SIZZLING SEAFOOD
4 pieces small shrimps, shelled
3 pieces squid, cut into 3
4 pieces squid balls, halved
1 piece sea cucumber, chopped
4 pieces fresh fish fillet
Salt and white pepper
1-tablespoon oil
¼ cup sliced button mushrooms
1/8 cup sliced carrot
¼ teaspoon soy sauce
½ teaspoon cornstarch
Marinate first 5 ingredients in small amount of salt and white pepper. Heat wok with oil and stir-fry all ingredients except cornstarch, adding one at a time. Add little water and soy sauce, simmer, until tender. Dissolve cornstarch in small amount of water. Then pour onto the preheated sizzling plate. Serve hot.
4 pieces small shrimps, shelled
3 pieces squid, cut into 3
4 pieces squid balls, halved
1 piece sea cucumber, chopped
4 pieces fresh fish fillet
Salt and white pepper
1-tablespoon oil
¼ cup sliced button mushrooms
1/8 cup sliced carrot
¼ teaspoon soy sauce
½ teaspoon cornstarch
Marinate first 5 ingredients in small amount of salt and white pepper. Heat wok with oil and stir-fry all ingredients except cornstarch, adding one at a time. Add little water and soy sauce, simmer, until tender. Dissolve cornstarch in small amount of water. Then pour onto the preheated sizzling plate. Serve hot.
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