Chinese Food
Congee with sea cucumber, shrimp and scallop
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The morning of April in Beijing is still a little chilly. For breakfast, I'll have a bowl of sweet seafood porridge to drive away the coolness. It's a warm day with full vitality. Today, I'd like to share with you the practice of porridge with sea cucumber, shrimp and scallop. Please refer to it. -
Cooking ingredients
Cooking Steps
Step1:Clean the Japonica Rice (rice) and put it in the basin for standb
Step2:Take the casserole and put in more than half of the wate
Step3:Soak the washed Japonica Rice (rice) in the pot for half an hou
Step4:Remove the internal organs of scallops and wash them for later use. Wash the shrimps and sea cucumbers for later use
Step5:Shrimp open back. Go to the shrimp lin
Step6:Clean again for standb
Step7:Cut sea cucumber into thick slices and put them on disk for standb
Step8:Chopped shallot and ginge
Step9:Peas (I prepared them in boiled water for quick freezing. You can use fresh peas, but you need to use them in boiled water for backup). Wash them for backup
Step10:Fire porridg
Step11:Bring the fire to a boil. Simmer until the porridge is thick
Step12:In scallop mea
Step13:Then add peas (you can also add corn kernels to the porridge, which is colorful and delicious
Step14:Add shrimp agai
Step15:Add ginger powder (I put more ginger, you can reduce it according to your preference
Step16:Join sea cucumbe
Step17:Boil for another 3 minutes and add salt (the amount of salt depends on your taste
Step18:Sprinkle with shallots at last. Turn off the heat and get out of the po
Step19:Congee with sea cucumber, shrimp and scallop is ready. Warm drink a bowl. Open a full day. Thanks for watching.
Cooking tips:When cooking porridge, you should pay attention to mixing to prevent Hu Di and pan overflow. It is easier to boil and blossom the rice in a short time by freezing the cleaned rice in the refrigerator for 1 hour and then cooking porridge, so as to achieve the viscous effect. There are skills in making delicious dishes.
