Shrimp and Scallop Congee
1.
Prepare the ingredients, defrost the white shrimp, fresh scallop scallops, prepare a little ginger to remove the fishy, the amount of seafood is arbitrary, more or less is fine.
2.
Wash the rice, soak it for 30 minutes in advance, put it in a saucepan, add water, the ratio of rice to water is 1:12, if you like to drink thicker porridge, you can put a little less water, the saucepan used by the editor is still this The peach blossom lamp that I have been using for a few days is very convenient.
3.
Select the porridge cooking function of the stew pot, just press the default time, and you don't need to watch the whole process.
4.
When cooking the porridge, treat the shrimp, wash the white shrimp and remove the shrimp thread, wash and chop the celery and set aside.
5.
When the porridge is 20 minutes away from the end, add the white shrimp, scallop rod, and ginger to continue cooking. The editor uses the mobile phone to set the time, and will remind it when the time is up, so that nothing will be delayed.
6.
After the cooking is over, sprinkle in the chopped celery. The editor does not add salt, and I feel that this porridge is very fresh. Whether or not to add salt is determined by personal preference.
Tips:
Seafood porridge is to cook a pot of white porridge, then cook the porridge in a saucepan. The rice grains have fully bloomed and the rice water is basically fused together. Seafood can be put according to personal preference, you can use shrimp, clams, sea oyster meat, etc. If you use shelled seafood, be sure to scrub the shell of the seafood.
