Seafood crispy rice
Today's [Seafood Crispy] is very suitable for treating guests. Whether it is the dishes, appearance or taste, it will give you enough face!
Recipe Recommendations
- squid appropriate amount
- shrimp appropriate amount
- pea grain appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- sugar appropriate amount
- abalone juice appropriate amount
- water starch appropriate amount
- vegetable oil appropriate amount
- broth appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Seafood crispy rice
1
Put the rice into the glass turntable of the microwave oven.
2
Smooth (not too thick), compact, heat at high temperature for 8-9 minutes (our microwave oven 700W), and dry the water.
3
At this time, the rice has become a hard rice cake. Break the dried rice cake into pieces, put it into a plate and let it cool for later use.
4
Pour more oil into a frying pan. When the oil temperature is 7 minutes hot, add the crispy slices and fry until golden brown and crispy, and remove.
5
Loading the plate.
6
Prepare raw materials.
7
Pour water into the pot, add the chopped squid after the water boils, and heat it. When the squid is rolled up, remove it immediately. The squid will get old after a long time.
8
Heat the wok, add the oil, add the onion and ginger after the oil is heated, and saute until fragrant.
9
Add carrot kernels, pea kernels, and cooked corn kernels and stir fry.
10
Add the shrimps and stir fry until the shrimps change color.
11
Pour in the squid roll, add salt, sugar (a little), chicken essence, and abalone juice, stir fry well.
12
Add the stock, the soup should be spread over the vegetables, bring the soup to a boil, and thicken with water starch.
13
After the rice crust is out of the pan, immediately pour the prepared seafood juice on the rice crust and start eating.