Stone pot paella
| Rice 1 bowl | Carrot 30g |
| Spicy cabbage 30g | Sydney Juice 20g |
| Korean hot sauce 30g | Lettuce 50 grams |
| Green pepper 20 grams | Soybean sprouts 30g |
| Caviar 20 grams | Fresh shrimp 5 pieces |
| Eel 50 grams | Sesame oil Appropriate amount |
Step 1
Wash the carrots, cut into thin strips and blanch them, and blanch the soybean sprouts and set aside.
Step 2
Cut green peppers and lettuce into thin strips and set aside.
Step 3
Shred the spicy cabbage and cut the grilled eel into strips.
Step 4
Wash the prawns, devein them and cook in salted water. (If you love shrimp, cook a few more for yourself, haha)
Step 5
Use a juicer to juice the pear and mix it with Korean hot sauce to make a sauce.
Step 6
Marinate the caviar in advance and brush a layer of sesame oil in the stone pot.
Step 7
Spread the cooked rice flat in a stone pot and heat it for 3 minutes. Remove from the heat, pour in the sauce, spread a layer of lettuce, and arrange the remaining ingredients. Stone pot paella cooking tips
