Lobster Curry Rice

Name: Lobster Curry Rice
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 Xiaoqinglong; 20g Scallop meat; 1/2 carrot; 1 piece potato; 1 measuring cup Meter; Some Shimizu; 40ml olive oil; Some boiling water

by Yuanyuan baby

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Today I made a curry lobster fried rice at home. Dad Bao kept boasting, saying that he had never eaten such a delicious fried rice. He said it was very fragrant and distinctive. I bought Xiaoqinglong on a certain website before, and it happened that there was a discount for 618. I told Bao Dad that I had eaten lobster, but Xiaoqinglong didn't seem to have eaten it, so I bought it and tried it. Although I didn't think I had eaten it before, Dad Bao always said that I had eaten it. He said that when I went to Xiamen during the summer vacation, the seafood buffet that I ate was Xiaoqinglong. Whether you have eaten it or not, if it's cheaper, buy it and try again! I have cooked crab curry before and it tastes very good, but I haven't cooked lobster curry before. Today I made it and it tastes as good as crab curry. It should be said that the seafood curry rice is delicious!

Ingredients

1 Xiaoqinglong
20g Scallop Meat
1/2 Carrot
1 piece Potato
1 measuring cup Meter
Some Shimizu
40ml Olive Oil
Some Boiling Water

Lobster Curry Rice

1. Prepare the materials

2. Soak the scallop meat in water

3. Cook the rice first

4. Carrots and potatoes cut into small pieces

5. Heat oil in a pan and add carrots and potatoes and stir fry to create a fragrant flavor

6. Then add the scallop meat and fry it to create a fragrance

7. Then add two pieces of curry and some boiling water

8. Then put in the little green dragon and stir less

9. Add cooked rice

10. Stir fry evenly

11. carry out

Tips:
1. Xiaoqinglong has been processed for me when I bought it. If I bought it, I have to deal with it first.
2. The scallops should be soaked first, soaked in the salt water, and the food will not be too salty and hard, and taste better

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