Recipe: Original pineapple risotto

Home Cooking Recipe: Original pineapple risotto



  1. Cook the rice in advance, stir it loosely and cool it.

  2. The pineapple is cut in half, and the flesh is dug out with stainless steel. The flesh is cut into granules and the peel is left behind.

  3. Cucumber, fresh mushrooms, yellow bell peppers

  4. Hot oil pan, add cashew nuts to golden brown and serve as spare, leave the base oil

  5. Pour the cucumber granules, fresh mushroom granules, and colorful pepper sauté for 1 minute. Add the pineapple granules and continue to fry for one minute. Add the rice and the appropriate amount of prawn and stir-fry. Add the appropriate amount of salt and stir well.

  6. Stir-fried rice is placed in the hollow pineapple and placed in the oven at 200 degrees for 7 minutes, so that the flavor of the pineapple penetrates into the rice grains.

  7. During the risotto, use the appropriate amount of tomato juice, water starch, pineapple juice to open and cook until thick, wait until the rice is cooked and pour the tomato juice on the rice.

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