Ingredients: shrimp, mussel, chicken, rabbit meat, squid, cuttlefish, clam, rice, mung bean, white kidney bean,

Tomato, olive oil, saffron powder, onion powder, red pepper powder, salt.

Exercise:

1. Wash the main ingredients, and dice chicken, rabbit meat, squid and cuttlefish, and dice tomatoes.

2. Put olive oil in the pot, add chicken, rabbit meat, squid, cuttlefish and clam and stir-fry for a while, then add water.

Add uncooked rice, green beans, white kidney beans, saffron powder, red pepper powder, onion powder and salt and cook together.

3. Cook for 15 minutes, then add shrimp and mussels, cook for a while, and serve.

4. Cook the rice in an oven at 150℃ for 5 minutes.

Italian paella

Ingredients: 8 Meretrix meretrix and 8 Meretrix meretrix, 8 Penaeus monodon, sole 1 piece, a small piece of Nanfeng meat and a cup of rice.

Half a green and red bell pepper, 8 straw mushrooms, half a onion, shredded ginger 1 tbsp, and 2 tbsps of edamame.

Practice 1) Soak rice for about 1 hour. Remove the intestines from the prawns with knife forehead and marinate with salt and pepper 15 minutes.

Left and right, cut the fish into the water for later use, clam and clam, diced meat in the south wind, chopped green onion.

Dice the green pepper and slice the straw mushroom.

2) Add olive oil into the meat pot and fry the prawn with a knife until it is 80% cooked. In addition, restart the oil pan (olive oil),

Stir-fry onion, add shredded ginger and straw mushroom slices, add black pepper and citronella powder and stir well.

Then add the soaked rice, Nanfeng meat, edamame and water and stir-fry until the water comes.

If the rice is swallowed, add water (don't add enough water at once, add it slowly), cover the pot and stew for a while.

Add water repeatedly, cover and stew until the rice is cooked, then add fish, clam, clam and seasoning.

Shrimp and vegetable butter seasoned with salt, black pepper, citronella powder and a little sugar. Or slow fire

Stir-fry until the rice is cooked, and finally add the green pepper.

"Authentic Japanese curry chicken rice"

[Material]: chicken breast, potatoes, carrots, onions, apples, tomatoes, curry (preferably black.

Yes, light pink tastes a little light), salt.

[Practice]: 1. Cut the chicken breast into pieces, put a little oil in the soup pot and stir-fry until it is 8 minutes cooked.

2。 Dice potatoes, carrots and onions. Add water directly to the soup pot, and add potatoes, onions and Hu.

Put the radish pieces in and cook them. Add curry powder after boiling, but don't add salt first, so as not to get salty later.

3。 Apples and tomatoes should also be cut into pieces and put in when the pot is boiling.

4。 Because the potato starch content is high, there is no need to thicken it separately. Wait until it thickens before adding salt.

Season and stir well. Look at the rotten potatoes, turn off the fire, take out the pot and pour them on the rice.

Carrots, onions and potatoes are matched, the color is great, the nutrition is first-class, and the taste is My Sweetie.

Apples and tomatoes are rich in vitamins and taste a little sour, which is the same as the sweetness just now.

Sorry, neither of them is obvious, but it neutralizes the spicy taste of curry a little and tastes great.