This dish tastes a bit Thai. To make it more suitable for Chinese tastes, the recipes include provincial lemongrass and hot and sour spices. If you want to try Thai flavor, please add it yourself.
|Fresh sea shrimp||5|
|Fresh mussels (green mouth)||5 pieces|
|Fresh squid||5 tablets|
|Chicken leg boneless||2|
|straw mushroom||5 pieces|
|Thai Coconut Milk||100ml|
The ingredients are washed, the chicken legs are diced about 2cm, the shrimp are shelled and the tail is left, the mussels are cut in half, the straw mushrooms are cut in half, and the small corn is cut in 2cm.
Cut the pumpkin from one third, and empty the seeds inside. If the space is too small, use a spoon to cut out some meat. Of course, leave at least 1cm thick meat to avoid perforating the pumpkin. Well, you can also type on it.
Heat the oil pan, put the shrimp, squid, and mussels in turn, stir-fry them all to 6 until they are mature, remove them, and leave oil in the pan.
Then add straw mushrooms, baby corn, cut pumpkin meat, seasoning (note, only need to season this time, so it can be slightly salty), stir-fry until cooked, filter oil and remove.
Heat a small amount of oil in the pot, add chicken and ginger slices, stir fry as little as possible, stir-fry until the chicken skin is half-burnt, pour coconut milk, pour vegetarian dishes, pour seafood after boiling, turn off the heat after a little stirring.
Put the pumpkin cup in it, cover it, put the whole cup into the dish, put the whole dish into the steamer, pay attention to the balance of the bottom of the cup, if not flat, cut the ginger block to the bottom.
Steam for 15 ~ 20 minutes after boiling, done!