Abalone juice, yam and yam

Overview

Food is delicious food. The expensive ones include delicacies from mountains and seas, while the cheap ones include vegetables, tofu and other ordinary ingredients. Of course, in addition to the taste experience, it also requires preconceived visual enjoyment. Today’s dish of yam with abalone sauce and tamagoyaki uses seafood shrimps, ordinary tamagoyaki beans, mushrooms and yams. It is steamed and cooked in the simplest way, seasoned with delicious abalone sauce, and presented on a flower-shaped plate. Food can actually be very simple.

Tags

• hot dishes
• home cooking
• common dishes
• chinese cuisine
• old man
• autumn recipes
• winter recipes
• lunch
• banquet
• abalone juice
• crispy yam
• mushroom
• salad oil
• tamago tofu
• white rice and shrimp
• carrot
• red onion

Ingredients

Steps

1. 1 Ingredients preparation: Peel the crispy yam and cut into thin slices of about 5 mm, put them into water and set aside; slice the onion and set aside; cook the white rice and shrimp, peel the shrimp and set aside;

   

2. 2 Cut the Tamago Tofu into thin slices of about 1CM;

   

3. 3 Remove the stems of the mushrooms;

   

4. 4 Arrange the prepared ingredients on the plate as shown in the picture;

   

5. 5 Dice the carrots and set aside;

   

6. 6 Surround the edges with thin slices of red onion, sprinkle the diced carrots evenly on top, turn on the steam and steam for about 12 minutes until cooked;

   

7. 7 Heat a little salad oil in a pan and add two tablespoons of abalone sauce;

   

8. 8 Add a little water to make gravy;

   

9. 9 After step 6, drain off the excess water and pour abalone thickening sauce over it.