Seafood Casserole

Name: Seafood Casserole
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs crab; 10 shrimp; 150g Rice; 100g White shell; 1 piece Loofah; 1 piece ginger; Some salt; Some Vegetable oil

by Oo妖妖o

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Casserole porridge is the favorite of Laoguang people. Every summer, the food stalls and Cantonese restaurants always have its shadow. The most famous casserole porridge in Guangdong is the "Chaoshan casserole porridge", which slowly simmers seafood and rice. The sweetness of seafood is dissolved in the rice fragrant, making the porridge water delicious. In the midsummer season, my favorite is this bowl of seafood porridge. Served with side dishes and a sip of porridge is very pleasant. The ingredients of this [seafood casserole porridge] are matched as you like, and the porridge stewed with [Supor Chinese blazing pottery electric cooker] is very delicate, so it is suitable for the elderly and children.

Ingredients

2 pcs Crab
10 Shrimp
150g Rice
100g White Shell
1 piece Loofah
1 piece Ginger
Some Salt
Some Vegetable Oil

Seafood Casserole

1. Prepare the materials

2. After the rice is cleaned, pour in a little oil, sprinkle with a little salt, stir well, and marinate for 10-15 minutes. After washing the crab, remove the pieces, remove the shrimp legs, shrimp thread, loofah and cut into small pieces, and peel and slice the ginger.

3. Pour the marinated rice into the electric saucepan, then add the right amount of water

4. Press the "Start" button, select "Menu" and then press to the "Claypot Congee" option.

5. After boiling for 1 hour, the rice starts to boil, you can pour in ginger slices and seafood, and continue to stew

6. 30 minutes before the end of the time, you can pour the loofah, then shake the porridge, and then wait for the time to end, then pour some oil and salt to taste and you can eat

Tips:
1. The seafood ingredients are matched by themselves, not necessarily as shown in my picture
2. The rice is marinated with oil and salt to make it softer when boiled
3. The reason why the seafood is cooked after boiling the porridge is to maintain the fresh and sweet taste and meaty texture of the seafood. The seafood will be older if it is cooked too early.
4. The loofah is also the last to be put, because it is easier to cook, just use the porridge water to simmer and it will be cooked