Seafood Congee
by Mia
Favorite
Difficulty
Easy
Time
30m
Serving
3
Ingredients: swimming crab, clams, razor clams, fresh scallops, cuttlefish, prawns, green onions, ginger, rice, oil, salt, and white pepper. Method: 1. Cut the swimming crab into pieces, cut the cuttlefish into strips, wash the clams and razor clams (if there is sand, soak it for a few hours in advance to spit out the sand). 2. Shred ginger and mince green onions.
Rice is boiled with water to the degree to which rice grains bloom and become viscous (the amount of water can be slightly more than that of white porridge)
Add a little oil to the porridge and stir well
Add razor clams and cuttlefish
Add fresh scallops
Add swimming crab
Add clams
Add Kewei Shrimp
Add ginger
Add chopped green onion, stir well, cook until the seafood changes color and is well cooked
Add the right amount of salt
Add a little white pepper and stir well.
The seafood for cooking porridge must be very fresh, because there is no concealment of heavy seasonings, if the ingredients are not fresh enough, they will look particularly fishy.
The rice can be soaked for a while in advance, which can shorten the cooking time and make it thicker.
Adding a little oil can make the porridge more fragrant and smooth, or not.
You can add more chopped green onion and ginger to help remove the fishy; the white pepper can also remove the fishy and enhance the flavor, so it is best not to omit it.
The types of seafood are whatever you like.
It is not easy to cook seafood into porridge. You can cook a little longer to make the flavor of seafood fully blend into the porridge.
Rice is boiled with water to the degree to which rice grains bloom and become viscous (the amount of water can be slightly more than that of white porridge)
Add a little oil to the porridge and stir well
Add razor clams and cuttlefish
Add fresh scallops
Add swimming crab
Add clams
Add Kewei Shrimp
Add ginger
Add chopped green onion, stir well, cook until the seafood changes color and is well cooked
Add the right amount of salt
Add a little white pepper and stir well.
The seafood for cooking porridge must be very fresh, because there is no concealment of heavy seasonings, if the ingredients are not fresh enough, they will look particularly fishy.
The rice can be soaked for a while in advance, which can shorten the cooking time and make it thicker.
Adding a little oil can make the porridge more fragrant and smooth, or not.
You can add more chopped green onion and ginger to help remove the fishy; the white pepper can also remove the fishy and enhance the flavor, so it is best not to omit it.
The types of seafood are whatever you like.
It is not easy to cook seafood into porridge. You can cook a little longer to make the flavor of seafood fully blend into the porridge.
