the usual practice of risotto

the first course, risotto with fish fillets

material list

1 bowl of white rice, 3g of black fish, 5g of onion, 1g of peas, 1g of corn kernels, a little carrot, 1 egg white, a little pepper, 5g of salt, 1g of raw flour, 1g of sugar, edible oil, chicken powder and so on. Wash onion, peel and dice.

2. Heat the pot with proper amount of oil, add the fish fillets, quickly oil them, and drain the oil.

3. Leave oil in the bottom of the pot, add onion and stir fry until fragrant, add tomato sauce, sugar and appropriate amount of water to boil, add fish fillets, peas, diced carrots and corn kernels to cook, add pepper and chicken powder, and pour them on the white rice.

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track 2, risotto with shrimp in oyster sauce

material list

1 bowl of white rice, 1g of squid, 7g of shrimp, 4 fresh scallops, 5g of crab leg meat, 1g of peas, 1g of corn kernels, proper amount of carrots, 1ml of oyster sauce, 1ml of rice wine, 5g of sugar, 5g of raw flour and chicken broth. Peel and wash ginger and shred. Wash shrimps, fresh scallops and crab legs, blanch them with squid rolls in boiling water, and immediately remove them for later use.

2. Heat the oil in the pan, saute shredded ginger until fragrant, add shrimps, fresh scallops, crab legs, peas, corn kernels and carrots, stir-fry quickly, add chicken stock to boil, add squid rolls and all seasonings, stir well, serve and pour over white rice.

Delicious tip:

Seafood should be blanched before cooking, so as to fully absorb the flavor of seasoning. Rice wine used to remove fishy smell can also be soaked in ingredients in advance, and then cooked with other sauces, so that it tastes stronger in wine aroma.

the third course, crab meat risotto with hot and spicy sauce

List of materials

1 bowl of white rice, 75g of crab leg meat, 1g of red bell pepper, 15g of mushrooms, 1 egg, a proper amount of coriander powder, 3g of broth, 5g of salt, 3g of chicken powder, 1ml of olive oil, 5g of cornmeal, 1g of red onion, and 5g of spicy shrimp. Wash mushrooms, soak them until soft, and cut them into dices; Wash the onion, peel and cut into powder; Wash the crab leg meat, blanch it in wading water, take it out and drain it; Beat the eggs into a bowl and beat them into egg juice.

2. Pour proper amount of olive oil into the clean pot, add onion, red bell pepper and diced mushrooms and stir-fry until fragrant, then add crab leg meat, spicy shrimp sauce, fish sauce and salt, chicken powder and appropriate amount of stock and stir-fry.

3. Add raw flour to thicken with water before taking out the pot, pour in the egg liquid, stir-fry it quickly, then serve it out, pour it over the white rice and sprinkle with coriander powder.