Seafood Preserved Egg Porridge
1.
After washing the rice, put it in a clay pot and add an appropriate amount of water. I use a water-proof stew. Basically, you need to add as much water as you want, and no steam will enter.
2.
Add a drop of olive oil, close the lid and start cooking on high heat.
3.
At this time, we prepare the ingredients, first wash the shallots and cut them into chopped green onions for later use.
4.
Cut the preserved egg into small pieces and adjust the size according to personal preference.
5.
Wash the shrimp and scallops, drain and set aside.
6.
Rinse and drain the sea cucumbers and cut into small cubes.
7.
When the rice porridge is soft and rotten, add the diced sea cucumber, prawns and scallops and stir briefly.
8.
Then add preserved eggs and sweet corn kernels.
9.
Add a little salt and white pepper, stir for a while, close the lid and continue cooking.
10.
After about 20 minutes, sprinkle a little chopped green onion, turn to a low heat and close the lid again and continue for about 20 minutes.
11.
When the time is up, turn off the heat and sprinkle a little green onion on the surface. A bowl of healthy and nutritious seafood preserved egg porridge is complete.
Tips:
1. If you don't have water-independent stewing at home, adjust the time according to the pot you are using. Water-independent stewing is relatively long, but the effect of boiling is the best.
2. The order in which seafood is cooked does not matter. If the preserved eggs are not too soft, they can be cooked later with the chopped green onions.
