Stewed rice with cuttlefish and white gourd
This "cuttlefish and white gourd spicy stew" was prepared by a Japanese chef who was inspired by the simple local food experience after his trip to Portugal. I thought the menu was great and wanted to make it for my husband, but he didn't like one of the main ingredients and the key parmesan cheese, so I made some adjustments and tried it, but my husband thought it was very delicious.1. It's better to make stew when the rice is hard.2. Cuttlefish will age easily if cooked for a long time. The time should not exceed 2 minutes.2. If you use soup, you can add some soup.3. The degree of spiciness should be adjusted according to personal taste.
Step 1 . Materials are ready.
Step 2 . Among the main ingredients: Cuttlefish feet are cut into small pieces with a knife, wax gourd is peeled and seeded, and then cut into cubes with a side length of 1.5cm, onion is diced, tomato is peeled and diced, red pepper is diced, and shallot is diced for standby;
Step 3 . Blanch the wax gourd a little, boil the water in another pot, add meijixian soy sauce and a little salt to soften the wax gourd;
Step 4 . Make soup base, put sesame oil and onion into the pot and stir fry slowly. Stir well, add diced red pepper, chili powder, curry powder, stir fry evenly;
Step 5 . Then add Korean chili sauce and stir fry diced tomatoes evenly;
Step 6 . Add water and cook for about 10 minutes until the tomatoes melt and the soup is thick. Add an appropriate amount of meijixian soy sauce and Thai fish sauce;
Step 7 . After the soup is cooked, put wax gourd in turn;
Step 8 . Then put cuttlefish feet;
Step 9 . Cuttlefish at the foot of the pot for about 30 seconds, add rice and cook slowly;
Step 10 . After boiling, add ginger and turn off the heat, sprinkle with chopped green onions and a small amount of chili powder.
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