Tanesei Trading › *DR-3033 HOUSE HOKKAIDO STEW CREAM (STEW ROUX)

Recipe - *DR-3033 HOUSE HOKKAIDO STEW CREAM (STEW ROUX)
INGREDITENTS (5 SERVING): HOKKAIDO STEW 1PKT, MEAT (CHICKEN, PORK ETC) 250GM ONION 1p&half (300G) POTATO 2PCS 300GM CARROT 1/2PC 100GM SALAD OIL 1 TABLE SPOON WATER 700ML (COVER WITH LID 600ML) MILK 100ML (SC-845) 1. CUT VEGETABLES & MEAT INTO BITE SIZE AND STIR FRY. 2. ADD WATER (700ML) AND BOIL FOR 15 MINUTES ON LOW TO MEDIUM HEAT. 3. ADD HOKKAIDO STEW 1PKT AND MIX WELL. 4. ADD MILK (100ML) AND BOIL FOR ANOTHER 5 MINUTES. RECOMMENDED TOPPING ITEMS !! SR324, SR201, SR205, SR203 WHITE CREAM WITH RICE CAKE RECIPE https://www.youtube.com/watch?v=CzPlD8ZzUUs SCALLOP AND BARON POTATO STEW RECIPE COOKING TIME ABOUT 40 MINUTES ENERGY 335 KCAL SALT EQUIVALENT 2.4 GM INGREDIENTS: HOKKAIDO STEW 90 GM BOILED SCALLOPS (STEAMED SCALLOPS) 10 PCS ONION MEDIUM SIZE 1 ½ PCS BARON POTATO MEDIUM SIZE 3 PCS CARROTS MEDIUM SIZE ½ PCS BROCCOLI ½ SHARE BUTTER ½ TABLESPOON SALAD OIL 1 TABLESPOON WATER 700 ML MILK 100 ML 1. CUT EACH POTATO INTO THREE OR FOUR PIECES. CUT CARROTS AND ONIONS INTO BITE-SIZED PIECES. DIVIDE THE BROCCOLI INTO SMALL BUNCHES AND BOIL. 2. FOR SCALLOPS, HEAT THE BUTTER IN A FRYING PAN AND FRY. 3. HEAT THE SALAD OIL IN A THICK PAN AND FRY THE ONIONS AND CARROTS. 4. ADD WATER, REMOVE THE FOAM WHEN IT BOILS, ADD POTATOES AND SIMMER ON LOW TO MEDIUM HEAT FOR ABOUT 15 MINUTES UNTIL THE INGREDIENTS ARE TENDER. 5. TURN OFF THE HEAT, ADD THE ROUX TO MELT IT, AND SIMMER AGAIN ON LOW HEAT FOR ABOUT 5 MINUTES, STIRRING OCCASIONALLY UNTIL IT THICKENS. 6. ADD MILK AND SIMMER FOR ANOTHER 5 MINUTES, ADD (2) SCALLOPS AND (1) BROCCOLI AND LET IT BOIL FOR A WHILE.