Old Clay Pot Seafood Celery Porridge

Name: Old Clay Pot Seafood Celery Porridge
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Good japonica rice; 20g Dried abalone slices; 20g Dried scallops; 70g Green Shrimp Meat; 40g Soaked yuba; 100g celery; 10g ginger; 2g salt; 5g Chicken noodles; 1g White pepper; 20g Shao wine; Some Shallot oil; 1500ml Shimizu

by Large frying spoon

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Last year, Laba cooked a pot of assorted eight-treasure porridge according to the habits of the northerners. As a result, no one at home likes to drink sweet porridge. After everyone left, I drank porridge for three days by myself. This year I did not make Laba porridge and changed my game. I made two pots of seafood porridge very popular. The first pot of crabmeat porridge is very rich, but I forgot to take pictures when I was busy talking about it! Later, there was another visitor at home. Since only one king crab was used up, it is also very popular to use dried seafood to cook a pot, mainly because of mischief, as long as everyone is happy!
The second pot of porridge didn't forget to take pictures, and it was a remedy, but it was not as good as the first pot, and the ingredients were not so rich, and it was cooked in a small clay pot. The porridge uses dried scallops, dried abalone slices and fresh shrimp meat. It is not as red and attractive as king crabs, and the taste is much worse!
The recipe for this "old pot seafood celery porridge" is as follows;"

Old Clay Pot Seafood Celery Porridge

1. Wash the rice and soak for two hours for later use.

Old Clay Pot Seafood Celery Porridge recipe

2. Wash scallops and add a little water and Shao wine.

3. Dice the scallops in a microwave oven on high heat for 1 minute.

4. Chop celery and set aside.

5. Dry the dinged scallops and smash them into shreds for later use.

6. Boil the water in a clay pot and add the soaked rice.

7. Then pour the soaked yuba.

8. Always keep the pot boiling after boiling.

9. Add dried abalone slices after cooking the porridge for half an hour.

10. Then add the scallops and ginger and cook together for 1 hour.

11. After the porridge is cooked, add a few drops of Shao wine to remove the fishy.

12. Add a little salt to taste.

13. Then sprinkle a little pepper and stir well.

14. Put an appropriate amount of chicken noodles in the pot for freshness.

15. Then pour in the washed shrimp and stir well.

16. Finally, add chopped celery, turn off the heat and stir well.

17. Sprinkle a little scallion oil in the porridge, then cover the lid and serve it in a clay pot, so that it can keep warm for half an hour. If you use a thick clay pot, it will be very hot for an hour.

18. Use small bowls to divide meals.

Tips:
The characteristics of this porridge: the color is elegant and fragrant, the food is salty and delicious, and the ingredients are diverse and nutritious.

Tips;

1. When cooking porridge, the porridge is divided into bottom porridge and finished porridge. The bottom porridge is boiled with japonica rice and yuba with water to keep the porridge white. The base porridge can be matched with any material, such as fish slice porridge, crab porridge, assorted seafood porridge, preserved egg and lean pork porridge. But be sure to boil the yuba until it's broken.

2. When using dry food in the porridge, you can put it first, if you want to use fresh goods, put it later, otherwise the seafood ingredients will not taste good when they are cooked.

This private fire-cooked porridge "Old Pot Seafood Celery Congee" from Big Frying Spoon is ready for your friends' reference!

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Old Clay Pot Seafood Celery Porridge

Ingredients

Old Clay Pot Seafood Celery Porridge

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