Curry Rice
1.
Wash the mushrooms and cut into small pieces, and cut the onion into pellets
2.
The squid is removed from the coat, washed and cut into small pieces, the shrimp is removed, the hair and gut are washed and set aside
3.
Multi-function stewing pot, press the dry and stir function button once, and then press to start, cover the lid and preheat for 3 minutes, add butter, when it melts, add the chopped onion and stir-fry
4.
When it is transparent, add curry powder and continue to fry
5.
Then add small fish balls and diced mushrooms, stir fry for color, add the washed rice and stir fry evenly, add salt, sprinkle with vanilla particles
6.
Add appropriate amount of water, the ratio is 1:1.5, then press the cancel button, press the risotto button, press the start button again
7.
Cook for about 10 minutes, add the processed squid and shrimp
8.
Stir it with a spoon, continue to simmer with the lid and cook until the beep sounds, then keep it warm for about 10 minutes, then turn it on and mix well.
Tips:
1. When starting to dry the pot, preheat the pot body for about 3 minutes, let the pot body heat evenly before use, but the preheating time should not exceed 5 minutes, it will also damage the pot body;
2. The ratio of rice to water to make braised rice is 1:1.5, which is more suitable;
3. After all kinds of ingredients are stir-fried, the taste will be richer, so this process cannot be omitted;
4. Don't open it in a hurry after the braised rice is over, let it continue to simmer for a while under the heat preservation state to make the rice taste richer.
