Hot rice with seafood
Introduction:
Production steps:
Step 1: bring the water to a boil, add the clams, add the green onion, smash the ginger, cook the cooking wine for five minutes, skim the foam during the time, then add the mushroom slices or mushroom slices, crab willow stick, turn down the heat, boil for 20 minutes, add enough water at one time, if you add water midway, the soup will not be so fresh, and discount, after the soup is cooked, put it into a larger container to wait
Step 2: cut the remaining mushrooms into small pieces, and cut the carrot into flower pieces,
Step 3: hot pot, pour lard, can't make vegetable oil, because lard soup rice is more fragrant and whiter, oil is slightly hot, add ginger stir fragrant, then pour in the diced mushroom, tomato, carrot flower, and pea stir fry for a while, then pour in the boiled clam soup, a big fire, small fire boil for five minutes
Step 4: put in the shredded crab fillet and cook the leftovers for another five minutes
Step 5: add salt to taste,
Step 6: Boil the pea tip and scrambled eggs over high heat for another minute
Step 7: turn off the fire, sprinkle in the scallions and let them live
Materials required:
Clam: 100g
Peas: 50g
Pea tip: 50g
Mushroom: 5
Egg: 1
Crab willow stick: 2
Carrot: 50g
Tomato: 1
Scallion: 5g
Cooking wine: 5g
Salt: 5g
Ginger: 5g
Note: I make this dish with clam soup, if not, you can use chicken soup, bone soup, or use the thick soup Bao bought in the supermarket mixed with boiled water. Among them, vegetables can be matched according to their own preferences. The best food is the leftovers of the first day. Don't have too many dishes and meals. Make sure the soup has soup. If it's too dry, it won't taste good
Production difficulty: simple
Craft: Stew
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Hai Xian Tang Fan
Hot rice with seafood
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