Assorted Seafood Porridge

Name: Assorted Seafood Porridge
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g Rice; 6 Pippi Shrimp; 4 crab; 2 pcs Sea prawns; 400g Small fish; 15g ginger; 15g Shallots; 15g parsley; 4g salt

by Fire plated red leaves

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Golden October is the harvest season, and it is also a time when many ingredients are plump, especially the beautiful seafood. Now, when will you not eat it! When my sister and I were walking at the Haikou vegetable market in Hainan, when we saw lively seafood, our hands were itchy. We bought a bit of each and made a pot of seafood porridge full of sea tide flavors using the small kitchen in the hotel! The fresh fish from the sea tastes different. Such a big pot of seafood porridge let us and the sisters swept away. The texture of the porridge is smooth, because there are so many seafood, the unusual umami taste is delicious. While eating while watching the waves outside the window, the stomachs of the two were filled with this beautiful porridge. The so-called satisfaction should be this feeling!

Ingredients

120g Rice
6 Pippi Shrimp
4 Crab
2 pcs Sea Prawns
400g Small Fish
15g Ginger
15g Shallots
15g Parsley
4g Salt

Assorted Seafood Porridge

1. The ingredients of assorted seafood porridge

2. Take a soup pot, add 80% full water, add the cleaned rice to the boil on high heat, and start to cook the porridge bottom. Because you are afraid of overflowing the pot, do not cover the lid, boil the water and turn to a low heat to cook.

3. Clean up the seafood while cooking the porridge. The small sea fish is the most troublesome. Clean up the intestines one by one. Open the lid and remove the gills of the crab. Don't worry about the prawns. Pick out the intestines of the prawns, slice ginger, chopped green onions, and chopped coriander.

4. The rice porridge was boiled for about an hour, and I was satisfied with the consistency. Then I threw all the seafood in the porridge (the bottom of the porridge should be thicker, the seafood will become thinner)

5. Put all kinds of seafood into the medium heat and continue to boil, stir while cooking to avoid sticking the pot. After the seafood is cooked, add salt to season it, and cook for another two minutes to turn off the fire. If you like to eat the original flavor, you can do without salt, because Umami is enough

6. Turn off the heat and put the seafood porridge in a bowl while it is hot. Sprinkle some chopped green onion and coriander. It is really delicious. The stomachs of two people are filled with this beautiful porridge. The so-called satisfaction should be this. feel!