Chinese Food
Stewed Lily and Gorgon in Chaozhou style
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Cooking ingredients
Cooking Steps
Step1:Preparation work: soak the Euryale in hot water. Peel the lilies into pieces and put them in cold water. Peel the taro and cut it into pieces. Slice the carrot. Cut the celery. Peel the live shrimp and remove the hea
Step2:First put the Gorgon seeds into a casserole. Boil over the fire. You can fry taro on one side. When it turns yellow, you can start fryin
Step3:Use part of the oil of fried taro. Put the lily, carrot, celery, shrimp and fried taro into the pot and fry them together
Step4:At this time, the thicken on the other side is already soft. You can use chopsticks to open it. Put the fried materials into the pot. Bring to a boil. Simmer slowly. After 25 minutes, thicken with cornflour and boil for about 3 minute
Step5:Add milk. After boiling, you can turn off the fire. At the same time, a pot of fragrant euryale, Lily and taro will be finished
Cooking tips:Taste the vegetable color - fragrant and thick silk is smooth. It can strengthen the spleen and beautify the skin. Characteristics of the dish - the main material is Lily, euryale, auxiliary material taro, carrot, shrimp, etc. After boiling in hot water, boil with hot water in the pot. Stir fry carrots and taro diced. Add shrimp skin and stir fry. Transfer to the pot and bring to a boil. Turn to a low heat and cook. Add lily. Thicken when rolling. Add some light milk. Add shallot to make it delicious. The soup color is white silk, the elasticity of thicken, the fresh taste of shrimp, the flour of taro and the fragrance of Lily are all skillful in making delicious dishes.
