How to make Hong Kong style seafood risotto

The preparation of Hong Kong-style seafood risotto is not as complicated as everyone thinks. Prepare the tableware and seasonings first. Then start following the steps and remember to control the heat well.

1. Put the carrot puree into the pot, and pour sesame oil and salad oil into the pot. The ratio of the two oils is 1:1 (it looks like crab roe, haha, the appearance is good enough to be mistaken for the real thing, but vegetarian crab roe is also made with carrot puree).

2. Keep stir-frying until the oil turns orange, stir-fry evenly until the oil is absorbed and set aside. (Use low heat, don’t use high heat just to be lazy. High heat will not only fail to fully bring out the aroma, but will also cause the carrot puree to dry out and burn quickly.)

3. Add scallion segments, minced ginger, diced onions, sliced ​​shiitake mushrooms, shredded cuttlefish, shrimp, shredded crab meat, scallops, shredded shark meat, shredded shark skin, and cod into the pot and stir-fry until the aroma comes out. Use low heat and stir-fry constantly to blend the flavors of all the ingredients together and fully remove the fishy smell. Do not use high heat to avoid the seafood becoming hard (friends who hate the fishy smell of seafood can soak the seafood in water with minced ginger, then soak it overnight to fully remove the fishy smell. Shark meat and shark skin need to be soaked in cold water overnight).

4. Add old turkey soup, or chicken soup cubes and water, then add the prepared cornstarch liquid to thicken. (The ratio of chicken stock cube to water is 1:1)

5. Add the fried carrot puree and a little bit of sugar, then continue to cook on low heat, turning the ingredients constantly. (The amount of sugar should be added according to the amount of water and seasoning, so it depends on the amount of seafood you have. Add it in moderation just to bring out the umami flavor)

6. Pour the cooked seafood and soup over the rice and it’s done. (The cooked soup will feel sticky, and the bubbles will be thick and large and not easy to burst)

7. Everyone knows how delicious and healthy Guangdong’s traditional soup is. Here we will teach you how to cook one of the traditional turkey chicken soups. The ingredients include pork, black chicken, yam, wolfberry, codonopsis, and ginger slices, as shown in the picture. Wash the ingredients and set aside.

8. Put the black chicken, lean pork and four slices of ginger into boiling water and blanch them to remove the fishy smell.

9. Put all ingredients into a casserole and cook on low heat for 6 hours.

10. Add salt to the cooked turkey soup to bring out the umami flavor. Only an appropriate amount of salt is needed to bring out the umami flavor of chicken essence, but not too much, lest the umami flavor becomes too salty or even salty and bitter.

Today I’m going to introduce to you the Hong Kong-style seafood rice that I’ve treasured for many years. I hope it will be welcomed and liked by you. If you’re interested, please follow my method to try it.