Casserole Seafood Porridge

Name: Casserole Seafood Porridge
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g Rice; 300g crab; 200g shrimp; 100g Lean meat; 10g ginger; 10ml Soy sauce; 5ml Cooking Wine; 5g starch; 5g Shallots; 5g parsley

by Strawberry tea

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Everyone's supper here in Guangdong is that they like to go out and order a pot of casserole seafood porridge. The focus of this seafood porridge is to have more delicious ingredients such as crabs and shrimps. And be sure to use a casserole to boil the rice to be soft and fragrant. The rice porridge absorbs the aroma of seafood and is even more delicious than crab and shrimp. It is a favorite for adults, children, and even the elderly. And it's quite nutritious.

Casserole Seafood Porridge

1. Wash the rice, pour it into a casserole, add some water and start cooking the porridge.

2. Shred pork and marinate with light soy sauce starch.

3. Shrimp shelling, heading and shrimp removal line.

4. The crab broke apart and removed its cheeks, and knocked the crab legs apart with the back of a knife.

5. Cook the porridge until the rice blooms.

6. Pour the crabs into the pot.

7. Pour the shrimp into the pot.

8. Pour the lean meat into the pot.

9. Add the right amount of ginger.

10. Cover the pot and cook on low heat for 15 minutes.

11. Add the right amount of salt and peanut oil.

12. Add some light soy sauce.

13. Coriander and chopped chives, stir evenly.

Tips:
After the crab is cut in half, then the gills inside are washed off, and the crab legs are knocked open with the back of a knife, because if the crab legs are knocked open with the back of the knife, then the meat inside the crab legs can be eaten. If the meat is hard to bite without knocking it, cook the porridge until it blooms, and then pour the seafood into it and cook it.