Parsley Seafood Porridge

Name: Parsley Seafood Porridge
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 100g Rice; 4 Abalone (dried); 10g Dried shrimp; 20g Ginkgo Fruit; 5ml olive oil; 3g salt; 50g parsley; 3 slices ginger; 1 teaspoon Cooking Wine

by Xianger Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The traditional eating habit of drinking porridge for breakfast has long been ingrained. Several ingredients are added to this porridge. Dried abalone is cooked ahead of time, dried abalone, ginkgo fruit, and finally seasoned with parsley. I like the taste of parsley very much. Adding it to the porridge can not only enhance the fresh fragrance, but also remove a little fishy taste of the sea. This kind of salty porridge is called salty and sour porridge.

Ingredients

100g Rice
4 Abalone (dried)
10g Dried Shrimp
20g Ginkgo Fruit
5ml Olive Oil
3g Salt

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50g Parsley
3 slices Ginger

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1 teaspoon Cooking Wine

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Parsley Seafood Porridge

1. Wash the rice

2. Prepared dried abalone, ginkgo fruit and Kaiyang

3. Prepare ginger slices and chopped parsley

4. Pour about 1000ml of water into the pot, first add the open ginkgo biloba and abalone

5. Then add ginger slices

6. Add cooking wine after boiling

7. Clear the froth

8. Pour the rice in

9. Cover the high heat and bring to a boil, then turn to medium and low heat

10. Stir every 10 minutes in the middle to prevent the rice from sticking to the pan

11. Cook until the rice is sticky

12. Add parsley to high heat

13. Season with salt

14. Add olive oil and bring to a boil

Tips:
1. When cooking, add the seafood and ginkgo together, wait until it is boiled, add cooking wine to clear the froth, and then add the rice to effectively remove the fishy;
2. Add salt and oil at the same time after adding vegetables to keep the color of vegetables unchanged.