Seafood Casserole

Seafood Casserole

1. The rice is washed and soaked for about an hour.

2.
Add mineral water to the casserole, the amount of water is 80% full (the ratio of rice to water is about 1:11), and put the rice in the casserole.

3. Bring to a boil on high heat and simmer slowly on low heat.

4.
Sea prawns just need to be cleaned briefly. (At the time of purchase, even if it is not alive, the joints between the head and the body should be tighter. Because it is for cooking porridge, it must be fresh. Use scissors to remove long beards and excess legs to prevent the cooking process In the middle of them fall off, and then cut them from the back with scissors to remove the shrimp thread.)

5. Pull off the navel of the swimming crab, and then lift the lid. Open the lid and you will see the crab paste and crab roe, which are the source of the umami taste of the porridge. (Because it is raw, it looks liquid, but it doesn’t flow anywhere.)

6. Remove the crab's gills, then cut into two halves with a knife from the middle, and then cut into two pieces separately. (Shrimp and crabs are all crustacean seafood, rich in calcium, which can increase the nutrition while also improving the sweetness of the porridge.)

7. The raw oysters and fresh scallops in the peeled bags can be cleaned simply. Add ginger cubes, Xinhe cooking wine, salt, and white hu powder to all the ingredients. Pick them well and marinate for 15-20 minutes to remove fishy and sterilize them.

8. The rice in the casserole until the rice grains are half-flowered and the consistency appears. (The time to cook the porridge depends on the degree of soaking of the rice. If it was soaked for 30 minutes the night before, it may take an hour or more for the rice that has not been soaked.)

9. Then add the marinated swimming crabs, shrimp, oysters and scallops. Soon, the shells of the shrimps and crabs will turn red, keep stirring, and cook on low heat for about 5 minutes.

10. Stir constantly with a spoon or spatula, add ginger slices, salt, and white pepper (not too salty, just taste of salt) and stir well.

11.
Sprinkle in the shredded lettuce, simmer for 1-2 minutes on low heat, and finally add a few drops of sesame oil and turn off the heat.




This pot of porridge is very delicious, not to mention that the faint fragrance reverberates in the mouth for a long time. You can hardly feel the graininess of the rice when you enter it. It is completely melted in the rice milk, full of the delicate fragrance of crab yellow and shrimp meat.

Tips:

TIPS


1/ The role of scallops in addition to adding a unique umami flavor of seafood, it also undertakes the task of increasing the taste. A mouthful of porridge is soft and waxy, and then chewed slightly, which will make the teeth more satisfying.



2/ The key to casserole porridge is the bottom of the porridge. The goodness of the bottom of the porridge affects the taste of the whole pot of porridge. Therefore, you should choose rice suitable for porridge and soak for half an hour to one hour. It is recommended that you use high-quality rice.