Pooh Curry Seafood Rice
1.
5 large prawns, remove the shrimp threads, peel them into shrimps, cut into small pieces, add a little cooking wine and white pepper, and marinate a little bit of salt for 15 minutes.
2.
Remove the viscera and the inedible part of the head of the 2 pen tubes, and cut them into small pieces. Thaw red ginseng in advance and cut into small pieces.
3.
Cut 1/3 carrots into small pieces.
4.
1 potato cut into small pieces.
5.
Heat up a wok, add a proper amount of vegetable oil, add ginger slices and sauté.
6.
Add carrots and potatoes and stir-fry for a few times, add 1 tablespoon of light soy sauce and 1 tablespoon of cooking wine and stir-fry evenly.
7.
Add appropriate amount of hot water and bring to a boil, then turn to medium heat and cook for a while.
8.
When the potatoes are just cooked, add the marinated shrimps.
9.
Boil the pen tube with hot water in a boiling pot and remove it immediately after rolling
10.
Cook until the shrimp changes color and add the curry cubes. Cook until the curry melts. You can taste it and add a little salt according to your taste.
11.
Then add red ginseng and blanched pen tube, stir fry evenly, cook until the soup is thick and turn off the heat.
12.
Cook some corn dumplings and rice in advance.
13.
First use plastic wrap to round out the head, ears, body, and arms of the Pooh bear.
14.
Then use seaweed to make facial features.
15.
Put the cooked seafood curry into a bowl, I fixed the ears of the Pooh bear with a toothpick, and put the Pooh bear on it.
16.
Finished picture
Tips:
1. The pen tube is blanched and the red ginseng is cooked, so you don't need to cook it for too long, just put it in at the end.
2. Both curry and light soy sauce have a salty taste. Adjust whether you need to add salt according to your taste.
