Name: Mushroom Seafood Congee
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g Rice; 3s Shiitake Mushrooms; 3 capsules abalone; 6 shrimp; 3 capsules Fish Ball; 1/2 teaspoon ginger; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon Peanut oil; 1/2 teaspoon Chopped green onions

Mushroom Seafood Congee

by Dance Spirit 1027

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

TCM health experts advocated eating porridge every morning in the winter and autumn. For example, Li Ting in the Ming Dynasty believed: "Gaichen will eat porridge in the morning, promote the old to bring forth the new, benefit the stomach and nourish the stomach, and promote the body fluid. It is refreshing for a day, and the supplement is not small." In the autumn season, the south is still hot and humid, so that the spleen and stomach are weak, and the resistance is reduced. The addition of various ingredients to the porridge not only ensures the diversification of the diet, but also greatly improves the nutritional value of the porridge. So are you ready for the warm porridge in winter for your family?

Mushroom Seafood Congee

1. Wash the porridge and rice, put it into the pot and add some water to boil the porridge (the water ratio is about 1:9)

2. Soak the shiitake mushrooms and cut into thin slices, slice the fish balls, cut the abalone into thin strips, and wash the shrimps with salt

3. Transfer the boiled porridge to a small pot, add mushrooms and fish eggs, a few drops of oil and continue to boil

4. Add shrimp, abalone, pepper, a little ginger and continue to low heat

5. Boil for about 5 minutes (use a spoon to stir in the middle to avoid sticking to the pan)

Tips:
1. For working people, the morning time is limited, so I usually make an appointment for the porridge the night before and make seafood porridge the next day. It is very convenient and allows family members to have a meal in a short time. Bowl of nutritious porridge;
2. Pepper can remove fishy and warm up the cold, it must be put, and I also prefer granular pepper, which tastes better.