Chinese Food
[seafood season] Michelin star level seafood baked rice
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It's the right time to taste the high-end atmosphere and low-key luxury. This is a dish of seafood baked rice with Michelin star level made from home-made ingredients ~ ~ overnight rice left in the house almost every day. And some small seafood of the season now. After my own hands ~ minutes, it turns into a high seafood baked rice ~ ~ the taste is unparalleled Ah, learn it quickly.
Cooking ingredients
Cooking Steps
Step1:Prepare clam, shrimp and squid legs for small seafood.
Step2:Dice tomatoes, onions and pepper
Step3:Heat in a dry pot. Put clams in. Cook in white wine. Cover immediately. Simmer for 12 minutes until the clams are open. Serve as a reserve (Note: keep the original clam soup
Step4:Saute diced onion and pepper with oi
Step5:Add squid legs and shrim
Step6:Put in the chopped diced tomatoes and ketchup. Stir well togethe
Step7:At this time, add the original wine soup just clams (pay attention to reserve the bottom of the soup to prevent sand
Step8:After the soup is concentrated, add the overnight rice and pea
Step9:Put in the cooked clams (only the clam meat if it's for the baby
Step10:Sprinkle with cheese. It's better to have mozzarella cheese. It's easy to draw
Step11:Bake for 15 minutes at 180 degrees in the oven. When you know that the cheese is foaming, you can have a big seafood baked rice. Enjoy it quickly
Cooking tips:1. Tomato sauce is not tomato sauce. It's raw tomato sauce. It's better to buy canned tomatoes in the imported food area of the supermarket to make it. 2. Clams need to spit sand in advance to prevent being poor and delicious.
