Seafood Teochew Casserole Congee

Name: Seafood Teochew Casserole Congee
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Germ rice; 1 piece Cuttlefish eggs; 150g Fresh shrimp; 50g bacon; 5 Shiitake Mushrooms; 10g Dried shrimp; 10g Dried scallops; Some Scallion Ginger Sauce

by Shanghai Spiced Beans

4.6 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

Chaoshan casserole porridge, also known as "Chaozhou casserole porridge", is a traditional specialty in the Chaoshan area of Guangdong Province. The main raw materials are Jiwei shrimp, rice, glutinous rice, coriander, chives and so on. The taste is unusually delicious, with a faint fragrance.
This recipe is an upgraded version, using germ rice and seafood, seafood using sea prawns, cuttlefish eggs, scallops, to upgrade the grade. Rather than taking great pains to match meals, it is better to treat yourself with a bowl of germ rice. A bowl of good rice is the best choice.

Ingredients

Seafood Teochew Casserole Congee

1. Germ rice.

2. Wash the germ rice.

3. The cuttlefish eggs are blanched and cooked.

4. The cuttlefish eggs are torn into pieces and cannot be cut with a knife.

5. Shrimp and scallops.

6. Dice pork belly.

7. Put all the ingredients in a pot, add water and boil on high heat, and simmer on low heat for more than half an hour.

8. After cooking, put the cuttlefish egg slices and cook for another 3 minutes.

9. Serving in a bowl.

10. There are cuttlefish egg slices.

11. There are dried scallops.

12. There are prawns.
Rather than taking great pains to match meals, it is better to treat yourself with a bowl of germ rice. A bowl of good rice is the best choice.

Tips:
There are cuttlefish eggs in the upgraded version of Chaoshan casserole porridge. The cuttlefish eggs are cooked in water, and the slices are torn along the lines. One slice or two slices can be glued together and torn off. It must not be cut with a knife.