Crayfish rice bowl
Overview
Some time ago, I received the prize for the Spring Food Fragrance of Wild Vegetables event: The Beauty of Trust - Wuchang Rice Flower Fragrance. Today I opened the bag and found that the grains are full, hard texture, white and shiny, and a natural and rich rice fragrance is coming to my nose. Such fragrant rice, such good rice, and now is the season of delicious crayfish, so let’s try a crayfish rice bowl first. Crayfish rice bowl has been a popular way to eat in the past two years. Chili sauce and tomato sauce are added to the ingredients, and the firm and tender shrimp meat is wrapped in sweet and spicy gravy. It is poured on the hot and fragrant rice, and then sprinkled with green chopped green onions. The pleasing color and attractive aroma will greatly increase your appetite.
Tags
Ingredients
Steps
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Brush the crayfish clean.
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Steam in a pot of boiling water for about 10 minutes.
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Peel off the shell and reserve the shrimp meat for later use.
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Chop onion, ginger and garlic.
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Pour an appropriate amount of oil into the pot, add ginger and minced garlic and stir-fry until fragrant, then pour in chili sauce and tomato paste.
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Fry out the red oil.
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Pour in the crayfish meat and stir-fry for a while.
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Add cooking wine, oyster sauce, light soy sauce, balsamic vinegar, and sugar to taste.
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Add half a cup of water and cook until the soup thickens slightly.
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Place the rice on a plate and place the blanched broccoli on the side.
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Pour the crayfish and soup over the rice. Sprinkle chopped chives and serve.
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Finished product
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Finished product
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Finished product
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Finished product
