Stewed rice with seafood and milk, a pot of delicious seafood rice is made with prawns from Zhoushan, Ningbo, fresh mussels and squid rings from Argentina, and stewed cubes with delicious milk. Under the influence of milk stew, white rice is fragrant and glutinous, and seafood is delicious!
main ingredients of seafood and milk stew rice: 3g of rice, 1 tomato (15g), 4 squid rings of shrimp in Zhoushan, Ningbo, 12-15 mussels, 6-8 peppers, 1 pepper, 1 onion, 1/2 garlic cloves, 2 cloves of auxiliary materials: green lemon, 1 celery, 1/2 galangal, 1/3 piece of black pepper, 3 spoons of edible olive oil, and 1 box of Xiqu milk stew. Processing technology: Step 1. Blanch reserved tomatoes in a hot water pot, peel them and cut them into small pieces, chop garlic cloves, dice onions, and cut green peppers into 2cm thick rings. Then cut them in half. Step 2
Pour 3 spoonfuls of edible olive oil into the pot, stir-fry prawns and squid rings after boiling, sprinkle a small amount of salt and pepper on them (slow fire), pick up the remaining edible olive oil, heat it, and add garlic paste, onion and diced tomatoes. Stir-fry until the rice is completely transparent, spread the rice flat, and add boiling water that is not higher than the rice height. Put it in a box and wait for Xiqu milk stew. Step 3
Cover it, simmer for 2-15min, open the cover, and the milk stew cubes will basically melt. Gently promote the milk stew in the white rice with a bamboo spoon, so that the milk stew can be evenly mixed into all the juice. On the white rice, prawns, mussels, squid rings and green peppers are placed. Cook on low heat for 15 minutes, and stew for 1 minutes.
Open the lid, sprinkle with chopped celery, and put the chopped dried lemon slices in a pot of delicious paella. Tips: Simmer on low heat, not too big, to prevent burning. The above is the processing technology of seafood and milk stew rice. You are warmly welcome to fill it. If you like it, you can understand and leave comments. Your attention and evaluation are the driving force.