Seafood rice with pickles(pao cai hai xian fan )

Seafood rice with pickles

Introduction:

"Some time ago, I was crazy about Spanish paella, and encouraged my roommate to eat it every day. Of course, he always bought the quick-frozen one from the supermarket, 2 or 3 bags, about 1kg, which was enough for her for a long time, and she didn't finish it even when it was broken (because I told him that there was no need to freeze it, just refrigerate it directly, and cook it faster). I always like to eat seafood, but Sichuan is not a lot of seafood. It's rare, expensive and not fresh. What's more, Sichuan is full of rivers and lakes, so we have a lot of river fresh food. It seems that my little heart that loves seafood has been temporarily hidden. Montpellier is close to the sea, so there are a lot of seafood. The seafood in the supermarket basically comes from various sea areas, especially in the North Atlantic. The French really like seafood. Salmon should be the most common. Every time you go to a fish stand, a large area is always occupied by the unique orange color of salmon. It seems that there are more canned tuna. Fresh tuna is really expensive. It costs about 20 euro a kilogram. In May this year, I saw black tuna in the supermarket. The Japanese have been saying that black tuna is the best. I didn't hesitate to buy a piece back. A small piece cost me more than ten euro. My heart is aching. There are the most species of sea bream, usually about 5 species. When there are more than 10 species, the price difference is also very large. I buy a lot of mackerel, which I think is the most cost-effective. At most, the cheapest seafood is mussel, which is about 2 euro a kilogram. Several big sacks are put on the fish stand. My friends in Shanghai told me that they don't eat this in China. Lobster and oysters are the most famous ones, but only Christmas dinner is more popular. The main reason is that the economy of France is really in recession, and not everyone has the money to eat these things every day. Once, my friend and I went to a nearby fishing town to eat seafood. A large plate of raw seafood on the ice with lemon juice was delicious. This time, I used shrimp, mussels and small cuttlefish, which are the cheapest and most common. In order to taste better, I also added some sausages, which my friend brought back from Barcelona. I think that's the finishing touch. The hot cabbage here is really not as popular as Korean people. Only a few Chinese Super League players can find it. 250 grams is 4 euro. I don't want to spend more than 30 yuan to buy several pieces of cabbage. The hot cabbage I used was made by myself a long time ago. It's very sour. There is kimchi fried rice in Korea, but I really don't like fried rice. I think it's too oily and I'm happy every time In the end, I was fed up with it. Learn from the Spanish paella first fried material, then add rice to fry, finally add water to cook, less a greasy, taste more rich and rich, every grain of rice is full of sauce. In order to make the flavor stronger, I cut half of the hot cabbage into small cubes, and beat the other half into mud with the pickle juice. It's better to mix the pickle mud with Korean chili sauce and fish sauce first, so that the cooking time will be more even. I didn't add salt, because pickles and fish sauce are very salty. "

Production steps:

Step 1: wash all kinds of vegetables and cut them into small cubes. Wash seafood and cut into small pieces. Dice the sausage. Half of the hot cabbage is diced, and the other half is mashed with the hot cabbage sauce.

Step 2: heat the pot, add oil, heat up, add chopped onion and stir fry until fragrant.

Step 3: stir fry spicy cabbage and green pepper until fragrant, add seafood and stir fry for a while, then add other vegetables.

Step 4: stir fry the rice, add Korean chili sauce, fish sauce, hot cabbage juice and a little water (soup is better).

Step 5: cook until rice is cooked and water is dry. Sprinkle sesame seeds.

Materials required:

Rice: 100g

Seafood: 100g

Pickles: 50g

Onion: half

Green pepper: one

Sausage: 20g

Purple cabbage: 20g

Mushroom: 3

Leeks: 5

Sesame: right amount

Fish sauce: a small spoon

Korean chili sauce: a little

Hot cabbage sauce: right amount

Note: 1, hot cabbage into mud is my way to increase flavor, you can not play. 2. If you think there is too much seafood water, you can fry it first or put it in the oven.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Pao Cai Hai Xian Fan