Chinese Food
Spanish Seafood Rice
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My first seafood meal was in a Spanish restaurant on Xingguang Avenue in Hong Kong. I always remember my surprise when I saw the waiter bring a small pot up. The seafood is very heavy, so I can really afford the price. I fell in love with this special taste from then on. After coming to Germany, I got a recipe. I tried it several times. The effect was very good. It became one of my best dishes naturally. The seafood rice made from this recipe has not only the nourishing of chicken soup, but also the high protein of seafood. It is more visually pleasing to the eyes. It is a good dish on the table in spring.
Cooking ingredients
Cooking Steps
Step1:The materials are gathered first. Squid and shrimp are pressed under the snail.
Step2:This is the rice specially made for seafood rice. I usually use half a bag for 4 people.
Step3:Chicken legs are washed and boned. Dice chicken. Marinate with salt, cooking wine and pepper. Chicken bone ste
Step4:Peel tomatoes. Dice with carrot, red pepper and onion for later use
Step5:After the chicken soup is boiled, first remove the froth, then add some vinegar and scallion, and finally put kurkuma (turmeric). The color will be very yellow and beautiful
Step6:Put the oil in the pot. Cover the bottom of the pot. Then stir fry the garlic. Then put the diced chicken and stir quickly
Step7:When the chicken changes color, add onion and red pepper. Stir well, then add tomato
Step8:Stir fry all the ingredients in step 7, then put the rice in. Stir fry for about one minute continuously. Then add chicken soup to cover the surface, and pour in a small spoon of cooking wine. (friends with Safran can also pour in powder in this step
Step9:The next step is to wait patiently and stir fry the chicken soup at any time. If it's not enough, you need to add the chicken soup in time, and stir fry the rice so that it doesn't paste in the pot. When the rice is soft, immediately put in the carrot dice and peas. Finally, put in the assorted seafood
Step10:Put prawns and whelks on the table according to your preference after they are even. At this time, you can't turn the pan again. You have to wait patiently until the soup is all boiled dry and then you can put it on the table.
Step11:There are many ways to make seafood rice. Almost every time I make some new patterns.
Step12:There was a guest at home last Saturday. I just put it on a special plate for spaghetti. It's also very nice.
Cooking tips:The difficulty of seafood rice lies in the cooking of chicken soup. The soup is not cooked yet. If there is more soup, it will become porridge. It needs to be mastered. Frozen assorted seafood bags can be bought abroad. If you can't buy them at home, you can buy squid to cut small pieces by yourself, shrimp to shell by yourself, etc.; kurkuma (turmeric) is a kind of seasoning, which is in the form of earthy yellow powder. Actually, the real seafood rice is made of Safran. I don't think it's sold or hard to buy in China. Turmeric is actually a substitute. There are skills in making delicious dishes.
