Chinese Food
Appetizer green taste
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It's White Valentine's day at the weekend. Today, I'd like to introduce you that you can produce the appetizer of VIP level in 5 minutes. It's wonderful not only to use butter, basil and mango to add flavor, but also to use the gold medal from Fanfu winery Adelaide mountain Chardonnay to finish. It makes the shellfish mellow and attractive in an instant, adding a bit of elegance. With the wine, I suggest that you also use this white wine. Grapefruit and white peach aroma. With the nutty flavor of oak and delicate fresh acidity. Long aftertaste.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:Peel and core mango. Cut into small piece
Step3:Qingkou peels the shell with a knife. Takes out the sand bag. Cleans it
Step4:Heat the pot to 5 layers. Melt the butte
Step5:Stir fry basil leaves over low heat until they are discolore
Step6:Place the green shell around for 1 minute and turn over. Put the green mouth in the middle. Pour in the Chardonnay and stir fry for 1 minute
Step7:Stir fry rose salt seasoning and leave the pot. Finish the decoration of mango granule
Cooking tips:1. Qingkou suggests buying New Zealand quick frozen. After thawing at room temperature, the sandbags must be removed. Otherwise, it will smell fishy. 2. This Chardonnay has a mild taste and just the right acidity. It is especially suitable for seafood and has skills in making delicious dishes.
