Seafood Spring Bamboo Shoots Rice Bowl

Seafood Spring Bamboo Shoots Rice Bowl

1. Clean octopus and oyster shrimp; the dosage can be adjusted;

2. Prepare the spring bamboo shoots, zucchini, carrots, onions, and shallots; peel the spring bamboo shoots to remove the old roots, boil them in light salt water for 10 minutes, and then pass cold water to remove excess oxalic acid and preserve the crispy taste;

3. The shell of the oyster shrimp is very thin, the shrimp meat is peeled out, and the shrimp head is left deep-fried, which is rich in calcium and phosphorus;

4. The tentacles of the octopus are divided into 4 parts, and the body is in two halves;

5. Grab two handfuls of ordinary flour in the shrimp shells, and turn the bowl upside down, so that the shrimp shells are evenly coated with flour, and let stand for a few minutes to make the flour completely adhere to the shrimp shells;

6. Cut carrots into small slices, cut zucchini and onions into small cubes, cut spring bamboo shoots into small pieces, and mince spring onions;

7. Pour a proper amount of oil into the wok. When the oil is 50% hot, pour the shrimp shells into the pan. Don’t turn it. Do it after 1 minute. The flour will stick to the shrimp shells tightly. Throw the shrimp shells into the pot. If the shrimp shells do not sink to the bottom after being put into the pot, there are slight bubbles around them;

8. Fry slowly on a low fire, stirring a few times from time to time, so that the shrimp shells are heated evenly, until the shrimp shells make a metal-like crisp sound when they collide. ; If you sprinkle salt in the shrimp shell, the skin will change only overnight. If you don’t put salt, you can put it in the refrigerator and keep it in the refrigerator for several days, and it will be crunchy;

9. Pour out the oil from the fried shrimp shells and save them for stir-fry or cold dishes; leave the bottom oil in the pan, first pour the hard-to-cook carrots and spring bamboo shoots into the pan and stir-fry for 2 minutes;

10. Pour the onion and zucchini in a pan and stir fry for 2 minutes, sprinkle some salt, drizzle some soy sauce, add color and seasoning;

11. Pour hot water, the amount of water should not exceed the vegetable ingredients, whichever is the amount consumed;

12. After the soup is boiled, pour the octopus and shrimp into the pot;

13. When the soup is boiled again, pour the starch slurry adjusted with cold water into the pot and gently push it with a spoon; sprinkle the chopped green onions, the soup is bright and thick, with enough ingredients and flavorful, and drink it directly as a thick soup or top with rice , The noodles are very good;

14. The rice is also simmered and fragrant;

15. Take a large plate, then take a small bowl, press the rice in the bowl and press it upside down on the plate;

16. Add a few spoonfuls of octopus, oyster, shrimp and vegetable soup, and the rice is ready! The amount of 4-5 people I made is simple, but the nutrition is not low, you can try it when you have time!

Tips:

1. Octopus and oyster shrimp can be replaced with your favorite seafood or even pork, chicken, lamb and beef. The side dishes can also be adjusted, and the color and deformation are not easy to change. If you put leafy vegetables, it is recommended to put them before serving to keep them. Nice color
2. The gorgon juice must be hooked, so that the soup will be all over and the dishes will not sink to the bottom.