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Saffron seafood risotto



material:

Shrimp 4
Clams 6
Loliginidae40 grams
100 grams of rice
2 grams of saffron
Onions 20 grams
3 grams of minced garlic
Seafood soup 500㏄
Olive oil 20㏄
10 grams of black olive slices

seasoning:

1/4 teaspoon salt
Liquor 50㏄

practice:

  1. Wash the rice, first soaked in water for about 15 minutes, remove and drain. Take a pan, pour olive oil first, add onion and garlic and saute.
  2. then put the shrimp, clams, Loliginidae, white wine, saffron rice and saute.
  3. Continued added 200㏄ seafood soup stew.
  4. until sauce dries quickly, continued to join 150㏄ seafood soup, fry over low heat for about a fifth of cooked rice.
  5. The first material picked up the pot seafood, rice and continue to stir fry until the time instant.
  6. Continued remainder of seafood soup, seafood into practice 5 picked up material and salt, and a small fire fry rice fully cooked, add the olives can be broken.

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Honey Chicken

material:

Chicken breast 1/2 block
2 onions
Ginger 10 grams
40 grams of garlic
Water 100㏄

seasoning:

A. five - spice powder 1/4 tsp
1 tablespoon sugar
Soy sauce, 1 tablespoon cream
1/4 teaspoon baking soda
2 tablespoons cooking wine
B. sweet potato flour 2 cups
2 tablespoons honey

practice:

  1. peeled chicken breast, chicken breast from the side cross-sectional in the end, but do not cut, spread out into a large chicken aside.
  2 onions, ginger, garlic washed into the blender, poured into water whipping into a juice, take the filter to filter out the onions, ginger, garlic residue, add all the seasonings and mix well into the marinade aside.
  3. Place chicken discharged into the pickle, after placed in the refrigerator covered with plastic wrap, for about 2 hours.
  4. Remove the stand marinated chicken, drain flooded except juice, chicken on both sides coated with the right amount of sweet potato flour to make potato flour stained palms pressed tight, pick up gently shake off exce…

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