Keguomei tomato juice (small) 1 can
Sugar 1 teaspoon
Little bird's egg
White rice 1 bowl
6 shrimps
7 squid slices
Sijidou 3 tiao
Pepper 1/2 branches
1 tablespoon of corn kernels
Salt 1 teaspoon
A little cheese
(1) Cut green beans and peppers into small pieces for later use.
(2) Mix all the ingredients evenly, put them in a deep baking pan and sprinkle some cheese on it (the amount of cheese will increase or decrease according to personal preference).
(3) Preheat the oven for 5 minutes and bake at 200℃ for 20 minutes. If you don't like rice to taste wet and soft, bake it for 5-8 minutes.
If there is no white rice, you can also use 1/3 cups of raw rice instead.
Fold and edit this paragraph. Exercise 2
Raw materials:
Thai fragrant rice, fresh shrimp, squid slices, chicken leg slices, olive oil, seafood broth (tauren brand), rosemary, sage, saffron, must be found in eastern suburb pharmacies. There are 6 giant clams, 6 mussels, fennel, chopped black pepper, white wine, 2 pieces of red and yellow peppers, French incense and tomatoes, and lemon.
This is a traditional Spanish rice with fresh seafood and meat, vegetables and dietary fiber. It tastes sweet and sour, and is suitable for adults and children.
Exercise:
1, soak Thai fragrant rice for 20 minutes and drain for later use;
2. Take a handful of saffron and soak it in hot water until the color comes out and put it aside;
3. Put the chicken legs into the pot and fry them with a small amount until they are cooked for 8 minutes;
4, the pot is hot, put butter and onions;
5. After the seafood is fried with onion, add white wine and stir fry with a little salt;
6. Stir-fry the seafood until it is 5-7 minutes cooked;
7. Take another pot, stir-fry the onion with a small amount of olive oil until golden brown, then add garlic and stir-fry;
8. Add the soaked fragrant rice and stir fry;
9, stir-fry until transparent, firepower can be small and medium fire;
10, pour tomato slices, and pour saffron water and soup;
1 1. After 5 minutes of medium fire, add the chicken leg meat;
12. After the miscellaneous seafood is poured in, add fennel, rosemary and sage pieces, and cover the pot for 5 minutes;
13, change the minimum fire and then suffocate 10 minutes;
14, open the lid, add some chopped black pepper, add colored pepper strips and fresh lemon juice.