Seafood Brown Rice and Fungus Congee

Seafood Brown Rice and Fungus Congee

by Tian Luo girl

4.8 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

This morning, okay, it was actually in the early morning to queue up to buy the 2015 Yiwei Year's commemorative stamps and first day cover. The grandfather and aunt of Xujiahui are really fanatical. When I stepped on the spot in advance at noon, I saw the people who brought the bedding and lined up directly. I was so stupid...
So tremblingly, I went to queue at 4 o'clock in the morning and got the number 75. After the official release at 6:30, all the souvenir albums were sold out. It was only drooling... By the time I could only buy Sifanglian, it was okay. Shanghai also has a first day cover, otherwise I would really cry...
When I came back and watched TV while eating steamed buns, I saw that it was porridge... so greedy!
It is said that porridge is more nourishing for the stomach, but it is effective only if you insist on drinking it. It seems that you don’t drink much porridge these days, and then... have diarrhea... You still have to drink the porridge seriously and drink the porridge while it is hot...
Black fungus is considered a black ingredient. I bought some dried clams and dried squid and cooked them together. They are delicious!

Ingredients

Seafood Brown Rice and Fungus Congee

1. Rinse the Kaiyang, dried clams and dried squid a few hours in advance and soak slightly

Seafood Brown Rice and Fungus Congee recipe

2. Then remove the dirt and tear the dried squid into squid rings

Seafood Brown Rice and Fungus Congee recipe

3. Add a spoonful of clean brown rice to the pressure cooker

Seafood Brown Rice and Fungus Congee recipe

4. Add the soaked black fungus after boiling for 20 minutes

Seafood Brown Rice and Fungus Congee recipe

5. Then add Kaiyang, etc. and cook until thick

Seafood Brown Rice and Fungus Congee recipe

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