How to make the essence of seafood chicken stew rice, the flavor is ever-changing, and the whole family should praise you after eating it? Here is a gorgeous tomato and seafood stew recipe. Actually, I wanted to share this stew with you for a long time. Because it's really simple, I'll give you a vaccination first. This is why there is no fixed proportion of stewed rice. The whole production process is to try silently. Remember, if you want to try, you don't have to rely entirely on my own ingredients. Believe me, the chef must try first before you can make it super delicious. The service scale is 2 people and the duration is about 20 minutes.

Ingredients: 1 tongchou, 12 river shrimp, 1 slice of chicken breast, 1 meter cup of round short rice, 3m cup of seafood bone soup, 2 teaspoons of edible olive oil, 0.5 teaspoon of red pepper powder (ground), 0.5 teaspoon of turmeric powder, appropriate amount of salt and 4 teaspoons of tomato sauce.

The first step is to clean and wipe the chicken breast, add a little lemonade and nine layers of leaves, and marinate for 30 minutes, which will be fragrant and soft and fleshy. Wipe after pickling, cut into small squares (about 1 cm) to catch some edible olive oil, put it aside for emergency, and solve the problem of complete pumping. Separate the head from the body, remove cartilage tissue, eliminate internal organs, cut off bones, remove the mouth (dragon ball), cut off the top of the head, remove eyes and ink, and cut off the powerful sucker that touches the feet.

Step 2, cut the total width 1 cm, but do not cut, and clean the fresh river shrimp to remove the shrimp head. Shrimp head can be used for bone soup. Canned tomatoes are made into paste with a food recycler. First, boil the cauldron, pour in edible olive oil, sprinkle some salt evenly in the cauldron, and add seafood with strong moisture content to avoid frying oil. They are all sauces for braised rice, and they are fried until the body turns white.

The third step, turn over and fry, take it down and put it aside for emergency. Add chicken breast and stir, add garlic paste, add onion and stir until slightly transparent. Add fresh shrimp, stir, add tomato sauce and stir well. At this moment, there are two ways to make fresh shrimp, 1. Take it out later and put it on a plate. The meat is fresh and tender. 2. Cook with white rice to melt the taste of seafood into stew. The round short rice special for stewing rice can be put directly into the pot without washing, and the fine cassava starch can be kept, and turmeric powder and red pepper powder can be added.

Step 4: Pour the seafood bone soup, mix all the ingredients in the pot evenly, put the river shrimp on the surface to form a circle, and boil the coalbed methane for 10 minute. The millet has swelled and sucked up the juice and floated on the surface of the pot. At this point, turn to low heat for 5 minutes, add the sauce that has just been fried, sprinkle with onion and use low heat for 2 minutes. If cooking sound waves and bubbles (meaning

It shows that the juice volatilizes and the stew is almost realized. Finally, re-open the pot for 2 minutes, and let the steamed slices come out of the bottom pot. If you are not satisfied, you can ignore this process. When the stew is cooked, let the cauldron cool down and scoop it up directly with a spoon, one bite for each person, which is very fulfilling ~