Fresh Oyster Congee Shajing Oyster Congee

Name: Fresh Oyster Congee Shajing Oyster Congee
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 13 Oysters; 1/2 a measuring cup Meter; A handful Dried shrimp; A handful Dried scallops; 5 Dried shallots; 3-4 tablets ginger; 2 tablespoons Soy sauce; A teaspoon Shi Yunsheng Chicken Sauce; Some salt; Some oil; Some pepper; Some Minced celery; Some sesame oil

by I am Kafeng

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The weather is getting cooler, so it's best to start tonic. Oysters at this time are the most plump. Fresh oyster porridge uses the savory flavor of oysters to adjust the sweetness of the whole pot of porridge, so choosing oysters is very important. The porridge made with good oysters is excellent in appearance, taste and vision. I chose fresh oysters from the most famous manhole in Shenzhen. They are big, fresh and sweet, and the meat is crispy, tender, and slippery. Shenzhen Shajing oysters can only be eaten in winter every year. If you want to eat it as early as possible~

Fresh Oyster Congee Shajing Oyster Congee

1. Wash the rice, drain the water, add about 2 tablespoons of salt and 5 tablespoons of oil, and mix well. Cover with plastic wrap and marinate overnight or at least 2 hours.

Fresh Oyster Congee Shajing Oyster Congee recipe

2. Add the cornstarch to the oysters and rub them by hand, then rub them with water twice or so until the oysters are cleaned and free of mud and dirt.

3. Peel and chop dried shallots, wash dried dried shrimps and scallops and put them in a bowl for later use.

4. Wash the small celery and finely chop.

5. Take a casserole, heat it and put the oil, shake the bottom of the pot until the whole pot is evenly sprinkled with oil. After the oil is hot, put in the accessories of step 3 and saute.

6. After the auxiliary ingredients are sauteed, add the marinated rice and boiling water to cook the porridge. The water depends on the consistency of personal preference, but it is recommended to cook the oyster porridge thinly. At this time, put the ginger into a boil.

7. Cook the porridge over high heat, stirring constantly with a spoon to prevent the bottom from sticking. The porridge will bloom and take shape in about 15-20 minutes. Add salt, light soy sauce, Shi Yunsheng chicken juice, and sesame oil to taste. After seasoning is complete, pour in all the oysters at once, bring to a boil on high heat, stir with chopsticks, about 2 minutes, bring the porridge to the boil again, turn off the heat, and keep stirring with chopsticks to observe whether the oysters are cooked. Observe the leaves on the side of the oysters, if the layers are distinct, the oysters are plump and plump and ripe.

8. The oysters should not be too cooked or too hard. Normally, the porridge is almost ready to boil again. After it is cooked, quickly turn off the heat and move away from the stove. Don’t worry about the oysters being cooked thoroughly. Use the remaining temperature of the casserole to cook the oysters slowly, so as not to become too old.