Seafood porridge

I believe that friends who have the conditions have tasted seafood porridge. Let me give you a detailed introduction to the knowledge and methods of making this porridge. I hope you like it.

Seafood porridge

When Chinese people eat porridge, they like the more mushy the rice is, the smoother it tastes. So they cook it slowly over low heat, and they have to stand in the pot and stir it constantly, so as to avoid the tragedy of the rice grains sticking to the pot!

Ingredients for seafood porridge

Seafood porridge

1 1/2 cups of Penglai rice, 200 grams of pork, 6 shrimps, 200 grams of squid, 200 grams of oysters, 3 mushrooms, 10 grams of celery, 2 scallions, 1 teaspoon of chicken powder, 1/2 teaspoon of white pepper, 3 tablespoons of lard, 1 tablespoon of salt, 2500cc of water

Seafood porridge recipe

1. Wash and soak the rice in water for about 2 hours and remove from the water; wash the shrimps, remove the whiskers and legs, and pick out the intestines; peel the squid and cut into 3 cm slices; wash the oysters; cut the pork into shreds and add all the marinade ingredients, mix well and marinate until the flavor is absorbed; wash the celery, remove the leaves and cut into small pieces; wash the green onions and cut into 3 cm segments; wash the mushrooms, soak in water until soft, and cut into shreds for later use.

2. Heat the pan, add 3 tablespoons of lard, sauté the scallions until fragrant, then remove the scallions and add the shredded pork and mushrooms from step 1 and stir-fry until cooked, then remove from the pan.

3. Add the rice prepared in step 1 to the same pot, bring the water to a boil and stir well, then turn to medium-low heat and cover the pot. Simmer for about 30 minutes, add shrimp, oysters, squid, shredded mushrooms, shredded pork, salt, and chicken powder, stir well and turn off the heat. Add chopped celery and white pepper powder.

Material

2 ounces of shrimp, 2 ounces of squid, 5 clams, 2 leeks, 1 ounce of shredded ginger, half a bowl of white porridge, 1 bowl of fish broth, 1 egg, 1 teaspoon of salt, 1/2 teaspoon of white pepper

Seafood porridge recipe 2

1. Wash the shrimps and cut them slightly on the back with a knife. Then blanch them in boiling water and set aside. Cut the squid into wavy shapes with a knife and blanch them in boiling water. Then soak the clams in salt water to spit out the sand and set aside. Cut the chives into sections and set aside.

2. Take a soup pot, put in the fish stock, ingredients from step 1, shredded ginger, white porridge and all seasonings, bring the porridge to a boil over medium heat and turn off the heat.

3. Beat the eggs and pour into the porridge made in step 2.