"Slightly spicy, salty and fresh, tender abalone slices, crispy kale, very under rice"
Ingredient breakdown
Ingredients
- 4 abalones
- Kale to taste
Accessories
- Millet pepper to taste
- Onion to taste
- Corn oil to taste
- Salt to taste
- Chicken essence to taste
- Water starch to taste
- Salty and fresh taste
- Stir-frying process
- Twenty minutes is time consuming
- Simple difficulty
Steps in the practice of sautéed abalone slices with kale
1 abalone shelled, offal, teeth, brushed clean.
2 slices into thin slices.
3 millet peppers, shallots.
4 kale peeled.
5 Cut into thin slices.
Bring 6 pots of water to a boil, add some salt and cooking oil.
7 Kale blanched out of the water. Kale should be blanched for too long to avoid losing its crispy taste.
8 Add the abalone fillets, pour a little cooking wine, blanch for 120 seconds and fish out.
9 water starch to taste.
Heat the oil in 10 pots, onion ginger, millet pepper and stir-fry until fragrant.
11 blanched kale slices and abalone slices pour in.
12 Stir-fry once or twice.
13 appropriate amount of salt, chicken essence to taste.
14 Hook into thin mustard.
15 Stir-fry a few times and turn off the heat.
16 finished products.
Works from Food World Ichikizuki