How to make the practice of San Anna and Seafood Family Rice in the Philippines

\”Paella, as an exclamation mark in the dish, has a strong seductive ocean aroma after the pot is served. Huang Chengcheng sucks the rice grains of the broth, and the diverse ingredients of the colorful decoration of rice can always be called sensory commotion, and the taste buds are wide.

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flat and wide stew cooker Paellera can be so generous to become the focus of the dining table. Everyone has to sit around the surroundings. , Eat, talk, no longer have time to be the table \”bowed the mobile phone family\”! \”

ingredients details


  • 600g
  • 鸡肉

  • 400g
  • 猪肉

  • 300g
  • 虾[ 123] 50g

  • Muscle
  • 200g

Auxiliary materials

[ 123] Tibetan red flowers

1/3 teaspoon

  • Red Pepper A
  • Half of the thistle
  • [ 123] Sweet pepper noodles

  • One teaspoon
  • slightly spicy flavor

Consumption of hours

Ordinary difficulty

  • The practice of San Anna Kaishi Kaifan Family Rice in the Philippines

  • [ 123]

  • 1

After washing the ingredients, the red pepper is cut, the onion is cut, and the garlic is cut. These three are placed in the same plate, and they will be fried later.

  • 2

    Fried red pepper first, fry the red pepper surface and fry the golden coke, then put it out to another plate inside. Then cut into the same size of meat and cuttlefish, continue to fry. Pay attention to the heat and evenly stir with a shovel. When the meat is cooked, put salt and sweet pepper, because if you put it in advance Salt, meat will grow old, put pepper in advance, easy to paste. The cuttlefish needs to be soft and durable. You can’t fry for too long. You can put it a little later than the meat into the pot.

  • 3

    After the meat changes in the meat, put onion, tomatoes, garlic, and thistle heads, continue to stir fry, about half a minute, about half a minute Or about a minute, stir -fry the fragranceLater, put on lentils and white kidney beans.

  • 4

    This step is very important, often the key to deciding the taste of seafood rice! If you want to be more rich, you can use broth instead of boiling water. The choice of broth is best for chicken soup. In some supermarkets, there will be Paella’s broth directly specifically for Paella, which can also buy that kind. Six -person seafood rice is about 1 liter of broth and 1 liter of boiling water. The size of the specific water depends on the type of rice we put in the next step. If it is an ordinary rice sold in the supermarket, then a total of 2 liters is enough. If it is a rice -based rice Arroz Bomba (below), this rice will absorb more soup, so add a little more water and broth.

  • 5

    Put the rice with the cross, and then put the remaining soup in the pot. Pouring rice into the pot in a cross is the most traditional way to make seafood rice, but in fact, it does not affect the last taste. Let the broth have no rice, wait for the boiling, turn it into a low heat for a few minutes.

  • 6

    Tibetan saffron is a very expensive spice. Putting some in seafood rice will show bright golden yellow, Selling is very pleasant; now average restaurant will use a edible dye instead of saffron to reduce costs. For example, six people can put about 2g of edible dyes. The specific weight can be dependent on the color of the color of the seafood rice. After everything is added, you can taste the soup again to see if you need to add spices or water. If there is no problem, it will be medium and small, boil for 20 minutes.

  • 7

    After the cooking is over, turn off the fire and put the rice in the pot and add the lid to let it collect the juice for three to three to the three to the pot. Five minutes, then you can make it out and finally embellish it with lemon.

  • Tips

  • Delicious San Anna open seafood household rice sao12433, I hope you will like it


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