Cuttlefish and Winter Melon Spicy Stewed Rice
1.
Materials are ready.
2.
The main ingredients are: cuttlefish feet with a knife and cut into small pieces, peeled and seeded winter melon and cut into cubes with a side length of 1.5 cm, diced onions, peeled and diced tomatoes, diced red peppers, and minced shallots.
3.
After the winter melon is slightly blanched, boil water in a separate pot, add Maggi Fresh soy sauce and a little salt to boil the winter melon until soft;
4.
To make the soup, put the sesame oil and onion in a pot and sauté slowly. After stirring thoroughly, add diced red pepper, chili powder and curry powder and stir-fry evenly;
5.
Then add Korean chili sauce, add diced tomatoes and stir-fry evenly;
6.
Add water and boil for about 10 minutes until the tomato melts and the soup thickens, add an appropriate amount of Soy Sauce and Thai fish sauce;
7.
After the soup is cooked, add winter melon in turn;
8.
Put in the squid feet;
9.
Put the cuttlefish in the pot for about 30 seconds, add the rice and simmer slowly;
10.
After boiling, add the minced ginger and turn off the heat, sprinkle with chopped green onions and a small amount of chili powder to complete.
Tips:
1. It is better to make stewed rice if the rice is cooked harder.
2. Cuttlefish is easy to grow old when cooked for a long time. Do not exceed 2 minutes.
2. If you use broth, you can add some broth.
3. The degree of spiciness should be adjusted according to personal taste.
