Name: Taro Seafood Porridge
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 5 taro; 9 Sea shrimp; 9 Clam; 1 bowl Fragrant rice; 3g salt; 1 small piece ginger; Some water; 1 Chives; 1 short section Green onions; 20g Cooking oil

Taro Seafood Porridge

by Corduroy

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

It's time to harvest local taro again. The taro is soft, sticky and refreshing, and rich in nutrients. Taro can be used for both dishes and various snacks. The locals are used to steaming the taro directly and dipping it in sugar. Taro can also be used to stew meat and stew. You can also cut thin slices and boil the noodles to make lump soup. It can also be used to cook porridge. This time I used it to make savory seafood porridge. Of course, I can also use it to make sweet porridge or all kinds of desserts.

Taro Seafood Porridge

1. Prepare the ingredients, soak the fragrant rice with water in advance

2. Add appropriate amount of water to the soaked rice, boil in a casserole and turn to a low heat

3. Taro peeled and cut into hob pieces

4. Put cooking oil in another pot, saute shallots and ginger, add taro and stir fry over high heat

5. Stir-fry until the surface of the taro changes color, add it to the casserole, add hot water as appropriate, cover the lid to leave a gap, continue to cook over medium-to-low heat