Chinese Food
Congee with seafood
(113516 views)
I've been eating a little thin recently. It seems that I've been drinking porridge since I've eaten enough rice or something. But in order to be full, I'll make the porridge thick on purpose. But it's hard to avoid boredom after drinking porridge for a long time. It's the same even if I mix coarse grains and fine grains. One day when I was watching TV, I was inspired by Guangdong congee. I can learn from it to adjust my taste. The characteristics of our coastal city are naturally lively seafood. Why don't you make a seafood porridge to taste it~
Cooking ingredients
Cooking Steps
Step1:Wash and clean seafood, dic
Step2:Chopped shallot
Step3:Rice washed and boiled into porridg
Step4:Cook in seafoo
Step5:Season with salt and chicken essence. Sprinkle with chopped chive
Cooking tips:If you like, you can also add a little pepper. In the end, the raw roll is boiled. So generally speaking, it is required to use something that is easy to mature. Seafood is an excellent choice. When you see heat, it is the characteristic of seafood. If you use meat to make it, you have to cut it very thin. I didn't pay attention to it deliberately. But I think the congee of Cantonese style is very thick. It's not soup with little water. It's OK to use it as a meal. I also like this kind of congee with consistency. When I don't want to eat or have a bad appetite, I can serve a bowl of congee smoothly and fill my stomach. It's very warm and comfortable. The old man likes porridge. He said that when the soup comes to eat, he can walk and sew after dinner. But this kind of porridge should be thick. At least when I make the gruel with preserved egg and lean meat, he never said that he should drink thin. Haha, there are skills in making delicious dishes.
