Seafood mustard greens porridge

The weather forecast is getting more and more shameless. Yesterday, the forecast said that the temperature would drop significantly. As a result, I was so scared that I wore a turtleneck sweater, a padded jacket, and a padded vest, which made me feel as nervous as the coldest days of winter. Who knew that after noon, the sun came out and ran wild. I rode my bicycle outside and wandered around. I looked at the beautiful street scenes decorated for the 50th anniversary of the founding of Guangxi, and looked at the happy people leaning against each other and chatting under the big tree. I felt warm. Wait, it seems that it is not just warm, but hot. The big beads of sweat are pouring down. Oh, I have to perform strip shows one after another in front of everyone. However, after nine o'clock last night, I was still humming a little song in the kitchen while preparing brine for the old fish. The cold wind blew outside the window. I quickly closed the window. Oh my god, it was really cold. I ran back to the living room and put on the pile of clothes I took off in the afternoon one by one. Dear friends, it's getting cold, remember to put on more clothes to keep warm. If you have time, cook some delicious porridge with me to warm your stomach. The weather is dry during this period, and Lao Yu's delicate black skin is peeling off in large pieces. Especially you, you should drink a few more bowls to nourish yourself!

Ingredients for seafood mustard greens porridge

Shrimp, conch

How to make seafood mustard greens porridge

1. Wash the rice, put it in a pot and cook until it blooms, then add two slices of ginger and cook.

2. Peel the shrimps, remove the shrimp threads, and marinate them with ginger wine.

3. Rinse the conch to remove the mud and sand on the surface and set aside.

4. Wash the vegetables, drain, cut into sections or shreds. I like to just cut them into sections.

5. When the rice in the pot has been cooked into porridge, pour the snails in first and cook until each snail opens its mouth. Then pour the shrimps into the pot and stir with a spoon in one direction until the snails and shrimps are all cooked. Then put the vegetables in, add salt and oil, pour in some cooking wine, turn off the heat after boiling, add a few drops of sesame oil, sprinkle some pepper, and the fragrant seafood porridge is done!

Tips:

Any kind of seafood is fine, and can be matched with other dishes

Stirring in one direction with a spoon can make the porridge softer and smoother.