Casserole Seafood Porridge

Name: Casserole Seafood Porridge
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 250g Rice; 130g Kewei Shrimp; 2 pcs crab; 100g Mushroom; 1 celery; 50g onion; 2s Shallots; 5 slices ginger; 5 cloves garlic; Some starch; Some oil; 2 tsp salt

by Eyebrow

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

Seafood porridge is my favorite. I usually get off work late and I don’t have time to cook porridge slowly, and it’s time-consuming and laborious to deal with various small seafood.
Due to the epidemic this year, if you don't go out to play, you will have time to play at home. What's even more gratifying is that we got a new casserole, and the merchant carefully opened the pot for us, and it was ready to use as long as it was washed and rinsed. The first thought of getting a casserole is to cook a pot of seafood porridge!
Just think about it. I bought small seafood such as clams, shrimps, crabs, and paired them with a handful of mushrooms and a celery. Just thinking about it, it was so delicious that it was drooling.

Casserole Seafood Porridge

1. Handling ingredients: cut off the shrimp gun, open the back and remove the shrimp intestines; clean the shell of the clams, blanch it in boiling water, and fish up the shell when the shell is opened. Rinse the clams with tap water; scrub the crab with an old toothbrush, remove the shell, and remove the shell. Cut the body in half, soak the cut in dry starch to seal the juice; wash the rice; wash and cut the mushrooms into sections; wash the celery, separate the stalks from the leaves, cut the stalks into sections of about 1cm, and chop the leaves; onion, 1 scallion , 3 slices of ginger, mince garlic cloves.

2. The ratio of rice to water is 1:9 by volume. Pour into a casserole, cook on low heat for about 5 minutes and turn to high heat, then turn to low heat to simmer.

3. Boil a spice oil: add more oil to minced onion, minced shallots, minced garlic, and minced ginger, sauté over high heat until the minced ginger and garlic are slightly yellowed, filter the oil with a sieve, discard the minced shallot, ginger and garlic.

4. Pour 2 to 3 tablespoons of spice oil in the pan, fry the crab with the starchy cut side down in the oil and seal it.

5. Stir-fry the shrimp until it changes color.

6. Slightly fry mushrooms and celery stalks.

7. The porridge is boiled until the rice grains are about to bloom, and the seafood is ready.

8. Add seafood and vegetables, then add a green onion knot and two slices of ginger to get rid of fishy. After the high heat is boiled, simmer on a low heat for about 10 minutes.

9. Add celery leaves, cover and simmer for 3 minutes.

10. Season with salt or pepper to taste better.

11. Bawang Supermarket | clay figurines casserole, original ecological hand-made more assured

Tips:
1. The variety of small seafood is free, buy as you like.
2. The casserole is most afraid of sudden cold and sudden heat, so you need to cook it on a low fire for 5 minutes, let it heat up slowly, and then turn to high heat.
3. Season according to what you like, for example, adding white pepper to taste better, and it can also remove the chill of shrimps and crabs.
4. Celery stalks are delicious when added to the porridge. If you want a crispy texture, wait until the porridge is almost ready and then roll it. The leaves can also be changed into coriander leaves.