Name: Seafood Soup Rice
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: A small pot Cold rice; 1 pound clams; piece Pangasius; 1 piece egg; A lettuce; 5 Shiitake Mushrooms; 4 Spring bamboo shoots; 1 You Tiao; Some Peanuts; Some ginger; Some Cooking Wine; 1 piece Thick soup treasure

Seafood Soup Rice

by Zhu Wei Frankie

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

In the hot summer, I lose my appetite and want to eat rice, but the wife who is preparing for pregnancy can keep up with nutrition, so I have this bowl of seafood rice which is similar to boat porridge.

Seafood Soup Rice

1. Put cooking wine in the water, cook the clams, remove the shells and set aside

2. Shiitake mushroom slices

3. Spring bamboo shoots, cut into small pieces or diced

4. Sliced pangasius after thawing

5. Beat the egg liquid and fry a small amount in a pan into thin egg skins

6. The egg wrapper is rolled up and cut into strips

7. Wash and chop lettuce

8. Cut fritters into small pieces

9. Prepared ingredients 1

10. Prepared ingredients 2

11. Prepared ingredients 3

12. Prepared ingredients 4

13. Bring water to a boil, add a piece of thick soup, if possible, you can use the broth directly

14. Add minced ginger, shiitake mushrooms, spring bamboo shoots, and cook

15. Put in the cold rice and pound it open

16. Add fish fillets, clams, lettuce, and fish fillets and cook, and season with appropriate amount of salt

17. In a bowl, put in egg skins, peanuts, fried dough sticks

Tips:
I made it for about 3 to 4 people. The way is about it. The amount of ingredients can be increased or decreased according to personal preference. Because I put the thick soup, so little salt is enough.