Low Carbo Meal Sapo Seafood

·         Materials:

100 g medium-sized prawns, peeled off its tail, the back
100 g squid, clean, cut 4 cm, give strokes
2 tbsp cooking oil
50 g onion, split 6
2 cloves garlic chopped
100 g carrot, cut box 5x1x6 
50 g mushrooms fresh hioko, waste stems, split 4
100 g white mustard, coarse slice

·         Marinade:

1 tsp salt
1/2 tsp ground pepper powder
1 tsp grated ginger water
1 tbsp water

·         Sauce:

250 ml broth, heat
2 tsp ang ciu
4 tsp oyster sauce
4 tsp dilute soy sauce
1/2 tsp sesame oil
1 tbsp cornstarch, dissolve with 2 tbsp water

·         How to make:

1.    Soak shrimp and squid with marinade. Let stand for 15 minutes.
2.    Heat a slow cooker on a high set, input cooking oil, garlic, and ginger. Stir until fragrant.
3.    Put shrimp and squid and marinade. Add a mixture of sauces, carrots, tofu, mushrooms, and white mustard. Cook for 2 hours. Turn off the slow cooker.
4.    Serve Sapo while warm.

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