Sauteed Lily Bulbs Slice With Abalone Recipe
Traditional Chinese Sauteed dishes are often loaded with a strong taste sauce. However, we want a light and comfortable favor for abalone dishes. To create light and fresh taste, we use lily bulbs as the ingredients to bring a sweet and light aroma. The process is simple. Cut abalone into thin slices. After sauteing minced ginger, onions, and lily. Then add abalone slices to coat with the sauce.
1. If it is difficult to slice abalones. You can store them in a fridge until almost frozen, then it will be easier to cut them into thin slices.
2. When blanch abalone slices, remove from heat as soon as it is slightly cooked. It prevents overcooking. Rinsing with cold water
enable abalones slices to remain tender and fresh.
3. The taste of this dish should be light and fresh, no need to soy sauce
or any sauce with a strong taste.
Choose big abalones for this dish, because we need to cut it into slices.
Make sure abalones are brushed and cleaned. Remove the abalone viscera.
Rub away mucus with a little salt.
Cut abalones into thin slices.
Separate lily bulbs into small parts. Wash and clean. Dice red and yellow peppers.
Add water to a wok, bring to a boil. Add cooking wine. Blanch abalone slices until slightly cooked. Then remove from heat and rinse with cold water.
Add oil to the pot. Saute chives, ginger until fragrant. Add lily bulbs and fry until the color becomes transparent.
Add peppers, stir-fry until medium-well. Add abalone slice and saute for 30 seconds. Season with salt and sugar. Use another bowl, mix water and starch. Then pour over the abalones. Continue to boil until soup is thickened.