Kale assortment
Overview
This Jielan assortment often appears at banquets in rural areas, and can be made in many ways. It is mainly divided into three types of ingredients: seasonal vegetables, mainly melange and celery, with a refreshing taste; seafood, including shrimps, fresh squid, deep-sea fish roe, etc.; nuts, mainly cashew nuts, macadamia nuts, and pine nuts. The rich taste includes the refreshing greenness of vegetables, the tenderness of seafood, and the crispy aroma of nuts.
Tags
Ingredients
Steps
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Ingredients.
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Seasoning.
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Peel the melon and cut into hob shapes.
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Peel the carrots and cut into hob shapes, then blanch them in boiling water until they are 5 mature. If the carrots are difficult to cook and you don’t mind frying them later, you don’t need to blanch them.
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Cut the vegetables and side dishes, soak the mushrooms and cut them into strips, slice the garlic, cut the green onions into sections, cut the peppers into diamond shapes, etc.
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Slice the shrimp from the tail and remove the intestines.
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Heat the pan with oil and sauté the garlic and mushrooms first.
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Sauté the garlic, then turn up the heat and add the shrimp. Don't overcook the garlic.
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After the shrimps are lightly fried, add the melon and carrots.
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Add the melanin and other ingredients and stir-fry for about 1 minute. Add boiling water to half cover the ingredients. Add appropriate amount of chicken powder, sugar, abalone juice and fish sauce. Stir-fry over high heat,
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Just simmer it over high heat. The melon is easy to cook. If it is overcooked, it will become unpleasant. If there is more soup, you can thicken it into a thin gravy. Add chili and scallions and stir-fry evenly.
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Finally add the fried cashew nuts and tail oil.
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Serve.
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Delicious mixed vegetables and orchids.
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Recent photos.
