1. Rinse the rice with water and soak for 20 minutes. Soak the shiitake mushrooms and squid into shreds after softening. Stir the shiitake mushrooms with oil for a fragrance. Cut the ginger into shredded ginger and wash the dried scallops with water.
2. Put the soaked rice into the bottom of the pot, spread shiitake mushrooms, squid, scallops, and ginger on the rice, and then put the steamed slices on it to start steaming vegetables.
3. After spitting sand on the flower beetle, wash and drain, put it on the steamed slice, and steam for maximum 3 minutes.
4. Roche prawns should be washed and drained if they are cut off, put on steamed slices, and steamed for 4 minutes at maximum.
5. Clean the fresh grouper by removing the scales and internal organs. Separate the fish from the bones. The fish fillets are 2cm thick, brushed with egg white, and set with thin ginger slices of the same size. Place them on a bamboo spacer and put it together with the bamboo mat. On steaming, the maximum steam is 3 minutes.
6. The abalone shells are spit in the sand, washed and drained, the loofah is washed, peeled and cut into 3cm round sections, placed in the steamed slices, and steamed for maximum 3 minutes.
7. Open the shell and wash the crab. Cut the crab meat into pieces and put it back together. Put the meatballs in the center and place them on the steamed slices. Steam for 6 minutes at maximum.
8. Wash the corn mussels once and twice, soak the vermicelli and cut short and spread on the corn mussels. Deep-fry the garlic until 5 is ripe. Add a little salt and soy sauce to taste. After cooling, pour the vermicelli on the vermicelli and steam it in a steamer for 4 minutes.
9. After soaking the dried fungus, rinse and drain, stir in a little cooking oil, and place it on the steamed slices together with the small meatballs. Steam for 4 minutes at maximum.
10. Wash the choy sum and drain, brush with a little cooking oil with an oil brush, and steam in a steamer for 5 minutes.
11. Uncover the steamed slices and add a little chopped green onion, coriander, celery, winter vegetables, and a little fried garlic to the bottom of the porridge, mix well.
12. A pot of delicious steam health porridge debut
Tips:1: The ingredients used can be varied, but you need to have 2-3 ingredients with more water content, so that the porridge below is more delicious.
2: The characteristic of the steam cooker is "fast": cooking food is very fast; "precise": it can accurately control the heat within the time limit; "ruthless" retains the nutrients of the ingredients very well.
