Chinese Food
Baked rice with curry and seafood
(109829 views)
Curry is one of the most convenient and versatile seasonings in the kitchen. It can be fried, stewed, stewed and boiled. It can be used with chicken, duck, pig and cow. It can always be made into a dish that can make all the people in the family eat freely. Haoshibaimengduo curry series has many tastes. It can be used as soon as it is opened. You can easily cook curry dishes. This original seafood baked rice with curry refers to the cooking method of Spanish Seafood Rice. Directly stew rice and seafood with curry soup. Let the spicy curry and salty seafood permeate every grain of rice. -
Cooking ingredients
Cooking Steps
Step1:Seafood can be selected according to personal taste. It is suggested to choose the ingredients that are easy to cook; curry uses mild and spicy curry taste. Children can also accept it.
Step2:Soak the rice in water for a while; remove the shell and tail of the shrimp from the fresh shrimp; remove the shrimp line from the back; remove the cavity, mouth and eyes from the cuttlefish; marinate the cuttlefish for a while with cooking wine after cleaning; soak the flower beetle in salt water for a moment to make it spit sand, and then clean the shell; cut the onion and green pepper into small pieces respectively.
Step3:Take 18cm pan or cast iron shallow pan. Heat the cold oil to 60% heat. Stir fry the white onion and green pepper over medium heat.
Step4:Add in the rice and stir well.
Step5:Break off two boxes of good shibaimengduo curry. If you want to melt quickly, it is recommended to cut the curry into pieces before putting it into the pot.
Step6:Add in hot water and bring to a boil. Put in the Costa curry. Heat over medium heat until it's completely melted. Stir in the rice at the bottom from time to time to avoid sticking.
Step7:Heat over medium high heat until the soup is tight and the rice is translucent. Put on the shellfish, sprinkle with white wine, then cover the pot, turn to low heat and bake for about 15 minutes. At the same time, blanch the cuttlefish in a pot until it is five ripe (curled up) and drain.
Step8:Put shrimp and cuttlefish on the last plate. Cover the pot and simmer for about 8 minutes until the shrimp and cuttlefish are cooked. Turn off the heat and eat.
Step9:Sprinkle a little coriander or basil. It will be more fragrant.
Cooking tips:1. Because shellfish will spit water during cooking. If rice is not affected by water (not draught), the amount of hot water added can be appropriately reduced. 2. Shellfish have salty taste of sea water, so no salt is added. You can adjust the amount of salt according to your taste. 3. The alcohol concentration of white wine is low, which can help to eliminate the fishy smell of seafood in the evaporation process. At the same time, the sweetness of fruit wine remains in the rice to increase the freshness. There are skills in making delicious dishes.
