Risotto with Mushrooms and Shrimp Eggs

Name: Risotto with Mushrooms and Shrimp Eggs
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Rice; 50g Shiitake Mushrooms; 1 piece tomato; 1 piece egg; 40g Green garlic; 100g shrimp

by Mei is still

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Risotto, this kind of rice has a long history, it is said that it originated in the Han Dynasty, and its creator was Lou Hu. The capacity of risotto is larger. Compared with any single meal, the taste is much richer. It is a delicacy that combines all tastes in one pot. The most important thing is that it has sufficient nutrients. According to the principle of dietary balance in our country, the diet is It is necessary to pay attention to three vegetarians and one meat. Generally, "risotto" contains at least "two vegetarians and one meat". The nutrients are sufficient, which basically conforms to the dietary principles and habits of our people. The risotto with mushrooms and shrimps and eggs first wins in color. The bright and colorful colors make people's eyes bright. Moreover, it is nutritious and delicious. The shrimp is just right, full of springy texture. At the same time, the tender eggs, The fragrance of mushrooms gives a long-lasting impact on the palate.

Ingredients

200g Rice
50g Shiitake Mushrooms
1 piece Tomato
1 piece Egg
40g Green Garlic
100g Shrimp

Risotto with Mushrooms and Shrimp Eggs

1. Shrimp with cooking wine, 1 gram of salt, marinate for 10 minutes

2. Wash and dice mushrooms, wash and dice tomatoes, wash and mince garlic

Risotto with Mushrooms and Shrimp Eggs recipe

3. Beat the eggs into egg liquid for later use

4. Put a little oil in the pan, add the shrimps and fry them slightly, turn white and set aside, set aside

5. Put a little base oil in the pot, add minced garlic and sauté fragrant, add diced mushrooms and fry slightly

6. Add diced tomatoes and stir fry until the tomatoes are soft and rotten

7. Add the marinated shrimps, add a little water, boil, add salt and sugar, and cook for 1 minute

8. Slowly pour water starch into the pot to thicken, and then pour the egg juice into the pot clockwise. After the eggs are cooked, turn off the heat. When out of the pot, pour sesame oil and sprinkle with chopped green garlic, and then pour it on the rice.