Easy purple Mazamorra recipe

Substances for making seafood chaufa rice: four cups of Rice cooked with out salt 250 grams of prawns 150 grams of Squid 1 dozen clams 1 dozen fan shells ½ cup of Chinese language onion ½ cup of Oil four items of Egg 1 pinch of salt 1 jet of Sillao or Soy Sauce How one can make seafood chaufa rice: In a big skillet, put together an omelette with all of the eggs. You take away it, minimize it into small items and place it again within the pan. Additionally, clear the seafood and prawns nicely. Minimize into items what must be minimize, and move them via scorching water. Then, pour the rice into the pan first, adopted by the seafood and prawns. Combine nicely with the tortilla items. To this preparation you add slightly salt and soy sauce or soy sauce. When it's prepared, you add the finely chopped onion. Serve the seafood chaufa rice, typical of Peruvian delicacies, and revel in. In the event you preferred the recipe for Seafood Chaufa Rice, we recommend you enter our class of Fried

The purple mazamorra is one of the most popular desserts in Peru. So much so, that today it is known practically all over the world. It is characterized by presenting a thick and smooth texture at the same time, a sweet flavor and an intense purple color. In RecetasGratis we share the traditional purple porridge recipe and explain how to add more fruits to intensify the flavor of the dessert. Keep reading to discover with us how to prepare purple porridge, what is the history of purple porridge and what variants exist. Ingredients to make easy purple Mazamorra:  ½ kilogram of purple corn  ½ ounce lemon juice  1 cup of chuño flour or potato starch  6 liters of water  1 cup sugar (to taste)  3 cinnamon sticks  Clove  Bark of a pineapple At your service  Cherries  Raisins (optional)  Cinnamon powder How to make easy purple Mazamorra: First, we prepare the chicha morada. To do this, we put the 6 liters of water in a pot and, when it boils, we add the purple corn, cinnamon, cloves to taste