Lamb Knee with Rice Pearls, Pan-Seared Scallops with Lemon Risotto, and Hand-Torn Chicken with Sea Cucumber
Lamb Knee with Rice Pearls
Ingredients:
300g lamb knee, 200g Italian rice pasta
Seasoning:
5 cherry tomatoes, 20g Parmesan cheese, 15g Italian basil, salt to taste, 10g black pepper, a little wine, 500ml water or vegetable broth
Instructions:
1. Wash the lamb knee, rub with a little wine, salt and ground black pepper, then add chopped Italian basil, marinate for about 20 minutes.
2. Preheat the oven to 180 degrees Celsius, bake the lamb knee for about 30 minutes, take it out after baking.
3. Take one pot, add 250ml of water or vegetable broth, add rice pasta, cook until boiling, then turn the heat to medium heat and maintain simmering, wait for the water to slightly evaporate, then add 250ml of water or broth to continue simmering, stir constantly while simmering until the rice pasta is soft, put it in a frying pan.
4. Add the tomato paste and cheese to the rice pasta, fry until the cheese is gradually melted, serve in a dish, place the baked lamb knee on top, and it's done.
Features:
Italian rice pasta has a good texture and elasticity, and it won't burn when boiled, paired with lamb, the taste is refreshing.
Cooking experience:
Line the baking sheet with parchment paper, brush with olive oil, then sprinkle with salt, ground black pepper and fresh herbs, then place the lamb knee on it.
Seafood Rice with Lemon Sauce
Ingredients:
30g Italian rice, 1g saffron, 10ml fresh lemon juice, 200ml broth, 3g chervil, 3 scallops, 10g Parmesan cheese, 1g Italian basil
Seasoning:
5g salt, 5g olive oil
Instructions:
1. Wash the rice, pour in broth, rice, saffron and lemon juice into the pot, bring to a boil then turn the heat to low and simmer until the water is completely evaporated. Stir constantly during the process.
2. Turn off the fire, add Parmesan cheese and chervil, stir until evenly mixed, cover and let it sit for 5 minutes.
3. Pour olive oil into a frying pan, put the scallop meat into the pan and fry until both sides are golden brown, put it on the saffron rice, then sprinkle with Italian basil.
Features:
The Italian rice itself has a unique flavor, combined with saffron, lemon juice and cheese, the taste of this rice is varied and fragrant.
Sea Cucumber Hand-Torn Chicken
Ingredients:
100g sea cucumber, 200g three yellow chicken, 80g Thai spicy sauce, 2g coriander, 2g garlic, 1g salt, 2g flavor enhancer, 3ml vinegar, 1.5ml sesame oil
Process:
1. Put the sea cucumber into boiling water, quickly rinse it to break it, drain it and cut it into strands, put it in a basin, add the shredded three yellow chicken and various seasonings, mix well, then roll it into cubes, cover with cooked chicken skin when plating, and pour Thai spicy sauce and garnish lightly.
Note:
Pair sea cucumber with chicken, it is somewhat novel, furthermore, use Thai spicy sauce to mix three yellow chicken, the flavor has changed.
