Casserole Seafood Porridge

Name: Casserole Seafood Porridge
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Rice; 5 Sea shrimp; 1 Sea crab; 100g Scallop meat; A small amount salt; 20g shallot; 10g ginger; 20g garlic; 10ml Corn oil

by Yurun Begonia

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Porridge is a staple food that we often make in our daily lives. Especially drinking porridge in the morning seems to have become a habit of many people. There are many types of porridge. My family and I like to drink seafood porridge, which is soft and delicious. The taste and rich nutrition are the main reasons I like it. The seafood porridge made today is cooked in a casserole, the porridge cooked in a casserole will be softer, especially suitable for children and the elderly! The selected rice is the Northeast rice which is selected by Ruanliang. This kind of rice is produced in Heilongjiang. The northeastern rice from the black soil can be said to be very delicious. Especially the Northeast rice which is selected by Ruanliang is the best of the best. The rice is shiny from the outside, the rice grains are long and narrow, crystal clear, uniform in size, very full, and there are no impurities. The unpackaged rice has a very strong fragrance, and the cooked rice is even more fragrant! Good rice should be used for good porridge, and good rice is the first choice for ruthless grain. Northeast rice is preferred.

Ingredients

50g Rice
5 Sea Shrimp
1 Sea Crab
100g Scallop Meat
A small amount Salt
20g Shallot
10g Ginger
20g Garlic
10ml Corn Oil

Casserole Seafood Porridge

1. Put an appropriate amount of water in the pot, put the cleaned fresh scallops into the pot after the water boils, blanch the scallops to facilitate the complete removal of the scallop meat, and the blanching time should be short;

2. After breaking the sea crab, remove the inedible parts, cut off the shrimp gun, remove the shrimp stomach, open the back and remove the shrimp thread, remove the black parts of the scallop meat, wash and set aside, shred the ginger, chop the onion and garlic;

3. Put an appropriate amount of corn oil in the wok;

4. Add green onions, ginger and garlic;

5. Stir fry for a fragrance;

6. Put the sea prawns in the pot;

7. Stir-fry until discolored on both sides;

8. Put the sea crab in the pot;

9. Stir fry a few times and add the scallop meat;

10. Add a small amount of salt according to your own taste, stir-fry and serve;

11. Put an appropriate amount of water in the casserole, and then put the washed northeastern rice into the pot;

12. Boil until the water boils, then turn to low heat and simmer slowly for a while;

13. When the rice grains disperse and the porridge becomes thicker, put the fried seafood in a casserole and cook for another two minutes;

14. Pour the cooked seafood porridge into a bowl and eat it when it is slightly cooler. It is delicious!

Tips:
1. The rice should be a variety that looks greasy on the surface, crystal clear and clear, and free of impurities;
2. The rice should be placed in a cool and dry place, not exposed to direct sunlight, and the temperature is high in summer. You can put the rice in the refrigerator freezer, which is convenient for storage and ensures the freshness of the rice;
3. The seafood must be fresh, which is a necessary condition for the delicious seafood porridge;
4. Do not use too much oil, add salt according to your taste;
5. After the porridge is cooked, simmer for a while, so that the porridge will be sticky and taste good.