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Ingredients:

1. 200 gr stuffed fish rolls
2. 200 gr squid meatballs, slices of
3. 100 gr shrimp, discard the skin, split back
4. 1 pack toffu egg, cut into 1 cm
5. 3 tablespoons cornstarch
6. 100 g fresh mushrooms hioko, split second
7. 1 stalk spring onion, cut into oblique
8. Oil for frying

1. 2 cloves garlic, crushed
2. 1 cm ginger, crushed
3. 1 tablespoon soy sauce
4. 3 tablespoons oyster sauce
5. 2 tablespoons tomato sauce
6. 1 / 2 teaspoon salt
7. 1 / 2 teaspoon pepper
8. 500 ml of water dissolve
9. 1 tablespoon cornstarch
10. 1 tablespoon sesame oil

1. Coriander leaves
2. Marinate toffu egg with cornstarch, fried until golden brown, remove and set aside.
3. Saute garlic and ginger until fragrant.
4. Enter a stuffed fish rolls, meatballs squid, shrimp and mushrooms hioko, stir until it changes color.
5. Add sesame oil, soy sauce, oyster sauce, tomato sauce, salt and pepper, stir well, cook until done.
6. Pour the cornstarch solution of water, stir until boiling and thickened.
7. Enter toffu egg pieces, and cook 5 minutes, remove from heat.
8. Presentation: preparing food bowl, arrange stuffed fish rolls, meatballs squid, shrimp, egg toffu, hioko mushrooms and scallions. Pour the sauce, sprinkle coriander leaves. Serve immediately.

Posted in Recipe