Chinese Food
Delicious seafood congee.
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With the influx of Chaoshan seafood porridge in recent years, I also fell in love with this Guangdong beautiful porridge & quot;. The best seafood porridge I've ever had is in Yiwu. That's right. It's Yiwu's Small Commodity Ocean. Since ancient times, Jinhua has been a place with rich products. The food there is really good. Every time I go to Yiwu, I go straight to seafood porridge. The seafood porridge there is so delicious that my friends who have been vegetarian for many years can drink six bowls in a row. Since I fell in love with seafood porridge, I've been thinking about it. I've been thinking about it. I don't think about it completely. I've made it. I can't sleep well. For this seafood porridge, I went to Yiwu four times in half a year. Twice, I successfully lurked into their kitchen. I've been thinking a lot. I'm getting a plan. First of all, I bought a casserole with thick wire called tight hoop from the omnipotent Taobao. Freight alone is 40 yuan. Then seriously raise it for a period of time. I'll go in every other line
Cooking ingredients
Cooking Steps
Step1:Wash the rice first, then leave some water. Mix in lard and 1 / 4 teaspoon salt and mix well.
Step2:The rice is full after 40 minutes.
Step3:Put the scallops in a small bowl. Pour in the cooking wine just to submerge the scallops.
Step4:Put it into the steamer. Steam it over high heat and steam it for 20 minutes.
Step5:After steaming.
Step6:Add the full rice to 5 times the amount of rice and bring to a boil. Add ginger slices and scallops, including the remaining cooking wine in the steamed scallop bowl, and pour in. Open the lid over medium high heat. Cook for 20 minutes.
Step7:While cooking porridge, clean and cut small abalone.
Step8:To remove the beard, open the back and remove the mire.
Step9:Rinse the clams repeatedly for use.
Step10:20 minutes later, when the porridge starts to be sticky, put in seafood. And the remaining salt. White pepper and sesame oil.
Step11:Stir well with a spoon. Cover the pot. Turn the heat to medium low and cook for another 20 minutes. Don't forget to sprinkle the chopped celery when eating.
Cooking tips:The variety and quantity of seafood can be combined at will, but scallops are essential. Steam scallops with cooking wine. First, it can remove fishiness. Second, it can shorten the time of hair soaking. If you don't have a special casserole for porridge, you can use a casserole for soup instead. Replace it with any pot that is not a casserole. It may not taste bad, but it will definitely taste worse. Expand rice with lard. The porridge will be white and soft. If you don't eat lard, you can use other oil instead. But it's not recommended to use vegetable oil or other oil with strong taste. Celery powder can also be replaced by coriander powder. This porridge is not suitable for cooking too thin rice. You can also add some leftovers overnight to cook together. The taste is better. OK. Good appetite. There are skills in making delicious dishes.
