Chinese Food
Seafood congee in casserole
(164513 views)
I remember a few years ago, when I was about to arrive at HK on New Year's day, I always passed the customs in Shenzhen when I couldn't fly directly. And the Paradise Road in Shenzhen is the favorite place for my family. The casserole and seafood porridge in Huacheng has always been on our mind. HK has not been peaceful these years. We have not gone much
Cooking ingredients
Cooking Steps
Step1:Soak rice for more than half an hour. Take it out and put it into a casserole. Add enough water again. Bring to a boil.
Step2:Pour in a little cooking oil and a little diced celery (generally I like to put corn oil or sunflower seed oil. Peanut oil has a strong taste. Children don't like it). Turn the heat down and continue to simmer.
Step3:Clean the crab. Remove the gills. One crab is divided into four parts. I use small flowers to cover the crab. So put three or four crabs. Two too big crabs are enough. The prawns must be removed with the prawn line. The back is cut. The two are ready for use.
Step4:From time to time, pay attention to whether the rice is sticky. Stir it gently clockwise. When the rice porridge is six minutes cooked, you can add crabs and prawns. Pay attention to mixing. Keep the heat low. Don't paste the bottom of the pot.
Step5:Add the right amount of salt five minutes before turning off the fire. When the porridge is cooked, the crabs and shrimps will also be cooked. Add green onion on the top of the fire to embellish and enhance the taste.
Cooking tips:Some people don't like to put cilantro on scallion. It doesn't matter. It depends on personal preference. Others like to add more seafood. Anyway, please wash it. I prefer not to add too much seasoning. Enjoy the light and original taste. There are skills in making delicious dishes.
