Ingredients for Braised Rice with Shrimp, Vegetables and Fruits: 120g rice, 150g shrimps, 50g corn kernels, 50g onions, 30g carrots, 30g green peas, 100g pineapple pulp, 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon pepper, appropriate amount of starch, appropriate amount of salt, recipe for Braised Rice with Shrimps, Vegetables and Fruits Step 1 Ingredients Preparation Step 2

Remove the shrimp lines, wash and cut them into cubes. Add an appropriate amount of rice wine, pepper, salt and starch, mix well and set aside. Step 3: Cut the pineapple into small pieces and soak in light salt water for at least five minutes. Remove and dry the water. Step 4: Combine the onions and

Wash the carrots and cut them into cubes. Step 5: Rinse the rice and add an appropriate amount of water. Add a few drops of cooking oil and simmer it in a rice cooker. Step 6: Heat the oil in a wok and stir-fry the carrots. Then add the onions and stir-fry.

After the aroma comes out, add the shrimp and stir-fry until it changes color. Add an appropriate amount of salt and soy sauce. After the sauce is fragrant, add the green peas and continue to stir-fry the carrots. Then add half a bowl of boiling water and stir-fry until the peas are broken. Step 7: Wait for the rice and make the rice soup.

When it is almost done, open the lid of the pot and pour the fried vegetables flat on the rice surface. Finally add the pineapple, close the lid of the rice cooker and continue to simmer the rice in step 8. When the cooking program is completed, continue to keep warm and simmer for 15 minutes.

Open the lid of the pot and mix the rice and vegetables well. Step 9: The color combination is gorgeous. Isn’t it very appetizing? Try it and see if it is your favorite rice ~ Cooking tips for shrimp, vegetable and fruit stewed rice (1) I just bought a living

The shrimp can be placed in the freezer of the refrigerator for 1 hour, and the shells will be easily peeled off.

(2) Do not open the lid of the pot immediately after the cooking process. Use the residual heat in the pot to continue simmering for another 15 minutes, so that the aroma of the cooked rice will be stronger.