Casserole seafood congee

The method of casserole assorted seafood 749 porridge is very simple. Let me give you a detailed introduction to the method of this porridge.

How to make casserole assorted seafood porridge

Assorted seafood porridge in casserole

Ingredients for casserole assorted seafood porridge

2 hairy crabs, peeled shrimps, scallops, sea bass fillets

Steps for making casserole assorted seafood porridge

1. Pick out the meat from the hairy crabs.

2. Marinate shrimp, scallops, and fish fillets with shredded ginger, scallions, salt, chicken essence, and cooking wine for 10 minutes, then sprinkle with wet starch.

3. Add it to the cooked rice porridge, and a pot of assorted seafood porridge is ready. It is very simple, nutritious and delicious, and it also has the effect of losing weight.

Precautions

Although seafood is rich in nutrients, it is not advisable to eat too much. Due to the influence of marine pollution, seafood often contains toxins and harmful substances. Excessive consumption can easily damage the spleen and stomach and cause gastrointestinal diseases. If the consumption method is improper, food poisoning may occur in severe cases. Therefore, it is important to eat seafood in moderation, generally once a week.

Marine fish: Be sure to wash it before eating, remove the scales, gills and internal organs. For scaleless fish, you can use a knife to scrape off the dirty parts of the skin, because these parts are often the gathering places of pollutants in marine fish.

Shellfish: Before cooking, wash the shells clean with clean water and soak them in clean water for 7 to 8 hours. In this way, the mud, sand and other dirt in the shellfish's body will be spit out.

Shrimp and crab: wash and pick out the shrimp thread and other dirt, or use the salting method, that is, soak in saturated salt water for several hours and then dry in the sun. Soak in clean water and wash before cooking before eating.

Fresh jellyfish: Fresh jellyfish contains a lot of water, thick skin, and toxins. It needs to be salted with salt and alum three times and dehydrated three times to allow the toxins to be discharged with the water. It can be eaten after the above treatment. Or wash it clean, soak it in vinegar for 15 minutes, and then blanch it in hot water (100℃ boiling water for several minutes).

Dried goods: Seafood products are prone to produce some carcinogens during the drying process. Before eating dried shrimp, dried shrimp skin, and dried fish, it is best to boil them in water for 15 to 20 minutes and then take them out and cook them before eating. Pour away the soup and do not drink it.