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Receta Seafood And Vegetable Omelet (Cheon)
by Global Cookbook

Seafood And Vegetable Omelet (Cheon)
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Ingredientes

  • 8 lrg Shrimp
  • 8 lrg Oysters
  • 5 ounce White meat fish fillets (such as cod swordfish)
  • 6 ounce Hard tofu
  • 4 ounce Pumpkin
  •     Salt and pepper
  • 1/2 c. Flour, for dusting
  • 2 x Large eggs
  • 1 x Egg yolk
  • 1 tsp Salt
  • 1 tsp Crushed garlic
  •     MSG (optional, of course)
  •     Pepper
  •     Salad oil

Direcciones

  1. Shell shrimp. Cut open along the back, and devein. Wash oysters in salted water and pat dry. Cut fish fillets into 1/4 inch slices.
  2. Wrap tofu in a cloth and top with a chopping board; let stand to drain, 30 min. Cut into 1/2 inch thickness. Cut pumpkin into thin slices.
  3. In a bowl, mix batter ingredients. Lightly dust seafood and vegetables with flour. Shake off excess flour. Heat oil in a skillet. Dip ingredients into batter and place in skillet. Cook both sides.
  4. When cooking, press out water using fork. Arrange on serving plate and serve with vinegared soy sauce.
  5. Moriyama