Hong Kong-style Seafood Risotto (with An Old Turkey Soup Cooking Method)

Name: Hong Kong-style Seafood Risotto (with An Old Turkey Soup Cooking Method)
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Cuttlefish; Some shrimp; Some Crabmeat; Some Dried scallops; Some Shark meat; Some Shark skin; Some Cod; Some onion; Some Fresh shiitake mushrooms; Some carrot; Some sesame oil; Some Salad oil; Some ginger; Some Scallions; Some Vinegar; Some Sugar; Some Corn flour; Some water; Some Old Turkey Soup

by Pretty girl kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

There are many varieties of Hong Kong-style risotto, just like porridge, and not only Cantonese-style risotto, there are also countless varieties of risotto in Europe and America. Some office workers in a hurry to work usually order a risotto with a lietong and a drink as a meal. There are a lot of ingredients, a wide range of options and the taste can be changed every day.
It takes constant practice to make risotto well. The rice should be made of grains, not soft and pulpy like porridge. The rice grains absorb the flavor of the soup, and the delicious soup plus the flavorful rice grains can be eaten in one bite. You can eat rich seafood ingredients, so risotto has always been one of my favorites.
This time I will teach you how to make a simple seafood risotto. The only thing that is difficult to buy is shark meat and shark skin. Shark meat can be replaced by other seafood you like, and shark skin can be made from the skin on the head of a larger fish. Instead, shark skin tastes very slippery, except for the skin on the head of the fish, or the smooth skin on the fish without scales. I can't think of other materials for the time being. If there is no one, I can only omit it, but one is missing. Taste.
Add another old turkey soup cooking method. This soup nourishes the yin and nourishes the liver and kidneys. The fat content of black-bone chicken is significantly lower than that of other chickens, which is healthier. The real black-bone chicken mainly depends on the chicken feet. The real black-bone chicken must have it. Five claws, if it’s four, then you can buy them in a different place. Don’t let the chicken sellers find reasons to lie to you. The five claws of black-bone chickens are genetic inheritance. The master said that it’s like blacks give birth to blacks. It’s genetic inheritance. Remember, haha. "

Hong Kong-style Seafood Risotto (with An Old Turkey Soup Cooking Method)

1. Put the pureed carrots in the pot, pour the sesame oil and salad oil into the pot, the ratio of the two oils is 1:1 (it doesn’t look like crab roe, haha, it looks good enough to be fake, but the vegetarian crab roe is also made with carrot puree To make).

Hong Kong-style Seafood Risotto (with An Old Turkey Soup Cooking Method) recipe

2. Stir continuously until the oil turns orange. Stir evenly until it absorbs the fat and prepares for use. (Small fire, don’t use a big fire just to be lazy, a big fire not only can't fully catch the fragrance, but also makes the carrot paste quickly dry and burn.)

3. Put scallions, minced ginger, fine onion, shiitake mushrooms, cuttlefish, shrimp, crabmeat, scallops, shark meat, shark skin, and cod cubes into the pot and stir fry until the aroma comes out. Stir fry, blend the flavors of all the ingredients together, and fully remove the fishy, do not fire, so as to prevent the seafood from becoming hard (friends who hate the fishy smell of seafood can use ginger powder to soak in water, and then soak the seafood for one night. To fully remove the fishy, shark meat and shark skin need to be soaked in cold water overnight).

4. Add old turkey soup, or chicken soup cubes + water, and then add the mixed cornstarch liquid to thicken it. (The ratio of chicken broth to water is 1:1)

5. Put the fried carrot paste on it, add a little sugar, and continue to cook at low heat, constantly turning the ingredients during the process. (This sugar should be added according to the amount of moisture and seasoning, so it depends on your seafood volume, add it appropriately, the purpose is only to bring out the umami taste)

6. Pour the cooked seafood and soup on the rice and it's done. (Boiled soup will have a sticky feeling, when it foams, it will be thick and big bubbles and not easy to burst)

7. Everyone knows how delicious the old fire soup in Guangdong is. Here we will teach you one of the old turkey soup cooking methods. The ingredients include pork, black-bone chicken, yam, wolfberry, codonopsis, ginger slices, as shown in the picture, wash the ingredients and set aside.

8. Put black-bone chicken, lean pork, and four slices of ginger into boiling water and blanch them to remove fishy.

9. Put all into the casserole and cook for 6 hours.

10. Add salt to the old turkey soup cooked in a pot to get the umami taste. You only need to add the right amount of salt to the chicken soup to get the umami taste of the chicken essence, but not too much, lest the umami taste becomes salty or even salty.

Tips:
This dish seems to be easy with fewer steps, but I think it is more difficult than some dishes with more steps.

1 First of all, it is difficult to fry the carrot paste, the oil ratio is there, but the oil must be controlled properly to fry the rosin carrot paste. If there are too many, it will all stick together without rosin.

2 The second is that the umami concentration of the soup should be just right. This also requires experience. You can cook it a few more times. If you are making the soup yourself, it is recommended to use free-range chicken and black-bone chicken to make the soup.

3 The amount of sugar is also the key. If you put too much, it will taste sweet and sweet. If you put less, you will not be able to bring out the umami taste. This also requires experience. I recommend using a spoon every time. Have experience.

4 Just pay attention to the low heat to boil the seafood ingredients so that the seafood will not become hard.

5 You may find that I did not add salt. In fact, if it is my own old turkey soup that has a salty taste, no need to add it. If it is the chicken soup cubes outside, it will be more salty, so there is no need to add salt at all.

6 You can only add a little bit of vinegar, mainly to remove the fishy taste, not for the smell of vinegar. This is also a very important point. No matter how fresh the seafood is, it must be properly deodorized to make it delicious.

7 The old turkey soup cooked by yourself is much more delicious than the chicken soup cubes, so it is recommended to prepare the soup yourself.