Seafood Congee
by Mrs. Meow 727
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Cut pork into strips, add soy sauce, rice wine and pepper to marinate for 15 minutes.
2. The glutinous rice and rice are soaked for 3 hours, during which the seafood is ready: the abalone is peeled and washed, an abalone is cut into thirds, the shrimp is removed and the shrimp thread is removed, the crab shell is separated, the gills and stomach are removed, washed and cut, the clams are soaked in oil and salt Spit the sand and cut the baby cuttlefish.
3. Pour an appropriate amount of water into the casserole and boil, pour in the soaked glutinous rice and rice, and add a teaspoon of tea oil to prevent the water from spilling out of the casserole. In the meantime, use a spoon to keep stirring to avoid sticking to the bottom, add ginger after the water is boiled.
4. After the rice in the casserole blooms, add the baby cuttlefish, pour the rice wine to remove the smell, cover the pot and boil, add the pork, add some salt, continue to stir, cover the pot and boil, add the clams and boil, add the crab shells and boil, add the crab meat and mushrooms Bring to a boil, add shrimp and celery, simmer on low heat until you can hear a gurgling sound in the pot.
5. The seafood porridge is ready, drink a bowl of warm seafood porridge in winter to warm your body and heart!
Tips:In order to avoid the sticky bottom of the porridge, it is necessary to keep stirring during the cooking of the porridge.
