Quinoa Osaka Braised

1. Preparation of ingredients.

2. Boil quinoa in water for 25 minutes, remove and drain for later use; 2. Blanch shrimp for later use; 3. Chop cabbage and scallions into small pieces and set aside; 4. Peel and grind yam into mud for later use; 5. Beat low gluten flour into eggs and sprinkle salt; 6. Add quinoa and mix well; 7. Add Changshan medicinal paste, chopped cabbage, chopped seaweed, and shrimp; 8. Stir evenly; 9. Heat the pot and pour in oil, add batter and flatten with a shovel; 10. Fry until both sides turn golden brown and take out of the pot; 11. Sprinkle wooden fish flowers and scallions; 12. Squeeze in salad dressing and barbecue sauce; 13. Sprinkle wooden fish flowers on the plate.

3. Blanch shrimp for later use.

4. Cut the cabbage and scallions into small pieces.

5. Peel and grind yam into mud for later use.

6. Mix low gluten flour with eggs and sprinkle salt.

7. Add quinoa and mix well.

8. Add Changshan medicinal paste, chopped cabbage, chopped seaweed, and shrimp.

9. Stir evenly.

10. Heat the pot and pour in oil, add batter and flatten with a shovel.

11. Fry until both sides turn golden brown and take out of the pot.

Sprinkle wooden fish flowers and scallions.

13. Squeeze in salad dressing and grilled sauce.

14. Sprinkle wooden fish flowers on the plate.