Oyster Porridge

There are many ways to eat seafood, but this may be your first time trying the combination of seafood and porridge.

Ingredients for oyster porridge

12 fresh oysters, 200g rice, 50g purple rice, 2 teaspoons (10g) of white sugar, 1/2 teaspoon (3g) of salt, 1 teaspoon (5g) of sesame oil, 1 teaspoon (5ml) of oil, 1/2 teaspoon (3g) of chopped coriander, 1 section of green onion, 2 slices of fresh ginger, 800ml of water

How to make oyster porridge

Wash the rice and purple rice, soak them in 800ml water for 10 minutes. Cut the scallions and fresh ginger into thin strips and set aside.

Wash the fresh oysters, drain them, mix with sugar (1 teaspoon), salt and oil, and marinate for 10 minutes.

Pour the soaked rice and purple rice, along with the chopped ginger, into the Philips HD4723 rice cooker and cook for 20 minutes.

When the porridge is cooked, add the fresh oysters and the remaining sugar, stir well, and bring to a boil again. Sprinkle with sesame oil, chopped coriander and shredded green onions.

Tips

Adding fresh ginger can remove the fishy smell of seafood and greatly improve the freshness of the porridge. 1. For astringency and firming, it is better to use calcined ginger, and the rest can be used raw.

2. For patients with liver yin deficiency, liver yang hyperactivity, dizziness, swollen pain in the head, vertigo, tinnitus, irritability, flushed face, or gradual feeling of limb discomfort, it can be used with magnetite, raw turtle shell, white peony root, Chinese rhizome, etc. to calm the liver and nourish yin.

3. For those with yin deficiency and hyperactivity of fire, it can be used together with Scrophularia ningpoensis, Ophiopogon japonicus, Coptis chinensis, etc.

4. For those with liver and kidney yin deficiency, liver fire burning body fluid into phlegm, and phlegm fire condensing into scrofula and goiter, it can be combined with Scrophularia and Fritillaria.

5. For those suffering from spontaneous sweating or night sweats, it can be used in combination with Astragalus, Ephedra Root and Floating Wheat.