Name: Cuttlefish and Winter Melon Spicy Stewed Rice
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 8 Raw Cuttlefish Feet; 1 piece Winter melon; Some Rice; Small half onion; 1 piece tomato; 2 pcs Red pepper; Some Shallots; Some ginger; Some sesame oil; Some Maggi Fresh Soy Sauce; Some Korean chili paste; a little Chili powder; a little Tabasco Chili Sauce; Some Curry powder; Some Thai fish sauce; a little salt; a little Sugar

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.

Cuttlefish and Winter Melon Spicy Stewed Rice

Ingredients

Cuttlefish and Winter Melon Spicy Stewed Rice

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