Hello, I am Clara. Today, we’re going to make oyster brown rice cake soup牡蛎豆芽年糕汤 recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Oyster brown rice cake soup牡蛎豆芽年糕汤 Recipe
Oyster brown rice cake soup牡蛎豆芽年糕汤 is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Oyster brown rice cake soup牡蛎豆芽年糕汤 is something that I’ve loved my entire life. They are fine and they look wonderful.
To be with this particular recipe, we must first prepare a few ingredients. You can cook oyster brown rice cake soup牡蛎豆芽年糕汤 using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Oyster brown rice cake soup牡蛎豆芽年糕汤:
- Make ready 2 cups frozen brown rice cake
- Prepare 8 oz fresh shelless oyster
- Prepare 2 cups shredded cabbage
- Prepare 1 cup bean sprouts
- Make ready 2 mushrooms
- Get 1/2 onion
- Prepare 1 green onions
- Prepare 1/2 Tsp sweet potato starch
- Make ready 1 tsp fish sauce
- Get 1/2 tsp homemade picked chilli for Deco
Instructions to make Oyster brown rice cake soup牡蛎豆芽年糕汤:
- Bring a jar of 16 oz homemade prawn broth and 2 cups of water to a rolling boil.
- Add sliced onion, mushroom, sprouts and cabbage into the broth and let them simmer for about 10 minutes.
- In the meantime, sauté starch coated oysters in oil for 5 seconds on each side. Set aside.
- Place thawed rice cake into the broth. Season with salt and pepper. Place the soup in a heated stoneware. Place oysters on top. Sprinkle with green onions.
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