Parsley Seafood Porridge

Parsley Seafood Porridge

by Xianger Kitchen

4.9 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

4

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

Parsley Seafood Porridge

1. Wash the rice

Parsley Seafood Porridge recipe

2. Prepared dried abalone, ginkgo fruit and Kaiyang

Parsley Seafood Porridge recipe

3. Prepare ginger slices and chopped parsley

Parsley Seafood Porridge recipe

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

Parsley Seafood Porridge recipe

5. Then add ginger slices

Parsley Seafood Porridge recipe

6. Add cooking wine after boiling

Parsley Seafood Porridge recipe

7. Clear the froth

Parsley Seafood Porridge recipe

8. Pour the rice in

Parsley Seafood Porridge recipe

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

Parsley Seafood Porridge recipe

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

Parsley Seafood Porridge recipe

11. Cook until the rice is sticky

Parsley Seafood Porridge recipe

12. Add parsley to high heat

Parsley Seafood Porridge recipe

13. Season with salt

Parsley Seafood Porridge recipe

14. Add olive oil and bring to a boil

Parsley Seafood Porridge recipe

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.

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