1.Korean Kimchi Risotto
Ingredients:
60g of Korean Kimchi
30g of Squid
30g of Pork slices
Seasoning:
A. 1 teaspoon of cornstarch, 3 teaspoon of water
B. 1/4 teaspoon of salt, 1/4 teaspoon of fresh chicken essence, 150cc of water, Soy sauce
Steps:
1 Wash the squid and cut them into pieces, blanch them in boiling water, then remove and drain. Seasoning A is made into cornstarch water for later use.
2 In a hot pot, add in the Korean kimchi, pork slices, squid and seasoning B (except sesame oil)
3 Stir and cook until the soup boils, then slowly pour cornstarch water into the pot to thicken
4 Finally, add in the sesame oil to the pot and pour it on the rice.
2.Portuguese Risotto
Ingredients:
30g of Flowering branches
30 grams of shrimp
30g cod
`5g of Onion
15 grams of green pepper
15g of red sweet pepper
A bowl of rice
1 shallot
Seasoning:
A. 2 teaspoon of cornstarch, 3 teaspoon of water
B. 1 teaspoon of curry powder, 1 teaspoon of cream, 1 teaspoon of fizzy sauce, 1/4 teaspoon of rock sugar, 1/4 teaspoon of fresh chicken essence, water
Steps:
1 Wash the fresh fish, green peppers and red peppers. Cut them into small pieces and blanch them in boiling water. Then, remove them and set aside.
2 Wash the shrimps and remove the intestines; wash the onions and dice; seasoning A is adjusted into cornstarch water for later use
3 Put the cream in a pot and heat, add onions with curry powder and sauté until fragrant. Then, add in seasoning B and cook until the soup boils
4 Add in the other ingredients and stir evenly, then slowly pour the cornstarch water into the pot to thicken
5 Stir it slightly and pour it on the rice.
3.Kung Pao Chicken Risotto
Ingredients:
90 grams of chicken thigh
30 grams of green pepper
30g of Bamboo shoots
15g of Onion
1 shallot
2 red peppers
1 garlic clove
A bowl of rice
Seasoning:
A. 2 teaspoon of cornstarch, 4 teaspoon of water
B. 1/2 teaspoon of oyster sauce, 1/2 teaspoon of fresh chicken essence, cornstarch
C. 1/2 teaspoon of black vinegar, 1/2 teaspoon of sesame oil, water
Steps:
1 Wash the green onions and cut them into sections. Wash and cut the green peppers, bamboo shoots, and onions. Seasoning A is to make cornstarch water
2 Wash and diced the chicken thighs, marinate them with seasoning B. Then, stir-fry them over medium heat and serve immediately.
3 The green peppers, bamboo shoots and onions are blanched in boiling water and picked up for later use
4 Heat up a frying pan, add in garlic, shallots,, dried chilies into it and sauté
5 Put the chicken cubes , the ingredients and seasoning C (except sesame oil) in a pot and boil until the water boils.
6 Slowly pour cornstarch water into the pot to thicken, stir a little and then add sesame oil.
7 Pour the pot on white rice and serve
4.Shrimp Risotto
Ingredients:
150g of Shrimp
1 egg
Chopped green onion
A bowl of rice
Seasoning:
A. 2 teaspoon of cornstarch, 4 teaspoon of water
B. 1/4 teaspoon of salt, 1/4 teaspoon of fresh chicken essence, 100cc of water
Steps:
1 Wash the prawns to remove the intestinal paste; beat the eggs to form egg liquid; Seasoning A is to make cornstarch water for later use.
2 Heat up a pan, cook the grass shrimp and seasoning B until the water boils
3 Slowly pour cornstarch water into the pot to thicken, then put the egg liquid in the pot and stir it. Then, pour it on the rice
4 Sprinkle chopped green onion and serve
5.Tomato Beef Risotto
Ingredients:
100 grams of beef
1 tomato
1 shallot
1 egg
A bowl of rice
Seasoning:
A. 4 teaspoon of cornstarch, water
B. 1 teaspoon of cornstarch, 4 teaspoon of water
C. 1/4 teaspoon of salt, 1/4 teaspoon of fresh chicken essence, 160cc of water
Steps:
1 Wash and slice the beef, mix them well with seasoning A and marinate. Then, stir-fry over medium heat, once done, remove and drain immediately.
2 Wash the tomatoes and cut them into pieces; wash and cut the shallots into sections; beat the eggs to form egg liquid; seasoning B is placed into cornstarch water for later use
3 Heat up a pan to sauté the shallots. Add in tomatoes and water and cook until the soup boils
4 Add in beef, salt and fresh chicken crystals. Continue to cook until the soup boils again
5 Slowly pour cornstarch water into the pot to thicken and then put the egg mixture in the pot and stir.
6 Pour on white rice and serve
