Chinese Food
Stewed rice with boletus
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When I used to live in Italy, I especially liked to eat Italian stew because it was Kung Fu work. Today, I'd like to introduce a delicious and easy-to-make Milan stew or Boletus mushroom stew. If you can follow every step carefully, your achievements can go to five-star hotels.
Cooking ingredients
Cooking Steps
Step1:Prepare the necessary ingredients.
Step2:Set up two ovens - one pot. Heat the vegetable soup and pour in the dried Boletus. Let it expand. Keep the vegetable soup warm but don't roll up
Step3:Pour olive oil and chopped onions into the second pan and start to stir.
Step4:When the onion starts to bounce, pour in the Italian rice; when the Italian rice feels like fried sand, spray in the white win
Step5:After the squeak of the white wine, stir fry the rice and you can start the vegetable juice and the Boletus which have already been soaked
Step6:Change the medium and small fire. Pour one tablespoon at a time. Slowly absorb the rice and shake another tablespoon. Here we begin to work slowly and carefully. We should be patient to integrate love into this dish.
Step7:After about 30 minutes, the bottom soup is almost used up. The soft and hard rice is also suitable. At this time, I just put some salt to stir (so that the salt can be a lot less.)
Step8:If the whole family likes parmesan cheese, it can be mixed with the minced cheese before cooking
Step9:If it's just someone else's preference, you can sprinkle it on the plate after it's filled (do you have a five-star hotel feeling for the ground and sprinkled one now?)
Cooking tips:The main point of making - stewed rice and stewed rice is to stir it patiently. The fire should not be too big, or the juice will dry too fast. If the rice can't be absorbed, if you want to show good quality, you should check the raw materials. Select high-quality Italian arborio rice. Extra virgin olive oil. Boletus. Parmesan cheese with 30 months old. Good quality vegetable soup or chicken soup and other Milan stewed rice should be used traditionally Saffron. But saffron pollen is not common in China. It also basically belongs to coloring. I don't use it here. If I catch the annual White Truffle harvest in October, then cut a few white truffle slices. This dish will sell for 100 euros... There are skills in making delicious dishes.
