Santa Anna Seafood, Philippines
By VicentaLakin
As an exclamation mark in the dish, Palla's fragrance of the sea, which is so thick and sour behind the table, and the plume of salty rice, as well as the variety of foods in the six-coloured rice meal, can always be soothing and fragrance. Contact: 18687627875 flat and wide pan Paellera can be so big as to be the focus of the table that everyone has to sit around, you spoon me, eat, talk, and no more time to be a table "low-head cell phone"
Recipe Recommendations
- slightly spicy
- burn
- half an hour
- ordinary
Steps for Santa Anna Seafood, Philippines
1
After cleaning the food, peppers cut, onion slices, garlic slices, these three are placed in the same plate and they will be fried later。2
Fried Paprika first, the face of the pepper frys out of gold oozing, and then sprouts out into another plate. Once the meat is ready, salt and sweet pepper, because if it is salted, the meat gets old, peppers are put early and the pot is easy to make. Ink fish need to remain soft and resilient, not to fry for long enough, and can be put in the pot a little later than meat。3
When the meat changes color, it is placed in onions, tomatoes, garlic, artichokes, which continue to be fried for about half a minute, or a minute, and then in lentils and white beans。4
This step is very important, and it's often the key to the success of the taste of seafood! If you want to be more ferocious, you can replace the water with high soup, which is best made of chicken soup. Some supermarkets have high soup that they specialize in, or buy. Six people's seafood, about one liter of high soup and one liter of water. The exact amount of water depends on the type of rice we'll put next. If the supermarket sells ordinary rice, then a total of two litres is enough. In the case of a rice that specializes in seafood, Arozbomba (see figure below), this rice absorbs more soup, so a little more water and soup。5
Crucify the rice and then put the rest of the soup in the pot. It's the most traditional way to cook seafood by drawing a cross, but it doesn't actually affect the taste that comes out. Let the soup run out of rice, and when it boils, it turns into a little fire for a few minutes。6
the flower is a very expensive spice, some in seafood, which presents a shining golden yellow and a very good look at the market; it is now replaced by a edible dye in general hotels, which reduces costs. for example, the six-person package can contain about 2g of edible dyes, depending on the colour of the meal. once everything has been added, you can try the soup again to see if you need more spices or water. if there's no problem, it'll be a little fire and 20 minutes。7
When it's over, put the rice on the pot and put a lid on it for three to five minutes, and then you'll be able to put the plate out and then you'll put the lemon on。Santa Anna Seafood, Philippines Make Tips
tasty st. anna seafood meal sao 12433. i hope you'll like it