Sponge gourd and oatmeal seafood porridge recipe-Chinese Food-best chinese food recipes-cooking food

Sponge gourd and oatmeal seafood porridge

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Loofah is my favorite food in summer. It is rich in vitamin C. It has the effect of removing spots and whitening. It is a natural beauty product. It has a clear and sweet taste. It is often cooked with clams, prawns or oysters and other seafood. In addition to stir fried soup, I also like to use the overnight white rice to make the loofah seafood porridge for lazy people. In order to make the porridge cooked with white rice have the same thick rice soup as the porridge cooked with raw rice. At this time, I have to ask out my secret weapon - oats. It not only upgrades the overall taste, but also reduces the heat. It is very suitable for people who want to eat in summer.

Cooking ingredients

a large stick of loofah in Penghu:200g

mushroom:100g

ginger mud:2 key

garlic:34 flap mud pressing

scallion:moderate amount

pepper:moderate amount

Cooking Steps

Step1:Put the rice, instant oats and water in the inner pot. Stir the rice with a spoo

Step2:Then add ginger, garlic, mushroom and cla

Step3:Put it into the same electric rice cooker. Add a glass of water to the outer cooker and press the power suppl

Step4:When the power is up, add the sliced loofah and shelled prawns. Add another half cup of water to the outer pot. Press the power. When the power is up, sprinkle the onion and seasoning and mix well to enjoy