Japanese curry risotto
Ingredients:
Two pieces of curry, two bowls of rice, two small pieces of broccoli, half a carrot, one potato, half an onion, one piece of chicken breast, a little salt and a proper amount of black pepper.
Practice:
1 Dice the chicken breast, add a little salt and appropriate amount of black pepper, grab and marinate for 10 minutes, cut broccoli, carrots and onions into small pieces, cut potatoes into small pieces to wash off starch, and cook two bowls of rice in a rice cooker.
Saute onion in hot oil until slightly burnt, add carrots and potatoes and stir-fry until medium-cooked, then add broccoli and stir-fry.
2. Add appropriate amount of water and two pieces of curry to boil, add marinated chicken breast and rice, stir-fry and cook until the soup is thick, and then take out the pot.
Tomato and egg risotto
foodstuff
A bowl of rice, a tomato, an egg, a spoonful of tomato sauce, a spoonful of soy sauce, a little chopped green onion.
method of work
1, diced tomatoes, heat the oil in the pot, pour in the fried soup, and add a bowl of water to boil.
2. Add tomato sauce and soy sauce, add a little salt, boil the soup and pour in the egg liquid with an umbrella.
3. Finally, pour in the white rice and stir well. Cook on low heat for a few minutes to let the soup penetrate into the rice. Sprinkle chopped green onion on the pan.
Sweet and sour potato bibimbap
Ingredients:
A big potato, a bowl of rice, chopped green onion and garlic.
Practice:
1, seasoning juice first: pour two spoons of soy sauce, one spoonful of aged vinegar, half a spoonful of soy sauce, one spoonful of oyster sauce, a little salt and white sugar, and one spoonful of starch into a large bowl of water and mix well.
2. Peel the potatoes and cut them into pieces. Heat the oil in the pot to 60% heat, pour in the potato pieces, fry until the skin is golden, stir-fry the minced chives and garlic, pour in the juice and boil, then pour in the potato pieces and rice and stir well to get out of the pot.
Tomato, ham and egg risotto
Ingredients:
Two tomatoes, one ham, two eggs, two cloves of garlic, two spoonfuls of corn starch, two spoonfuls of tomato sauce, one spoonful of oyster sauce and half a spoonful of salt.
Practice:
1, cut the tomato into small pieces, slice the ham, stir the eggs in a bowl, heat the oil in the pot, stir-fry the garlic until fragrant, pour in the tomato and stir-fry until soft (you can add half a bowl of water to cook until soft), add two spoonfuls of tomato sauce, two spoonfuls of soy sauce, one spoonful of oyster sauce and half a spoonful of salt, add the ham, add a bowl of water to boil, then pour in the egg liquid and starch to thicken the water for one minute.
2. Put the cooked rice in a bowl, pour tomato, ham and egg soup and mix well to eat.
Green pepper and egg risotto
Ingredients:
A bowl of rice, two green peppers, two eggs, one scoop of soy sauce, one scoop of soy sauce, one scoop of rice vinegar, one scoop of soybean sauce and one scoop of corn starch are left.
Practice:
1, mix the sauce first, add the light soy sauce, dark soy sauce, rice vinegar, soybean sauce, corn starch and half a bowl of clear water into the bowl, and stir well.
2. Cut the green pepper into strips and break the eggs into egg liquid.
3. Heat the oil in the pot, pour in the egg liquid and fry until it is set, and pour in the green pepper and stir fry until the green pepper is cut off.
4. Pour in the prepared sauce until it is thick, then add a bowl of rice and mix well.
Tomato and ham risotto
foodstuff
Two tomatoes, one ham sausage, one shallot, a little seaweed, a bowl of rice left, and half of garlic.
Practice:
1, cross the bottom of the tomato, put it in boiling water for about one minute, take it out and peel it and cut it into diced garlic slices, and cut the shallots into chopped green onions.
2. Pour a proper amount of oil into the pot, add a little chopped green onion and rattan slices and stir-fry until fragrant, add diced tomatoes and stir-fry until thick juice, add two spoons of soy sauce, one spoonful of oyster sauce, one spoonful of soy sauce, one spoonful of tomato sauce and a little salt until a bowl of water is boiled.
3. After boiling, add seaweed and ham slices, pour rice and stir fry, and cook for another two minutes. Thick soup, sprinkle with chopped green onion.
Tomato and potato risotto
foodstuff
Leftover rice, one tomato, one potato, minced garlic and onion.
Practice:
1, peeled tomatoes and potatoes and cut them into small pieces, chopped onions and garlic, put appropriate amount of oil in the spare pot and stir-fry them, add tomatoes and stir-fry the soup, add potatoes and stir-fry for one minute, add a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of tomato sauce and a proper amount of salt and stir-fry evenly.
2. Add a small bowl of water to boil, cook on low heat until the potatoes are soft and rotten, add rice and stir well, then simmer for one minute and sprinkle with chopped green onion.
Tomato fat beef risotto
Practice:
1, one tomato peeled and cut into pieces, 300g fat beef cooked in advance to remove blood foam, onion and garlic chopped.
2. Stir-fry onion and minced garlic in a hot pan with cold oil, then add tomato pieces, add two spoons of light soy sauce, one spoonful of oyster sauce, half a spoonful of dark soy sauce, 1 spoonful of salt and 1 spoonful of sugar to taste. Stir-fry tomatoes until they are sauce, add half a bowl of water, stir well, add fat beef and stir well, and finally add rice to stir well.