Chaoshan seafood congee

Material

50g rice, half a bag of Chaoshan pickles, 15 dried scallops, 2 stalks of celery, 20 wild Arctic shrimps, 1 shallot

How to make Chaoshan seafood porridge

1) Rinse the dried scallops with clean water and soak them in warm water for 2 hours. Do not discard the soaking water. Soak the Chaoshan pickles in light salt water for half an hour and cut them into small pieces. Wash the rice and soak it in clean water for half an hour. Thaw the Arctic shrimp naturally, rinse them with clean water and set aside. Wash the celery and cut them into small pieces of 5 mm in length.

2) Pour the water used to soak the scallops into the pot, then add clean water. Boil for 3 minutes after the water boils. Take out the scallops (do not discard the water used to boil the scallops) and crush them in a colander (this will make them more flavorful when cooking porridge). Pour the soaked rice into the water used to boil the scallops, cook over medium-low heat for 10 minutes, then add the shredded scallops and Chaozhou pickled vegetables, and continue to cook for 10 minutes. Finally, add the chopped celery and Arctic shrimp.

Life Tips

This porridge was made by Tian Jie, a guest on Beijing 7's "Food for All" last night. After tasting it, I thought it was so delicious. With her consent, I made a copy at home and posted it today to share with you. In future programs, if there is anything delicious, I will definitely make a detailed recipe at home with the consent of the host and share it with you.

I bought scallops from the dry goods cabinet at Carrefour. They were so expensive. I only bought 30 or so pieces and spent more than 10 yuan. But there is no way, this is the essence of this porridge that cannot be replaced. Using fresh ones can save money, but the taste is also discounted. Chaoshan pickles are a kind of Chaoshan pickles. Hey, don't think I'm talking nonsense. If I don't say it, someone will definitely ask me what Chaoshan pickles are. This bag of pickles was given to me by Sister Tian. It is said that she bought them in bulk at the Dongjiao Wholesale Market for 90 cents a bag. When using pickles in cooking, you must first remove the overly salty taste of the pickles themselves and soak them in light salt water. The salt in them is more likely to be precipitated than soaking them in clean water, which can greatly shorten the soaking time.

Wild Arctic shrimps live in pure and unpolluted deep seas. After being caught, they are cooked and frozen on the boat within half an hour. They can be eaten directly after thawing and have a slightly sweet taste. Therefore, they should be put into the porridge just before serving. Do not heat it for too long, otherwise the shrimp meat will become hard and affect the taste.

When Tian Jie made it yesterday, she used shrimp, but, but, I think the cost is too high. Buying that scallop already makes my hands shake. Arctic shrimp is still relatively cheaper.