Winnie the Pooh Curry Seafood Rice

Flavor: Curry; Cooking Method: Stir-fry; Time: 30 minutes; Difficulty: Moderate.

Winnie the Pooh Curry Seafood Rice Cooking Steps

Peel and devein 5 shrimp, cut into small pieces, marinate with a little cooking wine, white pepper, and a pinch of salt for 15 minutes.

Clean and cut 2 squids into small pieces. Thaw and cut the red bell pepper into small pieces.

Cut 1/3 carrot into small pieces.

Cut 1 potato into small pieces.

Heat a wok with some vegetable oil, add ginger slices and stir-fry until fragrant.

Stir-fry carrots and potatoes for a while, then add 1 tablespoon of soy sauce and 1 tablespoon of cooking wine, stir-fry evenly.

Add some hot water, bring to a boil over high heat, then simmer over medium heat for a while.

When the potatoes are almost cooked, add the marinated shrimp.

Blanch the squid in boiling water, then remove immediately.

Once the shrimp changes color, add the curry block, simmer over low heat until the curry melts, adjust the salt to taste.

Then add the red bell pepper and blanched squid, stir-fry until the sauce thickens, then turn off the heat.

Cook some corn kernels and rice in advance.

Shape Winnie the Pooh’s head, ears, body, and arms with plastic wrap.

Use seaweed to create facial features.

Transfer the cooked curry seafood into a bowl, secure Winnie the Pooh’s ears with toothpicks, place Winnie the Pooh on top.

Finished Product