Ingredients and steps for making taro seafood porridge

When taro is on the market, there are many ways to eat it. Taro has a soft texture, is fragrant and nutritious. There are many foods made with taro. It can be steamed directly, or dipped in sugar to make desserts. Stewing meat with taro is also a very famous dish. Today we recommend to you how to cook taro porridge. The taro porridge with a fresh and sweet taste can be added with some common seafood ingredients. Of course, if you add brown sugar and osmanthus, it will be a sweet porridge.

How to make taro seafood porridge

1. Ingredients for Taro Seafood Porridge

Taro seafood porridge requires five taro, nine shrimps, nine clams, and a bowl of rice. Seasonings include ginger, green onions, and oil.

2. How to make taro seafood porridge

Step 1: Soak the rice, put it into a casserole, bring to a boil and then turn to low heat.

Step 2: Peel the taro and cut into pieces for later use.

Step 3: Add oil, onion and ginger to the wok, add the taro and stir-fry evenly.

Step 4: When the surface of the taro turns slightly golden, take it out and put it into the casserole to cook together.

Step 5: Clean the shrimps and clams, remove the mud and sand and put them into the porridge.

Step 6: Add some water to adjust the mixture and continue cooking for a while, stirring slightly to prevent it from sticking to the pan.

Step 7: Leave the lid of the casserole slightly open to prevent the porridge from overflowing.

Step 8: When the shrimps change color slightly and the clams open a little, you can add seasonings and sprinkle with chopped green onions.

3. Cooking skills of taro seafood porridge

When handling taro skin, throw away the outer skin, and it is best to wear gloves to prevent allergic itching. Taro will be more flavorful if stir-fried before cooking.