Casserole Seafood Porridge

Name: Casserole Seafood Porridge
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 small bowl Rice; 4-5 slices Squid (dried); 20g Scallop tip; 4-5 slices Abalone slices; 5-6 pieces shrimp; a little Dried sea vegetables; 2 bowls Shimizu

by Shallow little duo kiki

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Now the weather is getting colder and colder. Let’s make a pot of heart-warming casserole porridge for your family. The casserole’s heat preservation effect will keep you from coming home from get off work after a tiring day at night. It’s still steaming when you open the lid. The delicious food that I was moved by.
Make a pot of seafood porridge with seafood snacks such as shredded squid and abalone slices. It is fresh and flavorful, and there is no need to soak in advance. You can make this casserole porridge with any seafood you like in the porridge. .

Ingredients

1 small bowl Rice
4-5 slices Squid (dried)
20g Scallop Tip
4-5 slices Abalone Slices
5-6 pieces Shrimp
a little Dried Sea Vegetables
2 bowls Shimizu

Casserole Seafood Porridge

1. Soak the shellfish in advance to remove the salt and prepare it with the abalone slices and squid slices. The sea vegetables are also soaked in cold water in advance.

2. Wash the rice, put it in a casserole, pour 4-5 times the amount of water

3. Put the casserole on the fire and heat it up high, add abalone slices, squid slices and shell tips after boiling

4. Cover with a lid and cook on low heat. Observe that the rice grains become swollen and bloom for about 40 minutes. Add the washed shrimps

5. Finally, add the soaked sea vegetables and simmer until the sea vegetables are soft and rotten.

Tips:
1. Since they are made as snacks abalone slices and squid slices, they have a salty taste and some seasoning, so we don’t need to season them separately
2. You can change the seafood part of the seafood porridge according to your own preferences
3. If the congee juice overflows during the re-cooking process, it can be avoided by opening and semi-capping appropriately.