Chinese Food
Seafood porridge
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It's cold. Let's have a bowl of warm seafood porridge. It's warm and delicious ~ put whatever seafood you like, or whatever you have. Try to choose fresh ones. I like the proportion of porridge 1-12 in general. Because I need to add seafood. The bottom of porridge is a little thin. You can adjust it according to your preference and the viscosity of rice grains. Water should be added in one time as much as possible. My recipe is for 2 to 3 people. Of course, the taste is too delicious. Three people may not be enough Ha ha
Cooking ingredients
Cooking Steps
Step1:Soak rice in cold water for another hour after washing. Let rice grains fully absorb water. It's easy to cook. Dried mushrooms are also soaked in advanc
Step2:Add 1200g of water to the pot. Bring to a boil and pour in the rice. Stir with a spoon
Step3:Then add mushroom slices after boiling in high heat. Stir well. Turn the low heat to start cooking for 30 minutes. Don't touch it for 20 minutes at first
Step4:When cooking porridge, treat the seafood. Remove the gut from the shrimp. Cut the squid into small sections. Brush the clams soaked in the sand. Kill the abalone. Remove the gut. Peel and shred the ginger
Step5:When the porridge is cooked for 20 minutes, stir it with a spoon from time to time. Keep it for 10 minutes. The porridge will become more and more thick
Step6:The porridge is cooked. Pour all the seafood and ginger into i
Step7:Turn the medium heat to boil for about 5 minutes. Keep stirring
Step8:Finally add celery. Sal
Step9:Some white pepper for deodorizatio
Step10:Stir and turn off the fire. A bowl of seafood porridge will be ready
Step11:Delicious
Cooking tips:There are skills in making delicious dishes.
