Seafood Crispy Rice

Name: Seafood Crispy Rice
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 80g Crispy rice; 80g Bell pepper; 280g squash; 120g Sea shrimp; 180g Squid; Some oil; Some salt; 15g shallot; 10g ginger; Some White pepper; 2 bowls Broth; 1/2 teaspoon starch

by Norwegian Red Food

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Seafood rice crackers are actually two dishes, one is fried rice crackers, and the other is seafood soup.
The waiter will use a large deep dish to fill the rice crust, another sea bowl of soup will be served on the table, and then will ask if you want to pour it? The hot soup was poured on the fried pan that was just out of the pot and immediately made a crackling and crackling noise, so it is also called "crackling" in our house, which is very image.

This kind of rice cooker is also called Pingdiyishenglei, or the world's first dish.
Ingredients: 80 grams of crispy rice, 180 grams of squid, 120 grams of sea shrimp, 280 grams of zucchini, 80 grams of sweet pepper, 10 grams of ginger, 15 grams of green onions

Seafood Crispy Rice

1. Prepare the rice crust

2. Slice the zucchini and cut the sweet pepper into small pieces.

3. Cut the squid with a grid knife so that it becomes a roll after heating; remove the shell and intestines of the sea prawn, and cut it from the back so that it becomes a shrimp ball after heating; and mince ginger, and cut the stalk and green onion leaves separately.

4. The oil is very hot and I start to fry the rice noodles. I use a small pot so that I can use less oil, but I need to use a small pot.
Note: Great heat means throwing a piece of rice crust into the frying pan and immediately floats up. This is the best temperature for frying rice crust.

5. Fry them all and set aside. It is best to fry them until they are slightly yellow.

6. In another wok, add the scallion stems and ginger in the oil, followed by the squid and prawns.

7. Stir fry until the squid and prawns are rolled up, season with salt and white pepper, and set aside.

8. Pour less oil in the original pot, add the zucchini and sweet pepper to fry the color and season with salt.
Note: Just stir fry twice, because both of them are easy to cook, and then you have to cook.

9. Add 4-5 spoons of stock or water.
Note: Use boiling water or boiled soup here. If you use cold soup, zucchini and bell peppers will be cooked. And don't have too much water, because this is a thick soup with more goods and less soup.

10. When the soup is boiled, put the fried seafood "7" into the pot.

11. Turn on the pot again, add some water starch, pour the water starch while stirring, and it will be slightly thick.

12. Finally, put the green onion leaves in the pot, and this pot of seafood soup is ready.

13. Pour the seafood broth on the fried rice crust; or divide the rice crust and soup into two bowls and serve.

Tips:
1. Choose seafood and vegetables according to your own preferences.
2. Squid and sea prawns can be blanched first and then fried to remove some fishy smell. But this kind of frozen seafood has been processed, and it will be tasteless after blanching it.
3. The soup of the rice cracker must be thick, that is, there is more stock than the soup, and the soup has to be thin.