in boiling water until cooked. Remove the shell and set aside. Wash pleurotus eryngii with a cutting hob and set aside. Wash peaches without peeling, cut into large pieces and set aside.

4

Heat the oil in the wok over medium heat. 5 % heat is to put the drained small abalone into the oil, gently play with it, and let it heat evenly. When the abalone opens, remove it and dry.

5

Place pleurocenti eryngii in pan, deep-fry until edges are golden brown and lightly browned. Remove and dry.

6

Put sugar, vinegar, hawthorn juice, barbecue sauce, sesame oil into a bowl and stir well to make a bowl juice.

7

Leave the oil in the wok, heat up to 60%, stir in the prawns for a few times, then add abalone, eryngii, peaches, pour in the bowl juice, stir well, then thicken and remove from the pan.

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