MIXED SEAFOOD RECIPE CHINESE RECIPES

Steps:

• In a small bowl, soak the dried mushrooms in the hot water for 20 minutes. Drain and reserve the soaking liquid. Remove and discard the stems, dice the caps and set aside. 
• Heat a wok or pan over high heat and the vegetable oil. Once smoking, add the ginger, shallots and diced mushrooms and stir-fry for a few seconds. Add in the squid, clams, mussels and shrimp, and stir-fry until the shrimp tails begin to turn pink, about 2 minutes. Toss in the cooked rice. Then add the reserved mushroom soaking liquid and vegetable stock and bring to boil. Season the mixture with the rice wine, light soy sauce, a pinch of salt and 2 pinches of ground white pepper. Add the bok choy stems, bamboo shoots and cilantro stems and cook 1 minute before adding the bok choy leaves. Simmer until the seafood is cooked and the clam and mussel shells have opened. Discard any unopened clams or mussels. Serve immediately, garnished with the cilantro leaves.

Steps:

• After soaking the clam meat for 20 minutes, rinse thoroughly and set aside
• Cut cucumber into small pieces with a knife, cut coriander, green onion into sections, mince garlic; boil water in the pot, pour the cooking wine
• After the water is boiled, put the clam meat, blanch it for about 2-3 minutes, remove it, and soak it in cool boiled water for a while
• Take a large clean bowl, drain the chilled clam meat, and put it in a large bowl
• Put the chopped cucumber, coriander, green onion and garlic into a large bowl, add salt
• Add light soy sauce, sugar, chicken essence and sesame oil in turn
• Add white vinegar and chili oil and mix well