Seafood Risotto

Name: Seafood Risotto
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Oil cake; 100g Enoki mushroom; 100g Red shell; 30g parsley; 50g Leek moss; 50g carrot; 30g garlic; A small amount salt; 10ml Light soy sauce

by Yurun Begonia

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Everyone is not unfamiliar when it comes to pancakes. We usually bake some pancakes at home. For those who love pasta, it doesn't seem to be difficult to bake a few pancakes at home. There are many ways to make pancakes. There will be a few pieces left over if there is too much baking. The remaining cakes are naturally the best ingredients for making braised cakes.

Ingredients

500g Oil Cake
100g Enoki Mushroom
100g Red Shell
30g Parsley
50g Leek Moss
50g Carrot
30g Garlic

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A small amount Salt

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10ml Light Soy Sauce

Seafood Risotto

1. Blanch the enoki mushrooms in water, shred the carrots, cut the leek moss into small sections, and wash the red scallop meat;

2. Cut the fried cake into thicker strips;

3. Put an appropriate amount of blended oil in the wok. After the oil is hot, put the chopped garlic in the wok to explode the garlic fragrance;

4. Put the red scallop meat in a pot and stir fry for a while, then put it in a bowl;

5. Put the oil cake strips in the pan and stir fry a few times;

6. Put enoki mushrooms in the pot;

7. Add the right amount of water, without the ingredients;

8. Add an appropriate amount of light soy sauce and a small amount of salt according to your taste;

9. Put the carrots in the pot;

10. Cook for a while until the cake strips become soft, then add the leek moss and continue to cook for another minute;

11. Put the fried red scallop meat into the pot;

12. Put in coriander at the end;

Tips:
1. It is best to use the overnight oil cake, and the strips should be slightly thicker when cutting, so that it is more resistant to cooking;

2. The dosage of various condiments should be adjusted according to your own taste.