Snow Red Stewed Rushan Oysters
Oysters have high nutritional value. I choose high-quality mountain 4+ oysters, combined with the appetizing and digestion effect of Snow Red, and stewing with bone broth, millet and chili, to make the ingredients taste better. It is delicious and delicious, and is well received by customers.
Key points: 1. The raw material for raw frogs must be Rushan 4+ oysters. The meat of Rushan oysters is relatively plump. 2. Don’t rinse the Xuelihong for too long. Try to retain a little salty taste. With the help of Xuelihong’s own flavor, the dish does not need to add salt, and the effect will be better. 3. When frying noodle soup, the heat should be controlled well. If the temperature is too low, the noodle soup will not be fragrant enough, and if the temperature is too high, the color will not look good. (Be sure to bring to a boil after pouring in the bone broth).
Ingredients: 260g pickled snow red, 4+ 10 Rushan oysters.
seasoning bone broth 1.3 kilograms, rapeseed oil , 30 grams each of flour, 15 grams each of white vinegar and chicken fat, 10 grams of cooked lard, 10 grams each of green onion segments and peeled ginger slices, 8 grams each of MSG and chicken powder. Xiangjunfu Xiaomi Spicy 5g. Production of
1. Rinse the pickled snow red and cut into sections; wash the oysters and remove the meat; cut into two pieces Xiangjunfu millet spicy. 2. Heat a clean pot, add 20 grams of rapeseed oil and chicken oil to heat, add flour and stir-fry until fragrant, pour in bone broth and bring to a boil. 3. Add 10 grams of rapeseed oil and cooked lard to a clean pot, add scallions, ginger slices, and millet and stir-fry until fragrant. Add potherb and stir-fry until fragrant. .Pour the fried noodle soup and oysters into the pot, add chicken powder, MSG, and white vinegar to taste, bring to a boil and simmer for 15 minutes.
