I wanted to eat paella for the first two days, but I didn't want to eat seafood. I saw okra and mushrooms in the refrigerator. The experiment started. In fact, the paella is not the first seafood, it is a method of risotto with a pan, the word Paella itself is also a pan. Pay attention to it, use a round pan made of ears, preferably no more than 3 cm deep. This method can make the maximum area of rice contact with heat, and at the same time fully absorb the taste of other ingredients, and can produce a slightly scorching effect similar to the casserole, and the taste is more abundant. Of course, in the home kitchen cooking, it is more than usual, ordinary non-stick pan can be, the ingredients can also be replaced with pork, sausage, etc., the same taste can be delicious. Today, I will introduce you to the autumn fragrant stewed rice made by the sauce in the series of Huang Jihuang. It is easy to learn and the sauce is versatile. Production tools: induction cooker, pan. Suitable for the crowd: everyone with love in their hearts, staple food lovers, and people who are innovative. Evaluation of actual dishes: This risotto has both the feeling of western cheese brushing and the taste of Chinese food. It can be said that it solves the problem of Chinese and Western fusion, such as a dry person. It is delicious. Climb your life and explore the joys of life. About the sauce, welcome to visit: Huang Jihuang Tmall flagship store, look for the authentic mark, the taste is guaranteed.
Preparing vegetables: use rice-free rice, no need to wash; mushroom cut cross flower, okra diced, millet pepper chopped, spare
Cook rice: Pour the rice directly into the pan, put the right amount of water, the ratio is about 1:0.5, the water should exceed the rice
Seasoning: Cook over medium heat for 1 minute. After the water is opened, open the lid and put in 1/2 spoon of sauce. Stir gently, cover and turn to high heat for 5 minutes.
Add vegetables: Open the cover and add the mushrooms, okra and millet peppers in turn, pour the remaining 1/2 tablespoons of sauce, and cover for 3 minutes.
Adding: After opening the lid, sprinkle a piece of cheese evenly, cover and cook for 1 minute.
Finished product: After opening the lid, take a photo directly on the table, stir it a little, open it.
1. This recipe is based on the paella, the rice is simmered and the finished rice is slightly hard, which is the characteristic of the dish. 2. For easy operation, the sauce can be added together at the same time as the first addition of water. 3, the whole process should use chopsticks to check the situation of glutinous rice at any time, it is best to use non-stick pan, stir evenly when seasoning. 4, in order to keep the mushrooms look good, we put the whole mushroom directly. In actual operation, the mushrooms can be cut into small pieces, which are easier to mature and taste.