There are many varieties of Hong Kong-style risotto, just like porridge, and not just Cantonese risotto, there are also countless varieties of risotto from Europe and America. Some office workers who rush to work usually call it risotto, which is served with a soup and a drink to make a meal. There are many ingredients in it, a wide range of choices, and the taste can be changed every day.
To cook risotto well, it requires constant practice. The rice should be made in grains, not soft and rotten like porridge. The rice grains absorb the taste of the soup. The delicious soup and the delicious rice grains make you can eat the rich seafood ingredients in one bite, so risotto has always been one of my favorites.
This time, I will teach you to make a simple seafood risotto. The only thing that is difficult to buy is shark meat and shark skin. Shark meat can be replaced with other favorite seafood, and shark skin can be replaced with the skin on the head of a relatively huge fish. Shark skin tastes very smooth and smooth. Except for the skin on the head of the fish or the smooth skin on the fish without scales, I can't think of other ingredients for the time being, so I can only omit them if I really don't have them, but it's missing a taste.
Add another cooking method for Laohuo chicken soup. This soup nourishes yin and nourishes liver and kidney. The fat content of black chicken is significantly lower than that of other chickens, making it healthier. The main reason to distinguish real black chicken is the chicken feet. The real black chicken must have five claws. If there are four, then you can quickly buy it in a different place. Don't listen to chicken sellers who find reasons to lie to you. The five claws of black chicken are genetically inherited. The master said it is just like black people can give birth to black people. It is genetic inheritance. Remember, haha.
Hong Kong-style seafood risotto
Recipe Recommendations
- cuttlefish appropriate amount
- shrimp appropriate amount
- crab meat appropriate amount
- scallops appropriate amount
- Cod appropriate amount
- onion appropriate amount
- fresh mushrooms appropriate amount
- carrot appropriate amount
- sesame oil appropriate amount
- salad oil appropriate amount
- ginger appropriate amount
- onion appropriate amount
- vinegar appropriate amount
- sugar appropriate amount
- cornflour appropriate amount
- water appropriate amount
Steps for Hong Kong-style seafood risotto
1
Put the carrot paste into the pot, and pour sesame oil and salad oil into the pot. The ratio of the two oils is 1:1 (Does it look like crab roe? Haha, it looks good enough to make it look real, but the vegetarian crab roe is also made with carrot paste).
2
Stir fry continuously until the oil turns orange, stir well until the oil has absorbed and set aside. (Small fire, don't use high fire just to be lazy. Not only will the fire not fully catch out the fragrance, it will also make the carrot paste dry and burnt quickly.)
3
Put the spring onion segments, chopped ginger, chopped onion, mushroom slices, shredded cuttlefish, shrimp, shredded crab meat, scallops, shredded shark meat, shredded shark skin, shredded cod meat, and stir fry until the aroma wafts out. On low heat, stir fry continuously to blend the flavors of all ingredients and fully remove the fishy smell. Do not use high heat to avoid hardening the seafood meat (Friends who hate the fishy smell of seafood can soak in shredded ginger in water, and then soak the seafood in for one night to fully remove the fishy smell. Shark meat and shark skin need to be soaked in cold water for one night).
4
Add chicken soup with old heat, or chicken soup pieces + water, then add the prepared cornflour liquid and thicken. (The ratio of chicken soup to water is 1: 1)
5
Add the carrot paste that has just been stir-fried, then add a little sugar, and then continue to cook over low heat, constantly turning the ingredients during the process. (This sugar is added according to the amount of water and seasoning, so it depends on the amount of seafood you have. Add it appropriately, the purpose is to bring out the umami flavor.)
6
Pour the cooked seafood and soup on the rice and finish it. (The cooked soup will feel sticky, and when it bubbles, it will be a thick big bubble and will not burst easily)
7
Everyone knows how delicious Laohuo soup in Guangdong is. Here is how to cook Laohuo chicken soup. The ingredients include pork, black chicken, Chinese yam, wolfberry, Codonopsis pilosula, and ginger slices. As shown in the picture, wash the ingredients for later use.
8
Blanch the black chicken, lean pork and four slices of ginger in boiling water to remove the fishy smell.
9
Put all in a casserole and cook over low heat for 6 hours.
10
The cooked chicken soup is cooked with salt to gain the umami flavor. The chicken soup only needs to add a proper amount of salt to give the umami flavor of chicken essence, but it should not be added too much to avoid the umami flavor becoming salty or even salty.Hong Kong-style seafood risotto Make Tips
This dish may seem easy with few steps, but I think it is more difficult than some dishes with more steps. 1 First of all, the difficulty lies in frying carrot mashed. The proportion of oil is there, but the oil must be properly controlled before the carrot mashed with rosin can be fried. Too much will stick together and no rosin will occur. 2 Secondly, the umami concentration of the soup should be just right. This also requires experience. It will be cooked after making it a few more times. If you are making the soup yourself, it is recommended to use walking chicken and black chicken to make the soup. 3 The amount of sugar is also the key. If you put too much sugar, you will taste sweet and greasy. If you put too little, you will not be able to bring out the umami flavor. This also requires experience. I suggest using a spoon to put it every time, and you will have experience after putting more and less. 4 As long as you pay attention to cooking seafood ingredients on low heat, the seafood will not become dry and hard. 5 You may find that I didn't put salt in it. In fact, if it's my old chicken soup, it has a salty taste and you don't need to add it anymore. If it's chicken soup outside, it will be even more salty and you don't need to add salt at all. 6 Only a little bit of vinegar can be added, mainly to remove the fishy smell rather than to have the vinegar taste. This is also a very important point. No matter what seafood it is, no matter how fresh it is, it must be properly removed to taste delicious. 7 The chicken soup cooked by yourself is much more delicious than the chicken soup pieces, so it is recommended to prepare your own soup.