Bean lamellas braised with abalone clam
Bean lamellas braised with abalone clam
Ingredient mixing
fresh horsebean 1 , crystal abalone clam 1 , ham 2 , dry scallop 1 , soup 1 , dissolved chestnut powder 2 , tomato 1 , radish and bean sprout , wine 1 , sugar 1 , salt ,
Cooking method
Open the jar and take out the abalone clam. Let water drop completely. Peel off horsebean and scald them in boiling water. Let water drop completely. Slice a ham. Boil the clear soup, add scallop and seasoning. Put it in the ham, abalone clam and horsebean lamellas and mix them evenly. Boil till the hosebean lamellas become totally soft. Dissolve millet powder and thicken the soup with starchy flour. Add some boiled oil and it's nearly finished. Braise abalone clam with bean lamella. Put them into dishes with juice. Decorate it with tomato blossom, radish and bean sprout.
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