Chinese Food
Congee with seafood and vegetables
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I prefer Shantou casserole porridge, but it's hard to get authentic in the north. In addition, there are many additives in various congee shops. For the sake of safety and health, we often make this kind of simple seafood congee at home. Because the queen of my family also likes to eat it, so we add a lot of organic vegetables for her. This is also a kind of children's supplementary food. My family treasure began to drink this congee a little more than one year old. It's nutritious. The baby can change fresh shrimp into shrimp. The vegetables are a little softer.
Cooking ingredients
Cooking Steps
Step1:Wash rice, add water and ginger slices. Soak mandarin duck shells for more than half an hour in advance and wash them. Remove intestines and Mandarin Duck shells from shrimp and marinate them with cooking wine salt. Spar
Step2:Wash and chop green vegetable
Step3:The soaked rice should be boiled over high heat for half an hour. Half an hour later, add marinated shrimps over medium heat. Add mandarin duck shells after the shrimps change color. During the porridge cooking, always use a spoon to stir it. In this way, the porridge can be sticky.
Step4:Add oil, olive oil and salt to the wok again. Stir well. Then add the cut vegetables
Step5:Open the pot again, turn off the heat. Get out of the po
Cooking tips:It's better to soak rice for more than half an hour in advance. I always use a spoon to stir the rice in the middle of cooking. Only when it's cooked can it be sticky. When cooking seafood porridge, you must add ginger slices. As soon as the cold is dispelled, because seafood belongs to cold food. 2. Deodorization and seasoning. Many mothers, mothers and aunts like to add alkali when cooking porridge. This is the worst habit. Because alkali is the enemy of most vitamins. Vitamin C, vitamin B1, vitamin B2, folic acid and other vitamins are very alkali resistant. When heated in alkaline condition, the loss will be more serious. The B vitamins in grains are rich. But when cooking porridge, they add alkali and cook for a long time. They often kill the vitamins B1 and B2. In addition, alkali can also strengthen the gelatinization of starch, make the blood sugar rise faster, which is not good for people who need to control blood sugar, such as diabetic patients. Finally, the amount of alkali added to porridge is often not well controlled. If more alkali is added, the porridge will have alkali taste and slippery
