Seafood Congee
by Fan Cuncun
Favorite
Difficulty
Normal
Time
1h
Serving
3
Nutritional recipe No. 8
1. Measure out 150 grams of rice with a measuring cup and wash
2. Pour the rice into the pot and add 6 times the amount of water
3. After the high heat is boiled, turn to low heat and cook until the rice soup is slightly viscous, then turn off the heat
4. The broccoli is washed to remove the floating ash, soaked in water with salt and baking soda flour for 10 minutes, rinsed, cut into small flowers, blanched, and put in a bowl for later use
5. Wash the shrimps and put them in a bowl
6. Add pepper and cooking wine to the shrimp and marinate for a while
7. Soak the scallops in water in advance and wash them off
8. Tear the scallops into filaments
9. Pour shredded scallops into the rice porridge, stir well, and then cover
10. After washing the carrots, peel them and cut in half. Cut the carrots into small pieces and put them in a bowl for later use.
11. Wash the green onion and wash the ginger and peel off the skin
12. Cut green onion into chopped green onion and sliced ginger
13. After the pot is heated, put an appropriate amount of vegetable oil in the oil, then add the shrimps and stir fry until slightly discolored
14. Add green onion and ginger and stir fry evenly
15. Add carrots and continue to stir fry
16. Add broccoli and stir evenly, add salt, sugar, cooking wine, seafood, soy sauce, oil consumption to a bowl, add a little water, and mix well into a bowl, pour it into the pot and stir evenly
17. Pour the fried porridge into the rice porridge and stir evenly. Bring to a boil on high heat, then turn to low heat and cook for 3 minutes.
18. Put it in a bowl and start
Tips:When the rice soup is slightly viscous, the rice porridge will be much thicker than before when the lid is turned off and the lid is opened.
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