Chinese Food
Pickled rice in seafood soup. An exquisite way to eat seafood
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How delicious the rice is? It depends on the bottom of the soup. This paella in seafood soup evolved from the classic lobster paella in Cantonese cuisine. First, make a high soup with chicken feet and pig bones. Put in the steamed shrimp head and break it. After filtering the juice, add Shanghai fresh and cold rice and boil it. Put some crispy rice when you leave the pot. It's delicious and invincible.
Cooking ingredients
Cooking Steps
Step1:Cook the soup first. Blanch the pork bones and chicken feet. Add the green onion and ginger slices and bring to a boil. Turn to a low heat and simmer for two hours.
Step2:Other ingredients can be handled at this time. Add onion and ginger to shrimp head. Steam over high heat for about 10 minutes.
Step3:After the shrimp body is slightly frozen, peel the shell, open the back of the shrimp, remove the shrimp line, and then cut it into small sections; then cut the scallop into small grains for standby.
Step4:Fried crispy rice. Take some cold rice. Soak it in pure water. Let the rice spread. Then put in the hot oil pan. Wait until the rice is golden brown and there is no crackle. You can take it out.
Step5:Then pour the prawn head and the cooked soup bottom into the blender. Break it.
Step6:Strain the soup into a pot. Season with a little salt and white pepper.
Step7:Bring to a boil. Put in shrimp and scallop. Wait for the soup to boil again. Stir in the cold rice and turn off the fire.
Step8:Sprinkle the fried crispy rice, scallion and coriander sticks at last. A bowl of delicious seafood soup and pickled rice can be enjoyed.
Cooking tips:There are skills in making delicious dishes.
