White Wine Seafood Baked Toast
A baked dish made by filling toast with seafood flavored with baijiu, then baking it.
Ingredients
Toast (cut into 4 pieces, with the centers hollowed out)
as needed
Eggs (beaten, for coating)
to taste
Shrimp (blanched and drained)
to taste
Clam meat (blanched and drained)
to taste
Squid pieces (blanched and drained)
to taste
Green peas (blanched with salt and drained)
to taste
Finely chopped onion (for sautéing)
to taste
White wine (for blanching and seasoning)
a pinch
Stock (for boiling)
to taste
Cheese powder (for sprinkling on top)
to taste
Butter (for brushing)
to taste
Seasonings A/B (not specifically specified)
unknown
Instructions
1
Prepare the toast
Cut the toast into 4 pieces and hollow out the centers. Coat the surfaces evenly with the beaten egg, then pan-fry until golden and set to form toast cases.
2
Blanch the seafood
Blanch the shrimp, clam meat, and squid pieces in boiling water with a pinch of white wine, then remove and drain them. Blanch the green peas in salted boiling water, then remove and drain them.
3
Make the filling
Heat a pan and sauté the chopped onion until fragrant. Add the white wine and cook for 2-3 minutes, then add the stock and the ingredients from step 2 and bring to a rolling boil. Stir in Seasoning B until evenly mixed to make the white wine seafood filling.
4
Bake
Fill the toast cases with the white wine seafood filling, sprinkle with cheese powder, and bake at 180°C until browned.
