Bighead Cabbage and Abalone Mixed with Seafood Mushrooms Exclusive
Sweet blanched cabbage, quick-simmered abalone and springy seafood mushrooms share a punchy chili-soy dressing. A homey yet slightly luxurious mix that balances crunch, chew and ocean flavor.
Instructions
- 1
Cut the rutabaga into thin strips.
- 2
Thaw the abalone.
- 3
Slice.
- 4
Take the chili sauce.
- 5
Put it in the cup.
- 6
Add chopped red chili and light soy sauce with white vinegar.
- 7
Add salt.
- 8
Add chicken essence.
- 9
Stir evenly.
- 10
Boil water in a pot.
- 11
Blanch the enlarged head vegetable.
- 12
Once cooked, remove and plate.
- 13
Blanch the abalone briefly and then take it out.
- 14
Add seafood mushrooms.
- 15
Boil for 5 minutes.
- 16
Scoop out and drain the water.
- 17
Plating.
- 18
Add abalone.
- 19
Add the seasonings.
- 20
Sprinkle chopped scallion leaves to tidy it up.
- 21
Finished product.
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Ingredients
Main Ingredients
- Seafood mushroom100g
- Turnip150g
- Abalone2 piece
- chopped red chilia pinch
Auxiliary Ingredients
- chopped green oniona pinch
Seasonings
- Double Chili Garlic Spicy Sauce1 tsp
- table salt1g
- chicken essence1g
- light soy sauce3g
- white vinegar3g