Chinese Food
The gorgeous transformation of leftovers: tomato mushroom, chickpea, stewed brown rice
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This is Kwai Ruby's favorite leftover recipe. Simple quick hands make your appetite big. Inspired by risotto, the strong bean flavor of chickpea is perfectly integrated with the sour and sweet of tomato. The addition of seafood mushroom makes the stew naturally fresh. Just add some olive oil, salt and cheese. It's so delicious that your tongue will swallow it.
Cooking ingredients
Cooking Steps
Step1:Wash tomatoes and cut into small pieces. Add olive oil to pan. Fire. Add chopped tomatoes.
Step2:Stir fry until the tomato is soft and juicy. Push the tomato aside. Put in the seafood mushroom
Step3:Stir fry until the mushrooms are soft and come out of the wate
Step4:Add brown rice / rice. Mash the rice and mix well with the soup. Simmer on medium heat for 35 minutes
Step5:Add chickpeas (I use cooked chickpeas. You can buy raw chickpeas if you are not afraid of trouble. Cook them yourself
Step6:Mix well and add some sal
Step7:Turn off the fire if you like and take out the juice
Step8:Dish it. Sprinkle it with cheese powder. Ordinary leftovers will turn into a kind of Italian stew with high beauty value
Cooking tips:Seafood mushroom can be replaced by mushroom or other mushroom without additional water. The juice of tomato and mushroom is enough. The original taste. Delicious food can't stop. There are skills in making delicious dishes.
