One: Tricolor assorted risotto
1: Ingredients required: eggs, fungus, carrots, green vegetables, rice, walnut oil.
2: Cooking steps:
A: Wood ear fungus [soak hair wash and chop], carrots and greens washed and chopped and set aside.
B: Scramble eggs and set aside.
C: Pour oil into a pan, add carrots and fungus and stir-fry.
D: Add water, rice and eggs to a pot and simmer for 5 minutes.
E: Add greens and cook for 3 minutes.
Two: Tomato beef risotto
1: Ingredients required: tomato, beef, rice, onion, walnut oil.
A: Chop the above ingredients and set aside.
B: Pour oil into the pan, heat the oil and add beef foam to the pan and stir-fry until it changes color.
C: Pour in the onion and stir-fry until soft.
D: Stir-fry the tomatoes and cook for 3 minutes.
E: Add rice and cook for 5 minutes.
Three: Pumpkin chicken risotto
1: Ingredients required: pumpkin, chicken, rice, onion, green vegetables, walnut oil.
A: Chicken, greens, onion chopped, pumpkin steamed and pressed into puree.
B: Pour oil into a pan, heat the oil and stir-fry the chicken until it changes color.
C: Pour in the onion and sauté until soft.
D: Stir-fry pumpkin and boil for 3 minutes.
E: Add rice and stir-fry for 5 minutes.
Four: Pork foam beans risotto
1: Ingredients required: pork, beans, rice, walnut oil.
A: Pork and beans minced.
B: Pour oil into the pan, add pork foam in the oil heat pan and stir-fry until it changes color.
C: Stir-fry the beans and add water and cook for 8 minutes.
D: Add rice and cook for 3 minutes.
Five: Seasonal vegetables and shrimp risotto
1: Ingredients required: shrimp, rice, walnut oil, corn kernels, broccoli, carrots.
A: Blanch the above vegetables and chop them, and blanch the shrimp with shrimp lines.
B: Pour oil into the pan, heat the oil and add shrimp foam to the pan and stir-fry until it changes color.
C: Add carrots and corn and stir-fry.
D: Add water and rice and cook for 5 minutes.
E: Add broccoli and cook for 3 minutes.
Six: Seasonal vegetable salmon risotto
1: Ingredients required: salmon, green vegetables, carrots, walnut oil.
A: Chop the salmon, greens and carrots and set aside.
B: Pour oil into a pan, heat the oil and stir-fry the salmon until it changes color and stir-fry until cooked and set aside.
C: Pour oil into a pan, heat the oil and add carrots and stir-fry.
E: Add the greens and salmon and simmer for 2 minutes.