Chinese Food
Seafood congee with scallops and shrimp
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I fell in love with seafood porridge from the middle of pregnancy. But I'm not sure about the outside. Pregnant women can't drink more. They have to do it by themselves. Drink a small bowl to satisfy their appetites.
Cooking ingredients
Cooking Steps
Step1:A proper amount of rice. Wash it with water and soak it in purified water for half an hour. This time can be used for shrimp and other side dishes.
Step2:Wash the scallops with clear water and then soak them in water. Crush the scallops by hand. Don't pour the water out.
Step3:Cut off the shrimp head. Remove the shrimp line. Cut along the back of the shrimp. Clean it. Spare.
Step4:Blanch the prawns in water. Turn red and remove.
Step5:Dice the parsley.
Step6:Take the casserole. Add cold water. Put the rice in the casserole. After the water is boiled, add the scallop (containing water) that was prepared just now. Put the shrimp in the casserole and boil it slowly. Put a little ginger and a spoonful of cooking wine. Boil porridge and put in diced parsley. Pay attention to mixing. Add some salt according to the taste before leaving the pot. Sprinkle with shallots.
Step7:Sheng Chu. Delicious dried scallops, fresh shrimp and seafood porridge are ready.
Cooking tips:I interviewed a chef in Chaozhou when I was a reporter. He revealed the secret of making porridge exclusively - 1. Make sure to add enough water at one time. 2. When you stir with a spoon, you should stir at the same time. When you use the bottom of the spoon to crush the rice porridge, it will make the porridge more viscous. There are skills for making soft and glutinous dishes.
