블랑셀라's post

Tomato Shrimp Pot Rice🍅🦐🍚 With a subtle tomato aroma, savory shrimp, and the popping texture of corn and peas, The most delicious pot rice in the world🤍 The whole tomatoes are also charming, and since all the ingredients are in harmony, it’s something I make sure to eat every year!! Shio Konbu Egg Roll and a refreshing cucumber and tomato salad-like side dish make for a fantastic combination✨ 🔖 Wash and soak the rice. Thaw the shrimp, separate the tail shells, and cut them into three pieces. Take out the peas you saved for making pot rice. Beat 4 eggs and add 1 tablespoon of shea konbu to infuse the flavor. Melt butter in a baby wok, add the chopped shrimp, add salt, pepper, and smoked paprika powder, stir-fry, and set aside. Roughly chop half a tomato and mash it while cooking it in the wok with the remaining butter. Add the soaked rice and stir-fry with the mashed tomato to infuse the flavor. Pour in water, corn, kombu pieces, and 1 tablespoon of soy sauce. Bring to a boil over low heat for about 9 minutes. Once it boils, remove the kombu, cut off the stem, and place the tomato (which has been scored) in the center of the wok. Close the lid and cook over low heat for 9 minutes. Turn off the heat, add the set aside shrimp and peas, and let it steam. 9 minutes Drizzle with olive oil for the finishing touch🎶 _ #HomeCooking #TomatoShrimpRiceInAPot #RiceInAPot #ShioKonbuEggRoll #HomeCook #OHomStaurant #PrettyItemsAreTheBest #CornSoupRecordBook #Plating #StaubBabyWok #Odense #Sabre