Chinese Food
Seafood porridge (clam lard rice porridge)
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When I was in Qingdao, my favorite soup was clam and pimple soup. It was delicious. I've done it several times since I came back. It's good. Today I make clam lard rice porridge. It's just as delicious.
Cooking ingredients
Cooking Steps
Step1:Half Thai rice and half rice. Soaked in cold water. For the sake of making porridge easier to ripen and more viscous.
Step2:Soak clams in cold water for 20 minutes. Soak them.
Step3:After soaking, remove the black part of the clam. This is the best taste. It can also ensure that there is no sand and impurities.
Step4:A handful of chives. Whatever you like.
Step5:Chopped shallots. Set aside.
Step6:Put the rice into the pot. First add the fresh water just soaked in clams. Then add cold water to two and a half fingers deep. Cook until the rice is thick. The rice porridge will be more delicious when boiled in the water with dried clams.
Step7:Add the processed clams and cook for 5 minutes.
Step8:Add in the scallion. Taste the salt. Because the water for porridge is the water for clam drying. So the salt can not be added.
Step9:Turn off the fire. It's out of the pot. It smells fresh. Baby eat more clam to replenish zinc. Men eat more clam to strengthen body.
Cooking tips:1. Clam dried I use. It's not fresh. It doesn't need to spit sand. Clam dried is desanded. It tastes better without sand. There are skills in making delicious dishes.
