Rice with saffron and risotho(long li cang hong hua li suo duo fan )

Rice with saffron and risotho

Introduction:

"Today, we will continue to introduce the western food around the Mediterranean, and make an Italian food with the combination of main and non-staple food," longluo saffron and lissoto rice. ". This delicious food can be enjoyed as a high-grade banquet, mainly with saffron stewed rice, accompanied by fried dragon mackerel (Dragon mackerel is flounder). Longgu fish has few bones and tender meat. It tastes very good. In Western food, it is common to use this kind of raw material, especially in Britain, France, Italy and Western countries. The manufacturing method is described below

Production steps:

Step 1: main raw materials.

Step 2: first cut the fish into three pieces.

Step 3: chop the onion and set aside.

Step 4: marinate the fillet with brandy, salt and pepper.

Step 5:

Step 6:

Step 7: heat the frying spoon on the fire, pour in a few drops of olive oil, and wipe the bottom of the pan with a piece of butter.

Step 8: pour in chopped onion and stir until fragrant.

Step 9: then pour in the rice and stir fry.

Step 10: stir fry the rice until the oil is drained.

Step 11: when the rice feels bright, cook in a little brandy.

Step 12: when the wine is over half evaporated, inject water.

Step 13: then scoop a quarter teaspoon of saffron.

Step 14: Sprinkle saffron into the pot.

Step 15: bring to a boil over high heat.

Step 16: after boiling water, add appropriate amount of concentrated chicken juice, and use this method to mix chicken soup.

Step 17: after that, cover the pot with low heat and simmer the rice for 20-25 minutes.

Step 18: when the rice is cooked, open the lid of the pot and let out the heat.

Step 19: Sprinkle with parmesan cheese powder.

Step 20: stir the rice evenly with a wooden spoon and turn off the heat.

Step 21: spoon the rice into the mould in the plate while it's hot, and use the spoon to compact it gently.

Step 22: heat up the frying pan and add olive oil.

Step 23: the rice can be lifted from the mold at this time.

Step 24: fry the marinated anchovy fillet in the pan.

Step 25: fry the fish fillet until golden on both sides, take it out, stack it on the rice, decorate it with two shredded sweet peppers, and then serve it. At this point, all operations are completed.

Materials required:

Round rice: 150g

Dragon mackerel fillet: 200g

Parmesan cheese powder: 10g

Water: 500ml

Chicken juice concentrate: 15g

Saffron: 0.1g

Chopped onion: 50g

Olive oil: 20g

Brandy: 30ml

Note: 1. After the rice is cooked, be sure to fry until the oil is dried before putting the soup. It is best to use chicken soup. If there is no chicken soup, you can mix it by yourself according to the above method. The concentrated chicken juice is sold in all major supermarkets. It tastes delicious. If you can't buy it, you can use thick soup to replace it. 2. Saffron should not be put too much, 150 grams of dry rice, put 0.1 grams of saffron can, about a quarter of a teaspoon is enough, one is more expensive, two is too much aroma is not delicious. The color of the finished rice is light yellow, the most standard, light with fragrance, appropriate shade, good taste. 3. When frying the Dragon mackerel fillet, the oil temperature should be higher, about 60% to 70% heat, and then put it into the fillet. Don't stir it with a shovel after the fillet is put into the pot, otherwise it is easy to fry. When the fillet begins to fry golden yellow and the meat solidifies, it will be easy to turn. Don't hang dry powder. It's best to fry raw. If not sure, can use non stick pot to fry. 4. This kind of delicious food is of high quality, exquisite materials, and the finished product is of independent and colorful type. Therefore, it is not suitable to be complicated when decorating the code plate. The more concise the better. Only by highlighting its personality, can it show its elegant grade. Such as casual embellishment, but make it superfluous, greatly lose its value.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Long Li Cang Hong Hua Li Suo Duo Fan