How to make assorted seafood porridge

In fact, the preparation methods of assorted seafood and assorted seafood porridge in casserole are similar. Let me give you some detailed information about this porridge.

Assorted Seafood Porridge

Hong Kong people call "soft shredded squid"; in this porridge recipe 3, the seasoning must be added before the soft shredded squid, because the soft shredded squid is easy to cook, so if the seasoning is added at the end, it will be overcooked and affect the taste.

Ingredients for Assorted Seafood Porridge

3 liang of soft shredded shrimp, 4 liang of clams, 6 cups of water, 3 liang of shrimp, 2 liang of scallops, a little shredded ginger, 3 cups of white rice, a little salt, a little chicken powder, a little pepper, a little sesame oil

How to make assorted seafood porridge

1. Wash and slice the silk; soak the clams in cold water for about 1 hour to release the sand, then boil the clams in boiling water until the shells are opened and remove them; wash the shrimps and remove the intestines; wash the scallops and set aside.

2. Take a deep pot, pour 6 cups of water into it and bring it to a boil. Add the rice and cook for another 15 minutes. Then continue to cook with the shrimp, scallops and all the seasonings from step 1 for another 2 minutes. Then add the remaining ingredients from step 1 and bring to a boil again.

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.

Precautions

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.

High-temperature heating: Most bacteria are afraid of heating, so when cooking seafood, it is generally safe to stir-fry it over high heat for a few minutes. Crabs, shellfish, etc. with hard shells must be heated thoroughly, generally need to be boiled or steamed for 30 minutes before they can be eaten (the heating temperature must be at least 100°C).

Eat with ginger, vinegar and garlic: Seafood is cold in nature, ginger is hot in nature, and eating with seafood can neutralize the coldness to prevent physical discomfort. Raw garlic and vinegar have a good bactericidal effect, and they also have a certain killing effect on some residual harmful bacteria in seafood.

Crispy fish: After the fish is made into crispy fish, the fish bones and fish bones become soft and delicious. Eating the meat and bones together is not only delicious, but also provides a variety of essential amino acids, vitamin A, vitamin B, vitamin D and minerals, etc., especially the calcium in fish bones which is unavailable in other foods.

Eating raw: Raw seafood often contains bacteria and toxins, and eating it raw can easily cause food poisoning. In addition, marine fish contain more histidine, and eating it raw can easily cause allergies.

Smoking: The temperature of smoking often does not meet the requirements for sterilization of seafood, and only kills the bacteria on the surface, while insect eggs still exist in the center.

Hot pot: In order to ensure that the ingredients are fresh and tender, the hot pot time is extremely short. However, the parasitic eggs in half-cooked seafood cannot be killed, and the chance of infection after consumption is high.

Pickling: Pickling or sautéing seafood with fermented brine, soy sauce, liquor, etc. does not have the function of killing the bacteria in the seafood. Even after pickling for 24 hours, some insect eggs may still survive. Seafood prepared in this way is almost the same as eating it raw, which is not good for health.

Do not eat with large amounts of vitamin C: Shrimp, crab and other crustacean seafood contain a certain high concentration of "pentavalent arsenic", which itself is harmless to the human body. However, when taking large amounts of vitamin C at the same time, "pentavalent arsenic" will be converted into "trivalent arsenic" (that is, arsenic trioxide, commonly known as arsenic), which can cause acute arsenic poisoning; in severe cases, it can be life-threatening.

Do not eat with cold food: Seafood is cold in nature, so it is best to avoid eating it with cold foods, such as vegetables such as water spinach and cucumber. You should not drink iced drinks such as soda, ice water, and ice cream immediately after a meal. Also, be careful to eat less or no cold fruits such as watermelon and pear to avoid physical discomfort.

Do not eat with beer or red wine: Eating seafood and drinking a lot of beer will produce too much uric acid, which can cause gout. Too much uric acid will be deposited in the joints or soft tissues, causing inflammation of the joints and soft tissues.

People with high blood lipids: Snails, shellfish and crabs, especially crab roe, contain very high cholesterol content. People with high cholesterol and blood lipids should pay attention to eating less or no such seafood.

Patients with arthritis and gout: Sea cucumbers, marine fish, kelp, seaweed and other seafood contain more purine, and regular consumption of these products will aggravate the condition of patients.