[seafood congee] mommy's love breakfast like the Emperor recipe-Chinese Food-best chinese food recipes-cooking food

[seafood congee] mommy's love breakfast like the Emperor

(72886 views)

Porridge is listed in the first place in our breakfast menu, because porridge can nourish the stomach of children most. White porridge, red bean porridge, miscellaneous grain porridge, lean meat porridge and so on. In the past, these porridge were basically completed by the appointment function of modern rice cooker. Today's emperor like breakfast is also porridge as usual. The difference is that it is richer than the previous materials. The taste is delicious, fragrant and slippery. It's long to learn from the practice of Chaoshan casserole porridge in Guangdong Province. It's slow to boil in a small fire. It's like the emperor's breakfast. It's the implication of rich and good breakfast Expression. Concentrated is the mother's full love for her children

Cooking ingredients

crab:1

river shrimp or shrimps:810

dried radish with sauce:moderate amount

ginger:half

shallot:2

Cooking Steps

Step1:One paste crab, 810 River shrimps or Kiwi shrimps, a little scallops, 150 japonica rice, 50g glutinous rice, a little yellow rice wine, a little dried radish with sauce (self-made) and half ginger. Two shallots (preferably lettuce or celery) and scallops are washed with water, then soaked in yellow rice wine in advance, then diced with homemade dried radish. Ginger, shredded japonica rice and glutinous rice are mixed, then washed, put scallops in casserole, soaked, and put yellow rice into casserole together After the crab is cleaned, cut into small pieces and boil them. Then put in the sauce, luobuting and ginger shred

Step2:After the paste crab is cleaned, cut into small pieces and boil them in a big fire. Then put in the pickled luobuting and ginger shreds and change the small fire to simmer slowly and stir while cooking. So that the porridge doesn't paste the bottom of the pot. After the porridge juice starts to thicken, put in the river shrimp and then put in the cut paste crab and shrimps and shrimps and shrimps and shrimps and shrimps and shrimps and shrimps and shrimps and shrimps and shrimps and shrimps and shrimps and shrimps and shrimps and shrimps and shrimp

Step3:Finished produc

Step4:Finished produc

Cooking tips:Casserole porridge Tips 1. Japonica rice mixed with glutinous rice to make porridge together. It can increase the consistency and smoothness of porridge 2. Scallops are soaked in rice wine to make the bottom of porridge together. Improve the freshness of porridge 3. Put in the shrimp and crab finally. When the whole body turns red, it needs to be braised again. Make sure that the meat inside is cooked. The shell of seafood with shell is heated faster. The meat inside will be slower. 4. The most important point of porridge is to be diligent in mixing, so as not to paste the bottom There are skills in cooking in a hot pot.