Seafood and vegetable stew
Overview
Nowadays, people are pursuing diet quality, and whole grains, low-fat and high-protein diets are the first choice. The seafood and vegetable stew I made today contains low-fat protein, fungi, and vegetables. There is very little fat in the cooking. It is a perfect interpretation of simple luxury! Of course, you can add seasonal peas, mushrooms, vegetables, etc. according to your own taste, and pair it with whole grain rice, one dish for one meal, you will be satisfied!
Tags
Ingredients
Steps
-
Handle the ingredients as shown in the picture! Pay attention to removing the shrimp lines, cutting the squid into patterns from the inside side, cutting the chicken breast into thin slices across the grain, and removing the gluten from the snow peas!
-
Blanch the squid and snow peas in the water. Just one minute is enough. The squid will become old if it takes too long!
-
Squeeze out the water from the shrimp and muscles, add a little salt, add half an egg white, catch, catch, catch, then add starch and continue to catch evenly, leave it for ten minutes! Heat a wok, add cold oil to the hot pan and add the shrimp and chicken slices together. After setting, gently push and turn over until cooked!
-
Add water to the pot (an ordinary pot can also be used), add 200 grams of water, add 2 grams of salt, add the fungus, pour in the chicken juice and bring to a boil, add the shrimp and chicken slices and cook for a while. At this time, the soup will gradually thicken (there is starch on the surface of the shrimp and meat), and finally add the squid and snow peas!
-
After the juice is removed from the pot, the fat in the whole process is just the oil used to smear the shrimp and chicken slices. It is very small. Come with a bowl of rice and a glass of juice. It looks beautiful and tastes beautiful. It is as simple as it is luxurious!
